Stevia rebaudiana (Bertoni) is one of a very few plant species that produce zero calorie, sweet compounds known as steviol glycosides (SG). SGs differ in their sweetness and organoleptic properties depending on the number and positioning of sugar groups on the core steviol backbone. There is great interest of modulating the SG profiles of the Stevia plant to enhance the flavor profile for a given application in the food and beverage industries. Here, we report a highly efficient Agrobacteriummediated stable transformation system using axillary shoots as the initial explant. Using this system, we generated over 200 transgenic Stevia plants overexpressing a specific isoform of UGT76G1. By comparing the SG profiles among independent transgenic events, we demonstrated that altering UGT76G1 expression can change the ratios of specific SG species. Furthermore, using recombinant proteins produced in E. coli, we show that two closely related UGT76G1 isoforms differ in their substrate specificities, providing new insights into mechanisms underlying the diversity of SG profiles that are observed across Stevia germplasm. Finally, we found evidence suggesting that alternative and/ or aberrant splicing may serve to influence the ability of the plant to produce functional UGT76G1 transcripts, and possibly produce enzyme variants within the plant.Stevia rebaudiana (Bertoni) is a self-incompatible plant species, and one of a few species in the Stevia genus whose leaves produce and accumulate high quantities of sweet steviol glycoside (SG) compounds 1 . SGs exist as a complex mixture of related compounds, with certain SG species conferring favorable sweetness characteristics while others are associated with a bitter or metallic taste 2 . As a natural sweetener that cannot be further metabolized in the human digestive tract, Stevia and the SGs have been rapidly gaining popularity in the food and beverage industries. The abundance and ratios of the SGs vary greatly among Stevia cultigens. Even within the same Stevia cultigen, the concentration and diversity of the SGs can vary in response to environmental factors such as light, water and nutrient availability 1,3-5 .The biosynthesis of SGs in Stevia has been extensively investigated and reviewed 2,6 . Figure 1 shows a simplified version of the pathway based on our current understanding. Most of the key reactions of SG biosynthesis are catalyzed by cytosolic UDP-dependent glycosyltransferases (UGTs). In the first characterization of the genes encoding UGTs of the SG biosynthetic pathway, UGT85C2, UGT74G1 and UGT76G1 were identified as being central to the production of the SGs 7 . Using E. coli extracts containing recombinant UGT proteins, it was shown that UGT85C2 functioned at the beginning of the pathway to catalyze the synthesis of steviol-13-O-glucoside from steviol. UGT74G1 displayed a broader substrate specificity, catalyzing the formation of steviol-monoside (presumably 19-O-glucoside) from steviol, a steviolbioside (presumably rubusoside) from steviol-13-O-glucoside, and st...