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首页> 外文期刊>Food microbiology >A time course metabolism comparison among Saccharomyces cerevisiae, S. uvarum and S. kudriavzevii species in wine fermentation
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A time course metabolism comparison among Saccharomyces cerevisiae, S. uvarum and S. kudriavzevii species in wine fermentation

机译：葡萄酒发酵中酿酒酵母酿酒酵母的时间课程比较酿酒酵母和kudriavzevii物种

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摘要

In this study, we presented the first metabolome time course analysis performed among a set of S. uvarum, S. kudriavzevii and S. cerevisiae strains under winemaking conditions. Extracellular and intracellular metabolites, as well as physiological parameters of yeast cells, were monitored along the process to find evidence of different metabolic strategies among species to perform alcoholic fermentation. A thorough inspection of time trends revealed several differences in utilization or accumulation of fermentation by-products. We confirmed the ability of S. uvarum and S. kudriavzevii strains to produce higher amounts of glycerol, succinate or some fusel alcohols and their corresponding esters. We also reported differences in the yields of less common fermentative byproducts involved in redox homeostasis, namely 2,3 butanediol and erythritol. 2,3 butanediol yield was higher in must ferment with cryophilic strains and erythritol, a pentose phosphate pathway derivative, was particularly overproduced by S. uvarum strains. Contrary to S. cerevisiae, a singular production-consumption rate of acetate was also observed in S. uvarum and S. kudriavzevii fermentations. Since acetate is a precursor for acetyl-CoA production which is involved in the biosynthesis of membrane lipids, cryophilc strains might take advantage of extracellular acetate to remodel cell membrane as ethanol content increased during fermentation.
机译：在这项研究中，我们在酿酒条件下介绍了一套S. uvarum，S.Kudriavzevii和S.Cereiaee菌株中进行的第一次代谢时间课程分析。沿着该过程监测细胞外和细胞内代谢物，以及酵母细胞的生理参数，以找到物种中不同代谢策略的证据，以进行酒精发酵。彻底检查时间趋势揭示了发酵副产品的利用或积累的几种差异。我们证实了S. Uvarum和Kudriavzevii菌株的能力，以产生较高量的甘油，琥珀酸盐或一些泡沫醇及其相应的酯。我们还报道了氧化还原稳态，即2,3丁二醇和赤藓糖醇所涉及的常见发酵副产物的产量的差异。 2,3丁二醇产率较高，必须在冷冻菌菌株和赤藓糖醇发酵时，磷酸磷酸盐途径衍生物特别过度引发，由乌瓦里姆菌株特别过度引发。与S.酿酒岛相反，在乌瓦里姆和Kudriavzevii发酵中也观察到醋酸甘露酸的奇异生产消耗率。由于乙酸酯是乙酰-CoA产生的前体，其参与膜脂质的生物合成，因此低温菌株可能利用细胞外乙酸酯来改造细胞膜，因为乙醇含量在发酵过程中增加。

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