Gimren-Alcañiz J V, Matallana E
Departamento de Bioquímica y Biología Molecular, Facultad de Ciencias Biológicas, Universitat de València, Spain.
Syst Appl Microbiol. 2001 Dec;24(4):639-44. doi: 10.1078/0723-2020-00066.
Genetic manipulation of industrial wine yeast strains has become an essential tool for both the study of the molecular mechanisms underlaying their physiology and the improvement of their fermentative properties. The construction of null mutants for any gene in these usually diploid strains, by using a procedure based on sporulation of a heterozygote lacking one copy of the gene of interest, has been tested as an alternative to the tedious work of sequential disruption of the complete set of copies. Our results indicate that most of the homozygotes resulting from sporulation of wine yeast strains are defective in glucose consumption under microvinification conditions in synthetic must and produce stuck fermentations. These kinds of defects are observed even for strains derived from sporulation of wild type. Alteration of genomic features of wine strains by sporulation is responsible for these defects.
对工业酿酒酵母菌株进行基因操作，已成为研究其生理过程分子机制以及改善其发酵特性的重要工具。对于这些通常为二倍体的菌株，通过使用基于缺失目标基因一个拷贝的杂合子孢子形成的方法来构建任何基因的缺失突变体，已被测试作为替代依次破坏全套基因拷贝这一繁琐工作的方法。我们的结果表明，葡萄酒酵母菌株孢子形成产生的大多数纯合子在合成葡萄汁微酿条件下消耗葡萄糖存在缺陷，并会导致发酵停滞。即使是野生型孢子形成产生的菌株也观察到了这类缺陷。孢子形成导致葡萄酒菌株基因组特征的改变是这些缺陷的原因。
