Identification of yeast genes involved in Sauvignon Blanc aroma ...

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XXIIIAbbreviationsAbbreviations of the International System of Units (SI), SI derived units and standardnotations for chemical elements, nucleotides and amino acids are used in this thesis. Otherabbreviations used in the text are defined below.◦ Bx◦ CCys-3MH3MH3MHA4MMPaaBLASTbpCIdf◦ Brixdegree celsiusS-3-(hexan-1-ol)-L-cysteine3-mercaptohexan-1-ol3-mercaptohexyl acetate4-mercapto-4-methylpentan-2-oneamino acidbasic local alignment search toolbase pairconfidence interval, in this thesis 95 % unless stated otherwisedegrees of freedomDAP diammonium hydrogen phosphate, (NH 4 ) 2 HPO 4DMDC dimethyl dicarbonatedNTPdeoxynucleotide triphosphateDNAdeoxyribonucleic acidDNase deoxyribonucleaseECenzyme commission, http://au.expasy.org/enzyme/EDTA ethylenediaminetetraacetic acidgnominal acceleration due to gravity on Earth at sea levelGC/MS gas chromatography/mass spectrometryGSHglutathione, tripeptidehhourKan rkanamycin resistant
XXIVKan skbLOD scoreMCSminmRNAMWNADHNCRNZDODORFP:C:IPAPSPCRPEGPLPQTLRNARNaserRNArpmSAESAHSAMSBSDSSECSEMSNPTAT mTORTriskanamycin sensitivekilo baselogarithm of the odds ratio for linkagemultiple cloning siteminutemessenger RNAmolecular weightnicotinamide adenine dinucleotidenitrogen catabolite repressionNew Zealand dollaroptical densityopen reading framephenol:chloroform:isoamyl alcoholphosphoadenylulsulfatepolymerase chain reactionpolyethylene glycolpyridoxal-5’-phosphatequantitative trait locusribonucleic acidribonucleaseribosomal RNArevolutions per minuteS-adenosylethionineS-adenosylhomocysteineS-adenosylmethionineSauvignon Blancsodium dodecyl sulphateS-ethyl-L-cysteine, C 5 H 11 NO 2 Sstandard error of the meansingle nucleotide polymorphismtotal acidity or titratable aciditymelting temperaturetarget of rapamycintris-hydroxymethylaminomethane or
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Page 4 and 5: IIIAbstractThe grape variety Sauvig
Page 6: VIn my Blakean yearsI was so dispos
Page 9 and 10: VIII• Kien Ly for letting me “b
Page 11 and 12: XTABLE OF CONTENTS1.8.2 Winemaking
Page 13 and 14: XIITABLE OF CONTENTS3.1 Introductio
Page 15 and 16: XIVTABLE OF CONTENTS5.4 S-ethyl-L-c
Page 18 and 19: XVIIList of figures1.1 Model of NCR
Page 20 and 21: XIX5.3 Fermentation rate and volati
Page 22 and 23: XXIList of tables1.1 Characteristic
Page 26: XXVUUVUKPv/vVAV maxwtw/vw/wYAN2-ami
Page 29 and 30: 2 INTRODUCTIONfactor to enable this
Page 31 and 32: 4 INTRODUCTIONThis work is entirely
Page 33 and 34: 6 INTRODUCTION• Sulfur-containing
Page 35 and 36: 8 INTRODUCTIONnitrogen sources for
Page 37 and 38: 10 INTRODUCTION1.3 An overview of t
Page 39 and 40: 12 INTRODUCTIONH 2 S into organic s
Page 41 and 42: 14 INTRODUCTIONTable 1.1: Character
Page 43 and 44: 16 INTRODUCTIONThe current model of
Page 45 and 46: 18 INTRODUCTIONThe C6 compound (E)-
Page 47 and 48: 20 INTRODUCTIONThe only indication
Page 49 and 50: 22 INTRODUCTIONgrape-bunch pressing
Page 51 and 52: 24 INTRODUCTION3. The third goal wa
Page 53 and 54: 26 MATERIALS AND METHODSNameTable 2
Page 55 and 56: 28 MATERIALS AND METHODSSynthetic d
Page 57 and 58: 30 MATERIALS AND METHODSTable 2.4:
Page 59 and 60: 32 MATERIALS AND METHODSTo determin
Page 61 and 62: 34 MATERIALS AND METHODSx 10 6 cell
Page 63 and 64: 36 MATERIALS AND METHODSTable 2.6 -
Page 67 and 68: 40 MATERIALS AND METHODS2.9.3 Isola
Page 73 and 74: 46 MATERIALS AND METHODSPCR product
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48 MATERIALS AND METHODS45 bpUKP-Ge
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50 MATERIALS AND METHODS2.12.2 Tran
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52 MATERIALS AND METHODSTable 2.8:
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54 MATERIALS AND METHODSGeneral set
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56 MATERIALS AND METHODSSD pooled =
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58 OPTIMISED FERMENTATION IN GRAPE
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834 Identification of yeast genesin
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4.2 Candidate genes for volatile th
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4.3 Screening of single-gene deleti
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4.4 Deletion of candidate genes in
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4.5 Volatile thiol release in yeast
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4.6 Supplementation of grape juice
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4.7 Discussion and conclusion 1174.
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4.7 Discussion and conclusion 1194.
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4.7 Discussion and conclusion 121Th
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4.7 Discussion and conclusion 123Ta
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4.7 Discussion and conclusion 125to
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4.7 Discussion and conclusion 127ca
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4.7 Discussion and conclusion 129me
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4.7 Discussion and conclusion 131an
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4.7 Discussion and conclusion 133ce
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136 GENETIC MAPPING APPROACHES TO A
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1676 Concluding DiscussionMy resear
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6.1 Laboratory yeast can be used in
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6.2 Sulfur metabolism plays an impo
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6.4 Volatile thiol synthesis of 3MH
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6.5 S-ethyl-L-cysteine as a model c
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6.6 Concluding thoughts 177from dif
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180 APPENDICEScompounds. However, w
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182 APPENDICESA.3 Variation of vola
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2287 bp1765 bp2103 bp2286 bp184 APP
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186 APPENDICESA.5 Overexpression of
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188 APPENDICESAUKP-GeneX-F/R3236 bp
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190 APPENDICESTable A.4: S-ethyl-L-
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192 APPENDICESTable A.5: SEC phenot
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194 APPENDICESA.9 S-ethyl-L-cystein
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196 APPENDICESA.10 Deleting DUG1 in
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198 APPENDICESA.11 Differentiation
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200 APPENDICESA.12 Overexpression o
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202 APPENDICESA.12.2 Transformation
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204 APPENDICESCumulative weight los
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207ReferencesAllen, M. S. and Lacey
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209Ciani, M., Beco, L., and Comitin
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211cerevisiae.” Mol. Cell. Biol.,
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213Kumar, C., Sharma, R., and Bachh
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215Nakagawa, S. and Cuthill, I. C.
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217Schlenk, F. and Zydek, C. R. (19
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219thesis, University of Bordeaux 2
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221expression of some stress induce
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