Pérez-González J A, González R, Querol A, Sendra J, Ramón D
Unidad de Bioingeniería, Instituto de Agroquímica y Tecnología de los Alimentos, Consejo Superior de Investigaciones Científicas, Valencia, Spain.
Appl Environ Microbiol. 1993 Sep;59(9):2801-6. doi: 10.1128/aem.59.9.2801-2806.1993.
A genetic transformation system for an industrial wine yeast strain is presented here. The system is based on the acquisition of cycloheximide resistance and is a direct adaptation of a previously published procedure for brewing yeasts (L. Del Pozo, D. Abarca, M. G. Claros, and A. Jiménez, Curr. Genet. 19:353-358, 1991). Transformants arose at an optimal frequency of 0.5 transformant per microgram of DNA, are stable in the absence of selective pressure, and produce wine in the same way as the untransformed industrial strain. By using this transformation protocol, a filamentous fungal beta-(1,4)-endoglucanase gene has been expressed in an industrial wine yeast under the control of the yeast actin gene promoter. Endoglucanolytic wine yeast secretes the fungal enzyme to the must, producing a wine with an increased fruity aroma.
本文介绍了一种用于工业酿酒酵母菌株的遗传转化系统。该系统基于获得环己酰亚胺抗性，是对先前发表的酿酒酵母程序的直接改编（L. Del Pozo、D. Abarca、M. G. Claros和A. Jiménez，《当代遗传学》19:353 - 358，1991）。转化体出现的最佳频率为每微克DNA有0.5个转化体，在无选择压力的情况下稳定，并且与未转化的工业菌株一样生产葡萄酒。通过使用这种转化方案，丝状真菌β-(1,4)-内切葡聚糖酶基因已在酵母肌动蛋白基因启动子的控制下在工业酿酒酵母中表达。内切葡聚糖酶活性的酿酒酵母将真菌酶分泌到葡萄汁中，生产出具有增强果香的葡萄酒。
