The effect of polysaccharide-degrading wine yeast transformants on the efficiency of wine processing and wine flavour

Journal of Biotechnology
C LouwP van Rensburg

Abstract

Commercial polysaccharase preparations are applied to winemaking to improve wine processing and quality. Expression of polysaccharase-encoding genes in Saccharomyces cerevisiae allows for the recombinant strains to degrade polysaccharides that traditional commercial yeast strains cannot. In this study, we constructed recombinant wine yeast strains that were able to degrade the problem-causing grape polysaccharides, glucan and xylan, by separately integrating the Trichoderma reesei XYN2 xylanase gene construct and the Butyrivibrio fibrisolvens END1 glucanase gene cassette into the genome of the commercial wine yeast strain S. cerevisiae VIN13. These genes were also combined in S. cerevisiae VIN13 under the control of different promoters. The strains that were constructed were compared under winemaking conditions with each other and with a recombinant wine yeast strain expressing the endo-beta-1,4-glucanase gene cassette (END1) from B. fibrisolvens and the endo-beta-1,4-xylanase gene cassette (XYN4) from Aspergillus niger, a recombinant strain expressing the pectate lyase gene cassette (PEL5) from Erwinia chrysanthemi and the polygalacturonase-encoding gene cassette (PEH1) from Erwinia carotovora. Wine was made with the recombina...Continue Reading

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Citations

Sep 4, 2012·Applied Microbiology and Biotechnology·Antonio G CordenteIsak S Pretorius
Jun 28, 2011·Journal of Industrial Microbiology & Biotechnology·María MormeneoJesús Zueco
Sep 6, 2008·Microbiology and Molecular Biology Reviews : MMBR·Elke Nevoigt
Feb 14, 2012·International Journal of Food Microbiology·Y Paola MaturanoFabio Vazquez
May 21, 2013·Journal of Basic Microbiology·María Gabriela MerínVilma Inés Morata de Ambrosini
Sep 29, 2004·Trends in Biotechnology·Kevin J VerstrepenFreddy R Delvaux
Oct 29, 2008·Biotechnology Journal·John P MooreMelané A Vivier
Jun 1, 2017·Journal of Food Science and Technology·Rocío EscribanoPilar Santamaría
Jun 6, 2020·Foods·María Pilar Martínez-PérezEncarna Gómez-Plaza
Nov 15, 2019·Journal of Agricultural and Food Chemistry·Niël van WykIsak S Pretorius

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