6533b7d4fe1ef96bd1261bf5

RESEARCH PRODUCT

Using CRISPR/Cas platform for Genetic Modification of Commercial Saccharomyces cerevisiae strains

C. EicherGéraldine L. KleinPascale WincklerJean-luc ParrouHervé AlexandreCosette Grandvalet

subject

[SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitologyfood and beverages[SDV.MP] Life Sciences [q-bio]/Microbiology and Parasitology

description

International audience; Traditional wine fermentation is a complex microbial process initiated by various yeast species classified as Saccharomyces and non-Saccharomyces species.To better understand the different interactions occurring within wine fermentations and track a specific yeast population, we wish to obtain GFP-tagged yeast cells that stably expres fluorescence signal without compromising the fermentative capability of the strain.To this end, the CRISPR/Cas system was investigated to genetically modify the commercial Saccharomyces Saccharomyces cerevisiae diploid strain Lalvin EC 1118

https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02466806