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首页> 外文期刊>Applied Microbiology >Reduction of Ethanol Yield and Improvement of Glycerol Formation by Adaptive Evolution of the Wine Yeast Saccharomyces cerevisiae under Hyperosmotic Conditions
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Reduction of Ethanol Yield and Improvement of Glycerol Formation by Adaptive Evolution of the Wine Yeast Saccharomyces cerevisiae under Hyperosmotic Conditions

机译：高渗条件下酿酒酵母酿酒酵母的适应性进化降低乙醇产量并改善甘油的形成

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摘要

There is a strong demand from the wine industry for methodologies to reduce the alcohol content of wine without compromising wine's sensory characteristics. We assessed the potential of adaptive laboratory evolution strategies under hyperosmotic stress for generation of Saccharomyces cerevisiae wine yeast strains with enhanced glycerol and reduced ethanol yields. Experimental evolution on KCl resulted, after 200 generations, in strains that had higher glycerol and lower ethanol production than the ancestral strain. This major metabolic shift was accompanied by reduced fermentative capacities, suggesting a trade-off between high glycerol production and fermentation rate. Several evolved strains retaining good fermentation performance were selected. These strains produced more succinate and 2,3-butanediol than the ancestral strain and did not accumulate undesirable organoleptic compounds, such as acetate, acetaldehyde, or acetoin. They survived better under osmotic stress and glucose starvation conditions than the ancestral strain, suggesting that the forces that drove the redirection of carbon fluxes involved a combination of osmotic and salt stresses and carbon limitation. To further decrease the ethanol yield, a breeding strategy was used, generating intrastrain hybrids that produced more glycerol than the evolved strain. Pilot-scale fermentation on Syrah using evolved and hybrid strains produced wine with 0.6% (vol/vol) and 1.3% (vol/vol) less ethanol, more glycerol and 2,3-butanediol, and less acetate than the ancestral strain. This work demonstrates that the combination of adaptive evolution and breeding is a valuable alternative to rational design for remodeling the yeast metabolic network.
机译：葡萄酒工业强烈要求在不损害葡萄酒的感官特性的情况下降低葡萄酒中酒精含量的方法。我们评估了在高渗胁迫下产生具有增强的甘油和降低的乙醇产量的酿酒酵母酒酵母菌株的适应性实验室进化策略的潜力。在200代后，对KCl的实验进化产生了比祖先菌株具有更高甘油和更低乙醇产量的菌株。这种主要的代谢变化伴随着发酵能力的降低，表明在高甘油生产和发酵速率之间进行权衡。选择了几种具有良好发酵性能的进化菌株。这些菌株比祖先菌株产生更多的琥珀酸酯和2,3-丁二醇，并且没有积累不希望的感官化合物，例如乙酸盐，乙醛或乙酰丁香酮。它们在渗透胁迫和葡萄糖饥饿条件下比祖先菌株存活得更好，表明驱动碳通量重定向的力涉及渗透胁迫和盐胁迫以及碳限制。为了进一步降低乙醇产量，使用了育种策略，产生了比进化菌株产生更多甘油的菌株内杂种。在西拉（Syrah）上，使用进化和杂交菌株进行中试发酵，所生产的葡萄酒比祖先菌株少了0.6％（vol / vol）和1.3％（vol / vol）的乙醇，更多的甘油和2,3-丁二醇，以及更少的乙酸盐。这项工作表明，适应性进化和育种相结合是合理设计来重塑酵母代谢网络的宝贵替代品。

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