食品与发酵工业 >

2023 , Vol. 49 >Issue 23: 76 - 83

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035024

研究报告

1株非酿酒酵母2-苯乙醇合成规律及相关特性的初步研究

  • 王琮杰 ,
  • 钱云开 ,
  • 阎贺静 ,
  • 崔宗岩 ,
  • 石文琪 ,
  • 罗莉莎 ,
  • 肖艳霞 ,
  • 单超 ,
  • 葛超
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  • 1(河北科技师范学院 食品科技学院,河北 秦皇岛,066004)
    2(秦皇岛海关技术中心,河北 秦皇岛,066004)
第一作者:硕士研究生(葛超讲师为通信作者,E-mail:gc3887@hevttc.edu.cn)

收稿日期: 2023-02-10

  修回日期: 2023-04-14

  网络出版日期: 2024-01-02

基金资助

河北科技师范学院科学研究基金项目(2020YB009);河北省重点研发计划项目(19222810D)

收起

A preliminary study on the synthesis and related characteristics of 2-phenylethanol from a non-Saccharomyces cerevisiae strain

  • WANG Congjie ,
  • QIAN Yunkai ,
  • YAN Hejing ,
  • CUI Zongyan ,
  • SHI Wenqi ,
  • LUO Lisha ,
  • XIAO Yanxia ,
  • SHAN Chao ,
  • GE Chao
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  • 1(College of Food Science & Technology,Hebei Normal University of Science & Technology, Qinhuangdao 066004, China)
    2(Qinhuangdao Customs Technology Center, Qinhuangdao 066004, China)

Received date: 2023-02-10

  Revised date: 2023-04-14

  Online published: 2024-01-02

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摘要

2-苯乙醇是酿酒酵母的一种重要群体感应信号分子,作为一种芳香醇类物质,其对葡萄酒香气有重要贡献,其合成情况及调控机制在酿酒酵母中研究很多,在非酿酒酵母中研究较少。这不利于了解混菌发酵体系中由2-苯乙醇引发的非酿酒酵母和酿酒酵母间生理和代谢交互作用及对葡萄酒风味的影响。该研究利用限制氮源培养基筛选到1株具有二型态转换的非酿酒酵母Mp-57。采用气相色谱法鉴定和检测Mp-57菌株培养液中的2-苯乙醇,进一步测定并分析2-苯乙醇合成规律。首先,Mp-57菌株2-苯乙醇合成具有细胞密度依赖性,只有在细胞密度达到107 CFU/mL时,培养液中才可检测到2-苯乙醇,其细胞密度阈值与酿酒酵母相同。其次,2-苯乙醇合成速率变化曲线呈钟形,即开始时合成速率随培养时间延长不断增加,对数末期达到最大值,然后迅速降低。这种合成速率变化规律导致上清液中2-苯乙醇含量从开始不断增加,到静止期末期达到高峰并维持在高含量水平。与过去研究不同的是,非酿酒酵母Mp-57的2-苯乙醇合成能力更强,显著高于酿酒酵母Ds。最后考察2-苯乙醇对Mp-57及Ds发酵相关性状的影响时,发现2-苯乙醇类似信号分子,以剂量依赖方式影响Mp-57及Ds的生长,即浓度为50 μmol/L时促进菌体生长,浓度为500 μmol/L时抑制菌体生长。且50 μmol/L的2-苯乙醇能提高Mp-57及Ds对乙醇的耐受能力,并对Mp-57生物被膜形成也具有显著促进作用。以上研究结果可为混菌发酵体系内非酿酒酵母和酿酒酵母之间互作机制研究提供理论依据和实验菌株。

关键词： 限氮; 非酿酒酵母; 2-苯乙醇; 群体感应; 生物被膜; 乙醇耐受性; 二型态转换

本文引用格式

王琮杰 , 钱云开 , 阎贺静 , 崔宗岩 , 石文琪 , 罗莉莎 , 肖艳霞 , 单超 , 葛超 . 1株非酿酒酵母2-苯乙醇合成规律及相关特性的初步研究[J]. 食品与发酵工业, 2023 , 49(23) : 76 -83 . DOI: 10.13995/j.cnki.11-1802/ts.035024

Abstract

As an important quorum-sensing molecule in Saccharomyces cerevisiae and alcohols, which have important contributions to wine aroma, the synthesis and regulatory mechanism of 2-phenylethanol(2-PE) have been studied in S. cerevisiae, but less in non-Saccharomyces cerevisiae. It is difficult to understand the physiological and metabolic interactions between non-S. cerevisiae and S. cerevisiae induced by 2-PE in a mixed fermentation system and its impact on wine flavor. In this study, we screened a non-S. cerevisiae strain Mp-57, with dimorphic transformation using a restricted nitrogen source medium, and the 2-PE in the culture medium of Mp-57 strain was identified and detected by gas chromatography. The synthesis of 2-PE was also investigated. First, we found that the synthesis of 2-PE by Mp-57 strain depended on cell density. When the cell density reached 107 CFU/mL, 2-PE was detected in the culture medium, and the threshold cell density was the same as that of S. cerevisiae. Second, the synthesis rate of 2-PE showed a bell-shaped curve; that is, the synthesis rate increased with the extension of culture time at the beginning, reached the maximum value at the end of the logarithmic stage, and then rapidly decreased. As a result, the 2-PE content in the supernatant increased continuously from the beginning to the end of the quiescent period and remained at a high level. In contrast to previous studies, non-S. cerevisiae Mp-57 showed stronger 2-PE synthesis ability, which was significantly higher than that of S. cerevisiae Ds. Finally, the effects of 2-PE on the fermentation properties of Mp-57 and Ds were investigated, and it was found that 2-PE was similar to the signal molecule, which affected the growth of Mp-57 and Ds in a dose-dependent manner. It promoted yeast growth at a concentration of 50 μmol/L and inhibited yeast growth at a concentration of 500 μmol/L. Moreover, 2-PE at 50 μmol/L improved the tolerance of Mp-57 and Ds to ethanol and significantly promoted the formation of biofilm of strain Mp-57. The results provide a theoretical basis and experimental strains for studying the interaction mechanism between non-S. cerevisiae and S. cerevisiae in a mixed fermentation system.

Key words： nitrogen restriction; non-Saccharomyces cerevisiae; 2-phenylethanol; quorum sensing; biofilm; ethanol tolerance; dimorphic transformation

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