Designing and creating Saccharomyces interspecific hybrids for improved, industry relevant, phenotypes
Designing and creating Saccharomyces interspecific hybrids for improved, industry relevant, phenotypes
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DOI：
10.1007/s00253-015-6737-4
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发表时间：
2015-10-01
影响因子：
5
通讯作者：
Chambers, Paul J.
中科院分区：
文献类型：
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作者：
Bellon, Jennifer R.;Yang, Fei;Chambers, Paul J.
为了在日益拥挤的市场中保持竞争力，酵母菌株开发计划对于发酵食品和饮料行业至关重要。在酿酒方面，有许多酵母表型有待改进。例如，努力生产甜甜酒的酿酒师面临着发酵挑战，特别是发酵高糖果汁，这可能导致挥发性酸度水平升高和发酵时间延长。在本研究中，我们使用自然酵母育种技术，以产生酵母属。种间杂交作为一种非转基因（GM）策略，引入有针对性的改善重要的，葡萄酒相关的性状。杂交种是通过将酿酒酵母（Saccharomyces cerevisiae）的一种健壮的葡萄酒菌株与贝酵母（Saccharomyces bayanus）的一种葡萄酒分离物交配而产生的，贝酵母是一种先前报道的生产低浓度乙酸葡萄酒的物种。从交叉产生的两个杂交种在高糖葡萄汁中显示出强大的发酵特性，并产生了相对于工业葡萄酒酵母亲本具有低得多的乙酸浓度的葡萄孢雷司令葡萄酒。当以行业标准冰酒酵母为基准时，杂交种还显示出适合冰酒生产的能力，可以提供醋酸含量较低的冰酒。此外，杂交酵母生产的葡萄酒具有新的香气和风味，并确定酵母菌株的选择对葡萄酒颜色的影响。这些新的杂交酵母展示了来自双亲的所需的目标发酵表型，在高糖果汁中的稳健发酵和低挥发性酸度的葡萄酒的生产，从而建立了它们对传统上受过度挥发性酸度水平困扰的葡萄酒风格的适用性。
To remain competitive in increasingly overcrowded markets, yeast strain development programmes are crucial for fermentation-based food and beverage industries. In a winemaking context, there are many yeast phenotypes that stand to be improved. For example, winemakers endeavouring to produce sweet dessert wines wrestle with fermentation challenges particular to fermenting high-sugar juices, which can lead to elevated volatile acidity levels and extended fermentation times. In the current study, we used natural yeast breeding techniques to generate Saccharomyces spp. interspecific hybrids as a non-genetically modified (GM) strategy to introduce targeted improvements in important, wine-relevant traits. The hybrids were generated by mating a robust wine strain of Saccharomyces cerevisiae with a wine isolate of Saccharomyces bayanus, a species previously reported to produce wines with low concentrations of acetic acid. Two hybrids generated from the cross showed robust fermentation properties in high-sugar grape juice and produced botrytised Riesling wines with much lower concentrations of acetic acid relative to the industrial wine yeast parent. The hybrids also displayed suitability for icewine production when bench-marked against an industry standard icewine yeast, by delivering icewines with lower levels of acetic acid. Additionally, the hybrid yeast produced wines with novel aroma and flavour profiles and established that choice of yeast strain impacts on wine colour. These new hybrid yeasts display the desired targeted fermentation phenotypes from both parents, robust fermentation in high-sugar juice and the production of wines with low volatile acidity, thus establishing their suitability for wine styles that are traditionally troubled by excessive volatile acidity levels.