Study on the mechanism on synthesis of higher alcohols in <i>Wickerhamomyces anomalus</i> under ethanol stress

Abstract Higher alcohols (phenylethyl alcohol and isoamyl alcohol), as the crucial aroma compounds, have been found to associate with sensory properties of various alcoholic products. The Ehrlich Harris pathways are main for yeast produce phenylethyl during brewing process products, whereas specific changes in Wickerhamomyces anomalus under ethanol stress still unclear. In this study, W. NCU003 a high capacity compound production was treated at different concentrations (3%, v/v, 6%, v/v 9%, v/v) study effects on expression levels genes metabolite content pathways. results that inhibited alcohol, decreased increase concentrations. meantime, up‐regulation ARO1 , CS ARO8 Leu1 BAT2 ilvs family could lead an synthesis important precursor substances alcohol. However, significant down‐regulation ARO10 PDC ADH1 AHD2 reason low These provide theoretical reference construction genetic engineering strains future so reasonably control higher