Engineering pathways for malate degradation in Saccharomyces cerevisiae

  title={Engineering pathways for malate degradation in Saccharomyces cerevisiae},
  author={Heinrich Volschenk and Marinda Viljoen and Jandr{\'e} Grobler and Barbara Petzold and Florian Bauer and Ron E. Subden and Richard A. Young and Aline Lonvaud and Muriel Denayrolles and Hendrik J.J. van Vuuren},
  journal={Nature Biotechnology},
Deacidification of grape musts is crucial for the production of well-balanced wines, especially in colder regions of the world. The major acids in wine are tartaric and malic acid. Saccharomyces cerevisiae cannot degrade malic acid efficiently due to the lack of a malate transporter and the low substrate affinity of its malic enzyme. We have introduced efficient pathways for malate degradation in S. cerevisiae by cloning and expressing the Schizosaccharomyces pombe malate permease (mae1) gene… CONTINUE READING

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