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Metabolomics,Unknown,Transcriptomics,Genomics,Proteomics

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Metabolically engineered urea degrading and urea importing Sake yeast strains K7 (WT), K7 Dur1,2 and K7 Dur3

ABSTRACT: Excess/residual urea is a pervasion problem in wine and Sake fermentation. We sought to reduce residual urea levels (to reduce ethyl carbamate leves) by engineering the Sake yeast strain K7 to constitutively express either the urea amidolyase (Dur1,2) or urea importer (Dur3). We sought to then compare the gene expression profiles of the metabolically engineered yeast strains to the parental strain during fermentation. Engineered strains would hopefully have gene expression profiles that were minimally different from the parental strain. Yeast strains were used to ferment Chardonnay grape must and total RNA harvested at 24 hrs into fermentation. 10 ug of total RNA was made into cDNA, and then labelled cRNA, with the Affymetrix GeneChip one cycle target amplification and labelling system. Fragmented cRNA was then hybridized to an Affymetrix YGS98 array in biological duplicate.

ORGANISM(S): Saccharomyces cerevisiae

SUBMITTER: Matthew Dahabieh

PROVIDER: E-GEOD-17867 | biostudies-arrayexpress |

REPOSITORIES: biostudies-arrayexpress

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Functional enhancement of Sake yeast strains to minimize the production of ethyl carbamate in Sake wine.

Dahabieh M S MS Husnik J I JI Van Vuuren H J J HJ

Journal of applied microbiology 20100901 3

<h4>Aims</h4>In fermented alcoholic beverages and particularly in Japanese Sake wine, the ubiquitous presence of the probable human carcinogen ethyl carbamate (EC) is a topic of significant concern. This study aims to develop novel methods for the reduction of EC in Sake wine.<h4>Methods and results</h4>To reduce the high levels of EC in Sake wine, urea-degrading and urea-importing yeast strains were created by integrating linear cassettes containing either the respective DUR1,2 or DUR3 genes, u ...[more]

PMID: 20408912

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Metabolically engineered urea degrading and urea importing Sake yeast strains K7 (WT), K7 Dur1,2 and K7 Dur3

Project description:Excess/residual urea is a pervasion problem in wine and Sake fermentation. We sought to reduce residual urea levels (to reduce ethyl carbamate leves) by engineering the Sake yeast strain K7 to constitutively express either the urea amidolyase (Dur1,2) or urea importer (Dur3). We sought to then compare the gene expression profiles of the metabolically engineered yeast strains to the parental strain during fermentation. Engineered strains would hopefully have gene expression profiles that were minimally different from the parental strain.

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