酵母适应生物激活剂对葡萄酒酒精发酵过程的影响
Enrico Viola1, Vincenzo Naselli1, Valentina Craparo1
1Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale delle Scienze, Bldg. 5, Palermo, 90128, Italy.
Food microbiology
|July 19, 2025
概括
商业生物激活剂在早期酒精发酵过程中提高葡萄酒酵母的性能和活力,特别是在低pH条件下. 这些添加剂在具有挑战性的酒环境中改善了酵母细胞适应和发酵率.
科学领域:
- 葡萄酒学 葡萄酒学 葡萄酒学
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- 葡萄酒酵母的性能对于成功的酒精发酵至关重要.
- 酵母菌株如Saccharomyces cerevisiae在酒过程中面临恶劣的条件,包括低pH值.
- 适应这些挑战对于保持一致的发酵结果至关重要.
研究的目的:
- 研究两种商业生物激活剂 (Adapta®,Hnutrix® B-Vitality) 对Saccharomyces cerevisiae发酵的影响.
- 在前48小时评估酵母细胞反应和发酵动力学.
- 评估低pH值环境 (2.9) 对生物激活剂有效性的影响.
主要方法:
- 在48小时内使用流细胞计和盘子计数监测酵母细胞水平.
- 在将RNA转化为cDNA后,通过RT-qPCR分析酵母基因表达.
- 在标准和低pH条件下与没有生物激活剂的发酵性能进行比较.
主要成果:
- 生物激活剂在注射后14小时显著增加了酵母水平.
- 通过生物激活剂治疗观察到细胞活力的提高,与改善的发酵率相关.
- 在低pH值下,酵母与标准条件相比,激素清除标记物的表达增加了十倍.
结论:
- 商业生物激活剂提高了酵母活力和发酵动力学,特别是在压力条件下,如低pH值.
- 酵母细胞表现出适应性生理反应,包括对低pH环境的升调激素清理.
- 生物激活剂提供了一种可行的策略,以提高酵母的强度和造中的发酵成功.
更多相关视频
07:38Saccharomyces cerevisiae Exponential Growth Kinetics in Batch Culture to Analyze Respiratory and Fermentative Metabolism
Published on: September 30, 2018
42.5K
06:53In Vivo Monitoring of Transcriptional Activity During Metabolic Transition Using a Bioluminescent Reporter in Yeast
Published on: February 21, 2025
543
相关概念视频
01:23Microbial Fermentation
399
Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
399
01:28Yeast Signaling
15.0K
Yeasts are single-celled organisms, but unlike bacteria, they are eukaryotes (cells with a nucleus). Cell signaling in yeast is similar to signaling in other eukaryotic cells. A ligand, such as a protein or a small molecule released from a yeast cell, attaches to a receptor on the cell surface. The binding stimulates second-messenger kinases to activate or inactivate transcription factors that further regulate gene expression. Many of the yeast intracellular signaling cascades have similar...
15.0K
01:29Fermentation
117.8K
Most eukaryotic organisms require oxygen to survive and function adequately. Such organisms produce large amounts of energy during aerobic respiration by metabolizing glucose and oxygen into carbon dioxide and water. However, most eukaryotes can generate some energy in the absence of oxygen by anaerobic metabolism.
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
117.8K
01:20Fates of Pyruvate
9.0K
Pyruvate is the end product of glycolysis, where glucose is oxidized to pyruvate, simultaneously reducing NAD+ to NADH. Two molecules of ATP are also produced by substrate-level phosphorylation.
In aerobic organisms, pyruvate is metabolized via the citric acid cycle to produce reduced coenzymes NADH and FADH2. These coenzymes are then oxidized in the electron transport chain to produce ATP and, in the process, regenerate the NAD+ and FAD. As seen in some cell types and organisms, fermentation...
In aerobic organisms, pyruvate is metabolized via the citric acid cycle to produce reduced coenzymes NADH and FADH2. These coenzymes are then oxidized in the electron transport chain to produce ATP and, in the process, regenerate the NAD+ and FAD. As seen in some cell types and organisms, fermentation...
9.0K