Engineering of an oenological Saccharomyces cerevisiae strain with pectinolytic activity and its effect on wine

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dc.contributor.authorFernandez-Gonzalez M.
dc.contributor.authorUbeda J.F.
dc.contributor.authorCordero-Otero R.R.
dc.contributor.authorThanvanthri Gururajan V.
dc.contributor.authorBriones A.I.
dc.date.accessioned2011-05-15T15:56:48Z
dc.date.available2011-05-15T15:56:48Z
dc.date.issued2005
dc.description.abstractA 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.
dc.description.versionArticle
dc.identifier.citationInternational Journal of Food Microbiology
dc.identifier.citation102
dc.identifier.citation2
dc.identifier.issn1681605
dc.identifier.other10.1016/j.ijfoodmicro.2004.12.012
dc.identifier.urihttp://hdl.handle.net/10019.1/10047
dc.subjectacetolactate synthase
dc.subjectDNA
dc.subjectphosphoglycerate kinase
dc.subjectpolygalacturonase
dc.subjectpolygalacturonic acid
dc.subjectsulfometuron methyl
dc.subjectarticle
dc.subjectbioengineering
dc.subjectenzyme activity
dc.subjectfood microbiotechnology
dc.subjectfungal strain
dc.subjectgene expression
dc.subjectgene expression regulation
dc.subjectgene locus
dc.subjectgene targeting
dc.subjectgenetic transformation
dc.subjecthydrolysis
dc.subjectnonhuman
dc.subjectpromoter region
dc.subjectSaccharomyces cerevisiae
dc.subjectwine
dc.subjectDNA, Fungal
dc.subjectFermentation
dc.subjectFood Technology
dc.subjectIndustrial Microbiology
dc.subjectPolygalacturonase
dc.subjectSaccharomyces cerevisiae
dc.subjectTransformation, Genetic
dc.subjectWine
dc.subjectSaccharomyces cerevisiae
dc.titleEngineering of an oenological Saccharomyces cerevisiae strain with pectinolytic activity and its effect on wine
dc.typeArticle
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