Sulfate transport mutants affect hydrogen sulfide and sulfite production during alcoholic fermentation

Walker, M.; Zhang, Jin; Sumby, Krista M.; Lee, Andrea; Houlès, Anne; Li, Sijing; Jiranek, Vladimir

doi:10.1002/yea.3553

Cited by 8 publications

(7 citation statements)

References 57 publications

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“…In a recent study, Walker and co-authors [65] used CRISPR-Cas9 system to introduce selected mutations in SUL1 and SUL2 genes in wine strains EC1118. These genes encoded two high-affinity sulfate transporters.…”

Section: Wine Yeasts Genome Editing By Crispr-cas9mentioning

confidence: 99%

Genetically Modified Yeasts in Wine Biotechnology

Picazo¹,

Garrigós²,

Matallana³

et al. 2022

Grapes and Wine

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Modern enology relies on the use of selected yeasts, both Saccharomyces and non-conventional, as starters to achieve reliable fermentations. That allows the selection of the right strain for each process and also the improvement of such strain, by traditional methods or approaches involving genetic manipulation. Genetic engineering allows deletion, overexpression and point mutation of endogenous yeast genes with known interesting features in winemaking and the introduction of foreign and novel activities. Besides, it is a powerful tool to understand the molecular mechanisms behind the desirable traits of a good wine strain, as those directed mutations reveal phenotypes of interest. The genetic editing technology called CRISPR-Cas9 allows a fast, easy and non-invasive manipulation of industrial strains that renders cells with no traces of foreign genetic material. Genetic manipulation of non-Saccharomyces wine yeasts has been less common, but those new technologies together with the increasing knowledge on the genome of such strains opens a promising field of yeast improvement.

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Section: Wine Yeasts Genome Editing By Crispr-cas9mentioning

confidence: 99%

Genetically Modified Yeasts in Wine Biotechnology

Picazo¹,

Garrigós²,

Matallana³

et al. 2022

Grapes and Wine

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“…The mutant strain has very similar organoleptic and processing properties to the parent except for greatly reduced hydrogen sulfide production and higher total sulfite production. More recent work in this area using similar methods resulted in the isolation of strains with both reduced hydrogen sulfite and sulfur dioxide (Walker et al 2021 ). Further examples of mutagenesis-derived yeast include AWRI/Maurivin's Rosa and Rosa Intense yeast strains, where a strategy to screen for novel mutants that overproduce ‘floral’ aroma compounds 2-phenylethanol and 2-phenylethyl acetate was used (Cordente et al 2018 ).…”

Section: Modern Yeast Strain Improvement Techniquesmentioning

confidence: 99%

“…Some of the first sought to decrease urea production and thus reduce the risk of ethyl carbamate accumulation by modification of the arginine permease gene ( CAN1 ) (DiCarlo et al 2013 , Vigentini et al 2017 ), or to increase rose/honey like aromas by increasing production of phenylethyl acetate (Trindade de Carvalho et al 2017 ). Subsequently, others have increased fermentation speed by deletion of the high affinity phosphodiesterase ( PDE2 ) (Vallejo et al 2020 ), decreased accumulation of unpleasant hydrogen sulfide (Walker et al 2021 ), improved fermentation efficiency in low nitrogen fermentations (Lang et al 2021 ), improved utilisation of proline, as an alternate nitrogen source not normally metabolised under wine conditions (Luo et al 2018 ), and reduced growth rate to encourage growth of competing (but desirable) yeasts through modification of S ER1 (Lang et al 2022 ). This technology is also being used to better understand spoilage organisms and the role of sulfite tolerance in Brettanomyces with deletion of the sulfite permease ( SSU1 ) (Varela et al 2020 ).…”

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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“…Despite their apparent simplicity, the traits to be improved are not always easy to select phenotypically. There are some classic examples collected in a review by Snow (1983), and more recent examples of improvement, by indirect selection, of nitrogen source utilisation (Salmon and Barre, 1998; Long et al ., 2018), mannoprotein release (Quirós et al ., 2010), reduction of SH 2 and SO 2 production (Cordente et al ., 2009; Walker et al ., 2021), or reduction of volatile acidity (Cordente et al ., 2013). Direct mutant selection has been used to improve autolysis (Gonzalez et al ., 2003; Giovani and Rosi, 2007), or the release of mannoproteins (Gonzalez‐Ramos et al ., 2010).…”

Section: Genetic Improvement Of Wine Yeastsmentioning

confidence: 99%

Truth in wine yeast

González

Morales

2021

Microbial Biotechnology

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Evolutionary history and early association with anthropogenic environments have made Saccharomyces cerevisiae the quintessential wine yeast. This species typically dominates any spontaneous wine fermentation and, until recently, virtually all commercially available wine starters belonged to this species. The Crabtree effect, and the ability to grow under fully anaerobic conditions, contribute decisively to their dominance in this environment. But not all strains of Saccharomyces cerevisiae are equally suitable as starter cultures. In this article, we review the physiological and genetic characteristics of S. cerevisiae wine strains, as well as the biotic and abiotic factors that have shaped them through evolution. Limited genetic diversity of this group of yeasts could be a constraint to solving the new challenges of oenology. However, research in this field has for many years been providing tools to increase this diversity, from genetic engineering and classical genetic tools to the inclusion of other yeast species in the catalogues of wine yeasts. On occasion, these less conventional species may contribute to the generation of interspecific hybrids with S. cerevisiae. Thus, our knowledge about wine strains of S. cerevisiae and other wine yeasts is constantly expanding. Over the last decades, wine yeast research has been a pillar for the modernisation of oenology, and we can be confident that yeast biotechnology will keep contributing to solving any challenges, such as climate change, that we may face in the future.

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Sulfate transport mutants affect hydrogen sulfide and sulfite production during alcoholic fermentation

Cited by 8 publications

References 57 publications

Genetically Modified Yeasts in Wine Biotechnology

Genetically Modified Yeasts in Wine Biotechnology

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

Truth in wine yeast

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