Engineering of an oenological Saccharomyces cerevisiae strain with pectinolytic activity and its effect on wine
Date
2005
Authors
Fernandez-Gonzalez M.
Ubeda J.F.
Cordero-Otero R.R.
Thanvanthri Gururajan V.
Briones A.I.
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
A pectinolytic industrial yeast strain of Saccharomyces cerevisiae was generated containing the S. cerevisiae endopolygalacturonase gene (PGU1) constitutively expressed under the control of the 3-phosphoglycerate kinase gene (PGK1) promoter. The new strain contains DNA derived exclusively from yeast and expresses a high polygalacturonic acid hydrolyzing activity. Yeast transformation was carried out by an integrative process targeting a dispensable upstream region of the acetolactate synthase locus (ILV2), which determines sulfometuron methyl resistance. Microvinification assays were performed on white and red musts with the transformed UCLMS-1M strain and with the same strain untransformed. It was found that the changes in the pectic polysaccharide contents did not directly affect the taste or flavor of the wine. From the data reported, it is deduced that the chief advantage of using the modified strain is that it improves the yield of must/wine extraction, while it also positively affects some variables relating to appearance. © 2005 Elsevier B.V. All rights reserved.
Description
Keywords
acetolactate synthase, DNA, phosphoglycerate kinase, polygalacturonase, polygalacturonic acid, sulfometuron methyl, article, bioengineering, enzyme activity, food microbiotechnology, fungal strain, gene expression, gene expression regulation, gene locus, gene targeting, genetic transformation, hydrolysis, nonhuman, promoter region, Saccharomyces cerevisiae, wine, DNA, Fungal, Fermentation, Food Technology, Industrial Microbiology, Polygalacturonase, Saccharomyces cerevisiae, Transformation, Genetic, Wine, Saccharomyces cerevisiae
Citation
International Journal of Food Microbiology
102
2
102
2