乳酸细菌中的酸代谢:葡萄酒中的Oenococcus oeni是否具有有益影响?
Camille Eicher1, Joana Coulon2, Marion Favier2
1UMR PAM, Université de Bourgogne Franche-Comté, Institut Agro, Université de Bourgogne, INRAE, Dijon, France.
Frontiers in microbiology
|January 22, 2024
概括
乳酸细菌 (LAB) 在食物中代谢酸盐以获得理想的风味. 然而,酸盐
科学领域:
- 食品微生物学 食品微生物学
- 细菌生理学 细菌生理学
- 发酵科学 发酵科学
背景情况:
- 乳酸细菌 (LAB) 在食品发酵中至关重要,主要是将碳水化合物转化为乳酸.
- LAB 具有代谢酸盐的能力,产生诸如二甲酸之类的化合物,使乳制品具有黄油味道.
- 酸盐代谢通常有利于LAB生理学,但其对Oenococcus oeni中的酸性耐受性的影响仍在争论中.
研究的目的:
- 审查LAB中关于酸盐代谢的当前知识.
- 专注于葡萄酒细菌Oenococcus oeni及其酸盐代谢.
- 讨论酸盐代谢对酸性葡萄酒中乳酸性发酵的影响.
主要方法:
- 在LAB中详细描述酸盐代谢途径和相关酶.
- 在酸盐代谢中涉及的cit位点内对基因组织的分析.
- 审查控制cit locus表达的监管机制.
主要成果:
- 酸盐代谢为大多数LAB提供有益的生理效应.
- 观察到酸盐对Oenococcus oeni的酸性耐受性的有争议,潜在的负面影响.
- 该研究详细介绍了参与LAB酸盐代谢的酶,基因和调节系统.
结论:
- 在LAB中酸盐代谢是复杂的,对细菌生理学有普遍的积极影响.
- 在葡萄酒的乳发酵过程中,酸盐对Oenococcus oeni的特定影响需要进一步研究.
- 了解酸盐代谢对于优化发酵过程和食品和葡萄酒中的细菌性能至关重要.
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