Fit-for-Purpose Yeast and Bacteria via Directed Evolution

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dc.contributor.assigneeAustralian Grape and Wine Authority
dc.contributor.authorWalker, M.
dc.contributor.authorSumby, K.M.
dc.contributor.authorGardner, J.
dc.contributor.authorSundstrom, J.
dc.contributor.authorWatson, T.
dc.contributor.authorGrbin, P.
dc.contributor.authorJiranek, V.
dc.date.issued2017
dc.descriptionProject Number: UA1302
dc.description.abstractThis project sought to generate ‘fit-for-purpose’ yeast and lactic acid bacterial (LAB) strains better suited to problematic wine and juice conditions via Directed Evolution (DE). DE involves growing an organism in a stressful environment where it can mutate and adapt over time. Screening of DE populations and LAB isolates from un-inoculated fermentations has generated 5 yeast and 8 LAB improved strains. The molecular basis behind the observed improved performance during fermentation was also investigated. Our findings demonstrate the feasibility of this approach to generate more efficient yeast and LAB strains tailored for juice and wines with multiple stressors.
dc.description.statementofresponsibilityMichelle Walker, Krista Sumby, Jennie Gardner, Joanna Sundstrom, Tommaso Watson, Paul Grbin, Vladimir Jiranek
dc.identifier.orcidWalker, M. [0000-0002-6934-3787]
dc.identifier.orcidSumby, K.M. [0000-0002-1833-2025]
dc.identifier.orcidGardner, J. [0000-0002-4215-955X]
dc.identifier.orcidSundstrom, J. [0000-0002-4898-3101]
dc.identifier.orcidGrbin, P. [0000-0002-7997-6131]
dc.identifier.orcidJiranek, V. [0000-0002-9775-8963]
dc.identifier.urihttps://hdl.handle.net/2440/138206
dc.language.isoen
dc.publisherUniversity of Adelaide
dc.rights© The University of Adelaide 2017
dc.source.urihttps://www.wineaustralia.com/research_and_innovation/projects/fit-for-purpose-yeast-and-bacteria-via-d
dc.titleFit-for-Purpose Yeast and Bacteria via Directed Evolution
dc.typeReport
pubs.publication-statusPublished

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