Metabolic engineering of malolactic wine yeast

Husnik, John I.; Volschenk, Heinrich; Bauer, Jürgen; Colavizza, Didier; Luo, Zongli; Vuuren, H. J. J. Van

doi:10.1016/j.ymben.2006.02.003

Cited by 119 publications

(66 citation statements)

References 40 publications

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“…Due to indigenous lactic acid bacteria, including O. oeni, being able to produce biogenic amines during malolactic fermentation, the application of a genetically engineered malolactic wine yeast strain, capable of the complete degradation of l-malic acid in wine, has been proposed (Husnik et al, 2006). According to the authors, this yeast could prevent the formation of biogenic amines in wine by omitting the need for lactic acid bacteria to perform malolactic fermentation.…”

Section: Control Of Biogenic Amine Productionmentioning

confidence: 99%

Biogenic Amines in Wine: Understanding the Headache

Smit

Toit

2016

SAJEV

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The presence of biogenic amines in wine is becoming increasingly important to consumers and producers alike, due to the potential threats of toxicity to humans and consequent trade implications. In the scientific field, biogenic amines have the potential to be applied as indicators of food spoilage and/or authenticity. Biogenic amines can be formed from their respective amino acid precursors by various microorganisms present in the wine, at any stage of production, ageing or storage. To understand the large number of factors that could influence the formation of biogenic amines, the chemical, biochemical, enzymatic and genetic properties relating to these compounds have to be considered. Analytical and molecular methods to detect biogenic amines in wine, as well as possibilities that could enable better control over their production levels in wine will also be explored in this review.

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Section: Control Of Biogenic Amine Productionmentioning

confidence: 99%

Biogenic Amines in Wine: Understanding the Headache

Smit

Toit

2016

SAJEV

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“…Indeed, there is a very low acceptance by consumers of GMOs in the food and beverage industry. Although many advantageous industrial yeast strains have been engineered and two have obtained approval from the British government for commercial use several years ago (4), no genetically modified yeast has entered commercial use until recently (126). This problem, influenced by complex cultural, social, ethical, environmental, and technical factors, has been intensively addressed by Pretorius and Bauer (284), with wine yeasts as an example.…”

Section: Food and Beverage Industrymentioning

confidence: 99%

“…This was achieved by integrating a linear cassette containing the Schizosaccharomyces pombe malate permease gene (mae1) and the Oenococcus oeni malolactic gene (mleA) into the URA3 locus. This malolactic yeast strain enjoys GRAS status from the FDA and was the first genetically enhanced wine yeast to be commercialized (126).…”

Section: Food and Beverage Industrymentioning

confidence: 99%

Progress in Metabolic Engineering of Saccharomyces cerevisiae

Nevoigt

2008

Microbiol Mol Biol Rev

526

333

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SUMMARY The traditional use of the yeast Saccharomyces cerevisiae in alcoholic fermentation has, over time, resulted in substantial accumulated knowledge concerning genetics, physiology, and biochemistry as well as genetic engineering and fermentation technologies. S. cerevisiae has become a platform organism for developing metabolic engineering strategies, methods, and tools. The current review discusses the relevance of several engineering strategies, such as rational and inverse metabolic engineering, evolutionary engineering, and global transcription machinery engineering, in yeast strain improvement. It also summarizes existing tools for fine-tuning and regulating enzyme activities and thus metabolic pathways. Recent examples of yeast metabolic engineering for food, beverage, and industrial biotechnology (bioethanol and bulk and fine chemicals) follow. S. cerevisiae currently enjoys increasing popularity as a production organism in industrial (“white”) biotechnology due to its inherent tolerance of low pH values and high ethanol and inhibitor concentrations and its ability to grow anaerobically. Attention is paid to utilizing lignocellulosic biomass as a potential substrate.

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“…by integrating Oenococcus oeni malolactic enzyme gene (mleA) that makes them capable of decarboxylating malate to lactate [9][10][11][12]. Regardless of the controversy over genetically modified organisms (GMO), their use at industrial level is restricted by European legislation (EC Regulation N° 479/2008) and subjected to numerous controls concerning the 'substantial equivalence' between a conventional product and a transgenic one.…”

Section: Introductionmentioning

confidence: 99%

Physiological features of Schizosaccharomyces pombe of interest in making of white wines

Benito

Palomero

Morata

et al. 2012

Eur Food Res Technol

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This work studies the physiology of Schizosaccharomyces pombe strain 938 in the production of white wine with high malic acid levels as the sole fermentative yeast, as well as in mixed and sequential fermentations with Saccharomyces cerevisiae Cru Blanc. The induction of controlled maloalcoholic fermentation through the use of Schizosaccharomyces spp. is now being viewed with much interest. The acetic, malic and pyruvic acid concentrations, relative density and pH of the musts were measured over the entire fermentation period. In all fermentations in which Schizo. pombe 938 was involved, nearly all the malic acid was consumed and moderate acetic concentrations produced. The urea content and alcohol level of these wines were notably lower than in those made with Sacch. cerevisiae Cru Blanc alone. The pyruvic acid concentration was significantly higher in Schizo. pombe fermentations. The sensorial properties of the different final wines varied widely.

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Metabolic engineering of malolactic wine yeast

Cited by 119 publications

References 40 publications

Biogenic Amines in Wine: Understanding the Headache

Biogenic Amines in Wine: Understanding the Headache

Progress in Metabolic Engineering of Saccharomyces cerevisiae

Physiological features of Schizosaccharomyces pombe of interest in making of white wines

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