title: Saccharomyces cerevisiae STR3 and yeast cystathionine β-lyase enzymes: The potential for engineering increased flavor release.
abstract: Selected Saccharomyces cerevisiae strains are used for wine fermentation. Based on several criteria, winemakers often use a specific yeast to improve the flavor, mouth feel, decrease the alcohol content and desired phenolic content, just to name a few properties. Scientists at the AWRI previously illustrated the potential for increased flavor release from grape must via overexpression of the Escherichia coli Tryptophanase enzyme in wine yeast. To pursue a self-cloning approach for improving the aroma production, we recently characterized the S. cerevisiae cystathionine β-lyase STR3, and investigated its flavor releasing capabilities. Here, we continue with a phylogenetic investigation of STR3 homologs from non-Saccharomyces yeasts to map the potential for using natural variation to engineer new strains.
authors.affiliation: The Australian Wine Research Institute, Adelaide, SA, Australia.
authors.forename: Sylvester
authors.initials: S
authors.lastname: Holt
authors.forename: Antonio G
authors.initials: AG
authors.lastname: Cordente
authors.forename: Chris
authors.initials: C
authors.lastname: Curtin
mesh_terms: D005285:Fermentation / Q000235:genetics / Q000502:physiology; D005516:Food Microbiology / Q000379:methods*; D005818:Genetic Engineering / Q000379:methods; D008190:Lyases / Q000235:genetics / Q000378:metabolism*; D012441:Saccharomyces cerevisiae / Q000201:enzymology* / Q000235:genetics*; D014920:Wine / Q000382:microbiology
chemical_list: D008190:Lyases; C019965:cystathionine beta-lyase