Abstract
Gene modification of laboratory yeast strains is currently a very straightforward task thanks to the availability of the entire yeast genome sequence and the high frequency with which yeast can incorporate exogenous DNA into its genome. Unfortunately, laboratory strains do not perform well in industrial settings, indicating the need for strategies to modify industrial strains to enable strain development for industrial applications. Here we describe approaches we have used to genetically modify industrial strains used in winemaking.
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Acknowledgements
The AWRI, a member of the Wine Innovation Cluster in Adelaide, is supported by Australia’s grapegrowers and winemakers through their investment body, the Grape and Wine Research Development Corporation with matching funds from the Australian Government. The authors wish to thank Dr. Paul Chambers for reviewing this manuscript.
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Kutyna, D.R., Cordente, A.G., Varela, C. (2014). Genetic Engineering of Industrial Saccharomyces cerevisiae Strains Using a Selection/Counter-selection Approach. In: Mapelli, V. (eds) Yeast Metabolic Engineering. Methods in Molecular Biology, vol 1152. Humana Press, New York, NY. https://doi.org/10.1007/978-1-4939-0563-8_9
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DOI: https://doi.org/10.1007/978-1-4939-0563-8_9
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