期刊
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
卷 252, 期 -, 页码 24-34出版社
ELSEVIER
DOI: 10.1016/j.ijfoodmicro.2017.04.006
关键词
Bioengineering; Saccharomyces cerevisiae; Sc2.0; Synthetic Biology; Synthetic genomics; Wine; Yeast 2.0
资金
- Department of Biotechnology, Government of India (DBT-IPLS) [BT/PR4572/INF/22/147/2012]
- Indian National Science Academy, New Delhi, India [SP/SS/2011/1408]
- Macquarie University
- Bioplatforms Australia
- New South Wales (NSW) Chief Scientist and Engineer
- NSW Government's Department of Primary Industries the Synthetic Biology initiative at Macquarie University
- international Synthetic Yeast Genome Project consortium [Sc2.0]
It took several millennia to fully understand the scientific intricacies of the process through which grape juice is turned into wine. This yeast-driven fermentation process is still being perfected and advanced today. Motivated by ever-changing consumer preferences and the belief that the 'best' wine is yet to be made, numerous approaches are being pursued to improve the process of yeast fermentation and the quality of wine. Central to recent enhancements in winemaking processes and wine quality is the development of Saccharomyces cerevisiae yeast strains with improved robustness, fermentation efficiencies and sensory properties. The emerging science of Synthetic Biology including genome engineering and DNA editing technologies is taking yeast strain development into a totally new realm of possibility. The first example of how future wine strain development might be impacted by these new 'history-making' Synthetic Biology technologies, is the de novo production of the raspberry ketone aroma compound, 4-(4-hydroxyphenyllbutan-2-one, in a wine yeast containing a.synthetic DNA cassette. This article explores how this breakthrough and the imminent outcome of the international Yeast 2.0 (or Sc2.0) project, aimed at the synthesis of the entire genome of a laboratory strain of S. cerevisiae, might accelerate the design of improved wine yeasts.
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