草葡萄酒的发酵过程优化使用耐受2-乙醇的Saccharomyces cerevisiae AFRC01和比较基因组分析
Dan Liu1, Zelin Yang2,1, Xue Wang1
1College of Life Sciences, Northeast Agricultural University, Harbin 150030, China.
Foods (Basel, Switzerland)
|September 13, 2025
概括
这项研究优化了使用耐受2-乙醇的酵母菌株 (Saccharomyces cerevisiae AFRC01) 的草葡萄酒发酵. 这增强了葡萄酒的风味和香气,使2-乙醇含量增加了33%.
科学领域:
- 发酵科学是发酵的科学.
- 葡萄酒学 葡萄酒学 葡萄酒学
- 酵母生物技术的酵母生物技术
背景情况:
- 草葡萄酒的生产解决了季节性水果的剩余.
- 2-乙醇显著影响水果葡萄酒的风味和质量.
- 开发具有增强二乙醇生产的酵母菌株对于改善葡萄酒特性至关重要.
研究的目的:
- 为了优化草葡萄酒发酵,使用耐受2-乙醇的Saccharomyces cerevisiae菌株.
- 为了增强草葡萄酒的2-乙醇含量和感觉特征.
- 为了研究选定的酵母菌株对2-乙醇的耐受性机制.
主要方法:
- 使用Saccharomyces cerevisiae AFRC01.01. 的发酵优化
- 使用分析技术量化2-乙醇的量化.
- 草葡萄酒的感官评估. 草葡萄酒的感官评估.
- 在2-乙醇压力下进行基因表达分析.
- 基因组测序以确定遗传变异.
主要成果:
- 在最佳的发酵条件下,2-乙醇的产量为170.06毫克/升,增加了33%.
- 用S. cerevisiae AFRC01发酵的草葡萄酒显示了丰富度,新鲜度的提高,度的降低.
- S. cerevisiae AFRC01 在2-乙醇合成途径中表现出最小的应激反应变化.
- 在S. cerevisiae AFRC01.01.中发现了糖解路基因的突变.
结论:
- 麦芽菌 (Saccharomyces cerevisiae) AFRC01是一种有前途的品种,可以生产高品质的草葡萄酒,含有增强的2-乙醇含量.
- 酵母对2-乙醇的耐受性与糖溶性基因的突变有关,而不是途径调节.
- 这项研究为在水果葡萄酒生产中应用耐二乙醇酵母提供了基础.
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