孤立的酵母菌株与更高的proline摄入量和他们的应用到酒发酵
Ryoya Tanahashi1,2, Akira Nishimura1,3, Minh Nguyen2
1Institute for Research Initiatives, Nara Institute of Science and Technology, 8916-5 Takayama-cho, Ikoma 630-0192, Nara, Japan.
Journal of fungi (Basel, Switzerland)
|December 22, 2023
概括
研究人员确定了特定的酵母菌株Saccharomyces cerevisiae,可以在酒精发酵过程中有效地利用proline. 两种菌株显示出造的前景,生产酒精,同时减少酒中的proline.
科学领域:
- 葡萄酒学和葡萄种植
- 发酵科学 发酵科学
- 酵母遗传学和新陈代谢
背景情况:
- 氨酸是葡萄汁和葡萄汁中的关键氨基酸,但在发酵过程中被Saccharomyces cerevisiae利用不足.
- 另一种丰富的氨基酸氨酸抑制了大多数S. cerevisiae菌株中的proline利用.
- 非Saccharomyces酵母可以利用proline,但通常具有较低的酒精生产率,因此不适合造.
研究的目的:
- 为了识别能够同时利用proline和生产足够的酒精用于造应用的酵母菌株.
- 评估选定酵母菌株在开发具有较低林含量的独特酒精饮料方面的潜力.
主要方法:
- 选11种Saccharomyces cerevisiae和10种非Saccharomyces酵母菌株,这些酵母菌株来自Phaff酵母培养收藏.
- 在酒发酵模型中评估酒精生产能力,用于使用proline的有希望的菌株.
- 鉴定特定的S. cerevisiae菌株 (UCDFST 40-144和68-44) 具有双重proline利用和酒精生产能力.
主要成果:
- 十一种S. cerevisiae和十种非Saccharomyces酵母菌株表明有效地利用了proline.
- 两种S. cerevisiae菌株,UCDFST 40-144和68-44,被确定为高性能,利用プロ林并产生大量的酒精.
- 这些精选品种显示出创造独特的酒精饮料的潜力,这些酒精饮料具有降低的プロ林水平.
结论:
- 特定的Saccharomyces cerevisiae菌株可以克服氨酸和氨酸的抑制,从而在发酵过程中实现氨酸的同化.
- 已识别的菌株UCDFST 40-144和68-44为发酵饮料中的proline降低提供了一种新的方法.
- 这些发现为开发具有独特特征的新酒产品铺平了道路,并且由于减少了proline,潜在地改善了感官配置.
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