Scientia Agricultura Sinica ›› 2012, Vol. 45 ›› Issue (19): 4067-4074.doi: 10.3864/j.issn.0578-1752.2012.19.019

• HORTICULTURE • Previous Articles     Next Articles

Construction of Wine Yeast for Improving Cystathionine β-Lyase Activity

 MA  Jie, LIU  Yan-Lin   

  1. 1.西北农林科技大学葡萄酒学院/陕西省葡萄与葡萄酒工程技术研究中心，陕西杨凌712100
  • Received:2012-03-27 Online:2012-10-01 Published:2012-08-21

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Abstract: 【Objective】 The wine yeast which exhibited higher cystathionine β-Lyase activity was contructed.【Method】Plasmid pAUR123 was used to express the tnaA gene of Escherichia coli in Saccharomyces cerevisiae strain LFP525 which is a indigenous wine yeast selected from China. Then the cystathionine β-Lyase activity of yeast transformants was detected. After that, model grape juice fermentation and white wine fermentation were carried out to evaluate the tenological properties and thiol-producing characteristics of them.【Result】Two engineering wine yeasts, TH1 and TH2, were obtained in this study. Compared with the host strain, their cystathionine β-Lyase activities were increased by 32.25% to 59.44%. The result of model grape juice fermentation showed that the fermentation duration of engineering yeast strains was one-day longer, the residual sugars and acetic acid were higher than their host strain, while the production of thiols increased obviously, which were 2.8-4.3 folds than that in the host strain. In Sauvignon Blanc wine making test, the technological characteristics of engineering yeast strains showed no significant difference with the host strain, whereas the production of thiols was 1.22 times higher than that of the host strains.【Conclusion】The cystathionine β-Lyase activity of wine yeast was enhanced successfully by using the gene modification method in this study. It will have great interests for improving flavor characteristics of wine in the future.

Key words: Saccharomyces cerevisiae, cystathionine β-Lyase, thiols

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