在葡萄酒发酵过程中,Saccharomyces物种及其杂交物之间的代谢差异
Alba Contreras-Ruiz1, Romain Minebois1, Javier Alonso-Del-Real1
1Departamento de Biotecnología de los Alimentos, Grupo de Biología de Sistemas en Levaduras de Interés Biotecnológico, Instituto de Agroquímica y Tecnología de Los Alimentos (IATA)-CSIC, València, Spain.
Microbial biotechnology
|May 27, 2024
概括
这项研究探讨了酵母杂交代谢,没有发现单一的基因组影响模式. 细菌菌的基因组可能对发酵更为关键,其他物种会影响生物质和含量.
科学领域:
- * 酵母遗传学和新陈代谢
- * * 葡萄酒发酵科学 葡萄酒发酵科学
- * 代谢学 代谢学
背景情况:
- *以前的研究集中在葡萄酒发酵过程中Saccharomyces物种的中央碳和代谢.
- * 这项研究是首次分析Saccharomyces杂交品种的代谢组.
研究的目的:
- * 调查父母基因组对酵母杂交代谢的贡献.
- *为了评估Saccharomyces杂交的酒性能和代谢.
- * 基于营养消耗和发酵副产品生产的混合菌株进行比较.
主要方法:
- * 用于Saccharomyces杂交的新陈代谢方法.
- *对酒学性能进行评估.
- * 分析细胞内和细胞外代谢,营养消耗和副产品的形成.
主要成果:
- *没有观察到混合基因组对新陈代谢的影响的一致模式;每个菌株表现出独特的行为.
- * 细菌菌的基因组似乎在发酵代谢中发挥了更重要的作用.
- *观察到生物质/比的变化,可能与Saccharomyces kudriavzevii和Saccharomyces uvarum基因组贡献有关.
结论:
- * 父母基因组对酵母杂交代谢的贡献是复杂的,并与菌株特定.
- *Saccharomyces cerevisiae可能是混合物发酵特性的一个关键决定因素.
- * 需要进一步的多组学研究,以阐明跨种类酵母杂交物中的代谢调节.
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