Metabolic Engineering of<i>Saccharomyces cerevisiae</i>to Minimize the Production of Ethyl Carbamate in Wine

Coulon, J.-M.; Husnik, John; Inglis, D. A.; Merwe, George van der; Lonvaud‐Funel, Aline; Erasmus, Daniel J.; Vuuren, Hennie Van

doi:10.5344/ajev.2006.57.2.113

Cited by 112 publications

(14 citation statements)

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“…However, when the intracellular nitrogen source is insufficient, urea is reabsorbed into the cell as a cellular nitrogen source. In addition, when the intracellular urea content is too high, it can also be degraded into NH 3 and CO 2 by the urea amidohydrolase encoded by DUR1,2 (Coulon et al., 2006).…”

Section: Overview Of Ec Formation and Main Pathways During Wine Produ...mentioning

confidence: 99%

Research progress on the application of different controlling strategies to minimizing ethyl carbamate in grape wine

Deng

Han

et al. 2023

Comp Rev Food Sci Food Safe

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Ethyl carbamate (EC) is a probable carcinogenic compound commonly found in fermented foods and alcoholic beverages and has been classified as a category 2A carcinogen by the International Agency for Research on Cancer (IARC).Alcoholic beverages are one of the main sources of EC intake by humans. Therefore, many countries have introduced a standard EC limit in alcoholic beverages. Wine is the second largest alcoholic beverage in the world after beer and is loved by consumers for its rich taste. However, different survey results showed that the detection rate of EC in wine was almost 100%, while the maximum content was as high as 100 μg/L, necessitating EC content regulation in wine. The existing methods for controlling the EC level in wine mainly include optimizing raw fermentation materials and processes, using genetically engineered strains, and enzymatic methods (urease or urethanase). This review focused on introducing and comparing the advantages, disadvantages, and applicability of methods for controlling EC, and proposes two possible new techniques, that is, changing the fermentation strain and exogenously adding phenolic compounds. In the future, it is hoped that the feasibility of this prospect will be verified by pilot-scale or large-scale application to provide new insight into the regulation of EC during wine production. The formation mechanism and influencing factors of EC in wine were also introduced and the analytical methods of EC were summarized.

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Section: Overview Of Ec Formation and Main Pathways During Wine Produ...mentioning

confidence: 99%

Research progress on the application of different controlling strategies to minimizing ethyl carbamate in grape wine

Deng

Han

et al. 2023

Comp Rev Food Sci Food Safe

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“…The ease with which genes can be manipulated also makes yeast diversity attractive as a biological resource to transfer specific metabolic pathways to S. cerevisiae and establish reliable models to predict phenotype–genotype interactions [ 12 , 13 ]. Currently, some genetically modified wine yeasts are commercially available [ 14 , 15 , 16 ]. However, the market value of these strains relies on each country’s current legislation regarding the use of genetically modified organisms (GMOs) in food products, together with a lack of consumer acceptance.…”

Section: Yeasts As Attractive Biological Models For Adaptive Laborato...mentioning

confidence: 99%

“…During the evolutionary process, aliquots of the evolving populations are usually stocked in glycerol (within 10% to 40%, v/v ) and maintained at −80 °C for further phenotypic analysis [ 35 , 36 , 37 ]. The primary advantages are that this strategy is very easy to set up and use, requires low-cost equipment, can usually be executed by a single operator, and can be adapted to massive parallel cultures [ 3 , 4 , 5 , 6 , 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 ], as summarized in Table 1 . However, batch cultures are more susceptible to random drift due to certain shortfalls, which include variations in the population density, growth rates, and different nutrient supplementations, together with fluctuations in environmental conditions [ 29 ].…”

Section: Current Status and Applications Of Ale In Biotechnologymentioning

confidence: 99%

Contributions of Adaptive Laboratory Evolution towards the Enhancement of the Biotechnological Potential of Non-Conventional Yeast Species

Fernandes

Osório

Sousa

et al. 2023

JoF

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Changes in biological properties over several generations, induced by controlling short-term evolutionary processes in the laboratory through selective pressure, and whole-genome re-sequencing, help determine the genetic basis of microorganism’s adaptive laboratory evolution (ALE). Due to the versatility of this technique and the imminent urgency for alternatives to petroleum-based strategies, ALE has been actively conducted for several yeasts, primarily using the conventional species Saccharomyces cerevisiae, but also non-conventional yeasts. As a hot topic at the moment since genetically modified organisms are a debatable subject and a global consensus on their employment has not yet been attained, a panoply of new studies employing ALE approaches have emerged and many different applications have been exploited in this context. In the present review, we gathered, for the first time, relevant studies showing the ALE of non-conventional yeast species towards their biotechnological improvement, cataloging them according to the aim of the study, and comparing them considering the species used, the outcome of the experiment, and the employed methodology. This review sheds light on the applicability of ALE as a powerful tool to enhance species features and improve their performance in biotechnology, with emphasis on the non-conventional yeast species, as an alternative or in combination with genome editing approaches.

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“…175) in 2006 and ‘no objection’ from Health Canada. It was constructed by over-expression of the DUR1, 2 genes, which encode urea amidolyase (Coulon et al 2006 ).…”

Section: Modern Yeast Strain Improvement Techniquesmentioning

confidence: 99%

Modern yeast development: finding the balance between tradition and innovation in contemporary winemaking

Gardner

Alperstein

Walker

et al. 2022

FEMS Yeast Research

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A key driver of quality in wines is the microbial population that undertakes fermentation of grape must. Winemakers can utilise both indigenous and purposefully inoculated yeasts to undertake alcoholic fermentation, imparting wines with aromas, flavours and palate structure and in many cases contributing to complexity and uniqueness. Importantly, having a toolbox of microbes helps winemakers make best use of the grapes they are presented with, and tackle fermentation difficulties with flexibility and efficiency. Each year the number of strains available commercially expands and more recently, includes strains of non-Saccharomyces, strains that have been improved using both classical and modern yeast technology and mixed cultures. Here we review what is available commercially, and what may be in the future, by exploring recent advances in fermentation relevant strain improvement technologies. We also report on the current use of microbes in the Australian wine industry, as reported by winemakers, as well as regulations around, and sentiment about the potential use of genetically modified organisms in the future.

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Metabolic Engineering ofSaccharomyces cerevisiaeto Minimize the Production of Ethyl Carbamate in Wine

Cited by 112 publications

References 0 publications

Research progress on the application of different controlling strategies to minimizing ethyl carbamate in grape wine

Research progress on the application of different controlling strategies to minimizing ethyl carbamate in grape wine

Contributions of Adaptive Laboratory Evolution towards the Enhancement of the Biotechnological Potential of Non-Conventional Yeast Species

Modern yeast development: finding the balance between tradition and innovation in contemporary winemaking

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