ARTP-ALE Optimized Selection of Low Acetaldehyde Producing Brewer’s Yeast and Fermentation Validation

Higher levels of acetaldehyde in beer are one of the major concerns in the current beer industry. Yeast produces acetaldehyde during alcoholic fermentation, and its modification significantly affects beer flavor and quality. A different mutant strain with lower acetaldehyde production and improved ethanol tolerance was constructed using the ARTP-ALE mutagenesis strategy with 4-methylpyrazole-disulfiram. As a result of the mutation, the alcohol dehydrogenase activity of the mutant strain decreased to about 71.22% of that of the wild-type strain. At the same time, the fermentation properties and genetic stability of the newly screened strain showed slight differences from the wild-type strain, and there were no safety concerns regarding industrial use of the mutant strain.