在有氧条件下造葡萄酒期间,Saccharomyces cerevisiae针对低挥发性酸度的定向进化
Andrea M Guindal1, Ramon Gonzalez1, Jordi Tronchoni2
1Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja), Finca La Grajera, Carretera de Burgos km 6, 26007, Logroño, La Rioja, Spain.
Food microbiology
|June 8, 2023
概括
尝试了葡萄酒酵母 (Saccharomyces cerevisiae) 的定向进化,以在有氧条件下减少酸的产生. 虽然种群显示酸减少,但隔离具有这种特征的工业菌株是具有挑战性的.
科学领域:
- 葡萄酒学 葡萄酒学 葡萄酒学
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- 由于气候变化导致葡萄酒中乙醇含量增加,因此需要采用酵母呼吸代谢等策略.
- 在葡萄酒生产的有氧条件下,Saccharomyces cerevisiae的使用受到酸过度生产的限制.
- 一种reg1突变体,表现出缓解的碳催化剂抑制 (CCR),表明减少了酸的产生.
研究的目的:
- 通过有针对性的进化产生CCR减轻的葡萄酵母菌株.
- 评估这些进化菌株是否表现出降低的挥发性酸度,特别是酸.
- 为了确定酵母菌株的葡萄酒制造潜在的工业用途.
主要方法:
- 使用银河糖和2-脱氧葡萄糖的三个葡萄酵母菌株的定向进化,大约140代.
- 在选择性压力下进行亚培养酵母菌株,以减轻碳催化剂抑制 (CCR).
- 单个克隆的隔离和表征,用于在有氧条件下产生酸和生长.
主要成果:
- 所有进化的酵母种群在有氧条件下,在葡萄汁中释放的乙酸比父母菌株低.
- 只有来自一个父系的克隆子组,与其父系相比,其乙酸产量有所减少.
- 大多数来自EC1118菌株的分离克隆表现出较慢的生长;有希望的克隆没有显著减少生物反应器中的酸.
结论:
- 使用2-脱氧葡萄糖在人口层面选择低酸生产商的概念是有效的.
- 通过这种定向进化方法,通过这种定向进化方法恢复具有工业用途的酵母菌株,以减少乙酸生产,仍然是一个重大挑战.
- 需要进行进一步的研究,以优化开发用于有氧发酵的改良葡萄酵母菌株的战略.
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