开发一种能够进行乳发酵的葡萄酵母菌株,并降低葡萄酒中的乙烯基碳酸盐含量
Egor A Vasyagin1, Valery N Urakov2, Maksim Yu Shalamitskiy3
1Institute of Bioengineering, Research Center of Biotechnology of the Russian Academy of Sciences, 119071 Moscow, Russia.
Foods (Basel, Switzerland)
|January 11, 2025
概括
工程酵母在葡萄酒中进行乳发酵 (MLF),减少酸盐并改善味道. 这种新品种通过将酒精发酵与MLF相结合,提高了葡萄酒的质量和稳定性.
科学领域:
- 葡萄酒学和微生物生物技术
- 酵母遗传学和新陈代谢
背景情况:
- 乳发酵 (MLF) 改善了葡萄酒的感觉特性和稳定性,但通常是由对发酵条件敏感的细菌进行的.
- 开发能够同时进行酒精发酵和MLF的葡萄酵母菌株对于高效的酒至关重要.
研究的目的:
- 通过整合相关的基因,设计一种葡萄酒酵母菌株, *Saccharomyces cerevisiae*,能够进行乳发酵 (MLF).
- 评估基因组编辑对酵母发酵性能,葡萄酒成分和感官属性的影响.
主要方法:
- 基因组编辑被用来用马拉酸浸透酶和乳糖酶基因替换Saccharomyces cerevisiae* I-328中的基因 (*CAR1*).
- 进行了转录分析,以确认基因表达和评估全球基因表达变化.
- 进行了酒试验,以评估改性菌株的发酵活性,对葡萄酒成分 (酸盐,乳酸盐,尿素,乙烯基碳酸盐) 和感觉特征的影响.
主要成果:
- 工程酵母成功地表达了引入的乳发酵 (MLF) 基因,对全球基因表达的影响最小.
- 葡萄酒生产试验表明,酸盐含量减少了十倍,乳酸盐产量显著,但不影响发酵活动或乙醇产量.
- 这种改良品种导致尿素和致癌性乙基酸盐的含量减少了两倍,并导致葡萄酒的味道得到了改善.
结论:
- 经过基因组编辑的*Saccharomyces cerevisiae*有效地进行乳发酵 (MLF),为细菌MLF提供了一个有希望的替代方案.
- 工程菌株通过减少酸盐,增加稳定性和降低诸如乙基酸盐等不良化合物来提高葡萄酒质量.
- 这种新型酵母菌株代表了酒行业的重大进步,提高了工艺效率和最终产品特性.
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