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弥合差距:将Torulaspora delbrueckii的基因型与发酵表型和葡萄酒香气联系起来

Flávia Silva-Sousa¹, Bruna Oliveira¹, Ricardo Franco-Duarte¹

¹CBMA (Centre of Molecular and Environmental Biology), Department of Biology, University of Minho, 4710-057 Braga, Portugal.

FEMS yeast research

|November 7, 2024

概括

与Saccharomyces cerevisiae (Sc) 相比,Torulaspora delbrueckii (Td) 提供了独特的葡萄酒发酵益处,产生较少的不良化合物和独特的香味. 研究揭示了Td菌株内显著的遗传和代谢多样性,影响了它们的酒潜力.

科学领域:

葡萄酒学葡萄酒学葡萄酒学
微生物学微生物学
发酵科学发酵科学

背景情况:

气候变化和不断变化的消费者需求正在重塑葡萄酒行业.
非Saccharomyces酵母,如Torulaspora delbrueckii (Td),因其提高葡萄酒质量的潜力而受到关注.
对Td多样性的有限理解阻碍了其在酒中的最佳应用.

研究的目的:

为了全面描述Torulaspora delbrueckii (Td) 菌株的代谢和基因组多样性.
在酒精发酵过程中,将Td与Saccharomyces cerevisiae (Sc) 的代谢概况进行比较.
建立影响Td酒表现的基因型-表型联系.

主要方法:

15个Td菌株的代谢特征,包括动力学和主要代谢物分析.
探索由Td.生产的非传统芳香化合物.
基因组分析以确定与香味产生和细胞壁结构相关的基因.
与Saccharomyces cerevisiae (Sc) 发酵概况进行比较分析.

主要成果:

大多数Td菌株产生的乙酸较少,酸和糖比Sc.
与SC相比,Td菌株呈现出独特的芳香特征,具有更高的单烯和更高的酒精,但较低的乙酸,脂肪酸,乙烯和乳.
在一些Td菌株中发现了特定的芳香相关基因和细胞壁基因的缺失,这可能会影响发酵效率.

结论:

在Torulaspora delbrueckii中存在显著的物种内部多样性,影响其代谢输出和芳香特征.
Td菌株具有独特的代谢和芳香特征,与Saccharomyces cerevisiae不同.
确定了基因型-表型相关性,突出了品种选择和基因工程的潜力,以优化Td用于酒.

关键词:

托鲁拉斯波拉 (Torulaspora delbrueckii) 是一颗在地球上长生长的植物.香味香气味道味道味道味道发酵发酵发酵发酵基因组变异基因组变异内部物种多样性内部物种多样性葡萄酒葡萄酒葡萄酒葡萄酒

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