Ganga M A, Piñaga F, Vallés S, Ramón D, Querol A
Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Burjassot (Valencia), Spain.
Int J Food Microbiol. 1999 Mar 15;47(3):171-8. doi: 10.1016/s0168-1605(98)00202-5.
A recombinant wine yeast strain has been constructed expressing the gene coding for beta-(1,4)-endoxylanase from Aspergillus nidulans under the control of the yeast actin gene promoter. The resulting recombinant strain is able to secrete active xylanase enzyme into the culture medium. Wines obtained by microvinification with the control and the recombinant wine yeast strain did not differ in their physicochemical characteristics although an increase in fruity aroma was organoleptically detected in the wine produced by the recombinant yeast. Also, an increase in the concentration of some esters, higher alcohols and terpenes was observed in the case of the recombinant strain.
构建了一种重组葡萄酒酵母菌株，该菌株在酵母肌动蛋白基因启动子的控制下表达编码构巢曲霉β-(1,4)-内切木聚糖酶的基因。所得重组菌株能够将活性木聚糖酶分泌到培养基中。用对照葡萄酒酵母菌株和重组葡萄酒酵母菌株进行微型酿酒所得到的葡萄酒，其理化特性并无差异，不过在感官上检测到重组酵母所产葡萄酒的果香有所增加。此外，在重组菌株所产葡萄酒中还观察到一些酯类、高级醇类和萜类物质的浓度有所增加。
