Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, South Australia 5064, Australia.
Appl Microbiol Biotechnol. 2012 Feb;93(3):1175-84. doi: 10.1007/s00253-011-3622-7. Epub 2011 Oct 12.
The development of new wine yeast strains with improved characteristics is critical in the highly competitive wine market, which faces the demand of ever-changing consumer preferences. Although new strains can be constructed using recombinant DNA technologies, consumer concerns about genetically modified (GM) organisms strongly limit their use in food and beverage production. We have applied a non-GM approach, adaptive evolution with sulfite at alkaline pH as a selective agent, to create a stable yeast strain with enhanced glycerol production; a desirable characteristic for wine palate. A mutant isolated using this approach produced 41% more glycerol than the parental strain it was derived from, and had enhanced sulfite tolerance. Backcrossing to produce heterozygous diploids revealed that the high-glycerol phenotype is recessive, while tolerance to sulfite was partially dominant, and these traits, at least in part, segregated from each other. This work demonstrates the potential of adaptive evolution for development of novel non-GM yeast strains, and highlights the complexity of adaptive responses to sulfite selection.
在竞争激烈的葡萄酒市场中，开发具有改良特性的新型葡萄酒酵母菌株至关重要，因为市场需要不断满足消费者变化的偏好。尽管可以使用重组 DNA 技术来构建新菌株，但消费者对转基因生物的担忧强烈限制了它们在食品和饮料生产中的使用。我们应用了一种非转基因方法，即在碱性 pH 值下使用亚硫酸盐进行适应性进化，以创造出一种具有增强甘油生产能力的稳定酵母菌株；这是葡萄酒口感的一个理想特征。使用这种方法分离出的突变体比其来源的亲本菌株产生的甘油多 41%，并且对亚硫酸盐的耐受性增强。回交产生杂合二倍体表明，高甘油表型是隐性的，而对亚硫酸盐的耐受性部分是显性的，这些性状至少部分相互分离。这项工作证明了适应性进化在开发新型非转基因酵母菌株方面的潜力，并强调了对亚硫酸盐选择的适应性反应的复杂性。
