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Blending wine yeast phenotypes with the aid of CRISPR DNA editing technologies.
International Journal of Food Microbiology ( IF 5.4 ) Pub Date : 2020-03-25 , DOI: 10.1016/j.ijfoodmicro.2020.108615
Niël van Wyk 1 , Heinrich Kroukamp 2 , Monica I Espinosa 3 , Christian von Wallbrunn 4 , Jürgen Wendland 4 , Isak S Pretorius 2
Affiliation  

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.

中文翻译:

借助CRISPR DNA编辑技术,将葡萄酒酵母表型融合在一起。

近年来,基于CRISPR / Cas9的基因编辑已成为许多实验室的主流,包括使用酵母进行的操作。我们利用这项技术生成了一种自我克隆的葡萄酒酵母菌株,该菌株过表达了与酿酒学相关的两个基因,即分别与甘油和乙酸酯生产直接相关的3-磷酸甘油脱氢酶1(GPD1)和醇乙酰转移酶1(ATF1)。与亲本菌株相比,由所得菌株制成的雷司令葡萄酒显示甘油和乙酸酯水平增加。此外,与仅过表达GPD1的菌株制成的葡萄酒相比,用含有两种遗传变异的酵母制成的葡萄酒中测得的乙酸水平要低得多。从而,
更新日期:2020-03-26
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