Synthetic biology for the engineering of complex wine yeast communities

Roy S. K. Walker; Isak S. Pretorius

doi:10.1038/s43016-022-00487-x

Synthetic biology for the engineering of complex wine yeast communities

Roy S. K. Walker^*, Isak S. Pretorius

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

20 Citations (Scopus)

Abstract

Wine fermentation is a representation of complex higher-order microbial interactions. Despite the beneficial properties that these communities bring to wine, their complexity poses challenges in predicting the nature and outcome of fermentation. Technological developments in synthetic biology enable the potential to engineer synthetic microbial communities for new purposes. Here we present the challenges and applications of engineered yeast communities in the context of a wine fermentation vessel, how this represents a model system to enable novel solutions for winemaking and introduce the concept of a ‘synthetic’ terroir. Furthermore, we introduce our vision for the application of control engineering.

Original language	English
Pages (from-to)	249-254
Number of pages	6
Journal	Nature Food
Volume	3
Issue number	4
DOIs	https://doi.org/10.1038/s43016-022-00487-x
Publication status	Published - Apr 2022

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10.1038/s43016-022-00487-x

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Synthetic biology for the engineering of complex wine yeast communities

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Centre of Excellence in Synthetic Biology

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Synthetic biology for the engineering of complex wine yeast communities

Abstract

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Centre of Excellence in Synthetic Biology

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