Transgenic wine yeast technology comes of age: is it time for transgenic wine?

被引：38
作者：
Cebollero, Eduardo [1 ]
Gonzalez-Ramos, Daniel [1 ]
Tabera, Laura [1 ]
Gonzalez, Ramon [1 ]
机构：
[1] CSIC, Inst Fermentac Ind, Dept Microbiol, E-28006 Madrid, Spain
来源：
BIOTECHNOLOGY LETTERS | 2007年 / 29卷 / 02期
关键词：
genetic engineering; GMO; wine biotechnology;
D O I：
10.1007/s10529-006-9236-y
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Saccharomyces cerevisiae is the main yeast responsible for alcoholic fermentation of grape juice during wine making. This makes wine strains of this species perfect targets for the improvement of wine technology and quality. Progress in winemaking has been achieved through the use of selected yeast strains, as well as genetic improvement of wine yeast strains through the sexual and pararexual cycles, random mutagenesis and genetic engineering. Development of genetically engineered wine yeasts, their potential application, and factors affecting their commercial viability will be discussed in this review.
引用
收藏
页码：191 / 200
页数：10
相关论文
共 70 条
  • [11] DEQUIN S, 1994, BIO-TECHNOL, V12, P173, DOI 10.1038/nbt0294-173
  • [12] Dunn B, 2005, BMC GENOMICS, V6, DOI 10.1186/1471-2164-6-53
  • [13] ESCHENBRUCH R, 1982, APPL MICROBIOL BIOT, V14, P155
  • [14] Release of polysaccharides by yeasts and the influence of released polysaccharides on colour stability and wine astringency
    Escot, S
    Feuillat, M
    Dulau, L
    Charpentier, C
    [J]. AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, 2001, 7 (03) : 153 - 159
  • [15] Engineering of an oenological Saccharomyces cerevisiae strain with pectinolytic activity and its effect on wine
    Fernández-González, M
    Ubeda, JF
    Cordero-Oterob, RR
    Gururajan, VT
    Briones, AI
    [J]. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2005, 102 (02) : 173 - 183
  • [16] Fleet GH, 1993, WINE MICROBIOLOGY BI
  • [17] Aroma improving in microvinification processes by the use of a recombinant wine yeast strain expressing the Aspergillus nidulans xlnA gene
    Ganga, MA
    Piñaga, F
    Vallés, S
    Ramón, D
    Querol, A
    [J]. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 1999, 47 (03) : 171 - 178
  • [18] IMPROVED METHOD FOR HIGH-EFFICIENCY TRANSFORMATION OF INTACT YEAST-CELLS
    GIETZ, D
    STJEAN, A
    WOODS, RA
    SCHIESTL, RH
    [J]. NUCLEIC ACIDS RESEARCH, 1992, 20 (06) : 1425 - 1425
  • [19] Performance of industrial strains of Saccharomyces cerevisae during wine fermentation is affected by manipulation strategies based on sporulation
    Gimeno-Alcañiz, JV
    Matallana, E
    [J]. SYSTEMATIC AND APPLIED MICROBIOLOGY, 2001, 24 (04) : 639 - 644
  • [20] Strategies and perspectives for genetic improvement of wine yeasts
    Giudici, P
    Solieri, L
    Pulvirenti, AM
    Cassanelli, S
    [J]. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 2005, 66 (06) : 622 - 628
1234567