Evolutionary engineering of Saccharomyces cerevisiae for the reduction of ethyl carbamate in wine

Evolutionary engineering of Saccharomyces cerevisiae for the reduction of ethyl carbamate in wine

Póster presentado en la 5th Conference on Physiology of Yeast and Filamentous Fungi (PYFF5), celebrado en Montpellier del 4 al 7 de junio de 2013.

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Main Authors: Quirós Asensio, Manuel, Martínez-Moreno, Rubén, Morales, Pilar, Vernooij, Marloes, Val-Jadraque, Manuel, González García, Ramón
Format: póster de congreso biblioteca
Published: 2013-06
Subjects:Adaptive evolution, Urea, Arginine metabolism, Ethyl carbamate, Wine,
Online Access:http://hdl.handle.net/10261/147462
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spelling dig-icvv-es-10261-1474622017-04-24T07:20:43Z Evolutionary engineering of Saccharomyces cerevisiae for the reduction of ethyl carbamate in wine Quirós Asensio, Manuel Martínez-Moreno, Rubén Morales, Pilar Vernooij, Marloes Val-Jadraque, Manuel González García, Ramón Adaptive evolution Urea Arginine metabolism Ethyl carbamate Wine Póster presentado en la 5th Conference on Physiology of Yeast and Filamentous Fungi (PYFF5), celebrado en Montpellier del 4 al 7 de junio de 2013. Ethyl carbamate (EC), also known as urethane, is a chemical compound naturally present in wines. Considered potentially dangerous to humans due to the carcinogenic activity exhibited in several animal models, its concentration in alcoholic beverages has been limited by the regulatory authorities of several countries. Ethyl carbamate is naturally produced during the fermentative process. EC is formed spontaneously from the reaction of ethanol with carbomyl compounds released during alcoholic and malolactic fermentation. Although several compounds derived from the metabolism of lactic acid bacteria such as citrulline or carbamyl phosphate are involved in its production, it is urea released by yeast cells during the fermentative process the main precursor for its synthesis. In yeast, urea mainly originates from the metabolism of arginine, one of the most important nitrogen sources found in grape musts. Arginine is cleaved to ornithine and urea, which can further be further degraded via allophanate to provide ammonium. As this last step does not necessarily follow arginine degradation, urea can be progressively secreted into the medium and further re-absorbed when primary nitrogen sources are depleted from the medium. Recent studies have demonstrated the feasibility to reduce EC content by alleviating the repression of genes involved in urea catabolism (Coulon et al. 2006). However, as metabolic engineering strategies are not globally allowed for the development of improved industrial wine yeast strains, alternative approaches should be attempted . In the present work, we show the usefulness of adaptive evolution using non-conventional nitrogen sources to reduce the final concentration of urea in a fermented must. Among others, the broadly employed commercial wine yeast strain EC1118 has been used. The concentration of residual urea measured at the end of fermentations performed with several evolved isolates were halved compared to those obtained for the parental counterpart. Importantly, fermentation profiles in synthetic and natural musts with different nitrogen composition were very similar or even improved with respect to the parental strain. Peer Reviewed 2017-03-28T10:34:09Z 2017-03-28T10:34:09Z 2013-06 2017-03-28T10:34:11Z póster de congreso http://purl.org/coar/resource_type/c_6670 5th Conference on Physiology of Yeast and Filamentous Fungi (2013) http://hdl.handle.net/10261/147462 Sí none
institution ICVV ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-icvv-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del ICVV España
topic Adaptive evolution
Urea
Arginine metabolism
Ethyl carbamate
Wine
Adaptive evolution
Urea
Arginine metabolism
Ethyl carbamate
Wine
spellingShingle Adaptive evolution
Urea
Arginine metabolism
Ethyl carbamate
Wine
Adaptive evolution
Urea
Arginine metabolism
Ethyl carbamate
Wine
Quirós Asensio, Manuel
Martínez-Moreno, Rubén
Morales, Pilar
Vernooij, Marloes
Val-Jadraque, Manuel
González García, Ramón
Evolutionary engineering of Saccharomyces cerevisiae for the reduction of ethyl carbamate in wine
description Póster presentado en la 5th Conference on Physiology of Yeast and Filamentous Fungi (PYFF5), celebrado en Montpellier del 4 al 7 de junio de 2013.
format póster de congreso
topic_facet Adaptive evolution
Urea
Arginine metabolism
Ethyl carbamate
Wine
author Quirós Asensio, Manuel
Martínez-Moreno, Rubén
Morales, Pilar
Vernooij, Marloes
Val-Jadraque, Manuel
González García, Ramón
author_facet Quirós Asensio, Manuel
Martínez-Moreno, Rubén
Morales, Pilar
Vernooij, Marloes
Val-Jadraque, Manuel
González García, Ramón
author_sort Quirós Asensio, Manuel
title Evolutionary engineering of Saccharomyces cerevisiae for the reduction of ethyl carbamate in wine
title_short Evolutionary engineering of Saccharomyces cerevisiae for the reduction of ethyl carbamate in wine
title_full Evolutionary engineering of Saccharomyces cerevisiae for the reduction of ethyl carbamate in wine
title_fullStr Evolutionary engineering of Saccharomyces cerevisiae for the reduction of ethyl carbamate in wine
title_full_unstemmed Evolutionary engineering of Saccharomyces cerevisiae for the reduction of ethyl carbamate in wine
title_sort evolutionary engineering of saccharomyces cerevisiae for the reduction of ethyl carbamate in wine
publishDate 2013-06
url http://hdl.handle.net/10261/147462
work_keys_str_mv AT quirosasensiomanuel evolutionaryengineeringofsaccharomycescerevisiaeforthereductionofethylcarbamateinwine
AT martinezmorenoruben evolutionaryengineeringofsaccharomycescerevisiaeforthereductionofethylcarbamateinwine
AT moralespilar evolutionaryengineeringofsaccharomycescerevisiaeforthereductionofethylcarbamateinwine
AT vernooijmarloes evolutionaryengineeringofsaccharomycescerevisiaeforthereductionofethylcarbamateinwine
AT valjadraquemanuel evolutionaryengineeringofsaccharomycescerevisiaeforthereductionofethylcarbamateinwine
AT gonzalezgarciaramon evolutionaryengineeringofsaccharomycescerevisiaeforthereductionofethylcarbamateinwine
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