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首页> 外文期刊>Bioengineered Bugs >Saccharomyces cerevisiae STR3 and yeast cystathionine beta-lyase enzymes: The potential for engineering increased flavor release.
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Saccharomyces cerevisiae STR3 and yeast cystathionine beta-lyase enzymes: The potential for engineering increased flavor release.

机译：酿酒酵母STR3和酵母胱硫醚β-裂合酶：工程化潜力增加了风味释放。

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摘要

Selected Saccharomyces cerevisiae strains are used for wine fermentation. Based on several criteria, winemakers often use a specific yeast to improve the flavor, mouth feel, decrease the alcohol content and desired phenolic content, just to name a few properties. Scientists at the AWRI previously illustrated the potential for increased flavor release from grape must via overexpression of the Escherichia coli Tryptophanase enzyme in wine yeast. To pursue a self-cloning approach for improving the aroma production, we recently characterized the S. cerevisiae cystathionine beta-lyase STR3, and investigated its flavor releasing capabilities. Here, we continue with a phylogenetic investigation of STR3 homologs from non-Saccharomyces yeasts to map the potential for using natural variation to engineer new strains.
机译：选定的酿酒酵母菌株用于葡萄酒发酵。基于几个标准，酿酒师经常使用特定的酵母来改善风味，口感，降低酒精含量和所需的酚含量，仅举几例。 AWRI的科学家先前曾说明，通过葡萄酒酵母中大肠杆菌色氨酸酶的过表达，葡萄汁中释放出的风味可能会增加。为了追求一种自动克隆的方法来改善香气的产生，我们最近对酿酒酵母胱硫醚β-裂合酶STR3进行了表征，并研究了其风味释放能力。在这里，我们继续对非酿酒酵母中STR3同源物的系统发育研究，以绘制利用自然变异设计新菌株的潜力。

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