Using CRISPR/Cas platform for Genetic Modification of Commercial Saccharomyces cerevisiae strains
Résumé
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
Domaines
Microbiologie et ParasitologieOrigine | Fichiers produits par l'(les) auteur(s) |
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