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  1. AU="Michelle E. Walker"
  2. AU="Rivera, Rachel"
  3. AU=Valenzuela C Fernando
  4. AU="Krassiokov-Enns, Dimitri"
  5. AU="Ait Ali, Abdelmonaim"
  6. AU="Colbeck, Jeffrey"
  7. AU="Pipitò, Ludovico"
  8. AU="Zouizra, Zahira"
  9. AU=Tsang Wendy
  10. AU="Rachel T Eguia"
  11. AU="Kaneetah, Abdulrahman H"
  12. AU="Hrvoje Miletic"
  13. AU="Hardick, Justin"
  14. AU="Peiris, Alan N"
  15. AU="Lei Ke"
  16. AU="Mian-Hua Cai"
  17. AU=Lanzerath Dirk
  18. AU=Cakir Murat
  19. AU="Ng, Frank"
  20. AU="Miley, D"
  21. AU=Dikken Dirk Jan W.
  22. AU="Nasehi, Nahal"
  23. AU="Arun Seth"
  24. AU="Woitok, Mira"
  25. AU="Amparo MoraguesauthorDpto. Ingeniera Civil: Construccin, E.T.S.I. de Caminos, Canales y Puertos, Universidad Politcnica de Madrid, C/ Profesor Aranguren 3, 28040 Madrid, Spain"
  26. AU="Guidry, Jessie"
  27. AU=Mitry Maria A.
  28. AU="Rhodes, Rosamond"
  29. AU="Gromova, Alexandra S"
  30. AU=Ockene Ira
  31. AU=Hirsch Daniela
  32. AU=Navaratnam Annalan MD
  33. AU="Johnson, Matthew Thomas"
  34. AU=Wagstaff Peter GK
  35. AU="Almahboub, Sarah A"
  36. AU="Tuana Aksu"
  37. AU="Bozin, Tonci"
  38. AU="Rachel Marie Towle"
  39. AU="Soriano-Ursúa, Marvin A"
  40. AU="Cagnin, A"
  41. AU="Ivens, Al C"
  42. AU="Juan Mucci"
  43. AU="Alejandro Hlavnika"
  44. AU="Makarenko V."

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  1. Artikel ; Online: Effect of ‘loss of function’ mutation in SER1 in wine yeast

    Tom A. Lang / Michelle E. Walker / Paul K. Boss / Vladimir Jiranek

    OENO One, Vol 56, Iss

    fermentation outcomes in co-inoculation with non- Saccharomyces

    2022  Band 2

    Abstract: In wine fermentation, improved wine complexity and sensorial properties can arise from the use of non-Saccharomyces yeast. Generally less alcohol tolerant, such strains often do not finish fermentation, therefore requiring a second inoculation with the ... ...

    Abstract In wine fermentation, improved wine complexity and sensorial properties can arise from the use of non-Saccharomyces yeast. Generally less alcohol tolerant, such strains often do not finish fermentation, therefore requiring a second inoculation with the more robust Saccharomyces cerevisiae, usually added on Day 3. This sequential approach affords non-Saccharomyces time to make an impact before being overtaken by S. cerevisiae. However, two inoculations are inconvenient; therefore the identification of a slow growing S. cerevisiae strain that can be used in a single co-inoculation with the non-Saccharomyces yeast is highly attractive. In this study we investigated the use of the naturally occurring ‘loss of function’ SER1 variant, identified in a Sake yeast, for the purposes of carrying out co-inoculated wine fermentations. The SER1-232(G > C; G78R) change was introduced into the commonly used wine strain, EC1118, via CRISPR/Cas9 editing. In a chemically defined grape juice medium, the SER1(G78R) mutant grew and fermented more slowly and increased acetic acid, succinic acid and glycerol concentrations. Simultaneous inoculation with the slower-growing mutant with a Metschnikowia pulcherrima or Lachancea thermotolerans strain in sterile Sauvignon blanc juice resulted in differences in sensorial compounds, most likely derived from the presence of non-Saccharomyces yeasts. The EC1118 SER1 (G78R) mutant completed fermentation with M. pulcherrima, MP2, and in fact improved the viability of MP2 compared to when it was used as a monoculture. The SER1 (G78R) mutant also promoted both the growth of the SO2-sensitive L. thermotolerans strain, Viniflora® Concerto™, in a juice high in SO2 and its subsequent dominance during fermentation. In co-fermentations with wild-type EC1118, the Concerto™ population was substantially reduced with no significant changes in wine properties. This research adds to our understanding of the use of a novel slow-growing S. cerevisiae yeast in wine fermentations co-inoculated with ...
    Schlagwörter Saccharomyces cerevisiae ; SER1 ; CRISPR/Cas9 ; co-inoculation ; Metschinikowia pulcherrima ; Lachancea thermotolerans ; Agriculture ; S ; Botany ; QK1-989
    Thema/Rubrik (Code) 660
    Sprache Englisch
    Erscheinungsdatum 2022-04-01T00:00:00Z
    Verlag International Viticulture and Enology Society
    Dokumenttyp Artikel ; Online
    Datenquelle BASE - Bielefeld Academic Search Engine (Lebenswissenschaftliche Auswahl)

