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Metab Eng. 2018 Sep;49:178-191. doi: 10.1016/j.ymben.2018.08.006. Epub 2018 Aug 20.

Systems-based approaches enable identification of gene targets which improve the flavour profile of low-ethanol wine yeast strains.

Author information

1
The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, SA 5064, Australia. Electronic address: Cristian.Varela@awri.com.au.
2
The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, SA 5064, Australia.
3
School of Biotechnology and Biomolecular Sciences, The University of New South Wales, NSW, Australia.
4
Metabolomics Australia (Queensland Node), Australian Institute for Bioengineering and Nanotechnology (AIBN), University of Queensland, St Lucia, QLD 4072, Australia.
5
Australian Proteome Analysis Facility (APAF), Macquarie University, Level 4, Building F7B, Research Park Drive, Sydney, NSW 2109, Australia.
6
Metabolomics Australia (Queensland Node), Australian Institute for Bioengineering and Nanotechnology (AIBN), University of Queensland, St Lucia, QLD 4072, Australia; School of Pharmacy, University of Queensland, St Lucia, QLD 4072, Australia.
7
Chancellery, Macquarie University, Sydney, NSW 2109, Australia.
8
Biomedical Sciences, Faculty of Medicine and Health Sciences, Macquarie University, Sydney, NSW 2109, Australia.
9
Metabolomics Australia, School of Biosciences, University of Melbourne, VIC 3010, Australia.
10
The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, SA 5064, Australia; Metabolomics Australia, The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, SA 5064, Australia.
11
The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, SA 5064, Australia; School of Agriculture, Food and Wine, The University of Adelaide, Urrbrae, SA 5064, Australia.

Abstract

Metabolic engineering has been vital to the development of industrial microbes such as the yeast Saccharomyces cerevisiae. However, sequential rounds of modification are often needed to achieve particular industrial design targets. Systems biology approaches can aid in identifying genetic targets for modification through providing an integrated view of cellular physiology. Recently, research into the generation of commercial yeasts that can produce reduced-ethanol wines has resulted in metabolically-engineered strains of S. cerevisiae that are less efficient at producing ethanol from sugar. However, these modifications led to the concomitant production of off-flavour by-products. A combination of transcriptomics, proteomics and metabolomics was therefore used to investigate the physiological changes occurring in an engineered low-ethanol yeast strain during alcoholic fermentation. Integration of 'omics data identified several metabolic reactions, including those related to the pyruvate node and redox homeostasis, as being significantly affected by the low-ethanol engineering methodology, and highlighted acetaldehyde and 2,4,5-trimethyl-1,3-dioxolane as the main off-flavour compounds. Gene remediation strategies were then successfully applied to decrease the formation of these by-products, while maintaining the 'low-alcohol' phenotype. The data generated from this comprehensive systems-based study will inform wine yeast strain development programmes, which, in turn, could potentially play an important role in assisting winemakers in their endeavour to produce low-alcohol wines with desirable flavour profiles.

KEYWORDS:

Low-alcohol; Systems biology; Wine; Yeast

PMID:
30138679
DOI:
10.1016/j.ymben.2018.08.006
[Indexed for MEDLINE]

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