WO2008068635A3 - Use of ure2 mutant yeasts for increasing the release of aromatic volatile thiols by yeast during fermentation - Google Patents

Use of ure2 mutant yeasts for increasing the release of aromatic volatile thiols by yeast during fermentation Download PDF

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Publication number
WO2008068635A3
WO2008068635A3 PCT/IB2007/004383 IB2007004383W WO2008068635A3 WO 2008068635 A3 WO2008068635 A3 WO 2008068635A3 IB 2007004383 W IB2007004383 W IB 2007004383W WO 2008068635 A3 WO2008068635 A3 WO 2008068635A3
Authority
WO
WIPO (PCT)
Prior art keywords
release
increasing
during fermentation
yeast during
aromatic volatile
Prior art date
Application number
PCT/IB2007/004383
Other languages
French (fr)
Other versions
WO2008068635A2 (en
Inventor
Philippe Marullo
Cecile Thibon
Denis Dubourdieu
Takatoshi Tominaga
Original Assignee
Sarco
Univ Victor Segalen Bordeaux 2
Agronomique Inst Nat Rech
Philippe Marullo
Cecile Thibon
Denis Dubourdieu
Takatoshi Tominaga
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Sarco, Univ Victor Segalen Bordeaux 2, Agronomique Inst Nat Rech, Philippe Marullo, Cecile Thibon, Denis Dubourdieu, Takatoshi Tominaga filed Critical Sarco
Priority to DE602007009310T priority Critical patent/DE602007009310D1/en
Priority to AT07866642T priority patent/ATE481473T1/en
Priority to EP07866642A priority patent/EP2097511B1/en
Publication of WO2008068635A2 publication Critical patent/WO2008068635A2/en
Publication of WO2008068635A3 publication Critical patent/WO2008068635A3/en

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07K—PEPTIDES
    • C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
    • C07K14/37—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from fungi
    • C07K14/39—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from fungi from yeasts
    • C07K14/395—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from fungi from yeasts from Saccharomyces
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C12C12/002—Processes specially adapted for making special kinds of beer using special microorganisms
    • C12C12/004—Genetically modified microorganisms
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C12C12/002—Processes specially adapted for making special kinds of beer using special microorganisms
    • C12C12/006—Yeasts
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G1/00—Preparation of wine or sparkling wine
    • C12G1/02—Preparation of must from grapes; Must treatment and fermentation
    • C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P11/00—Preparation of sulfur-containing organic compounds
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G2200/00—Special features
    • C12G2200/11—Use of genetically modified microorganisms in the preparation of wine

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Zoology (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Mycology (AREA)
  • General Engineering & Computer Science (AREA)
  • Biotechnology (AREA)
  • Medicinal Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Molecular Biology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Virology (AREA)
  • Biomedical Technology (AREA)
  • Gastroenterology & Hepatology (AREA)
  • Biophysics (AREA)
  • Botany (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • General Chemical & Material Sciences (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

Use of a URE2 mutant yeast having a loss-of-function mutation in the URE2 gene for increasing the release of aromatic volatile thiol by yeast during fermentation.
PCT/IB2007/004383 2006-12-01 2007-11-30 Use of ure2 mutant yeasts for increasing the release of aromatic volatile thiols by yeast during fermentation WO2008068635A2 (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
DE602007009310T DE602007009310D1 (en) 2006-12-01 2007-11-30 USE OF MUTANT URE2 YEASTS TO INCREASE BY YEAST DURING FERROUSING
AT07866642T ATE481473T1 (en) 2006-12-01 2007-11-30 USE OF MUTANT URE2 YEASTS TO INCREASE THE RELEASE OF VOLATILE AROMATIC THIOLS BY YEAST DURING FERMENTATION
EP07866642A EP2097511B1 (en) 2006-12-01 2007-11-30 Use of ure2 mutant yeasts for increasing the release of aromatic volatile thiols by yeast during fermentation

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP06291855.2 2006-12-01
EP06291855A EP1927654A1 (en) 2006-12-01 2006-12-01 Use of ure2 mutant yeasts for increasing the release of aromatic volatile thiols by yeast during fermentation

Publications (2)

Publication Number Publication Date
WO2008068635A2 WO2008068635A2 (en) 2008-06-12
WO2008068635A3 true WO2008068635A3 (en) 2008-08-21

Family

ID=37891644

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2007/004383 WO2008068635A2 (en) 2006-12-01 2007-11-30 Use of ure2 mutant yeasts for increasing the release of aromatic volatile thiols by yeast during fermentation

Country Status (5)

Country Link
EP (2) EP1927654A1 (en)
AT (1) ATE481473T1 (en)
DE (1) DE602007009310D1 (en)
ES (1) ES2371472T3 (en)
WO (1) WO2008068635A2 (en)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MX337330B (en) * 2009-12-21 2016-02-08 Ct De Investigación Y Asistencia En Tecnología Y Diseño Del Estado De Jalisco A C Processes for increasing the fermentative capacity of non-saccharomyces yeasts.
MD4224C1 (en) * 2012-04-06 2013-12-31 Общественное Учреждение Научно-Практический Институт Садоводства И Пищевых Технологий Strain of the yeast Saccharomyces cerevisiae for the production of aromatic dry white wines
BE1025550B1 (en) * 2017-08-24 2019-04-09 Anheuser-Busch Inbev Nv METHOD FOR MAKING A FERMENTED BEVERAGE INCLUDING HOPRANK LEAVES OR HOP RANK STEMS
CN112118741B (en) * 2018-03-26 2022-07-19 丹斯塔发酵股份公司 Method for increasing the content of thiol precursors in plants
AU2022218994A1 (en) * 2021-02-10 2023-07-27 Omega Yeast Labs, LLC Materials and methods for brewing beer

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
HOWELL KATE S ET AL: "Genetic determinants of volatile-thiol release by Saccharomyces cerevisiae during wine fermentation", APPLIED AND ENVIRONMENTAL MICROBIOLOGY, vol. 71, no. 9, September 2005 (2005-09-01), pages 5420 - 5426, XP002428302, ISSN: 0099-2240 *
PRETORIUS ISAK S: "Tailoring wine yeast for the new millennium: Novel approaches to the ancient art of winemaking", YEAST, vol. 16, no. 8, 15 June 2000 (2000-06-15), pages 675 - 729, XP002428303, ISSN: 0749-503X *
SALMON JEAN-MICHEL ET AL: "Improvement of nitrogen assimilation and fermentation kinetics under enological conditions by depression of alternative nitrogen-assimilatory pathways in an industrial Saccharomyces cerevisiae strain", APPLIED AND ENVIRONMENTAL MICROBIOLOGY, vol. 64, no. 10, October 1998 (1998-10-01), pages 3831 - 3837, XP002428301, ISSN: 0099-2240 *

Also Published As

Publication number Publication date
ATE481473T1 (en) 2010-10-15
ES2371472T3 (en) 2012-01-03
EP2097511A2 (en) 2009-09-09
DE602007009310D1 (en) 2010-10-28
EP1927654A1 (en) 2008-06-04
EP2097511B1 (en) 2010-09-15
WO2008068635A2 (en) 2008-06-12

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