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  2. Artikel: Effect of ‘loss of function’ mutation in <i> SER1 </i> in wine yeast: fermentation outcomes in co-inoculation with non-<i>Saccharomyces </i>

    Tom A. Lang / Michelle E. Walker / Paul K. Boss / Vladimir Jiranek

    OENO One. 2022, v. 56, no. 2

    2022  

    Abstract: In wine fermentation, improved wine complexity and sensorial properties can arise from the use of non-Saccharomyces yeast. Generally less alcohol tolerant, such strains often do not finish fermentation, therefore requiring a second inoculation with the ... ...

    Abstract In wine fermentation, improved wine complexity and sensorial properties can arise from the use of non-Saccharomyces yeast. Generally less alcohol tolerant, such strains often do not finish fermentation, therefore requiring a second inoculation with the more robust Saccharomyces cerevisiae, usually added on Day 3. This sequential approach affords non-Saccharomyces time to make an impact before being overtaken by S. cerevisiae. However, two inoculations are inconvenient; therefore the identification of a slow growing S. cerevisiae strain that can be used in a single co-inoculation with the non-Saccharomyces yeast is highly attractive. In this study we investigated the use of the naturally occurring ‘loss of function’ SER1 variant, identified in a Sake yeast, for the purposes of carrying out co-inoculated wine fermentations. The SER1-232(G > C; G78R) change was introduced into the commonly used wine strain, EC1118, via CRISPR/Cas9 editing. In a chemically defined grape juice medium, the SER1(G78R) mutant grew and fermented more slowly and increased acetic acid, succinic acid and glycerol concentrations. Simultaneous inoculation with the slower-growing mutant with a Metschnikowia pulcherrima or Lachancea thermotolerans strain in sterile Sauvignon blanc juice resulted in differences in sensorial compounds, most likely derived from the presence of non-Saccharomyces yeasts. The EC1118 SER1 (G78R) mutant completed fermentation with M. pulcherrima, MP2, and in fact improved the viability of MP2 compared to when it was used as a monoculture. The SER1 (G78R) mutant also promoted both the growth of the SO2-sensitive L. thermotolerans strain, Viniflora® Concerto™, in a juice high in SO2 and its subsequent dominance during fermentation. In co-fermentations with wild-type EC1118, the Concerto™ population was substantially reduced with no significant changes in wine properties. This research adds to our understanding of the use of a novel slow-growing S. cerevisiae yeast in wine fermentations co-inoculated with non-Saccharomyces strains.
    Schlagwörter CRISPR-Cas systems ; Lachancea thermotolerans ; Metschnikowia pulcherrima ; Saccharomyces cerevisiae ; acetic acid ; alcohol tolerance ; fermentation ; glycerol ; grape juice ; mutants ; mutation ; sake ; succinic acid ; viability ; wine yeasts
    Sprache Englisch
    Erscheinungsort International Viticulture and Enology Society
    Dokumenttyp Artikel
    ISSN 2494-1271
    DOI 10.20870/oeno-one.2022.56.2.4908
    Datenquelle NAL Katalog (AGRICOLA)

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  3. Artikel: Appropriate vacuolar acidification in Saccharomyces cerevisiae is associated with efficient high sugar fermentation

    Nguyen, Trung D / Michelle E. Walker / Jennifer M. Gardner / Vladimir Jiranek

    Food microbiology. 2017,

    2017  

    Abstract: Vacuolar acidification serves as a homeostatic mechanism to regulate intracellular pH, ion and chemical balance, as well as trafficking and recycling of proteins and nutrients, critical for normal cellular function. This study reports on the importance ... ...

