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相关概念视频

Microbes in Food Production01:29

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 Production01:25

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 Foods01:27

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-III01:22

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...
Production of Organic Acids01:25

Production of Organic Acids

Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
Production of Antibiotics01:27

Production of Antibiotics

Penicillin, one of the earliest and most widely used antibiotics, is produced industrially by the filamentous fungus Penicillium chrysogenum. Large stirred-tank bioreactors ranging from tens to hundreds of thousands of liters maintain tightly controlled temperature, pH, and dissolved oxygen conditions to support fungal metabolism and maximize antibiotic yield. Penicillin is a secondary metabolite, synthesized primarily during the stationary growth phase, which requires a carefully managed...

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相关实验视频

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Workflow Based on the Combination of Isotopic Tracer Experiments to Investigate Microbial Metabolism of Multiple Nutrient Sources
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有效的酵母繁殖使用 sake代谢组分析进行菌株评估.

Risako Kinoshita1, Muneyoshi Kanai2, Kaoru Takegawa3

  • 1Research Department, Kitaya Co. Ltd., 374 Motomachi, Yame-shi, Fukuoka 834-0031, Japan; Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 744 Motooka, Nishi-ku, Fukuoka 819-0395, Japan.

Journal of bioscience and bioengineering
|December 6, 2024
PubMed
概括

这项研究引入了一种新的方法,用于培育使用代谢组分析来确保仅修改所需的特征的 sake 酵母. 这种方法通过精确选择具有特定遗传改进的菌株来改善酵母繁殖.

关键词:
繁殖 繁殖 繁殖 繁殖日本的萨克 日本的萨克.液体染色学/质谱学 液体染色学/质谱学代谢学 代谢学 代谢学这种植物是Saccharomyces cerevisiae.萨克的酵母酵母是萨克的酵母.

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科学领域:

  • 微生物学 微生物学
  • 生物技术是生物技术.
  • 食品科学 食品科学 食品科学

背景情况:

  • 传统的糖酵母繁殖依赖于随机变异性 (紫外线照射,化学变异原体),通常会导致意外的特征变化.
  • 根据类似耐药性等指标选择酵母菌株可能是不准确的,因为突变的类效应.

研究的目的:

  • 开发和验证一种新的酵母育种策略,使用糖代谢组分析进行精确的特征修饰.
  • 评估代谢组分析在选择有针对性的基因改进的 sake 酵母菌株的有效性,同时保留父母的特征.

主要方法:

  • 110个萨基酵母候选人被选为目标特征,并培养用于代谢物提取.
  • 通过 sake 代谢组分析进行了全面的代谢物分析,随后进行了家族遗传树的构建.
  • 选择的菌株经过发酵测试,并使用液体染色学四极/飞行时间质谱法 (LC-Q/TOF-MS) 分析所产生的 sake.

主要成果:

  • 代谢分析使得可以选择酵母候选人,其修改仅限于目标特征,保持与父系菌株的相似性.
  • 来自小规模酵母提取物培养的新陈代谢数据与大规模酒精发酵的数据相关性很好.
  • 该研究确定了21个有前途的候选菌株用于进一步繁殖.

结论:

  • 酵母提取物的SAKE代谢组分析是一种可靠和有效的工具,用于在繁殖过程中评估酵母菌株.
  • 这种方法比传统的随机突变发生有显著的进步,允许在 sake 酵母中进行有针对性的遗传改进.
  • 这项研究介绍了首份利用糖果代谢组分析进行有效酵母繁殖的报告.