Genetic Modulation of ATF1 in Saccharomyces cerevisiae for Enhanced Acetate Ester Production and Flavor Profile in a Sour Meat Model System

Acetate esters, synthesized by alcohol acyltransferase (AATases) encoded primarily by the <i>ATF1</i> gene, are pivotal for the desirable fruity aroma in fermented foods. However, the role and regulatory impact of <i>ATF1</i> in solid-state fermented meat remain largely unexplored. This study engineered <i>Saccharomyces cerevisiae</i> by knocking out and overexpressing <i>ATF1</i> to investigate its influence on flavor formation in a sour meat model system. Compared to the wild-type strain, <i>ATF1</i> overexpression (SCpA group) increased ethyl acetate content by 70.15% and uniquely produced significant levels of isoamyl acetate. Conversely, <i>ATF1</i> deletion (SCdA group) led to a 61.23% reduction in ethyl acetate. Transcriptomic analysis revealed that <i>ATF1</i> overexpression triggered a systemic metabolic shift, not only activating the final esterification step but also upregulating key genes in central carbon metabolism (<i>SUC2</i>, <i>ICL1</i>), amino acid biosynthesis, and precursor supply pathways (<i>ACS2</i>, <i>ADH1</i>). This synergistic regulation redirected metabolic flux towards the accumulation of both alcohol and acyl-CoA precursors, thereby amplifying acetate ester synthesis. Our findings demonstrate that <i>ATF1</i> is a critical engineering target for flavor enhancement in fermented meats and uncover a broader metabolic network it influences, providing a robust strategy for the targeted modulation of food flavor profiles.