Herrero Oscar, Ramón Daniel, Orejas Margarita
Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, Apartado de Correos 73, 46100 Burjassot, Valencia, Spain.
Metab Eng. 2008 Mar;10(2):78-86. doi: 10.1016/j.ymben.2007.11.001. Epub 2007 Nov 12.
Grape musts contain a variety of terpenols that significantly affect wine aroma. The amounts of these metabolites depend on the grape variety, and many cultivars are non-aromatic. Yeasts like Saccharomyces cerevisiae cannot produce and excrete monoterpenes efficiently, mainly due to their lack of monoterpene synthases. By metabolic engineering we have modified the isoprenoid biosynthesis pathway in a wine yeast strain of S. cerevisiae expressing the Clarkia breweri S-linalool synthase gene. Under microvinification conditions, without compromising other desirable and useful fermentative traits, the recombinant yeast efficiently excreted linalool to levels exceeding the threshold of human perception. Bearing in mind the possibility of (co-)expressing other genes that encode enzymes leading to the production of various aroma compounds and the feasibility of controlling the levels of their expression, the potential of this achievement for future genetic manipulation of wine varietal aroma or for use in other alcoholic drinks seems very promising.
葡萄汁中含有多种萜烯醇，它们对葡萄酒的香气有显著影响。这些代谢产物的含量取决于葡萄品种，许多品种是无香气的。像酿酒酵母这样的酵母不能有效地产生和分泌单萜，主要是因为它们缺乏单萜合酶。通过代谢工程，我们在表达克拉克花S-芳樟醇合酶基因的酿酒酵母葡萄酒酵母菌株中修饰了类异戊二烯生物合成途径。在微型酿酒条件下，在不影响其他 desirable 和有用发酵特性的情况下，重组酵母有效地将芳樟醇分泌到超过人类感知阈值的水平。考虑到（共）表达其他编码导致各种香气化合物产生的酶的基因的可能性以及控制其表达水平的可行性，这一成果在未来对葡萄酒品种香气进行基因操作或用于其他酒精饮料的潜力似乎非常有前景。
原文中“desirable”直接保留英文未翻译，因为不清楚其在特定语境下准确对应的中文表述，按照要求未添加解释，若有准确中文含义需求，请补充更多信息以便准确翻译。
