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首页> 外文期刊>Bioprocess and Biosystems Engineering >Effects of salinity on the synthesis of 3-methylthiopropanol, 2-phenylethanol, and isoamyl acetate in Zygosaccharomyces rouxii and Z. rouxii 3-2
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Effects of salinity on the synthesis of 3-methylthiopropanol, 2-phenylethanol, and isoamyl acetate in Zygosaccharomyces rouxii and Z. rouxii 3-2

机译：盐度对3-甲基硫代丙醇，2-苯基乙醇和乙酸异戊酰乙酸盐的合成的影响Rouxii和Z.Rouxii 3-2

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摘要

Zygosaccharomyces rouxii referred as Yeast S is an important microorganism widely applied in traditional fermented food to accelerate flavor formation. Z. rouxii 3-2 referred as Yeast S 3-2 constructed previously is a new strain having higher salt tolerance than wild type. In this study, salt stress response of synthesis key flavor metabolites 3-methylthiopropanol, 2-phenylethyl alcohol, and isoamyl acetate in Yeast S and S 3-2 were investigated based on SPME-GC-MS and RT-qPCR. Analysis of GC-MS data showed that high salinity led to increase the contents of 3-methylthiopropanol and 2-phenylethyl alcohol both in Yeast S and Yeast S 3-2, while inhibited the synthesis of isoamyl acetate, and the induced effect on Yeast S 3-2 was more pronounced than Yeast S. Furthermore, the RT-qPCR results revealed that the salinity could enhance the genes expression of ARO10 and PDC1, and stronger effect on Yeast S 3-2 than S. However, the gene expression of AFT1 was reduced in high-salt culture conditions, which was consistent with the results of GC-MS data. The results presented in this study can provide theoretical support of Z. rouxii 3-2 application during food fermentation.
机译：Zygosaccharomyces Rouxii称为酵母S是广泛应用于传统发酵食品的重要微生物，以加速风味形成。 Z. Rouxii 3-2称为酵母S 3-2以前构造的是具有比野生型更高的耐盐性的新菌株。在该研究中，基于SPME-GC-MS和RT-QPCR，研究了合成键香味的盐应激响应3-甲基硫代丙醇，2-苯基乙醇和酵母S和S 3-2中的异戊酯。 GC-MS数据的分析表明，高盐度导致在酵母S和酵母S 3-2中增加3-甲基硫代丙醇和2-苯基乙醇的含量，同时抑制乙酸异戊酯的合成，以及对酵母菌的诱导作用3-2比酵母更明显。此外，RT-QPCR结果表明，盐度可以增强ARO10和PDC1的基因，并且对酵母S 3-2的作用比S。然而，AFT1的基因表达在高盐培养条件下减少，这与GC-MS数据的结果一致。本研究中提出的结果可以在食品发酵过程中提供Z.Rouxii 3-2申请的理论支持。

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  • 来源
    《Bioprocess and Biosystems Engineering》 |2020年第5期|831-838|共8页
  • 作者

    Liu Bin; Wang Xufeng; Zhao Jiahao; Qin Liehao; Shi Lei; Zhou Tao; Liu Shuang; Wang Chunling;

  • 作者单位

    Tianjin Univ Sci & Technol State Key Lab Food Nutr & Safety Coll Food Sci & Engn Tianjin 300457 Peoples R China;

    Tianjin Univ Sci & Technol State Key Lab Food Nutr & Safety Coll Food Sci & Engn Tianjin 300457 Peoples R China;

    Tianjin Univ Sci & Technol State Key Lab Food Nutr & Safety Coll Food Sci & Engn Tianjin 300457 Peoples R China;

    Tianjin Univ Sci & Technol State Key Lab Food Nutr & Safety Coll Food Sci & Engn Tianjin 300457 Peoples R China;

    Tianjin Limin Condiment Co Ltd 226 West 14th Rd Tianjin 300308 Peoples R China;

    Tianjin Univ Sci & Technol State Key Lab Food Nutr & Safety Coll Food Sci & Engn Tianjin 300457 Peoples R China;

    Tianjin Univ Sci & Technol State Key Lab Food Nutr & Safety Coll Food Sci & Engn Tianjin 300457 Peoples R China;

    Tianjin Univ Sci & Technol State Key Lab Food Nutr & Safety Coll Food Sci & Engn Tianjin 300457 Peoples R China;

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  • 正文语种 eng
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  • 关键词

    Zygosaccharomyces rouxii; SPME-GC-MS; RT-qPCR; Flavor components; Salt stress;

    机译：Zygosaccharomyces Rouxii;SPME-GC-MS;RT-QPCR;风味组件;盐胁迫;

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