The heterologous expression of polysaccharidase-encoding genes with oenological relevance in Saccharomyces cerevisiae

Journal of Applied Microbiology

Volumn 103, Issue 6, 2007, Pages 2248-2257

  Van Rensburg, P ^a   Strauss, M L A ^a   Lambrechts, M G ^a,b   Cordero Otero, R R ^a   Pretorius, I S ^a,c  

^a STELLENBOSCH UNIVERSITY   (South Africa)

^b Distell   (South Africa)

^c AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

Author keywords

Glucanase; Pectate lyase; Pectinase; Polygalacturonase; Wine; Xylanase; Yeast

Indexed keywords

ASPERGILLUS; FRUIT JUICES; GENE ENCODING; PHENOLS; WINE;

ALEXANDRIA; GENE CASSETTES; GLUCANASE; PECTATE LYASE; PECTINASES; PINOT NOIR; POLYGALACTURONASE; WINE CLARIFICATION; WINE PROCESSING; XYLANASES;

YEAST;

CELLULASE; ENZYME; GLUCAN GLUCOSIDASE; PECTATE LYASE; PHENOL DERIVATIVE; POLYGALACTURONASE; POLYSACCHARIDASE; UNCLASSIFIED DRUG; XYLAN ENDO 1,3 BETA XYLOSIDASE;

CHEMICAL COMPOSITION; FERMENTATION; GENE EXPRESSION; POLYSACCHARIDE; STABILIZATION; TURBIDITY; YEAST;

AROMA; ARTICLE; ASPERGILLUS NIGER; BACTERIAL STRAIN; BUTYRIVIBRIO FIBRISOLVENS; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; COLOR; CULTIVAR; FERMENTATION; GENE CASSETTE; GENE EXPRESSION; GRAPE JUICE; NONHUMAN; PECTOBACTERIUM CAROTOVORUM; PECTOBACTERIUM CHRYSANTHEMI; SACCHAROMYCES CEREVISIAE; TURBIDITY; WINE;

ASPERGILLUS NIGER; BUTYRIVIBRIO FIBRISOLVENS; ERWINIA CHRYSANTHEMI; PECTOBACTERIUM CAROTOVORUM; SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 36649030829     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2007.03474.x     Document Type: Article

References (32)

