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Fermentation
Volume 5
Issue 4
10.3390/fermentation5040093
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Article

The Use of CRISPR-Cas9 Genome Editing to Determine the Importance of Glycerol Uptake in Wine Yeast During Icewine Fermentation

by
Jared Muysson
1,
Laurianne Miller
2,
Robert Allie
1 and
Debra L. Inglis
1,2,3,*
1
Centre for Biotechnology, Brock University, St. Catharines, ON L2S 3A1, Canada
2
Department of Biological Sciences, Brock University, St. Catharines, ON L2S 3A1, Canada
3
Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON L2S 3A1, Canada
*
Author to whom correspondence should be addressed.
Fermentation 2019, 5(4), 93; https://doi.org/10.3390/fermentation5040093
Received: 11 October 2019 / Revised: 25 October 2019 / Accepted: 28 October 2019 / Published: 30 October 2019
(This article belongs to the Special Issue Yeast Biotechnology 3.0)
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Abstract

The high concentration of sugars in Icewine juice causes formidable stress for the fermenting Saccharomyces cerevisiae, causing cells to lose water and shrink in size. Yeast can combat this stress by increasing the internal concentration of glycerol by activating the high osmolarity glycerol response to synthesize glycerol and by actively transporting glycerol into the cell from the environment. The H+/glycerol symporter, Stl1p, has been previously characterized as being glucose repressed and inactivated, despite osmotic stress induction. To further investigate the role of Stl1p in Icewine fermentations, we developed a rapid single plasmid CRISPR-Cas9-based genome editing method to construct a strain of the common Icewine yeast, S. cerevisiae K1-V1116, that lacks STL1. In an Icewine fermentation, the ∆STL1 strain had reduced fermentation performance, and elevated glycerol and acetic acid production compared to the parent. These results demonstrate that glycerol uptake by Stl1p has a significant role during osmotically challenging Icewine fermentations in K1-V1116 despite potential glucose downregulation. View Full-Text
Keywords: Icewine; Saccharomyces cerevisiae; hyperosmotic stress; CRISPR-Cas9; glycerol transport; STL1 Icewine; Saccharomyces cerevisiae; hyperosmotic stress; CRISPR-Cas9; glycerol transport; STL1
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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MDPI and ACS Style

Muysson, J.; Miller, L.; Allie, R.; Inglis, D.L. The Use of CRISPR-Cas9 Genome Editing to Determine the Importance of Glycerol Uptake in Wine Yeast During Icewine Fermentation. Fermentation 2019, 5, 93. https://doi.org/10.3390/fermentation5040093

AMA Style

Muysson J, Miller L, Allie R, Inglis DL. The Use of CRISPR-Cas9 Genome Editing to Determine the Importance of Glycerol Uptake in Wine Yeast During Icewine Fermentation. Fermentation. 2019; 5(4):93. https://doi.org/10.3390/fermentation5040093

Chicago/Turabian Style

Muysson, Jared, Laurianne Miller, Robert Allie, and Debra L. Inglis. 2019. "The Use of CRISPR-Cas9 Genome Editing to Determine the Importance of Glycerol Uptake in Wine Yeast During Icewine Fermentation" Fermentation 5, no. 4: 93. https://doi.org/10.3390/fermentation5040093

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