Saccharomyces cerevisiae Yeast Strain for Malic Acid Control
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current methods for controlling malic acid levels in wine during winemaking, such as using Schizosaccharomyces pombe, produce undesirable compounds and are not effective due to regulatory constraints on genetically modified organisms, and existing Saccharomyces cerevisiae strains do not adequately reduce malic acid levels.
Innovation Solution
A yeast strain of Saccharomyces cerevisiae with specific peptide sequence polymorphisms in genes like YLL041C, YGL008C, YDL054C, and YKL029C is developed, allowing for significant reduction of malic acid consumption and pH modification through genetic marker-assisted selection, enabling the identification of strains that consume over 50% of initial malic acid without producing undesirable compounds.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If Schizosaccharomyces pombe is used to completely degrade malic acid, then malic acid content is controlled, but undesirable compounds are produced
Solution Approach 1:
The patent changes the biological parameter by switching from Schizosaccharomyces pombe to specifically selected Saccharomyces cerevisiae strains with particular genetic characteristics (peptide sequence polymorphisms in genes like YLL041C, YGL008C, YDL054C, YKL029C) that enable malic acid degradation without producing undesirable compounds
Solution Approach 2:
The patent uses naturally occurring genetic variability in Saccharomyces cerevisiae populations to identify strains with desired properties, avoiding the need for complex genetic engineering while achieving the functional equivalent of complete malic acid degradation
2Quantity of substance
If genetically modified yeast is used to express malolactic enzyme, then malic acid degradation is achieved, but regulatory constraints prohibit use
Solution Approach 1:
The patent exploits the natural genetic variability already present in Saccharomyces cerevisiae populations to find strains that can degrade malic acid, eliminating the need for genetic modification while achieving the same functional result
Solution Approach 2:
The patent extracts and utilizes specific naturally occurring peptide sequence polymorphisms from wild Saccharomyces cerevisiae strains that confer malic acid degradation capability, separating this desirable trait from the need for genetic engineering
3Adaptability or versatility
If existing Saccharomyces cerevisiae strains are used, then regulatory acceptance is maintained, but malic acid reduction is insufficient
Solution Approach 1:
The patent applies local quality by selecting for specific peptide sequence polymorphisms at particular gene loci (YLL041C, YGL008C, YDL054C, YKL029C) within the Saccharomyces cerevisiae genome that confer enhanced malic acid degradation capability while maintaining overall strain safety and regulatory acceptance
Solution Approach 2:
The patent changes the biological parameter of malic acid degradation efficiency by selecting strains with specific genetic polymorphisms, transforming ordinary Saccharomyces cerevisiae strains into high-performance demalifying yeasts without genetic modification
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The selected yeast strain effectively reduces malic acid levels by more than 50%, modifying the wine's pH by up to 0.4 units, without producing undesirable compounds, thus improving the organoleptic quality of wine.
Implementation Method 1
yeasts can partially degrade malic acid and produce other organic acids such as succinic acid and pyruvic acid which will in turn modify the acidity
Data Source
Figure 1~2
Figure 3~4
Figure 5~6
AI summary
The invention relates to the use, in the alcoholic fermentation of grape juice into wine, of a yeast strain of the species Saccharomyces cerevisiae comprising at least the Asp200Glu peptide sequence polymorphism in the PMA1 protein encoded by the YGL008C gene. This strain makes it possible to lower the pH of the wine produced by controlling its malic acid content.