Strengthening of Cell Wall Structure Enhances Stress Resistance and Fermentation Performance in Lager Yeast
Strengthening of Cell Wall Structure Enhances Stress Resistance and Fermentation Performance in Lager Yeast
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强化细胞壁结构可增强啤酒酵母的抗应激能力和发酵性能
DOI：
10.1094/asbcj-2014-0320-01
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发表时间：
2014-04
影响因子：
2
通讯作者：
Li, Qi
中科院分区：
文献类型：
--
作者：
Wang, Jin-jing;Phornsanthia, Supatcha;Yin, Xiangsheng;Li, Qi
酿造条件使啤酒酵母暴露在持续的压力混合中，这会降低细胞活力和发酵效率。最近的研究表明，应变应力抗性与细胞壁修饰密切相关。本研究以米卡芬净为选择标记，采用传统的紫外线诱变策略，筛选出两个细胞壁增厚的抗逆突变株MR0-8和MR1-2。对MR0-8和MR1-2的细胞壁成分进行了定量分析，结果表明，与亲本相比，的葡聚糖含量分别提高了%和52%，甘露聚糖含量分别提高了26%和33%，甲壳素含量分别提高了34%和31%。在超重力酿造过程中，突变菌株与亲本菌株相比，表现出高效的发酵速度，提高了细胞存活率，并增加了细胞内海藻糖的水平。同时，突变株发酵的啤酒风味平衡，双乙酰含量低于亲本发酵啤酒。此外，突变株在营养限制胁迫下释放的蛋白酶A水平是亲本菌株的0.5倍。综上所述，加强细胞壁结构提高了抗逆性，新筛选的菌株在超重力酿造中显示出巨大的潜力。
Brewing condition exposes lager yeast to a continuous mix of stresses, which decreases cell viability and fermentation efficiency. Recent studies have indicated the close correlation between strain stress resistance and cell wall modification. Here, using micafungin as the selection marker, two stress-resistant mutants, MR0–8 and MR1–2, with thickened cell walls, were screened via traditional UV mutagenesis strategy. Quantitative analysis of cell wall components in MR0–8 and MR1–2 showed 64% and 52% higher glucan contents, 26% and 33% higher mannan contents, and 34% and 31% higher chitin contents, respectively, than those in the parent strain. During high-gravity brewing, the mutant strains showed efficient fermentation rates, increased cell viabilities, and increased intracellular trehalose levels compared with those of the parent strain. Meanwhile, beers fermented by the mutants had balanced flavor profiles and lower contents of diacetyl than those of the parent strain fermented beer. Moreover, levels of protease A released from mutants under nutrient limitation stress were 0.5-fold of that from the parent strain. In summary, strengthening cell wall structure improved stress resistance and the newly screened strains showed great potential in high-gravity brewing.
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影响因子：
2.8
作者：
Asako Nitta;H. Uchiyama;T. Imamura
通讯作者：
Asako Nitta;H. Uchiyama;T. Imamura
影响因子：
2
作者：
A. Cameron-Clarke;G. Hulse;L. Clifton;I. C. Cantrell
通讯作者：
A. Cameron-Clarke;G. Hulse;L. Clifton;I. C. Cantrell
影响因子：
2.6
作者：
Gualtieri, T;Ragni, E;Popolo, L
通讯作者：
Popolo, L
影响因子：
14.8
作者：
Francois, Jean Marie
通讯作者：
Francois, Jean Marie
影响因子：
2.6
作者：
DENOBEL, JG;KLIS, FM;VANDENENDE, H
通讯作者：
VANDENENDE, H