Novel wine-mediated FLO11 flocculation phenotype of commercial Saccharomyces cerevisiae wine yeast strains with modified FLO gene expression

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dc.contributor.authorGovender, P.en_ZA
dc.contributor.authorKroppenstedt, S.en_ZA
dc.contributor.authorBauer, Florianen_ZA
dc.date.accessioned2011-05-15T16:04:56Z
dc.date.available2011-05-15T16:04:56Z
dc.date.issued2011
dc.description.abstractDepending on the genetic background of Saccharomyces strains, a wide range of phenotypic adhesion identities can be directly attributed to the FLO11-encoded glycoprotein, which includes asexual flocculation, invasive growth and pseudohyphal formation, flor formation and adhesion to biotic and abiotic surfaces. In a previous study, we reported that HSP30-mediated stationary-phase expression of the native chromosomal FLO11 ORF in two nonflocculent commercial Saccharomyces cerevisiae wine yeast strains, BM45 or VIN13 did not generate a flocculent phenotype under either standard laboratory media or synthetic MS300 must fermentation conditions. In the present study, the BM45- and VIN13-derived HSP30p-FLO11 wine yeast transformants were observed to be exclusively and strongly flocculent under authentic red wine-making conditions, thus suggesting that this specific fermentation environment specifically contributes to the development of a flocculent phenotype, which is insensitive to either glucose or mannose. Furthermore, irrespective of the strain involved this phenotype displayed both Ca2+-dependent and Ca2+-independent flocculation characteristics. A distinct advantage of this unique FLO11-based phenotype was highlighted in its ability to dramatically promote faster lees settling rates. Moreover, wines produced by BM45-F11H and VIN13-F11H transformants were significantly less turbid than those produced by their wild-type parental strains. © 2011 University of Stellenbosch. FEMS Microbiology Letters © 2011 Federation of European Microbiological Societies. Published by Blackwell Publishing Ltd.
dc.description.versionLetter
dc.identifier.citationFEMS Microbiology Letters
dc.identifier.citation317
dc.identifier.citation2
dc.identifier.issn3781097
dc.identifier.other10.1111/j.1574-6968.2011.02219.x
dc.identifier.urihttp://hdl.handle.net/10019.1/12895
dc.subjectcalcium ion
dc.subjectflocculin 11
dc.subjectfungal protein
dc.subjectglucose
dc.subjectglycoprotein
dc.subjectheat shock protein 30
dc.subjectmannose
dc.subjectunclassified drug
dc.subjectbiotechnological production
dc.subjectbrewing
dc.subjectcommercial species
dc.subjectcontrolled study
dc.subjectDNA modification
dc.subjectfermentation technique
dc.subjectflocculation
dc.subjectfood microbiotechnology
dc.subjectfungal strain
dc.subjectgene expression regulation
dc.subjectletter
dc.subjectnonhuman
dc.subjectphenotypic variation
dc.subjectpriority journal
dc.subjectred wine
dc.subjectSaccharomyces cerevisiae
dc.subjectturbidity
dc.subjectviniculture
dc.subjectwild type
dc.subjectwine industry
dc.subjectyeast cell
dc.titleNovel wine-mediated FLO11 flocculation phenotype of commercial Saccharomyces cerevisiae wine yeast strains with modified FLO gene expression
dc.typeLetter
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