De novo production of six key grape aroma monoterpenes by a geraniol synthase-engineered S. cerevisiae wine strain.
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http://data.d4science.org/ctlg/RISIS2OpenData/dedup_wf_001--88c8edc4bf9005effa00f268ede583e8 |
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Identity
Access Modality
Field | Value |
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Access Right | Open Access |
Attribution
Field | Value |
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Author | José Vicente Gil, 0000-0003-2062-3435 |
Author | Juan Rico, 0000-0003-0317-1043 |
Contributor | Comisión Interministerial de Ciencia y Tecnología, CICYT (España) |
Contributor | European Commission |
Contributor | Ministerio de Economía y Competitividad (España) |
Contributor | CSIC - Unidad de Recursos de Información Científica para la Investigación (URICI) |
Publishing
Field | Value |
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Collected From | Europe PubMed Central; PubMed Central; Digital.CSIC; ORCID; Datacite; UnpayWall; Crossref; Microsoft Academic Graph; CORE (RIOXX-UK Aggregator) |
Hosted By | Europe PubMed Central; SpringerOpen; Digital.CSIC; Microbial Cell Factories |
Publication Date | 2015-09-16 |
Additional Info
Field | Value |
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Country | Spain |
Description | [Results] Expression of the Ocimum basilicum (sweet basil) geraniol synthase (GES) gene in a Saccharomyces cerevisiae wine strain substantially changed the terpene profile of wine produced from a non-aromatic grape variety. Under microvinification conditions, and without compromising other fermentative traits, the recombinant yeast excreted geraniol de novo at an amount (~750 μg/L) well exceeding (>10-fold) its threshold for olfactory perception and also exceeding the quantities present in wines obtained from highly aromatic Muscat grapes. Interestingly, geraniol was further metabolized by yeast enzymes to additional monoterpenes and esters: citronellol, linalool, nerol, citronellyl acetate and geranyl acetate, resulting in a total monoterpene concentration (~1,558 μg/L) 230-fold greater than that of the control. We also found that monoterpene profiles of wines derived from mixed fermentations were found to be determined by the composition of the initial yeast inocula suggesting the feasibility of producing ‘à la carte’ wines having predetermined monoterpene contents. |
Description | [Conclusions] Geraniol synthase-engineered yeasts demonstrate potential in the development of monoterpene enhanced wines. |
Description | This work was funded by the Spanish MINECO/FEDER Grants CSD2007-0063 and AGL2011-29925. We also acknowledge support of the publication fee by the CSIC Open Access Publication Support Initiative through its Unit of Information Resources for Research (URICI). E. Pardo was financially supported by JCI2007-123/733 and JAEDOC086-FSE contracts. J. Rico was the recipient of a FPI (Formación de Personal de Investigador) pre-doctoral fellowship from the Comisión Interministerial de Ciencia y Tecnología (CICYT). |
Description | Peer Reviewed |
Language | Undetermined |
Resource Type | Article; UNKNOWN |
keyword | mesheuropmc.digestive, oral, and skin physiology |
system:type | publication |
Management Info
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Source | https://science-innovation-policy.openaire.eu/search/publication?articleId=dedup_wf_001::88c8edc4bf9005effa00f268ede583e8 |
Author | jsonws_user |
Last Updated | 23 December 2020, 11:17 (CET) |
Created | 23 December 2020, 11:17 (CET) |