汉氏菌中芳香前体的功能代谢:天然生物活性化合物的来源

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Maria Jose Valera^1,2, Eduardo Boido¹, Laura Fariña^2,3

¹Enology and Fermentation Biotechnology Area, Department of Science and Food Technology, Faculty of Chemistry, Universidad de la Republica, Av. Gral. Flores 2124, 11800 Montevideo, Uruguay.

FEMS yeast research

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概括

在水果上普遍存在的汉氏菌酵母为葡萄酒发酵提供了独特的代谢特征. 某些物种可以提升葡萄酒的质量.

科学领域:

* 酒学和微生物学:专注于酵母生物学及其在酒中的应用.
*代谢工程:探索酵母的代谢途径,用于化合物生物合成.

背景情况:

*汉氏菌酵母在葡萄和水果上很常见,越来越多地用于葡萄酒发酵.
* 存在不同的分类:一个快速进化的果类和一个缓慢进化的发酵类.

研究的目的:

* 审查汉斯尼亚斯波拉属内的功能分歧.
* 突出汉斯尼亚斯波拉物种在葡萄酒香味和成分中的作用.
* 在与Saccharomyces cerevisiae的混合发酵中探索它们的代谢潜力.

主要方法:

*关于汉氏菌种的新陈代谢和发酵特性研究的文献综述.
*对代谢途径的分析,包括甲酸,曼德拉酸和埃里希路径.
* 检查酶功能和自溶性概况.

主要成果:

* 果类物种表现出有限的发酵,但显著的酶活性.
* 发酵类物种,如汉斯尼亚斯波拉葡萄树,增强芳香醇和生物活性化合物.
* 汉斯尼亚斯波拉在混合发酵中有助于醇,托,黑激素和其他功能性化合物.
*强大的细胞外酶活性和快速的自解有助于释放芳香前体.

结论:

* 汉斯尼亚斯波拉物种是宝贵的非Saccharomyces酵母,可以调节葡萄酒的香味和成分.
* 它们的代谢活动和酶功能为酒提供了重要的潜力.
*进一步的研究可以优化它们在工业发酵策略中的使用.

关键词:

发酵食品是发酵的食物.味道化合物味道化合物氨酸氨酸是一种氨酸.什基马特通道的路径托芬三聚氨酸是什么泰洛辛 (tyrosine) 是一种蛋白质.葡萄酒酵母酵母是葡萄酒的酵母.

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