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Enhanced deacidification activity in Schizosaccharomyces pombe by genome shuffling

Ding, Su, Zhang, Ying, Zhang, Jing, Zeng, Wei, Yang, Ying, Guan, Jingxi, Pan, Lixia, Li, Wei
Yeast 2015 v.32 no.2 pp. 317-325
DNA shuffling, Schizosaccharomyces pombe, Vitis heyneana, deacidification, fermentation, malic acid, mutants, protoplast fusion, wines
A problem frequently occurring in making some kinds of wines, particularly Vitis quinquangularis Rehd wine, is the presence of malic acid at high concentrations, which is detrimental to the quality of wines. Thus, there is a need of the ways for effectively reducing the malic acid levels in wine. This study aimed to generate shuffled fusants of Schizosaccharomyces pombe with enhanced deacidification activity for reducing the excessive malic acid content in wine. Sz. pombe CGMCC 2.1628 was used as the original strain. The starting mutant population was generated by UV treatment. The mutants with higher deacidification activity were selected and subjected to recursive protoplast fusion. The resulting fusants were screened by using the indicator of malic acid concentration of fermentation supernatants on 96‐well microtitre plates, measured with bromocresol green. After three rounds of genome shuffling, the best‐performing fusant, named GS3‐1, was obtained. Its deacidification activity (consumed 4.78 g/l malic acid within 10 days) was increased by 225.2% as compared to that of original strain. In the Vitis quinquangularis Rehd wine fermentation test, GS3‐1 consumed 4.0 g/l malic acid during the whole cycle of fermentation, providing up to 185.7% improvement in malic acid consumption compared with that of the original strain. This study shows that GS3‐1 has great potential for improving the quality of Vitis quinquangularis Rehd wine.