The fungicide triadimefon affects beer flavor and composition by influencing Saccharomyces cerevisiae metabolism.
The fungicide triadimefon affects beer flavor and composition by influencing Saccharomyces cerevisiae metabolism.
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杀菌剂三唑酮通过影响酿酒酵母代谢来影响啤酒风味和成分。
DOI：
10.1038/srep33552
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发表时间：
2016-09-15
影响因子：
4.6
通讯作者：
Dai X
中科院分区：
文献类型：
--
作者：
Kong Z;Li M;An J;Chen J;Bao Y;Francis F;Dai X
尽管啤酒是大规模生产的，但农药残留对啤酒的影响很少被调查。在本研究中，我们利用微型酿造环境来确定三唑酮对酿酒酵母生长和啤酒风味的影响。当浓度高于5 mg L−1时，酵母菌生长受到显著抑制(45%)，10 mg L−1和50 mg L−1的抑制率分别达到80%和100%。根据电子舌头和电子鼻子获得的数据，使用三唑酮发酵的啤酒样品和不使用三唑酮发酵的啤酒样品在感官质量方面存在显著差异。这种影响很可能是由于酵母菌发酵活性的变化，包括麦芽三糖和大多数氨基酸的利用减少，异丁醇和异戊醇的产生减少，以及杀菌剂处理样品中乙酸乙酯含量的增加。此外，利用表型芯片和UPLC/TOF-MS进行酵母代谢谱分析表明，三唑酮对谷胱甘肽、苯丙氨酸和鞘磷脂的代谢以及甾醇的生物合成都有显著的影响。因此，三唑酮通过影响酿酒酵母在发酵过程中的代谢活动，对啤酒的感官品质产生负面影响，强调了食品工业对酿造过程中杀菌剂残留进行严格控制的必要性。
Despite the fact that beer is produced on a large scale, the effects of pesticide residues on beer have been rarely investigated. In this study, we used micro-brewing settings to determine the effect of triadimefon on the growth of Saccharomyces cerevisiae and beer flavor. The yeast growth in medium was significantly inhibited (45%) at concentrations higher than 5 mg L−1, reaching 80% and 100% inhibition at 10 mg L−1 and 50 mg L−1, respectively. There were significant differences in sensory quality between beer samples fermented with and without triadimefon based on data obtained with an electronic tongue and nose. Such an effect was most likely underlain by changes in yeast fermentation activity, including decreased utilization of maltotriose and most amino acids, reduced production of isobutyl and isoamyl alcohols, and increased ethyl acetate content in the fungicide treated samples. Furthermore, yeast metabolic profiling by phenotype microarray and UPLC/TOF-MS showed that triadimefon caused significant changes in the metabolism of glutathione, phenylalanine and sphingolipids, and in sterol biosynthesis. Thus, triadimefon negatively affects beer sensory qualities by influencing the metabolic activity of S. cerevisiae during fermentation, emphasizing the necessity of stricter control over fungicide residues in brewing by the food industry.
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影响因子：
6.1
作者：
García, MA;Oliva, J;Díaz-Plaza, EM
通讯作者：
Díaz-Plaza, EM
影响因子：
4.7
作者：
Kagan, IA;Michel, A;Duke, SO
通讯作者：
Duke, SO
影响因子：
8.8
作者：
Kong, Zhiqiang;Li, Minmin;Dai, Xiaofeng
通讯作者：
Dai, Xiaofeng
低压缺氧适应早期阶段人血浆中代谢物的调节
影响因子：
4.6
作者：
Liao WT;Liu B;Chen J;Cui JH;Gao YX;Liu FY;Xu G;Sun BD;Zhang EL;Yuan ZB;Zhang G;Gao YQ
通讯作者：
Gao YQ
影响因子：
3.3
作者：
Bouhifd, Mounir;Hartung, Thomas;Hogberg, Helena T.;Kleensang, Andre;Zhao, Liang
通讯作者：
Zhao, Liang