Heterologous production in Saccharomyces cerevisiae of different Aspergillus nidulans xylanases of potential interest in oenology

Three Aspergillus nidulans endo-beta-(1,4)-xylanases (X22, X24 and X34) have been produced in Saccharomyces cerevisiae laboratory strains. In fermenter cultivation, the resulting strains were able to secrete the heterologous xylanases when grown in minimal medium containing glucose as carbon source,...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 1998-11, Vol.78 (3), p.315-320
Main Authors: Ganga, A, Querol, A, Valles, S, Ramon, D, MacCabe, A, Pinaga, F
Format: Article
Language:English
Subjects:
Aspergillus nidulans
Aspergillus nidulellus
Biological and medical sciences
Biotechnology
complementary DNA
culture media
enzyme activity
ethanol
Fermented food industries
Food industries
fructose
Fundamental and applied biological sciences. Psychology
gene expression
gene transfer
Genetic engineering
Genetic technics
genetic transformation
glucose
grape must
heterologous expression
Methods. Procedures. Technologies
Modification of gene expression level
O-glycoside hydrolases
oenology
protein synthesis
purification
recombinant proteins
Saccharomyces cerevisiae
transformants
wine aroma
wines
Wines and vinegars
xylanases
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Summary:Three Aspergillus nidulans endo-beta-(1,4)-xylanases (X22, X24 and X34) have been produced in Saccharomyces cerevisiae laboratory strains. In fermenter cultivation, the resulting strains were able to secrete the heterologous xylanases when grown in minimal medium containing glucose as carbon source, yielding production levels between 0.5 and 1.0 U ml-1. From such a culture, the xylanases were purified in a single chromatographic step and then physico-chemically characterised. The yeast derived enzymes had the same enzymatic and biochemical properties as the fungal xylanases (ie molecular weights, pI values, pH and temperature optima, K(m) Michaelis constants and pH and temperature stabilities). The heterologously produced enzymes retained maximum activity in the presence of 10% (w/v) glucose or 10% (w/v) fructose, concentrations normally found in musts. However, ethanol at 12% (v/v) caused inhibitions of 20% for X22 and X24 and 48% for X34.
ISSN:0022-5142
1097-0010
DOI:10.1002/(SICI)1097-0010(199811)78:3<315::AID-JSFA118>3.0.CO;2-1