相关实验视频
Updated: May 16, 2026

04:36
Assay for Adhesion and Agar Invasion in S. cerevisiae
Published on: November 8, 2006
15.0K
葡萄酒桶生物膜作为具有非传统性质的酵母来源
Giorgia Perpetuini1, Alessio Pio Rossetti1, Arianna Rapagnetta1
1Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via Balzarini 1, 64100 Teramo, Italy.
Microorganisms
|May 25, 2024
概括
分析了木桶酵母的功能特征,如GABA生产和抗氧化活性. 特定的酵母菌株显示出提高发酵食品和饮料质量的潜力.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 发酵技术的发酵技术
背景情况:
- 木桶对于老化发酵产品至关重要,如葡萄酒cotto.
- 桶中的微生物群落会影响产品的特性.
- 了解这些微生物是提高发酵食品质量的关键.
研究的目的:
- 为了识别和描述来自历史木桶的酵母.
- 为了评估酵母的特性,包括GABA的生产,抗氧化活性,生物膜的形成,和安素吸附.
- 评估隔离酵母在改善发酵产品方面的潜力.
主要方法:
- 对不同衰老时期的木桶内部的微生物分析.
- 酵母菌的隔离和识别. 酵母菌的隔离和识别.
- 对胺黄油酸 (GABA) 生产,抗氧化能力,生物膜形成和氨酸吸附的测定.
主要成果:
- 确定了几种酵母物种,包括Millerozyma farinosa,Zygosaccharomyces bisporus,Wickerhamiella versatilis,Zygosaccharomyces bailii,Starmerella lactis-condensi,以及Zygosaccharomyces rouxii.
- 所有已识别的酵母菌株都产生GABA,其中S. lactis-condensi,Z. bisporus和Z. rouxii是高生产者.
- Z. rouxii和Z. bailii表现出最高的抗氧化活性,而W. versatilis菌株显示出显著的安托西亚尼吸附.
结论:
- 该研究确定了老木桶中的关键酵母物种.
- 特定的酵母菌株具有有价值的功能性质,如高GABA产量,抗氧化活性和素吸附.
- 这些孤立的酵母有可能用于提高发酵食品和饮料的质量和功能属性.
相关概念视频
Microbial Fermentation
Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
Biofilms
Biofilms are complex communities of microorganisms encased in a self-produced extracellular polysaccharide matrix attached to surfaces. These microbial consortia can include single or multiple species, providing enhanced survival benefits by forming organized, multilayered structures.The formation of biofilms occurs through four key stages: attachment, colonization, development, and dispersal.During attachment, free-swimming planktonic cells adhere to a surface, often facilitated by...
Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
Microbes in Beverage Production
Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
Microbes in the Production of Fermented Foods
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
Bioreactor Controls-III
Strain improvement is a foundational strategy in industrial microbiology aimed at maximizing microbial productivity, particularly because natural isolates typically yield commercially valuable products in very low concentrations. Although optimizing the culture medium and environmental conditions can improve yields, these adjustments are inherently limited by the organism’s genetic potential. As a result, the focus shifts toward genetic modifications to enhance biosynthetic capacity. The...

