通过适应性进化计划,利用区域智利葡萄酒酵母获得新的造酵母
Ángela Contreras1, Manuel Villalobos-Cid2, Cristian Valdés3
1Center for Biotechnology of Natural Resources, Faculty of Agricultural and Forestry Sciences, School of Biotechnology, Universidad Católica del Maule, Talca, Chile.
Frontiers in microbiology
|July 1, 2025
概括
这项研究通过调整它们以适应高压力条件,进化了智利酒酵母. 由此产生的菌株在具有挑战性的麦芽中有效发酵马尔托和马尔托,为专业造酵母提供了经济高效的替代品.
科学领域:
- 微生物学与发酵科学 微生物学与发酵科学
- 酵母遗传学和适应性 酵母遗传学和适应性
- 酒和葡萄酒学 酒和葡萄酒学
背景情况:
- 酒是全球消费最多的酒精饮料,造依赖于特定的Saccharomyces cerevisiae菌株.
- 酒酵母具有独特的遗传特征,可以在奥斯莫斯应力和低温下将麦芽糖和麦芽糖在麦芽糖中代谢.
- 目前对酵母菌株可用性的限制增加了成本,并减少了酒生产中的风味多样性.
研究的目的:
- 为了增强Saccharomyces cerevisiae葡萄酒酵母的发酵能力,用于造应用.
- 适应葡萄栽培酵母菌株,以克服造条件的挑战,如高重力和低温.
- 探索进化酵母菌株中改善酒制造表型的基因组变化.
主要方法:
- 选了50种来自智利葡萄栽培的Saccharomyces cerevisiae菌株.
- 根据发酵能力,糖消耗量和感官特征,选出了五种菌株.
- 在模拟造压力条件下,在600代以上的时间里,选择的菌株经历了适应性进化过程.
主要成果:
- 开发出一种进化的酵母菌株,能够在低温下 (18°C) 在高重量 (29°P) 中消耗马尔和马尔托,而无需动.
- 基因组分析揭示了形状和基因拷贝数变异,包括马尔托斯代谢基因的重复 (IMA1,MAL13,MAL11).
- 鉴定了160个基因的基因副本损失,FLO5,PAU8和SEO1的完全损失,这些与葡萄酵母的压力耐受性有关.
结论:
- 通过高压适应进化,成功地适应了区域酒酵母菌株的造.
- 进化后的品种表现出优越的造发酵特性,包括在具有挑战性的条件下利用麦芽糖和麦芽糖.
- 这种方法提供了一种可行的策略,可以开发成本高效的酵母菌株,用于在汁中进行酒精发酵,从而减少对专门造酵母的依赖.
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