The effects of cell-cell contact between Pichia kluyveri and Saccharomyces cerevisiae on amino acids and volatiles in mixed culture alcoholic fermentations
The effects of cell-cell contact between Pichia kluyveri and Saccharomyces cerevisiae on amino acids and volatiles in mixed culture alcoholic fermentations
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DOI：
10.1016/j.fm.2021.103960
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发表时间：
2021-12-03
影响因子：
5.3
通讯作者：
Arneborg, Nils
中科院分区：
文献类型：
--
作者：
Hu, Kai;Zhao, Hongyu;Arneborg, Nils
本研究采用双室发酵罐，以评估酵母的生长，发酵活性，和响应细胞-细胞接触的黑比诺葡萄必须与克鲁维毕赤酵母和酿酒酵母混合培养发酵过程中的香气产生。此外，氨基酸进行了分析，以研究酵母的相互作用和可能的原因，香气调制作为一个响应细胞-细胞接触。我们的研究结果表明，两种酵母之间的cellcell接触降低细胞活力的每种酵母在混合培养发酵，它增加了乙酸乙酯的生产和降低品种挥发性水平。而且，它增加了谷氨酸的消耗和一些与细胞生长相关的特定氨基酸，主要是组氨酸、甘氨酸和脯氨酸的生物合成，同时抑制了通过埃利希途径产生高级醇。这些结果可能有助于提高理解，从而控制，在混合培养葡萄酒发酵的香气生产。
This study used a double-compartment fermenter to assess yeast growth, fermentation activity, and aroma production in response to cell-cell contact during mixed culture fermentation of Pinot noir grape must with Pichia kluyveri and Saccharomyces cerevisiae. Furthermore, amino acids were analyzed in order to study yeast interactions and possible reasons for aroma modulation as a response to cell-cell contact. Our results show that cellcell contact between the two yeasts decreased cell viability of each yeast during mixed culture fermentation, and that it increased acetate and ethyl ester production and decreased varietal volatile levels. Moreover, it increased the consumption of glutamic acid and the biosynthesis of some specific amino acids related to cell growth, mainly histidine, glycine and proline, while suppressing the production of higher alcohols through the Ehrlich pathway. These results may contribute to an improved understanding, and thus control, of aroma production in mixed culture wine fermentations.