非Saccharomyces酵母衍生物:用于酒过程的新型潜在生物辅助剂的表征
Valentina Civa1, Fabio Chinnici2, Gianluca Picariello3
1Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy.
Current research in food science
|June 7, 2024
概括
这项研究揭示了非Saccharomyces无活化干酵母产品的显著生物多样性,通过释放各种蛋白质影响葡萄酒发酵,并通过脂质含量影响氧气消耗.
科学领域:
- 葡萄酒学 葡萄酒学
- 微生物学 微生物学
- 生物化学 生物化学
背景情况:
- 无活化干酵母基产品 (IDYB) 是常见的酒工具,热无活化干酵母 (TIY) 用于营养供应和 ochratoxin A 减少.
- 虽然通常来自Saccharomyces,但非SaccharomycesTIYs的潜力在酒学应用中仍未得到充分探索.
研究的目的:
- 为了研究非Saccharomyces TIYs的生物多样性.
- 描述它们的化学成分和对酒过程的潜在影响.
- 为了将它们与Saccharomyces cerevisiae TIYs进行比较.
主要方法:
- 制作和描述S. cerevisiae和非Saccharomyces的TIYs.
- 用FT-NIR光谱进行和脂质分析.
- 在葡萄酒样溶液 (WLS) 中释放的化合物的分析,使用nHPLC-MS/MS枪炮蛋白质学.
- 评估抗氧化活性,氧气消耗,GSH和硫醇含量.
- 主要组件分析 (PCA) 用于数据解释.
主要成果:
- 非Saccharomyces的TIY在脂质组成,多糖 (数量,组成,分子量) 中显示出显著的多样性.
- 从非Saccharomyces TIY中释放的蛋白质较高,包括细胞质蛋白和曼诺蛋白.
- 不同TIY之间的抗氧化活性,氧气消耗,GSH和硫醇含量的变化.
- PCA表明氧气消耗和脂质分数之间的联系比GSH含量更强.
结论:
- 非Saccharomyces TIYs的生物多样性为量身定制的酒目标提供了潜力.
- 与S. cerevisiae TIY相比,非Saccharomyces TIY具有不同的特征,特别是在蛋白质释放和组成方面.
- 对非Saccharomyces TIY的进一步研究可能会导致新的酒策略.
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