Malo-ethanolic fermentation in grape must by recombinant strains of Saccharomyces cerevisiae
Date
2001
Authors
Volschenk H.
Viljoen-Bloom M.
Subden R.E.
Van Vuuren H.J.J.
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Abstract
Recombinant strains of Saccharomyces cerevisiae with the ability to reduce wine acidity could have a significant influence on the future production of quality wines, especially in cool climate regions. L-Malic acid and L-tartaric acid contribute largely to the acid content of grapes and wine. The wine yeast S. cerevisiae is unable to effectively degrade L-malic acid, whereas the fission yeast Schizosaccharomyces pombe efficiently degrades high concentrations of L-malic acid by means of a malo-ethanolic fermentation. However, strains of Sz. pombe are not suitable for vinification due to the production of undesirable off-flavours. Heterologous expression of the Sz. pombe malate permease (mae1) and malic enzyme (mae2) genes on plasmids in S. cerevisiae resulted in a recombinant strain of S. cerevisiae that efficiently degraded up to 8 g/I L-malic acid in synthetic grape must and 6.75 g/I L-malic acid in Chardonnay grape must. Furthermore, a strain of S. cerevisiae containing the mae1 and mae2 genes integrated in the genome efficiently degraded 5 g/I of L-malic acid in synthetic and Chenin Blanc grape musts. Furthermore, the malo-alcoholic strains produced higher levels of ethanol during fermentation, which is important for the production of distilled beverages. Copyright © 2001 John Wiley & Sons, Ltd.
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Keywords
alcohol, malic acid, malic acid derivative, permease, tartaric acid, acidity, article, beverage, cold climate, concentration response, controlled study, degradation, distillation, fermentation, flavor, gene expression, genetic recombination, genome, grape, nonhuman, plasmid, priority journal, protein expression, Saccharomyces cerevisiae, Schizosaccharomyces pombe, strain difference, wine, Bacterial Proteins, Ethanol, Fermentation, Genetic Engineering, Industrial Microbiology, Malate Dehydrogenase, Malates, Membrane Transport Proteins, Organic Anion Transporters, Recombinant Proteins, Rosales, Saccharomyces cerevisiae, Schizosaccharomyces, Wine, Saccharomyces cerevisiae, Schizosaccharomyces pombe, Vitaceae, Vitis sp.
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