Metabolically engineered urea degrading and urea importing Sake yeast strains K7 (WT), K7 Dur1,2 and K7 Dur3

Excess/residual urea is a pervasion problem in wine and Sake fermentation. We sought to reduce residual urea levels (to reduce ethyl carbamate leves) by engineering the Sake yeast strain K7 to constitutively express either the urea amidolyase (Dur1,2) or urea importer (Dur3). We sought to then compare the gene expression profiles of the metabolically engineered yeast strains to the parental strain during fermentation.

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Dahabieh MS, Husnik JI, Van Vuuren HJ