NDLI: Reduced production of ethyl carbamate for wine fermentation by deleting CAR1 in Saccharomyces cerevisiae

Content Provider	Springer Nature Link
Author	Guo, Xue Wu Li, Yuan Zi Guo, Jian Wang, Qing Huang, Shi Yong Chen, Ye Fu Du, Li Ping Xiao, Dong Guang
Copyright Year	2016
Abstract	Ethyl carbamate (EC), a pluripotent carcinogen, is mainly formed by a spontaneous chemical reaction of ethanol with urea in wine. The arginine, one of the major amino acids in grape musts, is metabolized by arginase (encoded by CAR1) to ornithine and urea. To reduce the production of urea and EC, an arginase-deficient recombinant strain YZ22 (Δcarl/Δcarl) was constructed from a diploid wine yeast, WY1, by successive deletion of two CAR1 alleles to block the pathway of urea production. The RT-qPCR results indicated that the YZ22 almost did not express CAR1 gene and the specific arginase activity of strain YZ22 was 12.64 times lower than that of parent strain WY1. The fermentation results showed that the content of urea and EC in wine decreased by 77.89 and 73.78 %, respectively. Furthermore, EC was forming in a much lower speed with the lower urea during wine storage. Moreover, the two CAR1 allele deletion strain YZ22 was substantially equivalent to parental strain in terms of growth and fermentation characteristics. Our research also suggested that EC in wine originates mainly from urea that is produced by the arginine.
Starting Page	671
Ending Page	679
Page Count	9
File Format	PDF
ISSN	13675435
Journal	Journal of Industrial Microbiology and Biotechnology
Volume Number	43
Issue Number	5
e-ISSN	14765535
Language	English
Publisher	Springer Berlin Heidelberg
Publisher Date	2016-01-30
Publisher Place	Berlin, Heidelberg
Access Restriction	Subscribed
Subject Keyword	Wine Saccharomyces cerevisiae CAR1 Ethyl carbamate Urea Microbiology Biochemistry Inorganic Chemistry Genetic Engineering Biotechnology Bioinformatics
Content Type	Text
Resource Type	Article
Subject	Medicine Bioengineering Applied Microbiology and Biotechnology Biotechnology

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

CAR1 deletion by CRISPR/Cas9 reduces formation of ethyl carbamate from ethanol fermentation by Saccharomyces cerevisiae

Mechanism of proanthocyanidins-induced alcoholic fermentation enhancement in Saccharomyces cerevisiae

Decreased production of higher alcohols by Saccharomyces cerevisiae for Chinese rice wine fermentation by deletion of Bat aminotransferases

Autochthonous fermentation starters for the industrial production of Negroamaro wines

Acetaldehyde kinetics of enological yeast during alcoholic fermentation in grape must

Co-fermentation of xylose and cellobiose by an engineered Saccharomyces cerevisiae

Genome-wide transcriptional analysis of Saccharomyces cerevisiae during industrial bioethanol fermentation

Bioethanol production from the dry powder of Jerusalem artichoke tubers by recombinant Saccharomyces cerevisiae in simultaneous saccharification and fermentation

A genetic overhaul of Saccharomyces cerevisiae 424A(LNH-ST) to improve xylose fermentation

Reduced production of ethyl carbamate for wine fermentation by deleting CAR1 in Saccharomyces cerevisiae

Similar Documents

CAR1 deletion by CRISPR/Cas9 reduces formation of ethyl carbamate from ethanol fermentation by Saccharomyces cerevisiae

Mechanism of proanthocyanidins-induced alcoholic fermentation enhancement in Saccharomyces cerevisiae

Decreased production of higher alcohols by Saccharomyces cerevisiae for Chinese rice wine fermentation by deletion of Bat aminotransferases

Autochthonous fermentation starters for the industrial production of Negroamaro wines

Acetaldehyde kinetics of enological yeast during alcoholic fermentation in grape must

Co-fermentation of xylose and cellobiose by an engineered Saccharomyces cerevisiae

Genome-wide transcriptional analysis of Saccharomyces cerevisiae during industrial bioethanol fermentation

Bioethanol production from the dry powder of Jerusalem artichoke tubers by recombinant Saccharomyces cerevisiae in simultaneous saccharification and fermentation

A genetic overhaul of Saccharomyces cerevisiae 424A(LNH-ST) to improve xylose fermentation

Reduced production of ethyl carbamate for wine fermentation by deleting CAR1 in Saccharomyces cerevisiae