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Novel Wine Yeast for Improved Utilisation of Proline during Fermentation

机译：新型葡萄酒酵母在发酵过程中提高脯氨酸的利用率

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Proline is the predominant amino acid in grape juice, but it is poorly assimilated by wine yeast under the anaerobic conditions typical of most fermentations. Exploiting the abundance of this naturally occurring nitrogen source to overcome the need for nitrogen supplementation and/or the risk of stuck or sluggish fermentations would be most beneficial. This study describes the isolation and evaluation of a novel wine yeast isolate, Q7, obtained through ethyl methanesulfonate (EMS) mutagenesis. The utilisation of proline by the EMS isolate was markedly higher than by the QA23 wild type strain, with approximately 700 and 300 mg/L more consumed under aerobic and self-anaerobic fermentation conditions, respectively, in the presence of preferred nitrogen sources. Higher intracellular proline contents in the wild type strain implied a lesser rate of proline catabolism or incorporation by this strain, but with higher cell viability after freezing treatment. The expression of key genes ( PUT1 , PUT2 , PUT3 , PUT4 , GAP1 and URE2 ) involved in proline degradation, transport and repression were compared between the parent strain and the isolate, revealing key differences. The application of these strains for efficient conduct for nitrogen-limited fermentations is a possibility.
机译：脯氨酸是葡萄汁中的主要氨基酸，但在大多数发酵过程中典型的厌氧条件下，它很难被葡萄酒酵母吸收。利用丰富的这种自然存在的氮源来克服对氮的补充和/或发酵停滞或缓慢的风险将是最有益的。这项研究描述了通过甲烷磺酸乙酯（EMS）诱变获得的新型葡萄酒酵母分离株Q7的分离和评估。 EMS分离物对脯氨酸的利用率显着高于QA23野生型菌株，在优选的氮源存在下，在需氧发酵和自厌氧发酵条件下，脯氨酸的消耗量分别约为700和300 mg / L。野生型菌株中较高的细胞内脯氨酸含量意味着该菌株的脯氨酸分解代谢或掺入速率较低，但冷冻处理后细胞活力较高。比较了亲本菌株和分离株之间脯氨酸降解，转运和阻抑的关键基因（PUT1，PUT2，PUT3，PUT4，GAP1和URE2）的表达，揭示了关键差异。将这些菌株用于氮有限发酵的有效进行的应用是可能的。

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