Designing wine yeast for the future

Pretorius, Isak S.; Curtin, Chris; Chambers, Paul J.

doi:10.1016/b978-1-78242-015-6.00009-8

Cited by 9 publications

(11 citation statements)

References 57 publications

(51 reference statements)

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“…[76] Despite these potential benefits, the ongoing anti-GMO campaigns prevented widespread uptake of these two GM wine yeasts in commercial wine production. [27,77,78] The 10-year delay caused by the anti-GM sentiments in the marketplace, however, did not deter scientific progress in yeast laboratories around the world. On the contrary, the pace of unraveling the genetic make-up of wine yeasts to inform further strain development accelerated over the past few years.…”

Section: Bioengineered Yeast Put Synthetic Dna To Work In Industrymentioning

confidence: 99%

“…Interestingly, there is a 0.6% difference in the nucleotide sequence of the S288c laboratory strain and that of the wine strain (AWRI1631) whose genome was first sequenced in 2008. By comparison, the difference between the nucleotide sequences of a human and a chimpanzee is 1% (adapted from Pretorius et al [78]). …”

Section: Bioengineered Yeast Put Synthetic Dna To Work In Industrymentioning

confidence: 99%

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Synthetic genome engineering forging new frontiers for wine yeast

Pretorius

2016

Critical Reviews in Biotechnology

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Over the past 15 years, the seismic shifts caused by the convergence of biomolecular, chemical, physical, mathematical, and computational sciences alongside cutting-edge developments in information technology and engineering have erupted into a new field of scientific endeavor dubbed Synthetic Biology. Recent rapid advances in high-throughput DNA sequencing and DNA synthesis techniques are enabling the design and construction of new biological parts (genes), devices (gene networks) and modules (biosynthetic pathways), and the redesign of biological systems (cells and organisms) for useful purposes. In 2014, the budding yeast Saccharomyces cerevisiae became the first eukaryotic cell to be equipped with a fully functional synthetic chromosome. This was achieved following the synthesis of the first viral (poliovirus in 2002 and bacteriophage Phi-X174 in 2003) and bacterial (Mycoplasma genitalium in 2008 and Mycoplasma mycoides in 2010) genomes, and less than two decades after revealing the full genome sequence of a laboratory (S288c in 1996) and wine (AWRI1631 in 2008) yeast strain. A large international project -the Synthetic Yeast Genome (Sc2.0) Project -is now underway to synthesize all 16 chromosomes ($12 Mb carrying $6000 genes) of the sequenced S288c laboratory strain by 2018. If successful, S. cerevisiae will become the first eukaryote to cross the horizon of in silico design of complex cells through de novo synthesis, reshuffling, and editing of genomes. In the meantime, yeasts are being used as cell factories for the semi-synthetic production of high-value compounds, such as the potent antimalarial artemisinin, and food ingredients, such as resveratrol, vanillin, stevia, nootkatone, and saffron. As a continuum of previously genetically engineered industrially important yeast strains, precision genome engineering is bound to also impact the study and development of wine yeast strains supercharged with synthetic DNA. The first taste of what the future holds is the de novo production of the raspberry ketone aroma compound, 4-[4-hydroxyphenyl]butan-2-one, in a wine yeast strain (AWRI1631), which was recently achieved via metabolic pathway engineering and synthetic enzyme fusion. A peek over the horizon is revealing that the future of "Wine Yeast 2.0" is already here. Therefore, this article seeks to help prepare the wine industry -an industry rich in history and tradition on the one hand, and innovation on the other -for the inevitable intersection of the ancient art practiced by winemakers and the inventive science of pioneering "synthetic genomicists". It would be prudent to proactively engage all stakeholders -researchers, industry practitioners, policymakers, regulators, commentators, and consumers -in a meaningful dialog about the potential challenges and opportunities emanating from Synthetic Biology. To capitalize on the new vistas of synthetic yeast genomics, this paper presents wine yeast research in a fresh context, raises important questions and proposes new directions. ARTICLE HISTORY

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Section: Bioengineered Yeast Put Synthetic Dna To Work In Industrymentioning

confidence: 99%

Section: Bioengineered Yeast Put Synthetic Dna To Work In Industrymentioning

confidence: 99%

Synthetic genome engineering forging new frontiers for wine yeast

Pretorius

2016

Critical Reviews in Biotechnology

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“…Figure 16. The construction of low-alcohol wine strains of Saccharomyces cerevisiae (adapted from [21,22]). …”

Section: Striking the Right Chord Between Alcohol Strength And Fruitimentioning

confidence: 99%

“…Figure 18. The construction of a wine strain of Saccharomyces cerevisiae that reduces the levels of ethyl carbamate formation during wine fermentation (adapted from [21,22]). A genetically modified wine yeast strain, Eco01, was commercialised and made available for commercial wine production in a few countries.…”

Section: Safeguarding Against Unhealthy Notes Of Ethyl Carbamate In Wmentioning

confidence: 99%

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Conducting Wine Symphonics with the Aid of Yeast Genomics

Pretorius

2016

Preprint

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A perfectly balanced wine can be said to create a symphony in the mouth. To achieve the sublime, both in wine and music, requires imagination and skilled orchestration of artistic craftmanship. For wine, inventiveness starts in the vineyard. Similar to a composer of music, the grapegrower produces grapes through a multitude of specifications to achieve a quality result. Different Vitis vinifera grape varieties allow the creation of wine of different genres. Akin to a conductor of music, the winemaker decides what genre to create and considers resources required to realise the grape's potential. A primary consideration is the yeast: inoculate the grape juice or leave it 'wild'; which specific or combined Saccharomyces strain(s) should be used; or proceed with a non-Saccharomyces species? Whilst the various Saccharomyces and non-Saccharomyces yeasts perform their role during fermentation, the performance is not over until the 'fat lady' (S. cerevisiae) has sung (i.e. the grape sugar has been fermented to specified dryness and alcoholic fermentation is complete). Is the wine harmonious or discordant? Will the consumer demand an encore and make a repeat purchase? Understanding consumer needs lets winemakers orchestrate different symphonies (i.e. wine styles) using single-or multi-species ferments. Some consumers will choose the sounds of a philharmonic orchestra comprising a great range of diverse instrumentalists (as is the case with wine created from spontaneous fermentation); some will prefer to listen to a smaller ensemble (analogous to wine produced by a selected group of non-Saccharomyces and Saccharomyces yeast); and others will favour the well-known and reliable superstar soprano (i.e. S. cerevisiae). But what if a digital music synthesiser -such as a synthetic yeast -becomes available that can produce any music genre with the purest of sounds by the touch of a few buttons? Will synthesisers spoil the character of the music and lead to the loss of the much-lauded romantic mystique? Or will music synthesisers support composers and conductors to create novel compositions and even higher quality performances that will thrill audiences? This article explores these and other relevant questions in the context of winemaking and the role that yeast and its genomics play in the betterment of wine quality.

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