酵母菌Saccharomyces cerevisiae适应葡萄皮环境的适应
Daisuke Watanabe1,2, Wataru Hashimoto3
1Laboratory of Basic and Applied Molecular Biotechnology, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Uji, Kyoto, Japan.
Scientific reports
|June 20, 2023
概括
葡萄皮真菌如Aureobasidium pullulans分解葡萄皮的化合物,帮助Saccharomyces cerevisiae在酒精发酵中. 在葡萄皮上的这种微生物共生对于葡萄酒的起源和自发发酵至关重要.
科学领域:
- 微生物学 微生物学
- 植物病原体相互作用
- 食品科学 食品科学 食品科学
背景情况:
- 葡萄糖对酒至关重要,但很少在完整的葡萄中发现.
- 葡萄皮环境对S. cerevisiae的生存构成挑战.
- 其他酵母,如Aureobasidium pullulans,是常见的葡萄皮居民.
研究的目的:
- 调查S. cerevisiae适应葡萄皮生态系统的情况.
- 了解葡萄皮微生物群在支持S. cerevisiae中的作用.
- 在酒中探索葡萄皮真菌和S. cerevisiae之间的共生关系.
主要方法:
- 评估Aureobasidium pullulans在植物衍生的碳来源上的同化能力.
- 研究A. pullulans对皮层降解的酶潜力 (皮质酶类雌激酶).
- 评估葡萄皮相关真菌对S. cerevisiae糖可访问性的影响.
主要成果:
- Aureobasidium pullulans高效地同化植物衍生化合物,包括皮中的 ω-基脂肪酸.
- A. pullulans 具有与丁酶类似的雌激酶,促进植物皮质的降解.
- 葡萄皮真菌通过降解葡萄细胞壁和皮质来增加可发酵糖的可用性,从而支持S. cerevisiae发酵.
结论:
- 葡萄皮微生物群降解并利用葡萄皮材料,解释了它们的居住和S. cerevisiae的开始性行为.
- 葡萄皮上的植物微生物共生相互作用对自发性食物发酵至关重要,特别是在酒中.
- 这项研究强调了造酵母动力学和自发发酵启动的生态基础.
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