Novel wine-mediated FLO11 flocculation phenotype of commercial Saccharomyces cerevisiae wine yeast strains with modified FLO gene expression
dc.contributor.author | Govender, P. | en_ZA |
dc.contributor.author | Kroppenstedt, S. | en_ZA |
dc.contributor.author | Bauer, Florian | en_ZA |
dc.date.accessioned | 2011-05-15T16:04:56Z | |
dc.date.available | 2011-05-15T16:04:56Z | |
dc.date.issued | 2011 | |
dc.description.abstract | Depending 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.version | Letter | |
dc.identifier.citation | FEMS Microbiology Letters | |
dc.identifier.citation | 317 | |
dc.identifier.citation | 2 | |
dc.identifier.issn | 3781097 | |
dc.identifier.other | 10.1111/j.1574-6968.2011.02219.x | |
dc.identifier.uri | http://hdl.handle.net/10019.1/12895 | |
dc.subject | calcium ion | |
dc.subject | flocculin 11 | |
dc.subject | fungal protein | |
dc.subject | glucose | |
dc.subject | glycoprotein | |
dc.subject | heat shock protein 30 | |
dc.subject | mannose | |
dc.subject | unclassified drug | |
dc.subject | biotechnological production | |
dc.subject | brewing | |
dc.subject | commercial species | |
dc.subject | controlled study | |
dc.subject | DNA modification | |
dc.subject | fermentation technique | |
dc.subject | flocculation | |
dc.subject | food microbiotechnology | |
dc.subject | fungal strain | |
dc.subject | gene expression regulation | |
dc.subject | letter | |
dc.subject | nonhuman | |
dc.subject | phenotypic variation | |
dc.subject | priority journal | |
dc.subject | red wine | |
dc.subject | Saccharomyces cerevisiae | |
dc.subject | turbidity | |
dc.subject | viniculture | |
dc.subject | wild type | |
dc.subject | wine industry | |
dc.subject | yeast cell | |
dc.title | Novel wine-mediated FLO11 flocculation phenotype of commercial Saccharomyces cerevisiae wine yeast strains with modified FLO gene expression | |
dc.type | Letter |