Increased resveratrol production in wines using engineered wine strains Saccharomyces cerevisiae EC1118 and relaxed antibiotic or auxotrophic selection |
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| Authors: | Ping Sun Jing‐Long Liang Lin‐Zhi Kang Xiao‐Yan Huang Jia‐Jun Huang Zhi‐Wei Ye Li‐Qiong Guo Jun‐Fang Lin |
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| Affiliation: | 1. Dept. of Bioengineering, College of Food Science, South China Agricultural University, Guangzhou, China;2. Inst. of Food Biotechnology, South China Agricultural University, Guangzhou, China |
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| Abstract: | Resveratrol is a polyphenolic compound with diverse beneficial effects on human health. Red wine is the major dietary source of resveratrol but the amount that people can obtain from wines is limited. To increase the resveratrol production in wines, two expression vectors carrying 4‐coumarate: coenzyme A ligase gene (4CL) from Arabidopsis thaliana and resveratrol synthase gene (RS) from Vitis vinifera were transformed into industrial wine strain Saccharomyces cerevisiae EC1118. When cultured with 1 mM p‐coumaric acid, the engineered strains grown with and without the addition of antibiotics produced 8.249 and 3.317 mg/L of trans‐resveratrol in the culture broth, respectively. Resveratrol content of the wine fermented with engineered strains was twice higher than that of the control, indicating that our engineered strains could increase the production of resveratrol during wine fermentation. © 2015 American Institute of Chemical Engineers Biotechnol. Prog., 31:650–655, 2015 |
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| Keywords: | resveratrol Saccharomyces cerevisiae EC1118 wine fermentation heterogenous expression |
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