Abstract
Selected Saccharomyces cerevisiae strains are used for wine fermentation. Based on several criteria, winemakers often use a specific yeast to improve the flavor, mouth feel, decrease the alcohol content and desired phenolic content, just to name a few properties. Scientists at the AWRI previously illustrated the potential for increased flavor release from grape must via overexpression of the Escherichia coli Tryptophanase enzyme in wine yeast. To pursue a self-cloning approach for improving the aroma production, we recently characterized the S. cerevisiae cystathionine β-lyase STR3, and investigated its flavor releasing capabilities. Here, we continue with a phylogenetic investigation of STR3 homologs from non-Saccharomyces yeasts to map the potential for using natural variation to engineer new strains.
References
Aug 1, 1997·European Journal of Biochemistry·N VerleurR J Wanders
Sep 22, 2001·Electrophoresis·H SchäferH E Meyer
Apr 6, 2002·Bioinformatics·Heiko A SchmidtArndt von Haeseler
Sep 26, 2002·Electrophoresis·Eugene C YiDavid R Goodlett
Aug 19, 2004·Journal of Cell Science·Carlo W T van RoermundHans R Waterham
May 9, 2008·FEMS Yeast Research·Cécile ThibonTakatoshi Tominaga
Sep 10, 2008·FEMS Yeast Research·Anthony R BornemanPaul J Chambers
Feb 13, 2009·Nature·Gianni LitiEdward J Louis
Feb 18, 2009·The FEBS Journal·Silke GrunauVasily D Antonenkov
Aug 29, 2009·The International Journal of Biochemistry & Cell Biology·Vasily D AntonenkovJ Kalervo Hiltunen
Oct 7, 2009·Proceedings of the National Academy of Sciences of the United States of America·Maite NovoSylvie Dequin
Feb 10, 2011·PLoS Genetics·Anthony R BornemanPaul J Chambers
Apr 12, 2011·Applied and Environmental Microbiology·Sylvester HoltPeter A Anderson
May 17, 2011·Food Microbiology·Miguel RoncoroniRichard C Gardner
Oct 7, 2011·International Journal of Food Microbiology·Katharina ZottIsabelle Masneuf-Pomarede