Engineering pathways for malate degradation in Saccharomyces cerevisiae

Deacidification of grape musts is crucial for the production of well-balanced wines, especially in colder regions of the world. The major acids in wine are tartaric and malic acid. Saccharomyces cerevisiae cannot degrade malic acid efficiently due to the lack of a malate transporter and the low subs...

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Veröffentlicht in:	Nature biotechnology 1997-03, Vol.15 (3), p.253-257
Hauptverfasser:	Volschenk, H, Viljoen, M, Grobler, J, Petzold, B, Bauer, F, Subden, R.E, Young, R.A, Lonvaud, A, Denayrolles, M, Van Vuuren, H.J.J
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacterial Proteins Biological and medical sciences Biotechnology Fermented food industries Food industries food microbiology food processing Fundamental and applied biological sciences. Psychology Genes, Fungal Genetic engineering Genetic technics horticultural crops Hydrolysis Lactococcus lactis - genetics Malate Dehydrogenase - genetics Malates - metabolism Membrane Transport Proteins - genetics Methods. Procedures. Technologies Modification of gene expression level Organic Anion Transporters plant breeding plant genetics Recombinant Proteins - genetics Saccharomyces cerevisiae Saccharomyces cerevisiae - genetics Saccharomyces cerevisiae - metabolism Schizosaccharomyces - enzymology Schizosaccharomyces - genetics Wines and vinegars
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