ArticleMicrobial cell factories2015
De novo production of six key grape aroma monoterpenes by a geraniol synthase-engineered S. cerevisiae wine strain.
Article in Microbial cell factories, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed.
- Improvement of flavor and quality of chardonnay wine by using co-fermentation of non-Saccharomyces yeasts and Saccharomyces cerevisiae.World journal of microbiology & biotechnology · 2025Article
- Genome Mining Reveals Pathways for Terpene Production in Aerobic Endospore-Forming Bacteria Isolated from Brazilian Soils.Microorganisms · 2025Article
- Application of an Electronic Nose to the Prediction of Odorant Series in Wines Obtained withMolecules (Basel, Switzerland) · 2025Article
- Impact of plant monoterpenes on insect pest management and insect-associated microbes.Heliyon · 2024Review
- Effects of Four Strains ofFoods (Basel, Switzerland) · 2023Article
- Modern yeast development: finding the balance between tradition and innovation in contemporary winemaking.FEMS yeast research · 2023Review
- Next Generation Winemakers: Genetic Engineering inBioengineering (Basel, Switzerland) · 2020Review
- Volatile Profile Characterization of Croatian Commercial Sparkling Wines.Molecules (Basel, Switzerland) · 2020Article
- Metabolic Engineering of Wine Strains ofGenes · 2020Review
- Article
- Current Status and Applications of Adaptive Laboratory Evolution in Industrial Microorganisms.Journal of microbiology and biotechnology · 2020Review
- Review
- Industrial brewing yeast engineered for the production of primary flavor determinants in hopped beer.Nature communications · 2018Article
- Dynamic control of ERG20 expression combined with minimized endogenous downstream metabolism contributes to the improvement of geraniol production in Saccharomyces cerevisiae.Microbial cell factories · 2017Article
- Heterologous production of raspberry ketone in the wine yeast Saccharomyces cerevisiae via pathway engineering and synthetic enzyme fusion.Microbial cell factories · 2016Article
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Authors and funding
4 authors.
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Abstract
backgroundMonoterpenes are important contributors to grape and wine aroma. Moreover, certain monoterpenes have been shown to display health benefits with antimicrobial, anti-inflammatory, anticancer or hypotensive properties amongst others. The aim of this study was to construct self-aromatizing wine yeasts to overproduce de novo these plant metabolites in wines.
resultsExpression of the Ocimum basilicum (sweet basil) geraniol synthase (GES) gene in a Saccharomyces cerevisiae wine strain substantially changed the terpene profile of wine produced from a non-aromatic grape variety. Under microvinification conditions, and without compromising other fermentative traits, the recombinant yeast excreted geraniol de novo at an amount (~750 μg/L) well exceeding (>10-fold) its threshold for olfactory perception and also exceeding the quantities present in wines obtained from highly aromatic Muscat grapes. Interestingly, geraniol was further metabolized by yeast enzymes to additional monoterpenes and esters: citronellol, linalool, nerol, citronellyl acetate and geranyl acetate, resulting in a total monoterpene concentration (~1,558 μg/L) 230-fold greater than that of the control. We also found that monoterpene profiles of wines derived from mixed fermentations were found to be determined by the composition of the initial yeast inocula suggesting the feasibility of producing 'à la carte' wines having predetermined monoterpene contents.
conclusionsGeraniol synthase-engineered yeasts demonstrate potential in the development of monoterpene enhanced wines.
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