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

页码：191 / 200

页数：10

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