功能驱动的高吞吐量选和分离生产的菌株,用于粘性水葡萄酒发酵
Chong Chen1, Zhaojun Zheng1, Yue Wang2
1State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
Food research international (Ottawa, Ont.)
|December 10, 2024
概括
这项研究开发了一种快速的方法,用于选产生微生物的酒精饮料. 网络lindnera fabianii显著改善了质的米葡萄酒.
科学领域:
- 微生物学 微生物学
- 发酵科学 发酵科学
- 食品化学 食品化学
背景情况:
- 生产的微生物对于酒精饮料的质量至关重要.
- 传统的选方法效率低下,阻碍了行业的发展.
研究的目的:
- 开发一种快速,高通量选方法,用于生产的菌株.
- 识别和利用特定的微生物菌株来提高质米葡萄酒的质量.
主要方法:
- 在各种媒介中种植 Jiuqu 品种.
- 光激活细胞分类 (FACS) 用于隔离可活细胞.
- 使用4-Methylumbelliferyl乙酸盐 (4-MA) 的高通量查 (HTS).
- 排序和识别表现最好的菌株.
- 选择的菌株 (Cyberlindnera fabianii) 与大米葡萄酒初级品种的共同化.
主要成果:
- 在麦芽提取物介质中的XB (Jiuqu) 显示了最高的初始产量.
- 在FACS中,分离出42.80%可活的真菌细胞.
- 在HTS中,Saccharomyces cerevisiae,Cyberlindnera fabianii和Wickerhamomyces anomalus被确定为主要生产者.
- Cyberlindnera fabianii增加了降解糖 (0.33 g/mL),减少了苦氨基酸 (55.83%),并增强了粘性大米葡萄酒中的化合物 (38个不同的).
- 酒精,化物和类等风味成分也得到了改进.
结论:
- 建立了一种新的,高效的查产菌株的方法.
- 赛博林德纳 (Cyberlindnera fabianii) 显著增强了粘性大米葡萄酒的营养和感官特性.
- 这项研究为通过微生物选择改善酒精饮料质量提供了基础.
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