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Poster communications

Using CRISPR/Cas platform for Genetic Modification of Commercial Saccharomyces cerevisiae strains

C. Eicher 1 Géraldine L. Klein 2 Pascale Winckler 3, 4 Jean-Luc Parrou 5 Hervé Alexandre 6 Cosette Grandvalet 1
3 PMB - Procédés Microbiologiques et Biotechnologiques
PAM - Procédés Alimentaires et Microbiologiques, PAM - Procédés Alimentaires et Microbiologiques [Dijon]
4 DImaCell - Dispositif Inter-régional d'Imagerie Cellulaire [Dijon]
PAM - Procédés Alimentaires et Microbiologiques, IBCT (ex IFR133) - Ingénierie et biologie cellulaire et tissulaire
6 VAlMiS - Vin Aliment Microbiologie et Stress
PAM - Procédés Alimentaires et Microbiologiques, PAM - Procédés Alimentaires et Microbiologiques [Dijon]
Abstract : 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
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Poster communications
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https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02466806
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Submitted on : Tuesday, February 4, 2020 - 4:07:07 PM
Last modification on : Wednesday, September 16, 2020 - 10:43:36 AM
Long-term archiving on: : Tuesday, May 5, 2020 - 6:15:27 PM

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  • HAL Id : hal-02466806, version 1

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C. Eicher, Géraldine L. Klein, Pascale Winckler, Jean-Luc Parrou, Hervé Alexandre, et al.. Using CRISPR/Cas platform for Genetic Modification of Commercial Saccharomyces cerevisiae strains. OENO-IVAS 2019, Jun 2019, Bordeaux, France. ⟨hal-02466806⟩

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