ARC Centre of Excellence in Synthetic Biology, Department of Molecular Sciences, Macquarie University, NSW, Australia; Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Geisenheim, Germany.
ARC Centre of Excellence in Synthetic Biology, Department of Molecular Sciences, Macquarie University, NSW, Australia.
Int J Food Microbiol. 2020 Jul 2;324:108615. doi: 10.1016/j.ijfoodmicro.2020.108615. Epub 2020 Mar 25.
In recent years, CRISPR/Cas9-based genetic editing has become a mainstay in many laboratories including manipulations done with yeast. We utilized this technique to generate a self-cloned wine yeast strain that overexpresses two genes of oenological relevance i.e. the glycerol-3-phosphate dehydrogenase 1 (GPD1) and the alcohol acetyltransferase 1 (ATF1) directly implicated in glycerol and acetate ester production respectively. Riesling wine made from the resulting strain showed increased glycerol and acetate ester levels compared to the parental strain. In addition, significantly less acetic acid levels were measured in wine made with yeast containing both genetic alterations compared to wine made with the strain that only overexpresses GPD1. Thus, this strain provides an alternative strategy for alleviating the accumulation of acetic acid once glycerol production is favoured during alcoholic fermentation with the addition of dramatically increasing acetate esters production.
近年来，基于 CRISPR/Cas9 的基因编辑技术已成为许多实验室的主要手段，包括对酵母的操作。我们利用这项技术生成了一株自我克隆的葡萄酒酵母菌株，该菌株过量表达了两个与酿酒相关的基因，即甘油-3-磷酸脱氢酶 1（GPD1）和酒精乙酰转移酶 1（ATF1），它们分别直接参与甘油和醋酸酯的生产。与亲本菌株相比，用该菌株酿造的雷司令葡萄酒的甘油和醋酸酯水平都有所增加。此外，与仅过表达 GPD1 的菌株相比，含有这两种遗传改变的酵母酿造的葡萄酒中的醋酸含量明显降低。因此，该菌株为在酒精发酵过程中有利于甘油生产时减轻醋酸积累提供了一种替代策略，同时还显著增加了醋酸酯的产量。
