Your browser doesn't support javascript.
loading
Engineering a fermenting yeast able to produce the fragrant ß-ionone apocarotenoid for enhanced aroma properties in wine.
Timmins, John; van Wyk, Niel; Kroukamp, Heinrich; Walker, Roy; Fritsch, S; Rauhut, Doris; Wallbrunn, Christian; Pretorius, Isak; Paulsen, Ian.
Afiliación
  • Timmins J; ARC Centre of Excellence in Synthetic Biology, School of Natural Sciences, Macquarie University, 6 Wallys Way, Macquarie University, Macquarie Park, NSW 2109, Australia.
  • van Wyk N; ARC Centre of Excellence in Synthetic Biology, School of Natural Sciences, Macquarie University, 6 Wallys Way, Macquarie University, Macquarie Park, NSW 2109, Australia.
  • Kroukamp H; Institut für Mikrobiologie und Biochemie, Hochschule Geisenheim University, von-Lade-Str. 1, D-65366 Geisenheim, Germany.
  • Walker R; ARC Centre of Excellence in Synthetic Biology, School of Natural Sciences, Macquarie University, 6 Wallys Way, Macquarie University, Macquarie Park, NSW 2109, Australia.
  • Fritsch S; ARC Centre of Excellence in Synthetic Biology, School of Natural Sciences, Macquarie University, 6 Wallys Way, Macquarie University, Macquarie Park, NSW 2109, Australia.
  • Rauhut D; Institut für Mikrobiologie und Biochemie, Hochschule Geisenheim University, von-Lade-Str. 1, D-65366 Geisenheim, Germany.
  • Wallbrunn C; Institut für Mikrobiologie und Biochemie, Hochschule Geisenheim University, von-Lade-Str. 1, D-65366 Geisenheim, Germany.
  • Pretorius I; Institut für Mikrobiologie und Biochemie, Hochschule Geisenheim University, von-Lade-Str. 1, D-65366 Geisenheim, Germany.
  • Paulsen I; ARC Centre of Excellence in Synthetic Biology, School of Natural Sciences, Macquarie University, 6 Wallys Way, Macquarie University, Macquarie Park, NSW 2109, Australia.
FEMS Yeast Res ; 232023 01 04.
Article en En | MEDLINE | ID: mdl-36708173
Wine is composed of multitudinous flavour components and volatile organic compounds that provide this beverage with its attractive properties of taste and aroma. The perceived quality of a wine can be attributed to the absolute and relative concentrations of favourable aroma compounds; hence, increasing the detectable levels of an attractive aroma, such as ß-ionone with its violet and berry notes, can improve the organoleptic qualities of given wine styles. We here describe the generation of a new grape-must fermenting strain of Saccharomyces cerevisiae that is capable of releasing ß-ionone through the heterologous expression of both the enzyme carotenoid cleavage dioxygenase 1 (CCD1) and its substrate, ß-carotene. Haploid laboratory strains of S. cerevisiae were constructed with and without integrated carotenogenic genes and transformed with a plasmid containing the genes of CCD1. These strains were then mated with a sporulated diploid wine industry yeast, VIN13, and four resultant crosses-designated MQ01-MQ04-which were capable of fermenting the must to dryness were compared for their ability to release ß-ionone. Analyses of their fermentation products showed that the MQ01 strain produced a high level of ß-ionone and offers a fermenting hybrid yeast with the potential to enhance the organoleptic qualities of wine.
Asunto(s)
Palabras clave
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Saccharomyces cerevisiae / Vino Idioma: En Revista: FEMS Yeast Res Asunto de la revista: MICROBIOLOGIA Año: 2023 Tipo del documento: Article País de afiliación: Australia Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Saccharomyces cerevisiae / Vino Idioma: En Revista: FEMS Yeast Res Asunto de la revista: MICROBIOLOGIA Año: 2023 Tipo del documento: Article País de afiliación: Australia Pais de publicación: Reino Unido