1. Ausubel, F.M., Brent, R., Kingston, R.E., Moore, D.D., Seidman, J.G., Smith, J.A. Strul, K. (1996) Current Protocols in Molecular Biology. New York : Wiley.
2. Biely, P. (1985) Microbial xylanolytic systems. Trends Biotechnol 3, 286 290.
3. Canal-Llauberes, R.-M. (1993) Enzymes in winemaking. In Wine Microbiology and Biotechnology ed. Fleet, G.H. pp. 447 506 Chur, Switzerland : Harwood Academic Publishers.
4. Colagrande, O., Silva, A. Fumi, M.D. (1994) Recent applications of biotechnology in wine productions. Biotechnol Prog 10, 2 18.
5. Coulon, J., Husnik, J.I., Inglis, D.L., Van der Merwe, G.K., Lonvaud-Funel, A., Erasmus, D.J. Van Vuuren, H.J.J. (2006) Metabolic engineering of Saccharomyces cerevisiae to minimize the prduction of ethylcarbamate in wine. Am J Enol Vitic 57, 113 124.
6. Fernández-Zurbano, P., Ferreira, V., Peňa, C., Escudero, A. Cacho, J. (1999) Effects on maceration time and pectolytic enzymes added during on the phenolic composition of must. Food Sci Technol Int 5, 319 325.
7. Fleet, G.H. (1992) Spoilage yeast. CRC Crit Rev Biotechnol 12, 1 44.
8. Fleet, G.H. (1993) The microorganisms of winemaking - isolation, enumeration and identification. In Wine Microbiology and Biotechnology ed. Fleet, G.H. pp. 1 25 Chur, Switzerland : Harwood Academic Publishers.
9. Ganga, M.A., Piňaga, F., Vallés, S., Ramón, D. Querol, A. (1999) Aroma improving in microvinification processes by the use of a recombinant wine yeast expressing the Aspergillus nidulans xlnA gene. Int J Food Microbiol 47, 171 178.
10. Güldener, U., Heck, S., Fiedler, T., Beinhauer, J. Hegemann, H. (1996) A new efficient gene disruption cassette for repeated use in budding yeast. Nucleic Acid Res 24, 2519 2524.
11. Gundllapalli Moses, S.B., Cordero Otero, R.R., La Grange, D.C., Van Rensburg, P. Pretorius, I.S. (2002) Different genetic backgrounds influence the secretory expression of the LKA1-encoded Lipomyces kononenkoaeα-amylase in industrial strains of Saccharomyces cerevisiae. Biotechnol Lett 651, 651 656.
12. Haight, K.G. Gump, B.H. (1994) The use of macerating enzymes in grape juice processing. Am J Enol Vitic 45, 113 116.
13. Husnik, J.I., Volschenk, H., Bauer, J., Colavizza, D., Luoa, Z. Van Vuuren, H.J.J. (2006) Metabolic engineering of malolactic wine yeast. Metab Eng 8, 315 323.
14. Iland, P., Edward, A., Sitters, J., Markides, A. Bruer, N (2000) Techniques for Chemical Analysis and Quality Monitoring During Winemaking. Adelaide, Australia : Patrick Iland Wine Promotions.
15. Laing, E. Pretorius, I.S. (1992) Synthesis and secretion of an Erwinia chrysanthemi pectate lyase in Saccharomyces cerevisiae regulated by different combinations of bacterial and yeast promoter and signal sequences. Gene 121, 35 45.
16. Louw, C., La Grange, D.C., Pretorius, I.S. Van Rensburg, P. (2006) The effect of polysaccharide-degrading wine yeast transformants on the efficiency of wine processing and wine flavour. J Biotechnol 125, 447 461.
17. Petersen, S.H., Van Zyl, W.H. Pretorius, I.S. (1998) Development of a polysaccharide-degrading strain of Saccharomyces cerevisiae. Biotechnol Technol 12, 615 619.
18. Pretorius, I.S. (1997) Utilization of polysaccharides by Sacchromyces cerevisiae. In Yeast Sugar Metabolism ed. Zimmerman, F.K. Entian, K-D. pp. 459 205. Lancaster, PA, USA : Technomic Publishing.
19. Pretorius, I.S. (2000) Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking. Yeast 16, 675 729.
20. Pretorius, I.S. (2006) Grape and wine biotechnology: setting new goals for the design of improved grapevines, wine yeast and malolactic bacteria. In Handbook of Fruits Processing Science and Technology ed. Hui, H.Y., Barta, J., Cano, M.P., Gusek, T., Sidhu, J.S. Sinha, N. pp. 453 489 Ames, IA, USA : Blackwell Professional.
21. Pretorius, I.S. Bauer, F.F. (2002) Meeting the consumer challenge through genetically customised wine yeast strains. Trends Biotechnol 20, 426 432.
22. Pretorius, I.S. Høj, P.B. (2005) Grape and wine biotechnology: challenges, opportunities and potential benefits. Aust J Grape Wine Res 11, 83 108.
23. Pretorius, I.S., Du Toit, M. Van Rensburg, P. (2003) Designer yeasts for the fermentation industry of the 21st century. Food Technol Biotechnol 41, 3 10.
24. Pretorius, I.S., Bartowsky, E.J., Bauer, F.F., de Barros Lopes, M.A., du Toit, M., van Rensburg, P. Vivier, M.A. (2006) The tailoring of designer grapevines and microbial starter strains for a market-directed and quality-focussed wine industry. In Handbook of Food Science, Technology and Engineering; Volume 4 - Food Technology and Food Processing ed. Hui, H.Y., Castell-Perez, E., Cunha, L.M., Guerrero-Legarreta, I., Liang, H.H., Lo, Y.M, Marshall, D.L., Nip, W.K. et al. pp. 174-1 174-24. New York, NY, USA : CRC Taylor & Francis.
25. Sambrook, J., Fritsch, E.F. Maniatis, T. (1989) Molecular Cloning. A Laboratory Manual, 2nd edn. Cold Spring Harbor, New York : Cold Spring Harbor Laboratory Press.
26. Struhl, K., Stincomb, D.T., Scherer, S. Davis, R.W. (1979) High-frequency transformation of yeast: autonomous replication of hybrid DNA molecules. Proc Nat Acad Sci USA 76, 1035 1039.
27. Teather, R.M. Wood, P.J. (1982) Use of Congo red-polysaccharide interactions in enumeration and characterization of cellulolytic bacteria from the bovine rumen. Appl Environ Microbiol 53, 41 46.
28. Van Rensburg, P. Pretorius, I.S. (2000) Enzymes in winemaking: harnessing natural catalysts for efficient biotransformations - a review. S Afr J Enol Vitic 21, 52 73.
29. Van Rensburg, P., Van Zyl, W.H. Pretorius, I.S. (1994) Expression of the Butyrivibrio fibrisolvens endo-β-1,4-glucanase gene together with the Erwinia pectate lyase and polygalacturonase genes in Saccharomyces cerevisiae. Curr Genet 27, 17 22.
30. Whitaker, J.R. (1990) Microbial pectolytic enzymes. In Microbial Enzymes and Biotechnology ed. Fogarty, W.M. Kelley, C.T. pp. 133 176 London : Elsevier Applied Science.
31. Wightman, J.C., Price, S.F., Watson, B.T. Wrolstad, R.E. (1997) Some effects of processing enzymes on anthocyanin and phenolics in Pinot noir and Cabernet Sauvignon wines. Am J Enol Vitic 48, 39 48.
32. Zoecklein, B.W., Fugelsang, K.C., Gunp, B.N. Nury, F.S. (1995) Wine Analysis and Production. New York : Chapman & Hall.