Modulating urea degradation in wine yeast
AssigneeThe University of British Columbia
InventorsHendrik Jurgens Jansen Van Vuuren, Aline Lonvaud, Joana Coulon, Debra Inglis
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Abstract
The invention provides yeast strains transformed to reduce nitrogen catabolite repression of a gene encoding a urea degrading enzymatic activity expressed by the yeast strain under fermenting conditions. Strains of Saccharomyces cerevisiae are for example provided having enhanced DUR1,2 urea carboxylase-allophanate hydrolase activity under wine fermenting conditions.
Claims12
A method of making a fermented product comprising maintaining under fermenting conditions a S. cerevisiae yeast strain transformed to express a urea degrading enzyme having urea carboxylase and allophanate hydrolase activity from a gene comprising a constitutively active heterologous yeast promoter, and a coding sequence that is at least 80% identical when optimally aligned to a S. cerevisiae DUR1,2 coding sequence of SEQ ID NO:6, and wherein the urea degrading enzyme comprises a DUR1,2 protein of SEQ ID NO:7, and wherein the fermented product is selected from the group consisting of alcoholic beverages, distilled alcoholic beverages, wines, beers, doughs, ethanol and vinegar.
Dependencies are inferred from the claim text.