南极土壤酵母具有发酵能力和葡萄酒产业的潜力
Laura Navarro1, Mariona Gil I Cortiella2, Ana Gutiérrez-Moraga1,3
1Instituto de Ciencias Biomédicas, Facultad de Ciencias de la Salud, Universidad Autónoma de Chile, Santiago 8900000, Chile.
Foods (Basel, Switzerland)
|December 23, 2023
概括
研究人员在南极土壤中发现了能够在低温下发酵的冷耐受性酵母. 这些新型酵母通过保持挥发性化合物并防止色,有望改善葡萄酒生产.
科学领域:
- 微生物学 微生物学
- 葡萄酒学 葡萄酒学 葡萄酒学
- 低温生物学 低温生物学
背景情况:
- 低发酵温度对于优质葡萄酒至关重要,因为它可以保存挥发性化合物并防止色,特别是在白葡萄酒中.
- 商业发酵酵母往往无法耐受这些低温,限制了它们的应用.
- 南极大陆提供了一个独特的环境,用于隔离具有低温耐受性质的微生物.
研究的目的:
- 从南极土壤中分离和识别具有低温耐受性和发酵能力的新型酵母菌株.
- 为了评估这些南极酵母在低温葡萄酒发酵中使用的潜力.
- 描述分离的酵母的糖和酒精耐受性和生长参数.
主要方法:
- 从南极土壤样本中分离了125种酵母菌株.
- 在10°C时选发酵活性.
- 使用内部转录间隔器 (ITS) 测序和指纹测试进行酵母鉴定.
- 评估糖和酒精耐受性和最佳生长温度.
主要成果:
- 在125种分离的酵母中,有25种在10°C时表现出发酵活性.
- 鉴定出来的酵母属于*Mrakia*属.
- 一些分离物体对9%的酒精和25%的糖具有耐受性,其最佳生长温度在10°C和15°C之间,尽管其滞后阶段比*Saccharomyces cerevisiae*更长.
结论:
- 南极的土壤含有耐冷酵母,有可能发酵葡萄酒.
- 由于其发酵特性,10M3-1,4M3-6和4B1-35分离物是工业葡萄酒生产的有希望的候选物.
- 这些发现为开发适应低温酒工艺的酵母菌株开辟了新的途径.
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