Biostimulation of indigenous communities for the successful dechlorination of tetrachloroethene (perchloroethylene)-contaminated groundwater.

Chlorinated ethenes are of environmental concern with most reports of successful microbial-mediated remediation being associated with major dechlorinating groups such as Dehalococcoides (Dhc) species. However, limited information is available on the community dynamics and dechlorinating activities of indigenous non-Dhc groups. Here, we present evidence of dechlorination of tetrachloroethene (perchloroethylene, PCE) in groundwater samples by indigenous microbial communities. 100 % PCE conversion to ethene was observed in acetate-stimulated 24 week-microcosms (controls; 15 %). Microbial community profiles showed dominance by groups such as Proteobacteria, Spirochaetes, Firmicutes, Methanomicrobiaceae and Methanosarcinaceae. Pareto-Lorenz (PL) analyses suggested an adapted (45 % PL value) but variable bacterial community (55.5 % Δ t(week)) compared to Archaea (25 % PL value; 46.9 % Δ t(week)). Our findings provide evidence of dechlorinating potential of indigenous microorganisms and useful information on their dynamics which may be exploited for in situ groundwater bioremediation.

Engineering Saccharomyces cerevisiae to release 3-Mercaptohexan-1-ol during fermentation through overexpression of an S. cerevisiae Gene, STR3, for improvement of wine aroma.

Sulfur-containing aroma compounds are key contributors to the flavor of a diverse range of foods and beverages. The tropical fruit characters of Vitis vinifera L. cv. Sauvignon blanc wines are attributed to the presence of the aromatic thiols 3-mercaptohexan-1-ol (3MH), 3-mercaptohexan-1-ol-acetate, and 4-mercapto-4-methylpentan-2-one (4MMP). These volatile thiols are found in small amounts in grape juice and are formed from nonvolatile cysteinylated precursors during fermentation. In this study, we overexpressed a Saccharomyces cerevisiae gene, STR3, which led to an increase in 3MH release during fermentation of a V. vinifera L. cv. Sauvignon blanc juice. Characterization of the enzymatic properties of Str3p confirmed it to be a pyridoxal-5'-phosphate-dependent cystathionine ß-lyase, and we demonstrated that this enzyme was able to cleave the cysteinylated precursors of 3MH and 4MMP to release the free thiols. These data provide direct evidence for a yeast enzyme able to release aromatic thiols in vitro that can be applied in the development of self-cloned yeast to enhance wine flavor.