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培育抗巴菲洛米辛A1的萨基酵母,以提高发酵能力

Mai Nakase¹, Hiroyuki Senjyu¹, Takuya Asai¹

¹Research and Development Department, Hakutsuru Sake Brewing Co. Ltd., 4-5-5 Sumiyoshiminami-machi, Higashinada-ku, Kobe 658-0041, Japan.

Journal of bioscience and bioengineering

|November 13, 2025

概括

研究人员通过开发抗巴菲洛米辛A1耐药菌株来增强萨基酵母的发酵能力. 这种方法可以提高发酵效率而不会增加酒酸度,为酒造提供了一种新的方法.

科学领域:

微生物学微生物学
生物技术是生物技术.
食品科学食品科学食品科学

背景情况:

萨克酵母发酵至关重要,但经常面临风味修改或容量增强的挑战.
目前的养殖方法可以导致交易权衡,如减少发酵能力或增加酸度.
提高酵母发酵能力,同时控制酸度,是 Sake 生产的一个关键目标.

研究的目的:

为了增强酵母的发酵能力.
为了限制发酵过程中糖果酸度的增加.
研究真空型ATPase (V-ATPase) 活性在酵母发酵性能中的作用.

主要方法:

萨克酵母菌株接受了紫外线变异和选择对抗V-ATPase抑制剂bafilomycin A1 (Baf) 的耐药性.
分析了抗BAF菌株的生长速度,细胞和真空细胞形态,真空酸度和细胞内ATP水平的变化.
评估了精选品种的造特性,包括发酵能力,酸度和氨基酸含量.

主要成果:

耐BAF的 sake酵母菌株在生长,细胞或真空体形态上没有显著的变化.
这些菌株呈现出增加的真空酸度和降低的细胞内ATP水平,表明增强的V-ATPase活性.
选择的菌株表现出改善的发酵能力,而没有增加酸度或氨基酸含量.

结论:

开发抗BAF的萨基酵母菌株是一种可行的策略,可以提高发酵能力.
通过增强的V-ATPase活性实现的细胞内ATP水平的降低与发酵效率的提高相关.
这种方法提供了一种改善酒精造的方法,而不会通过增加酸度而损害产品质量.

关键词:

这就是ATPATPATPATP.这种植物是Saccharomyces cerevisiae.这就是为什么SakeSakeSakeSake.虚空类型的ATPase酶.在真空中,Vakuole是真空的.

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