TY - JOUR
T1 - Engineering of an oenological Saccharomyces cerevisiae strain with pectinolytic activity and its effect on wine
AU - Fernández-González, M.
AU - Úbeda, J. F.
AU - Cordero-Otero, R. R.
AU - Thanvanthri Gururajan, V.
AU - Briones, A. I.
PY - 2005/7/15
Y1 - 2005/7/15
N2 - A 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.
AB - A 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.
UR - http://www.scopus.com/inward/record.url?scp=21244475616&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=21244475616&partnerID=8YFLogxK
U2 - 10.1016/j.ijfoodmicro.2004.12.012
DO - 10.1016/j.ijfoodmicro.2004.12.012
M3 - Article
C2 - 15992616
AN - SCOPUS:21244475616
SN - 0168-1605
VL - 102
SP - 173
EP - 183
JO - International Journal of Food Microbiology
JF - International Journal of Food Microbiology
IS - 2
ER -