Construction of low-ethanol–wine yeasts through partial deletion of the Saccharomyces cerevisiae PDC2 gene
| Autor: | Mariana Combina, Iván Ciklic, Raúl Andrés Cuello, Karina Johana Flores Montero, Laura Analia Mercado |
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| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Etanol Otras Ciencias Biológicas 030106 microbiology Mutant Saccharomyces cerevisiae Biophysics Wine METABOLISM Levadura Applied Microbiology and Biotechnology purl.org/becyt/ford/1 [https] Ciencias Biológicas 03 medical and health sciences chemistry.chemical_compound Yeasts ETHANOL YEAST purl.org/becyt/ford/1.6 [https] Ethanol biology Strain (chemistry) Wines food and beverages WINE biology.organism_classification Vinos GENETIC ENGINEERING Yeast Yeast in winemaking Metabolism Biochemistry chemistry Genetic engineering Saccharomyces Cerevisiae Original Article Fermentation Ingeniería Genética CIENCIAS NATURALES Y EXACTAS |
| Zdroj: | CONICET Digital (CONICET) Consejo Nacional de Investigaciones Científicas y Técnicas instacron:CONICET AMB Express 7 : 67 (2017) INTA Digital (INTA) Instituto Nacional de Tecnología Agropecuaria instacron:INTA AMB Express |
| Popis: | We propose an alternative GMO based strategy to obtain Saccharomyces cerevisiae mutant strains with a slight reduction in their ability to produce ethanol, but with a moderate impact on the yeast metabolism. Through homologous recombination, two truncated Pdc2p proteins Pdc2pΔ344 and Pdc2p Δ519 were obtained and transformed into haploid and diploid lab yeast strains. In the pdc2Δ344 mutants the DNA-binding and transactivation site of the protein remain intact, whereas in pdc2Δ519only the DNA-binding site is conserved. Compared to the control, the diploid BY4743 pdc2Δ519 mutant strain reduced up to 7.4% the total ethanol content in lab scale-vinifications. The residual sugar and volatile acidity was not significantly affected by this ethanol reduction. Remarkably, we got a much higher ethanol reduction of 10 and 15% when the pdc2Δ519 mutation was tested in a native and a commercial wine yeast strain against their respective controls. Our results demonstrate that the insertion of the pdc2Δ519 mutation in wine yeast strains can reduce the ethanol concentration up to 1.89% (v/v) without affecting the fermentation performance. In contrast to non-GMO based strategies, our approach permits the insertion of the pdc2Δ519 mutation in any locally selected wine strain, making possible to produce quality wines with regional characteristics and lower alcohol content. Thus, we consider our work a valuable contribution to the problem of high ethanol concentration in wine EEA Mendoza Fil: Cuello, Raúl Andrés. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Fil: Flores Montero, Karina Johana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Fil: Ciklic, Ivan Francisco. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina |
| Databáze: | OpenAIRE |
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