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静电发酵:为量身定制的酒生产提供分子反应见解

Aldo Amaro-Reyes^1,2, Diana Marcial-Ramírez², Pedro Alberto Vázquez-Landaverde³

¹Faculty of Chemistry, Autonomous University of Queretaro, C.U., Cerro de las Campanas S/N, Las Campanas, Querétaro 76010, QRO, Mexico.

Foods (Basel, Switzerland)

|February 24, 2024

概括

静电发酵增强了酵母的生长,通过调节基因表达改变了香味的特征. 这种新的方法显示了定制酒生产的前景,与传统发酵相比,它提供了独特的感官特征.

科学领域:

生物技术是生物技术.
发酵科学发酵科学
酵母遗传学酵母遗传学

背景情况:

传统的发酵方法可能会导致细胞氧化还原失衡.
静电发酵是一种具有潜在好处的替代方法.
对静电发酵对酵母生理学和遗传学的影响的理解有限.

研究的目的:

为了研究静电发酵对Saccharomyces pastorianus生长的影响.
为了分析由静电发酵引起的挥发性芳香特征变化.
为了探索酵母在发酵过程中应用于电压下的酵母的遗传反应.

主要方法:

在静电发酵系统中应用特定电压 (15 和 30 V).
监测酵母生长和基质利用情况.
气色谱-质谱 (GC-MS) 用于挥发性化合物分析.
用于基因表达造型的RNA测序 (RNA-seq).

主要成果:

应用电压时观察到酵母生长和基质利用率的增加.
减少乙醇生产和挥发性芳香化合物的显著变化.
与细胞壁结构,氧化还原酶活性和铁离子结合相关的基因的升级.
参与蛋白质合成,生长控制,恒温和膜功能的基因的下调.

结论:

静电发酵有效调节酵母的遗传反应和代谢途径.
这种技术为生产具有独特芳香特征的量身定制酒提供了一条新的途径.
进一步研究工业规模的可行性对于商业化至关重要.

关键词:

在RNA-seqqq.这种植物是Saccharomyces pastorianus.电静性发酵电静性发酵低酒精度的酒酒波动性概况波动性概况

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