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The Use of Hanseniaspora occidentalis in a Sequential Must Inoculation to Reduce the Malic Acid Content of Wine. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12146919] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
In this study, the impact of the apiculate yeast Hanseniaspora occidentalis as a co-partner with Saccharomyces cerevisiae was investigated in a sequential-type mixed-culture fermentation of Muscaris grape must. As with other fermentation trials using Hanseniaspora strains, a significant increase in ethyl acetate was observed, but most intriguing was the almost complete abolition of malic acid (from 2.0 g/L to 0.1 g/L) in the wine. Compared to the pure S. cerevisiae inoculum, there was also a marked increase in the concentrations of the other acetate esters. Modulation of some of the varietal elements, such as rose oxide, was also observed. This work shows the promising use of H. occidentalis in a mixed-culture must fermentation, especially in the acid modulation of fruit juice matrices.
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Walker RSK, Pretorius IS. Synthetic biology for the engineering of complex wine yeast communities. NATURE FOOD 2022; 3:249-254. [PMID: 37118192 DOI: 10.1038/s43016-022-00487-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Accepted: 03/11/2022] [Indexed: 04/30/2023]
Abstract
Wine fermentation is a representation of complex higher-order microbial interactions. Despite the beneficial properties that these communities bring to wine, their complexity poses challenges in predicting the nature and outcome of fermentation. Technological developments in synthetic biology enable the potential to engineer synthetic microbial communities for new purposes. Here we present the challenges and applications of engineered yeast communities in the context of a wine fermentation vessel, how this represents a model system to enable novel solutions for winemaking and introduce the concept of a 'synthetic' terroir. Furthermore, we introduce our vision for the application of control engineering.
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Affiliation(s)
- Roy S K Walker
- School of Natural Sciences, Macquarie University, Sydney, New South Wales, Australia.
- ARC Centre of Excellence in Synthetic Biology, Macquarie University, Sydney, New South Wales, Australia.
| | - Isak S Pretorius
- ARC Centre of Excellence in Synthetic Biology, Macquarie University, Sydney, New South Wales, Australia.
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3
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Valorization of apple and grape wastes with malic acid-degrading yeasts. Folia Microbiol (Praha) 2021; 66:341-354. [PMID: 33474701 DOI: 10.1007/s12223-021-00850-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Accepted: 01/04/2021] [Indexed: 10/22/2022]
Abstract
It is estimated that more than 20% of processed apples and grapes are discarded as waste, which is dominated by pomace rich in malic acid that could be converted to high-value organic acids or other chemicals. A total of 98 yeast strains isolated from apple, grape, and plum wastes were evaluated for their ability to degrade malic acid relative to known yeast strains. Most (94%) of the new isolates degraded malic acid efficiently (> 50%) in the presence and absence of exogenous glucose, whereas only 14% of the known strains could do so, thus confirming the value of exploring (and exploiting) natural biodiversity. The best candidates were evaluated in synthetic media for their ability to convert malic acid to other valuable products under aerobic and oxygen-limited conditions, with two strains that produced ethanol and acetic acid as potential biorefinery products during aerobic cultivations and oxygen-limited fermentations on sterilized apple and grape pomace. Noteworthy was the identification of a Saccharomyces cerevisiae strain that is more efficient in degrading malic acid than other members of the species. This natural strain could be of value in the wine-making industry that often requires pH corrections due to excess malic acid.
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Physicochemical characterization of wines produced using indigenous yeasts from cold climate grapes. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03618-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
AbstractThe aim of the study was the physicochemical characterization of wines produced using indigenous yeasts isolated from spontaneously fermented grape musts, obtained from cold climate grapes. Saccharomyces cerevisiae MH020215 and Nakawazaea ishiwadae MG971259 yeast strains were used in this study. The musts obtained from white and red grapes of Johanniter and regent varieties were used as a fermentation raw material. In the produced wines, content of ethyl alcohol, total extract, sugars, free amino nitrogen was analyzed, along with determination of total and volatile acidity and volatile compounds profile. Additionally, organoleptic evaluation was performed. Wines obtained with native S. cerevisiae MH020215 strains were characterized with more favorable enological properties. Synthesis of desirable volatile compounds, especially esters, contributed to the creation of desirable aromatic profile of those wines. Moreover, those beverages contained higher levels of carbonyl compounds (especially acetaldehyde) and lower methanol content. Wines obtained using N. ishiwadae MG971259 cultures were represented by high total acidity level and substantial fusel alcohol content (mainly butanol, propanol), which resulted in an unfavorable sensory profile of the product.
