The role of yeast AR08, AR09 and AR010 genes in the biosynthesis of 3

3-(methylthio)-1-propanol (methionol), produced by yeast as an end-product of L-methionine (L-Met) catabolism, imparts off-odours reminiscent of cauliflower and potato to wine. Saccharomyces cereuisiae ARO genes, including transaminases Aro8p and Aro9p, and decarboxylase Aro10p, catalyse two key ste...

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Bibliographic Details
Published in:FEMS yeast research 2019-03, Vol.19 (2), p.1
Main Authors: Deed, Rebecca C, Hou, Ruoyu, Kinzurik, Matias I, Gardner, Richard C, Fedrizzi, Bruno
Format: Article
Language:English
Subjects:
Amino acids
Backup software
Biosynthesis
Chromatography
Fermentation
Gas chromatography
Genes
Genetic aspects
Grapes
Mass spectrometry
Methionine
Methods
Physiological aspects
Potatoes
Production processes
Propanols
Spectroscopy
Yeasts (Fungi)
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Summary:3-(methylthio)-1-propanol (methionol), produced by yeast as an end-product of L-methionine (L-Met) catabolism, imparts off-odours reminiscent of cauliflower and potato to wine. Saccharomyces cereuisiae ARO genes, including transaminases Aro8p and Aro9p, and decarboxylase Aro10p, catalyse two key steps forming methionol via the Ehrlich pathway. We compared methionol concentrations in wines fermented by single [DELTA]aro8, [DELTA]aro9 and [DELTA]aro10 deletants in lab strain BY4743 versus wine strain Zymaflore F15, and F15 double- and triple-aro deletants versus single-aro deletants, using headspace-solid phase microextraction coupled with gas chromatography-mass spectrometry.
ISSN:1567-1356
1567-1364
DOI:10.1093/femsyr/foyl09