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在酒生产过程中对二次发酵的不同Saccharomyces菌株的性能

Brooke A Dilmetz¹, Gurpreet Brar², Christopher T Desire³

¹Clinical & Health Sciences, University of South Australia, Adelaide, SA 5000, Australia.

Foods (Basel, Switzerland)

|August 29, 2024

概括

选择正确的酵母菌株对于成功的酒瓶调节至关重要. 不同的酵母菌株在二次发酵过程中表现出不同的生存率,并影响酒的风味.

科学领域:

微生物学微生物学
发酵科学发酵科学
蛋白质组学是指蛋白质组学.

背景情况:

瓶装是酒生产中的二次发酵,需要酵母来承受压力并确保碳化.
在瓶装过程中酵母活力下降可能会对酒质量和风味产生负面影响.
在这个过程中了解酵母生理学是优化酒生产的关键.

研究的目的:

为了研究不同酵母菌株对120天内酒瓶调节的影响.
评估酵母菌的存活率,并确定有助于菌株特异性表现的生物过程.
为了将酵母蛋白丰度变化与二次发酵期间的存活率相关联.

主要方法:

利用来自造,酒和蒸背景的六种不同的酵母菌株.
在120天的瓶装条件期内监测酒特性和酵母活力.
进行蛋白质组分析以确定蛋白质表达的变化.

主要成果:

酒和酒酵母菌株产生了典型的淡酒特征;葡萄酒和蒸菌株产生了不典型的香味.
在测试的菌株中观察到酵母生存率的显著差异.
与氧化还原酶活性和线粒体核糖体相关的蛋白质在高存活率菌株中增加,而细胞壁调节蛋白质在低存活率菌株中增加.

结论:

酵母菌株的选择显著影响了瓶子调节的结果和酒的感觉特征.
特定的蛋白质表达模式,特别是与应激反应和细胞维护相关的蛋白质表达模式,与二次发酵期间的酵母存活有关.
蛋白质组分析提供了对酵母适应瓶装压力的生理机制的见解.

关键词:

这种植物是Saccharomyces cerevisiae.酒酒酒酒瓶子调节瓶子的调节方式蛋白质组学蛋白质组学二次发酵是二次发酵的过程.公司的可行性,可行性.

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