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van Wyk N, Grossmann M, Wendland J, von Wallbrunn C, Pretorius IS. The Whiff of Wine Yeast Innovation: Strategies for Enhancing Aroma Production by Yeast during Wine Fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:13496-13505. [PMID: 31724402 DOI: 10.1021/acs.jafc.9b06191] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Despite being used chiefly for fermenting the sugars of grape must to alcohol, wine yeasts (most prominently Saccharomyces cerevisiae) play a pivotal role in the final aroma profiles of wines. Strain selection, intentionally incorporating non-Saccharomyces yeast in so-called mixed-culture fermentations, and genetic modifications of S. cerevisiae have all been shown to greatly enhance the chemical composition and sensory profile of wines. In this Review, we highlight how wine researchers employ fermenting yeasts to expand on the aroma profiles of the wines they study.
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Affiliation(s)
- Niël van Wyk
- Institut für Mikrobiologie und Biochemie , Hochschule Geisenheim University , 65366 Geisenheim , Germany
| | - Manfred Grossmann
- Institut für Mikrobiologie und Biochemie , Hochschule Geisenheim University , 65366 Geisenheim , Germany
| | - Jürgen Wendland
- Institut für Mikrobiologie und Biochemie , Hochschule Geisenheim University , 65366 Geisenheim , Germany
| | - Christian von Wallbrunn
- Institut für Mikrobiologie und Biochemie , Hochschule Geisenheim University , 65366 Geisenheim , Germany
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Del Mónaco SM, Barda NB, Rubio NC, Caballero AC. Selection and characterization of a Patagonian Pichia kudriavzevii for wine deacidification. J Appl Microbiol 2014; 117:451-64. [PMID: 24844932 DOI: 10.1111/jam.12547] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2013] [Revised: 05/07/2014] [Accepted: 05/16/2014] [Indexed: 11/30/2022]
Abstract
AIMS The purpose of this study was to select autochthonous yeasts with metabolic ability to degrade L-malic acid for its potential use in young wine deacidification. METHODS AND RESULTS Fifty seven Patagonian nonSaccharomyces yeast of oenological origin were identified by conventional molecular methods and tested in their capability to grow at the expense of L-malic acid. Only four isolates belonging to Pichia kudriavzevii species showed this property, and one of them was selected to continue with the study. This isolate, named as P. kudriavzevii ÑNI15, was able to degrade L-malic acid in microvinifications, increasing the pH 0·2-0·3 units with a minimal effect on the acid structure of wine. Additionally, this isolate produced low levels of ethanol, important levels of glycerol (10·41 ± 0·48 g l(-1) ) and acceptable amounts of acetic acid (0·86 ± 0·13 g l(-1) ). In addition, it improved the sensorial attributes of wine increasing its fruity aroma. CONCLUSIONS The selection of yeasts for oenological use among nonSaccharomyces species led to the finding of a yeast strain with novel and interesting oenological characteristics which could have significant implications in the production of well-balanced and more physicochemical and microbiological stable young wines. SIGNIFICANCE AND IMPACT OF THE STUDY The use of P. kudriavzevii ÑNI15 as mixed starter with S. cerevisiae would eliminate the cultural and cellar operations undertaken to adjust the musts acidity, therefore improving wine quality and reducing production costs.