    Abstract Vacuolar acidification serves as a homeostatic mechanism to regulate intracellular pH, ion and chemical balance, as well as trafficking and recycling of proteins and nutrients, critical for normal cellular function. This study reports on the importance of vacuole acidification during wine-like fermentation. Ninety-three mutants (homozygous deletions in lab yeast strain, BY4743), which result in protracted fermentation when grown in a chemically defined grape juice with 200 g L−1 sugar (pH 3.5), were examined to determine whether fermentation protraction was in part due to a dysfunction in vacuolar acidification (VA) during the early stages of fermentation, and whether VA was responsive to the initial sugar concentration in the medium. Cells after 24 h growth were dual-labelled with propidium iodide and vacuolar specific probe 6-carboxyfluorescein diacetate (6-CFDA) and examined with a FACS analyser for viability and impaired VA, respectively. Twenty mutants showed a greater than two-fold increase in fluorescence intensity; the experimental indicator for vacuolar dysfunction; 10 of which have not been previously annotated to this process. With the exception of Δhog1, Δpbs2 and Δvph1 mutants, where dysfunction was directly related to osmolality; the remainder exhibited increased CF-fluorescence, independent of sugar concentration at 20 g L−1 or 200 g L−1. These findings offer insight to the importance of VA to cell growth in high sugar media.
    Schlagwörter Saccharomyces cerevisiae ; acidification ; cell growth ; fermentation ; fluorescence ; grape juice ; homozygosity ; mutants ; nutrients ; osmolality ; pH ; propidium ; proteins ; recycling ; sugars ; vacuoles ; viability ; yeasts
    Sprache Englisch
    Umfang p. .
    Erscheinungsort Elsevier Ltd
    Dokumenttyp Artikel
    Anmerkung Pre-press version
    ZDB-ID 50892-5
    ISSN 1095-9998 ; 0740-0020
    ISSN (online) 1095-9998
    ISSN 0740-0020
    DOI 10.1016/j.fm.2017.09.021
    Datenquelle NAL Katalog (AGRICOLA)

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  4. Artikel: Disruption of the cell wall integrity gene ECM33 results in improved fermentation by wine yeast

    Zhang, Jin / Maria A. Astorga / Jennifer M. Gardner / Michelle E. Walker / Paul R. Grbin / Vladimir Jiranek

    International Metabolic Engineering Society Metabolic engineering. 2018 Jan., v. 45

    2018  

    Abstract: Severe oenological conditions, such as limited assimilable nitrogen and high sugar contents restrict yeast’s ability to successfully complete fermentation. In the absence of a comprehensive commercially available deletion collection in a wine yeast ... ...

    Abstract Severe oenological conditions, such as limited assimilable nitrogen and high sugar contents restrict yeast’s ability to successfully complete fermentation. In the absence of a comprehensive commercially available deletion collection in a wine yeast background, a screening approach was applied to a transposon library in a wine yeast derivative to identify clones with superior fermentation performance. Five candidate genes, when disrupted by Ty insertion, were identified as enabling yeast to efficiently complete a model oenological fermentation with limited nitrogen availability. Analogous single gene disruptions were subsequently constructed in the haploid wine yeast strain C911D, and the performance of these during fermentation was analysed. Deletion of ECM33 resulted in the shortest fermentation (up to 31% reduction) in both synthetic medium and grape juice. Interestingly, no significant differences were found in nitrogen utilization, cell viability or biomass yield between ∆ecm33 and the wild type. ∆ecm33 did, however, display growth hypersensitivity to the dyes Calcofluor White and Congo Red, suggesting a link to cell wall integrity. Transcriptional profiling of ∆ecm33 during fermentation demonstrated the up-regulation of SLT2 and HOG1, encoding mitogen activated protein kinases involved in the cell wall integrity (CWI) and high osmolarity glycerol (HOG) pathways, respectively. CHS3 a major chitin synthase gene was also found to be upregulated, and the transcript abundance of key genes of central nitrogen metabolism, GLN1, GLT1, GDH1 and GDH2 in mutant ∆ecm33 were also altered. The findings highlight the complexity of the robust fermentation phenotype and provide clues for further improvement of industrial strains.
    Schlagwörter biomass production ; cell viability ; cell walls ; chitin synthase ; clones ; dyes ; fermentation ; gene expression regulation ; genes ; glycerol ; grape juice ; haploidy ; hypersensitivity ; mitogen-activated protein kinase ; models ; mutants ; nitrogen ; nitrogen metabolism ; osmolarity ; phenotype ; screening ; sugar content ; transcription (genetics) ; transposons ; wine yeasts
    Sprache Englisch
    Erscheinungsverlauf 2018-01
    Umfang p. 255-264.
    Erscheinungsort Elsevier Inc.
    Dokumenttyp Artikel
    ZDB-ID 1470383-x
    ISSN 1096-7184 ; 1096-7176
    ISSN (online) 1096-7184
    ISSN 1096-7176
    DOI 10.1016/j.ymben.2017.12.012
    Datenquelle NAL Katalog (AGRICOLA)

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