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首页> 外文期刊>Food microbiology >Modulation of the glycerol and ethanol syntheses in the yeast Saccharomyces kudriavzevii differs from that exhibited by Saccharomyces cerevisiae and their hybrid
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Modulation of the glycerol and ethanol syntheses in the yeast Saccharomyces kudriavzevii differs from that exhibited by Saccharomyces cerevisiae and their hybrid

机译：酵母酿酒酵母中甘油和乙醇合成的调节与酿酒酵母及其杂种表现出的调节不同。

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摘要

In the last years there is an increasing demand to produce wines with higher glycerol levels and lower ethanol contents. The production of these compounds by yeasts is influenced by many environmental variables, and could be controlled by the choice of optimized cultivation conditions. The present work studies, in a wine model system, the effects of temperature, pH and sugar concentration on the glycerol and ethanol syntheses by yeasts Saccharomyces cerevisiae T73, the type strain of Saccharomyces kudriavzevii IFO 1802~T, and an interspecific hybrid between both species (W27), which was accomplished by the application of response surface methodology based in a central composite circumscribed design. Results show that carbon flux could be especially directed towards glycerol synthesis instead of ethanol at low pH, high sugar concentrations and low temperatures. In general, the non-wine yeast S. kudriavzevii produced higher glycerol levels and lower ethanol content than wine strains S. cerevisiae T73 and the hybrid W27, with specific and different glycerol production profiles as a function of temperature and pH. These results were congruent with the higher glycerol-3-phosphate dehydrogenase activities estimated for this species, chiefly at low temperatures (14℃), which could explain why S. kudriavzevii is a cry-otolerant yeast compared to S. cerevisiae.
机译：在过去的几年中，对生产具有更高甘油含量和更低乙醇含量的葡萄酒的需求不断增长。酵母生产这些化合物的过程受许多环境变量的影响，可以通过选择最佳培养条件来控制。本工作在葡萄酒模型系统中研究了温度，pH和糖浓度对酵母S73酿酒酵母kudriavzevii IFO 1802〜T型菌株以及两种之间种间杂种的甘油和乙醇合成的影响（W27），这是通过应用基于中心复合外接设计的响应面方法实现的。结果表明，在低pH，高糖浓度和低温下，碳通量可能特别针对甘油合成而不是乙醇。通常，与葡萄酒菌株S.cerevisiae T73和杂种W27相比，非葡萄酒酵母S. kudriavzevii产生更高的甘油水平和更低的乙醇含量，其特定和不同的甘油生产曲线随温度和pH的变化而变化。这些结果与该物种估计的较高的3-磷酸甘油脱氢酶活性一致，主要是在低温（14℃）下，这可以解释为什么库尔德链霉菌与酿酒酵母相比是耐低温酵母。

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  • 来源
    《Food microbiology》 |2010年第5期|628-637|共10页
  • 作者

    F. Noe Arroyo-Lopez; Roberto Perez-Torrado; Amparo Querol; Eladio Barrio;

  • 作者单位

    Institut 'Cavanilles' de Biodiversitat i Biologia Evolutiva, Universitat de Valencia, Edifici d'Instituts, Parc Cientific de Paterna, P.O. Box 22085, E-46071 Valencia, Spain;

    Departamento de Biotecnologia de Alimentos, Instituto de Agroquimica y Tecnologia de los Alimentos, CSIC, P.O. Box 73, E-46100 Burjassot, Valencia, Spain;

    Departamento de Biotecnologia de Alimentos, Instituto de Agroquimica y Tecnologia de los Alimentos, CSIC, P.O. Box 73, E-46100 Burjassot, Valencia, Spain;

    Institut 'Cavanilles' de Biodiversitat i Biologia Evolutiva, Universitat de Valencia, Edifici d'Instituts, Parc Cientific de Paterna, P.O. Box 22085, E-46071 Valencia, Spain;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    glycerol; ethanol; wine; saccharomyces; response surface methodology; GPDH activity;

    机译：甘油乙醇葡萄酒;酵母菌响应面方法GPDH活性;

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