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Fermentation, malolactic with Saccharomyces cerevisiae

Martineau, B., and Henick-Kling, T. (1995) Formation and degradation of diacetyl in wine during alcoholic fermentation with Saccharomyces cerevisiae Strain EC 1118 and malolactic fermentation with Leuconostoc oenos Strain MCW, Am.. Enol. Vitic., 46, 442-448. [Pg.31]

Figure 9.19 There are two options to genetically engineer extraneous malate utilisation in order to deacidify wine. One approach utilises the Schizosaccharomyces pombe malate transporter gene (mael) and the O. oeni malolactic enzyme gene (mleA), enabling yeast to perform malolactic fermentation in parallel with alcoholic fermentation. Alternatively, Saccharomyces cerevisiae can be modified by the introduction of mael and the S. pombe malic enzyme gene (mae2), thereby enabling the conversion of malate into ethanol. Figure 9.19 There are two options to genetically engineer extraneous malate utilisation in order to deacidify wine. One approach utilises the Schizosaccharomyces pombe malate transporter gene (mael) and the O. oeni malolactic enzyme gene (mleA), enabling yeast to perform malolactic fermentation in parallel with alcoholic fermentation. Alternatively, Saccharomyces cerevisiae can be modified by the introduction of mael and the S. pombe malic enzyme gene (mae2), thereby enabling the conversion of malate into ethanol.
See other pages where Fermentation, malolactic with Saccharomyces cerevisiae is mentioned: [Pg.136]    [Pg.172]    [Pg.362]    [Pg.126]    [Pg.140]    [Pg.9]    [Pg.179]    [Pg.953]   
See also in sourсe #XX -- [ Pg.429 ]



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