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Affiliation(s)
- S M Del Mónaco
- Grupo de Enología, Facultad de Ingeniería, Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN - Consejo Nacional de Investigaciones Científicas y Técnicas, CONICET), Facultad de Ingeniería, Universidad Nacional del Comahue (UNCo), Neuquén, Argentina
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7
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Wine. Food Microbiol 2014. [DOI: 10.1128/9781555818463.ch37] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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8
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Su J, Wang T, Wang Y, Li YY, Li H. The use of lactic acid-producing, malic acid-producing, or malic acid-degrading yeast strains for acidity adjustment in the wine industry. Appl Microbiol Biotechnol 2014; 98:2395-413. [DOI: 10.1007/s00253-014-5508-y] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2013] [Revised: 12/24/2013] [Accepted: 12/28/2013] [Indexed: 10/25/2022]
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9
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Chen CH, Wu MC, Hou CY, Jiang CM, Huang CM, Wang YT. Effect of Phenolic Acid on Antioxidant Activity of Wine and Inhibition of Pectin Methyl Esterase. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2009.tb00388.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Population size drives industrial Saccharomyces cerevisiae alcoholic fermentation and is under genetic control. Appl Environ Microbiol 2011; 77:2772-84. [PMID: 21357433 DOI: 10.1128/aem.02547-10] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
Abstract
Alcoholic fermentation (AF) conducted by Saccharomyces cerevisiae has been exploited for millennia in three important human food processes: beer and wine production and bread leavening. Most of the efforts to understand and improve AF have been made separately for each process, with strains that are supposedly well adapted. In this work, we propose a first comparison of yeast AFs in three synthetic media mimicking the dough/wort/grape must found in baking, brewing, and wine making. The fermentative behaviors of nine food-processing strains were evaluated in these media, at the cellular, populational, and biotechnological levels. A large variation in the measured traits was observed, with medium effects usually being greater than the strain effects. The results suggest that human selection targeted the ability to complete fermentation for wine strains and trehalose content for beer strains. Apart from these features, the food origin of the strains did not significantly affect AF, suggesting that an improvement program for a specific food processing industry could exploit the variability of strains used in other industries. Glucose utilization was analyzed, revealing plastic but also genetic variation in fermentation products and indicating that artificial selection could be used to modify the production of glycerol, acetate, etc. The major result was that the overall maximum CO(2) production rate (V(max)) was not related to the maximum CO(2) production rate per cell. Instead, a highly significant correlation between V(max) and the maximum population size was observed in all three media, indicating that human selection targeted the efficiency of cellular reproduction rather than metabolic efficiency. This result opens the way to new strategies for yeast improvement.
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11
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Genetically modified wine yeasts and risk assessment studies covering different steps within the wine making process. ANN MICROBIOL 2010. [DOI: 10.1007/s13213-010-0088-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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Casal M, Paiva S, Queirós O, Soares-Silva I. Transport of carboxylic acids in yeasts. FEMS Microbiol Rev 2008; 32:974-94. [DOI: 10.1111/j.1574-6976.2008.00128.x] [Citation(s) in RCA: 136] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022] Open
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13
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Pham TH, Mauvais G, Vergoignan C, De Coninck J, Dumont F, Lherminier J, Cachon R, Feron G. Gaseous environments modify physiology in the brewing yeastSaccharomyces cerevisiaeduring batch alcoholic fermentation. J Appl Microbiol 2008; 105:858-74. [DOI: 10.1111/j.1365-2672.2008.03821.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Co-fermentation of grape must by Issatchenkia orientalis and Saccharomyces cerevisiae reduces the malic acid content in wine. Biotechnol Lett 2008; 30:1633-8. [DOI: 10.1007/s10529-008-9726-1] [Citation(s) in RCA: 71] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2007] [Revised: 03/26/2008] [Accepted: 03/26/2008] [Indexed: 10/22/2022]
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Abstract
The yeast Saccharomyces cerevisiae is an important industrial microorganism. Nowadays, it is being used as a cell factory for the production of pharmaceuticals such as insulin, although this yeast has long been utilized in the bakery to raise dough, and in the production of alcoholic beverages, fermenting the sugars derived from rice, wheat, barley, corn and grape juice. S. cerevisiae has also been extensively used as a model eukaryotic system. In the last decade, genomic techniques have revealed important features of its molecular biology. For example, DNA array technologies are routinely used for determining gene expression levels in cells under different physiological conditions or environmental stimuli. Laboratory strains of S. cerevisiae are different from wine strains. For instance, laboratory yeasts are unable to completely transform all the sugar in the grape must into ethanol under winemaking conditions. In fact, standard culture conditions are usually very different from winemaking conditions, where multiple stresses occur simultaneously and sequentially throughout the fermentation. The response of wine yeasts to these stimuli differs in some aspects from laboratory strains, as suggested by the increasing number of studies in functional genomics being conducted on wine strains. In this paper we review the most recent applications of post-genomic techniques to understand yeast physiology in the wine industry. We also report recent advances in wine yeast strain improvement and propose a reference framework for integration of genomic information, bioinformatic tools and molecular biology techniques for cellular and metabolic engineering. Finally, we discuss the current state and future perspectives for using 'modern' biotechnology in the wine industry.
