Construction of a Yeast Strain Capable of Malolactic        Fermentation
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{'SignBlockName': 'Kesh S. Narayanan', 'PO_EMAI': None, 'PO_PHON': None}
Wine is the product of the fermentation of grape juice by                       both yeast and bacteria.  Strains of the yeast, Saccharomyces                   cerevisiae, convert sugars to ethanol.  Strains of lactic                       acid bacteria convert malic acid to lactic acid.  The latter                    so called malolactic fermentation  is important for the                         reduction of malic acid content in the wine prior to                            bottling, and for improving the palatability of the wine.                       Since the bacteria fermentation during or after the yeast                       fermentation are not always consistent and difficult to                         control, it is attractive to consider endowing yeast with the                   ability to convert malic acid to lactic acid, thus                              eliminating the need for a bacteria fermentation.  This                         proposal seeks to isolate and characterize the malolactic                       enzyme gene from Lactobacillus delbrueckii and to express the                   gene at an appropriate level in a commercial strain of S.                       cerevisiae.                                                                                                                                                     The research will enable the wine-maker to have better                          control over his process.
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{'Code': '5371', 'Text': 'SBIR Phase I'}
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