| Title: | Engineering a fermenting yeast able to produce the fragrant beta-ionone apocarotenoid for enhanced aroma properties in wine |
| Author(s): | Timmins J; van Wyk N; Kroukamp H; Walker R; Fritsch S; Rauhut D; Wallbrunn C; Pretorius I; Paulsen I; |
| Address: | "ARC Centre of Excellence in Synthetic Biology, School of Natural Sciences, Macquarie University, 6 Wallys Way, Macquarie University, Macquarie Park, NSW 2109, Australia. Institut fur Mikrobiologie und Biochemie, Hochschule Geisenheim University, von-Lade-Str. 1, D-65366 Geisenheim, Germany" |
| ISSN/ISBN: | 1567-1364 (Electronic) 1567-1356 (Linking) |
| Abstract: | "Wine is composed of multitudinous flavour components and volatile organic compounds that provide this beverage with its attractive properties of taste and aroma. The perceived quality of a wine can be attributed to the absolute and relative concentrations of favourable aroma compounds; hence, increasing the detectable levels of an attractive aroma, such as beta-ionone with its violet and berry notes, can improve the organoleptic qualities of given wine styles. We here describe the generation of a new grape-must fermenting strain of Saccharomyces cerevisiae that is capable of releasing beta-ionone through the heterologous expression of both the enzyme carotenoid cleavage dioxygenase 1 (CCD1) and its substrate, beta-carotene. Haploid laboratory strains of S. cerevisiae were constructed with and without integrated carotenogenic genes and transformed with a plasmid containing the genes of CCD1. These strains were then mated with a sporulated diploid wine industry yeast, VIN13, and four resultant crosses-designated MQ01-MQ04-which were capable of fermenting the must to dryness were compared for their ability to release beta-ionone. Analyses of their fermentation products showed that the MQ01 strain produced a high level of beta-ionone and offers a fermenting hybrid yeast with the potential to enhance the organoleptic qualities of wine" |
| Keywords: | *Saccharomyces cerevisiae/genetics/metabolism *Wine Odorants Norisoprenoids/metabolism Fermentation apocarotenoid carotenoid cleavage dioxygenase 1 wine yeast beta-carotene beta-ionone; |
| Notes: | "MedlineTimmins, John van Wyk, Niel Kroukamp, Heinrich Walker, Roy Fritsch, S Rauhut, Doris Wallbrunn, Christian Pretorius, Isak Paulsen, Ian eng Research Support, Non-U.S. Gov't England 2023/01/29 FEMS Yeast Res. 2023 Jan 4; 23:foad001. doi: 10.1093/femsyr/foad001" |
