Generation of novel wine yeast strains by adaptive evolution
Generation of novel wine yeast strains by adaptive evolution
As a non-recombinant means of strain improvement, adaptive evolution is a technique with great potential. In this first report of the use of adaptive evolution in the improvement of a commercial wine yeast strain, a sequential batch fermentation system was used to adaptively evolve the wine strain L-2056 and its haploid derivative, C9. Mutants were isolated under the selective pressures of a winelike fermentation after approximately 350 generations (from L-2056) and 250 generations (from C9) and were demonstrated to have altered production of metabolites, including ethanol, glycerol, and succinic and acetic acid. Additionally, the evolved isolate of the commercial wine yeast was able to more rapidly catabolize all available sugars under these conditions. These results endorse the potential of adaptive evolution as a tool for the non-recombinant modification and optimization of industrial yeast strains.
Adaptive evolution, Saccharomyces cerevisiae, Strain optimization, Wine
423-430
McBryde, Colin
bceddd45-eb75-408e-9e11-3a0377e54899
Gardner, Jennifer M.
0d95188b-206d-4817-8437-e163351f6e7f
De Barros Lopes, Miguel
29cf7f9c-cfd5-451c-a849-75cf000b510b
Jiranek, Vladimir
8e5a8dfd-f5b2-43e3-928b-11dff324abc7
2006
McBryde, Colin
bceddd45-eb75-408e-9e11-3a0377e54899
Gardner, Jennifer M.
0d95188b-206d-4817-8437-e163351f6e7f
De Barros Lopes, Miguel
29cf7f9c-cfd5-451c-a849-75cf000b510b
Jiranek, Vladimir
8e5a8dfd-f5b2-43e3-928b-11dff324abc7
McBryde, Colin, Gardner, Jennifer M., De Barros Lopes, Miguel and Jiranek, Vladimir
(2006)
Generation of novel wine yeast strains by adaptive evolution.
American Journal of Enology and Viticulture, 57 (4), .
Abstract
As a non-recombinant means of strain improvement, adaptive evolution is a technique with great potential. In this first report of the use of adaptive evolution in the improvement of a commercial wine yeast strain, a sequential batch fermentation system was used to adaptively evolve the wine strain L-2056 and its haploid derivative, C9. Mutants were isolated under the selective pressures of a winelike fermentation after approximately 350 generations (from L-2056) and 250 generations (from C9) and were demonstrated to have altered production of metabolites, including ethanol, glycerol, and succinic and acetic acid. Additionally, the evolved isolate of the commercial wine yeast was able to more rapidly catabolize all available sugars under these conditions. These results endorse the potential of adaptive evolution as a tool for the non-recombinant modification and optimization of industrial yeast strains.
This record has no associated files available for download.
More information
Published date: 2006
Keywords:
Adaptive evolution, Saccharomyces cerevisiae, Strain optimization, Wine
Identifiers
Local EPrints ID: 482564
URI: http://eprints.soton.ac.uk/id/eprint/482564
ISSN: 0002-9254
PURE UUID: 9cd4d16e-e677-4cde-a842-03d7af56b7dc
Catalogue record
Date deposited: 10 Oct 2023 16:58
Last modified: 11 Oct 2023 02:05
Export record
Contributors
Author:
Colin McBryde
Author:
Jennifer M. Gardner
Author:
Miguel De Barros Lopes
Author:
Vladimir Jiranek
Download statistics
Downloads from ePrints over the past year. Other digital versions may also be available to download e.g. from the publisher's website.
View more statistics