ArticleApplied and environmental microbiology2011
Engineering Saccharomyces cerevisiae to release 3-Mercaptohexan-1-ol during fermentation through overexpression of an S. cerevisiae Gene, STR3, for improvement of wine aroma.
Article in Applied and environmental microbiology, 2011. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
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Who cites it
23 citing papers in PubMed, 77 citations in OpenAlex.
- A time-course assessment of polyfunctional thiol release and yeast gene expression in dry-hopped beers.Food chemistry. Molecular sciences · 2026Article
- Cysteine-S-conjugate β-lyase: a green catalyst for the production of flavor-active mercaptoketones.Applied microbiology and biotechnology · 2026Article
- Thiol release improvement in Saccharomyces cerevisiae oenological strains by CRISPR/Cas9-based IRC7 molecular cisgenesis.Journal of biological engineering · 2026Article
- Microbial β C-S Lyases: Enzymes with Multifaceted Roles in Flavor Generation.International journal of molecular sciences · 2024Review
- Fruits of their labour: biotransformation reactions of yeasts during brewery fermentation.Applied microbiology and biotechnology · 2022Review
- Unraveling the Mystery of 3-Sulfanylhexan-1-ol: The Evolution of Methodology for the Analysis of Precursors to 3-Sulfanylhexan-1-ol in Wine.Foods (Basel, Switzerland) · 2022Review
- Multi-omics analyses of the mechanism for the formation of soy sauce-like and soybean flavor in Bacillus subtilis BJ3-2.BMC microbiology · 2022Article
- Impact of Oral Microbiota on Flavor Perception: From Food Processing to In-Mouth Metabolization.Foods (Basel, Switzerland) · 2021Review
- Response to sulfur in Schizosaccharomyces pombe.FEMS yeast research · 2021Article
- Next Generation Winemakers: Genetic Engineering inBioengineering (Basel, Switzerland) · 2020Review
- Vitamin requirements and biosynthesis in Saccharomyces cerevisiae.Yeast (Chichester, England) · 2020Review
- The molecular biology of fruity and floral aromas in beer and other alcoholic beverages.FEMS microbiology reviews · 2019Review
- Inactivating Mutations in Irc7p Are Common in Wine Yeasts, Attenuating Carbon-Sulfur β-Lyase Activity and Volatile Sulfur Compound Production.Applied and environmental microbiology · 2019Article
- Regulatory Networks Governing Methionine Catabolism into Volatile Organic Sulfur-Containing Compounds in ClonostachysApplied and environmental microbiology · 2018Article
- Lipids modulate acetic acid and thiol final concentrations in wine during fermentation by Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids.AMB Express · 2018Article
- Physiology, ecology and industrial applications of aroma formation in yeast.FEMS microbiology reviews · 2017Review
- Involvement of BcStr2 in methionine biosynthesis, vegetative differentiation, multiple stress tolerance and virulence in Botrytis cinerea.Molecular plant pathology · 2016Article
- Clonostachys rosea demethiolase STR3 controls the conversion of methionine into methanethiol.Scientific reports · 2016Article
- Enhanced 3-Sulfanylhexan-1-ol Production in Sequential Mixed Fermentation with Torulaspora delbrueckii/Saccharomyces cerevisiae Reveals a Situation of Synergistic Interaction between Two Industrial Strains.Frontiers in microbiology · 2016Article
- Sulfur-regulated control of the met-2⁺ gene of Neurospora crassa encoding cystathionine β-lyase.BMC research notes · 2013Article
Corrections and comments
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Authors and funding
8 authors at 4 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sulfur-containing aroma compounds are key contributors to the flavor of a diverse range of foods and beverages. The tropical fruit characters of Vitis vinifera L. cv. Sauvignon blanc wines are attributed to the presence of the aromatic thiols 3-mercaptohexan-1-ol (3MH), 3-mercaptohexan-1-ol-acetate, and 4-mercapto-4-methylpentan-2-one (4MMP). These volatile thiols are found in small amounts in grape juice and are formed from nonvolatile cysteinylated precursors during fermentation. In this study, we overexpressed a Saccharomyces cerevisiae gene, STR3, which led to an increase in 3MH release during fermentation of a V. vinifera L. cv. Sauvignon blanc juice. Characterization of the enzymatic properties of Str3p confirmed it to be a pyridoxal-5'-phosphate-dependent cystathionine β-lyase, and we demonstrated that this enzyme was able to cleave the cysteinylated precursors of 3MH and 4MMP to release the free thiols. These data provide direct evidence for a yeast enzyme able to release aromatic thiols in vitro that can be applied in the development of self-cloned yeast to enhance wine flavor.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.