Biotechnology Letters

, Volume 34, Issue 9, pp 1711–1717

Construction of self-cloning, indigenous wine strains of Saccharomyces cerevisiae with enhanced glycerol and glutathione production

Authors

  • Rui-Ying Hao
    • College of EnologyNorthwest A&F University
    • The Laboratory of Molecular Genetics and Breeding of Yeast, Institute of MicrobiologyChinese Academy of Sciences
    • College of EnologyNorthwest A&F University
    • The Laboratory of Molecular Genetics and Breeding of Yeast, Institute of MicrobiologyChinese Academy of Sciences
  • Bo-run Zhang
    • The Laboratory of Molecular Genetics and Breeding of Yeast, Institute of MicrobiologyChinese Academy of Sciences
Original Research Paper

DOI: 10.1007/s10529-012-0954-z

Cite this article as:
Hao, R., Liu, Y., Wang, Z. et al. Biotechnol Lett (2012) 34: 1711. doi:10.1007/s10529-012-0954-z

Abstract

To improve wine taste and flavor stability, a novel indigenous strain of Saccharomyces cerevisiae with enhanced glycerol and glutathione (GSH) production for winemaking was constructed. ALD6 encoding an aldehyde dehydrogenases of the indigenous yeast was replaced by a GPD1 and CUP1 gene cassette, which are responsible for NAD-dependent glycerol-3-phosphatase dehydrogenase and copper resistance, respectively. Furthermore, the α-acetohydroxyacid synthase gene ILV2 of the indigenous yeast was disrupted by integration of the GSH1 gene which encodes γ-glutamylcysteine synthetase and the CUP1 gene cassette. The fermentation capacity of the recombinant was similar to that of the wild-type strain, with an increase of 21 and 19 % in glycerol and GSH production. No heterologous DNA was harbored in the recombinant in this study.

Keywords

Glutathione Glycerol Indigenous yeast Saccharomyces cerevisiae Self-cloning Wine

Supplementary material

10529_2012_954_MOESM1_ESM.docx (20 kb)
Supplementary material 1 (DOCX 19 kb)

Copyright information

© Springer Science+Business Media B.V. 2012