一种选基于树安东素的安东素保护性酵母的方法及其应用
Xiang Yin1, Lan Shen1,2, Leyi Huang1
1Guangdong Provincial Key Laboratory of Plant Resources Biorefinery, School of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, China.
NPJ science of food
|February 21, 2026
概括
研究人员发现了新的酵母菌株,可以保护果酒中关键色素 - - 氨酸 - - 免受发酵过程中的降解. 这一发现显著改善了葡萄酒的颜色和抗氧化特性.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物化学 生物化学
背景情况:
- 安西是红葡萄酒中的重要颜料和生物活性化合物,但在果酒发酵过程中降解.
- 酵母显著影响了安东的降解,需要识别保护性菌株.
- 目前,有效的抗素保护性酵母菌株并不容易获得工业用途.
研究的目的:
- 开发和验证一种用于选具有抗素保护能力的酵母菌株的新方法.
- 为了识别能够在果酒发酵过程中保存安托氨酸的高效酵母菌株.
- 评估已识别的酵母菌株对木葡萄酒质量属性的影响.
主要方法:
- 开发一种"微板发酵-光谱表征"方法,用于高通量选.
- 通过大规模发酵实验验验证选方法 (R2 = 0.9802).
- 评估由选定的酵母菌株发酵的木葡萄酒中安托西亚宁保留,抗氧化活性和颜色稳定性的评估.
主要成果:
- 确定了五种高效的抗素保护性酵母菌株.
- 菌株DYG5表现出卓越的表现,实现了53.50%的总抗生素保留率,比商业菌株增加了110.1%.
- DYG5增加了1162%的氨-3-葡萄糖体保留,并改善了树葡萄酒的抗氧化活性和颜色稳定性.
结论:
- 开发的微板方法有效地区分酵母菌株,基于它们的抗素保护能力.
- 已识别的高效酵母菌株,特别是DYG5,为改善果酒质量和安东素保存提供了显著的潜力.
- 这项研究为水果葡萄酒行业开发优质酵母菌株提供了基础,提高了产品价值和稳定性.
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