啤酒酵母活性干酵母产品近年来在啤酒酿造中得到广泛应用,其产品质量与复水后活性除了与加工过程有关,与酵母本身质量也有重要关系。由于目前缺乏对拉格啤酒酵母的生理性能与抗逆机制的深入了解,特定的拉格啤酒酵母在制成活性干酵母时产品质量不一,影响其复水活性的因素尚不明确。该研究选取了9株常用的拉格啤酒酵母,分析了其在干燥过程中的活力活性及胞内组分变化,结果发现具有较强抗干燥能力的菌株表现出较好的环境适应能力,具有较高的胞内ATP、线粒体膜电位和胞内海藻糖水平,同时表现出良好的抗氧化能力。转录组分析进一步发现,在干燥过程中氧化磷酸化途径显著上调,海藻糖合成与水解代谢显著增强。以上研究结果表明,在干燥过程中酵母能通过维持较高的线粒体活力和旺盛的能量代谢,修复在干燥过程中受到的损伤,进而提升抗干燥能力。
Active dry yeast products of brewer’s yeast have been widely applied in beer brewing in recent years, where their product quality and rehydration viabilities are not only related to the processing process but also significantly associated with the quality of the yeast itself.Due to a lack of in-depth understanding of the physiological performance and stress resistance mechanisms of lager yeast, the product quality of specific lager yeast strains varies when made into active dry yeast, and the factors affecting their rehydration viabilities remain unclear.This study selected 9 common strains of lager yeast and analyzed their vitality and intracellular component changes during the drying process.It was found that strains with stronger resistance to drying showed better environmental adaptability, higher levels of intracellular ATP, mitochondrial membrane potential, and intracellular trehalose, and exhibited good antioxidant capacity.Transcriptome analysis further revealed that the oxidative phosphorylation pathway was significantly upregulated during the drying process, and the synthesis and metabolism of trehalose were significantly enhanced.The results suggest that yeast can enhance its resistance to drying by maintaining high mitochondrial vitality and vigorous energy metabolism to repair the damage incurred during the drying process.
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