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Affiliation(s)
- Francisco Pizarro
- Department of Chemical and Bioprocess Engineering, College of Engineering, Pontificia Universidad Católica de Chile, Casilla 306, Correo 22, Santiago, Chile
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Schoondermark-Stolk SA, Jansen M, Veurink JH, Verkleij AJ, Verrips CT, Euverink GJW, Boonstra J, Dijkhuizen L. Rapid identification of target genes for 3-methyl-1-butanol production in Saccharomyces cerevisiae. Appl Microbiol Biotechnol 2005; 70:237-46. [PMID: 16041576 DOI: 10.1007/s00253-005-0070-2] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2005] [Revised: 06/16/2005] [Accepted: 06/16/2005] [Indexed: 11/28/2022]
Abstract
Extracellular conditions determine the taste of fermented foods by affecting metabolite formation by the micro-organisms involved. To identify targets for improvement of metabolite formation in food fermentation processes, automated high-throughput screening and cDNA microarray approaches were applied. Saccharomyces cerevisiae was cultivated in 96-well microtiter plates, and the effects of salt concentration and pH on the growth and synthesis of the fusel alcohol-flavoured substance, 3-methyl-1-butanol, was evaluated. Optimal fermentation conditions for 3-methyl-1-butanol concentration were found at pH 3.0 and 0% NaCl. To identify genes encoding enzymes with major influence on product formation, a genome-wide gene expression analysis was carried out with S. cerevisiae cells grown at pH 3.0 (optimal for 3-methyl-1-butanol formation) and pH 5.0 (yeast cultivated under standard conditions). A subset of 747 genes was significantly induced or repressed when the pH was changed from pH 5.0 to 3.0. Expression of seven genes related to the 3-methyl-1-butanol pathway, i.e. LAT1, PDX1, THI3, ALD4, ILV3, ILV5 and LEU4, strongly changed in response to this switch in pH of the growth medium. In addition, genes involved in NAD metabolism, i.e. BNA2, BNA3, BNA4 and BNA6, or those involved in the TCA cycle and glutamate metabolism, i.e. MEU1, CIT1, CIT2, KDG1 and KDG2, displayed significant changes in expression. The results indicate that this is a rapid and valuable approach for identification of interesting target genes for improvement of yeast strains used in industrial processes.
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Schuller D, Casal M. The use of genetically modified Saccharomyces cerevisiae strains in the wine industry. Appl Microbiol Biotechnol 2005; 68:292-304. [PMID: 15856224 DOI: 10.1007/s00253-005-1994-2] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2005] [Revised: 04/04/2005] [Accepted: 04/05/2005] [Indexed: 10/25/2022]
Abstract
In recent decades, science and food technology have contributed at an accelerated rate to the introduction of new products to satisfy nutritional, socio-economic and quality requirements. With the emergence of modern molecular genetics, the industrial importance of Saccharomyces cerevisiae, is continuously extended. The demand for suitable genetically modified (GM) S. cerevisiae strains for the biofuel, bakery and beverage industries or for the production of biotechnological products (e.g. enzymes, pharmaceutical products) will continuously grow in the future. Numerous specialised S. cerevisiae wine strains were obtained in recent years, possessing a wide range of optimised or novel oenological properties, capable of satisfying the demanding nature of modern winemaking practise. The unlocking of transcriptome, proteome and metabolome complexities will contribute decisively to the knowledge about the genetic make-up of commercial yeast strains and will influence wine strain improvement via genetic engineering. The most relevant advances regarding the importance and implications of the use of GM yeast strains in the wine industry are discussed in this mini-review. In this work, various aspects are considered including the strategies used for the construction of strains with respect to current legislation requirements, the environmental risk evaluations concerning the deliberate release of genetically modified yeast strains, the methods for detection of recombinant DNA and protein that are currently under evaluation, and the reasons behind the critical public perception towards the application of such strains.
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Affiliation(s)
- Dorit Schuller
- Centro de Biologia (CB-UM), Departamento de Biologia, Universidade do Minho, Braga, Portugal.
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Cebollero E, Gonzalez R. Comparison of two alternative dominant selectable markers for wine yeast transformation. Appl Environ Microbiol 2005; 70:7018-23. [PMID: 15574895 PMCID: PMC535142 DOI: 10.1128/aem.70.12.7018-7023.2004] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Genetic improvement of industrial yeast strains is restricted by the availability of selectable transformation markers. Antibiotic resistance markers have to be avoided for public health reasons, while auxotrophy markers are generally not useful for wine yeast strain transformation because most industrial Saccharomyces cerevisiae strains are prototrophic. For this work, we performed a comparative study of the usefulness of two alternative dominant selectable markers in both episomic and centromeric plasmids. Even though the selection for sulfite resistance conferred by FZF1-4 resulted in a larger number of transformants for a laboratory strain, the p-fluoro-DL-phenylalanine resistance conferred by ARO4-OFP resulted in a more suitable selection marker for all industrial strains tested. Both episomic and centromeric constructions carrying this marker resulted in transformation frequencies close to or above 10(3) transformants per microg of DNA for the three wine yeast strains tested.
