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Accession IconGSE17867

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

Organism Icon Saccharomyces cerevisiae
Sample Icon 6 Downloadable Samples
Technology Badge Icon Affymetrix Yeast Genome S98 Array (ygs98)

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Description
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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