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Affiliation(s)
- Eduardo Cebollero
- Department of Microbiology, Instituto de Fermentaciones Industriales (CSIC), Madrid, Spain
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Kourkoutas Y, Bekatorou A, Banat I, Marchant R, Koutinas A. Immobilization technologies and support materials suitable in alcohol beverages production: a review. Food Microbiol 2004. [DOI: 10.1016/j.fm.2003.10.005] [Citation(s) in RCA: 416] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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20
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Walker ME, Gardner JM, Vystavelova A, McBryde C, de Barros Lopes M, Jiranek V. Application of the reuseable, selectable marker to industrial yeast: construction and evaluation of heterothallic wine strains of , possessing minimal foreign DNA sequences. FEMS Yeast Res 2003; 4:339-47. [PMID: 14654439 DOI: 10.1016/s1567-1356(03)00161-2] [Citation(s) in RCA: 37] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022] Open
Abstract
The characterisation of wine yeasts and the complex metabolic processes influencing wine fermentation and the quality of wine might best be achieved by exploiting the standard classical and recombinant genetic techniques which have been successfully used with laboratory strains. However, application of these techniques to industrial strains has been restricted because such strains are typically prototrophic and often polyploid. To overcome this problem, we have identified commercial wine strains with good mating and sporulation properties from which heterothallic derivatives were constructed by disruption of the HO gene. Consequently, these haploids are amenable to genetic analysis, whilst retaining desirable wine-making properties. The approach used was an adaptation of a previously published gene disruption procedure for laboratory yeast and is based on the acquisition of geneticin resistance from a removable KanMX marker. The present work is the first report of the application of a construct of this type to the disruption of the HO gene in wine yeasts that are in common commercial use. Most of the 4.9-kb disruption construct was successfully removed from the genome of the haploid derivative strains by loop-out of the KanMX marker through meiotic recombination. Sequencing of the HO region confirmed the reduction of foreign sequences to a 582-bp fragment comprised largely of a single direct repeat at the target gene. The removal of the active foreign gene (conferring antibiotic resistance) allows the application of other constructs based on the KanMX module without the need to resort to other selectable marker systems. Laboratory-scale fermentation trials typically showed minimal differences between the HO disruptants and the parental wine strains in terms of fermentation kinetics and formation of key metabolites.
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Affiliation(s)
- Michelle E Walker
- School of Agriculture and Wine, The University of Adelaide, PMB 1, 5064, Glen Osmond, SA, Australia.
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Volschenk H, van Vuuren HJJ, Viljoen-Bloom M. Malo-ethanolic fermentation in Saccharomyces and Schizosaccharomyces. Curr Genet 2003; 43:379-91. [PMID: 12802505 DOI: 10.1007/s00294-003-0411-6] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2003] [Revised: 05/12/2003] [Accepted: 05/13/2003] [Indexed: 11/28/2022]
Abstract
Yeast species are divided into the K(+) or K(-) groups, based on their ability or inability to metabolise tricarboxylic acid (TCA) cycle intermediates as sole carbon or energy source. The K(-) group of yeasts includes strains of Saccharomyces, Schizosaccharomyces pombe and Zygosaccharomyces bailii, which is capable of utilising TCA cycle intermediates only in the presence of glucose or other assimilable carbon sources. Although grouped together, these yeasts have significant differences in their abilities to degrade malic acid. Typically, strains of Saccharomyces are regarded as inefficient metabolisers of extracellular malic acid, whereas strains of Sch. pombe and Z. bailii can effectively degrade high concentrations of malic acid. The ability of a yeast strain to degrade extracellular malic acid is dependent on both the efficient transport of the dicarboxylic acid and the efficacy of the intracellular malic enzyme. The malic enzyme converts malic acid into pyruvic acid, which is further metabolised to ethanol and carbon dioxide under fermentative conditions via the so-called malo-ethanolic (ME) pathway. This review focuses on the enzymes involved in the ME pathway in Sch. pombe and Saccharomyces species, with specific emphasis on the malate transporter and the intracellular malic enzyme.
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Affiliation(s)
- H Volschenk
- Department of Microbiology, Stellenbosch University, Private Bag X1, 7602 Matieland, South Africa
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Current awareness on yeast. Yeast 2001. [PMID: 11746606 DOI: 10.1002/yea.691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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