Impact of dried, creamed and cake supply formats on the genetic variation and ethanol tolerance of three Saccharomyces cerevisiae distilling strains Genetic variation and ethanol tolerance of Saccharomyces cerevisiae
Impact of dried, creamed and cake supply formats on the genetic variation and ethanol tolerance of three Saccharomyces cerevisiae distilling strains Genetic variation and ethanol tolerance of Saccharomyces cerevisiae
复制标题
干燥、奶油和蛋糕供应形式对三种酿酒酵母蒸馏菌株遗传变异和乙醇耐受性的影响 酿酒酵母遗传变异和乙醇耐受性
DOI：
10.1002/jib.23
复制
发表时间：
2012
影响因子：
2.6
通讯作者：
Cheung A
中科院分区：
文献类型：
--
作者：
Cheung A
Scotch whisky fermentations typically employ high‐gravity fermentation practices to maximize product formation and to minimize both energy and water inputs. This approach increases ethanol concentrations at the end of fermentation, creating stressful conditions for the yeast. In this work we examined the relative tolerance of fourSaccharomyces cerevisiaedistilling yeast strains, supplied in dried, creamed, cake or slurry format, to ethanol under CO2‐induced anaerobic conditions. The cells were assessed for their capacity to recover and grow on inhibition spot plates and to maintain cell viability in ethanol‐dosed suspensions. Variations in ethanol tolerance were observed between strains and between the same strain supplied in different formats. The creamed yeast format typically exhibited a higher tolerance to ethanol. One possible explanation for this observation is that cells surviving the dehydration and rehydration process might incur sub‐lethal genome damage. Thus the genetic integrity of the most ethanol‐tolerant strain was assessed as a function of supply format (two dried and one creamed). The mitochondrial DNA was examined using mitochondrial restriction fragment length polymorphism and the chromosomal DNA using pulsed field gel electrophoresis and polymerase chain reaction with both ITS and delta‐specific primers. In one dried yeast sample, genetic integrity was compromised, highlighting the requirement for yeast intake quality assurance programmes. Copyright © 2012 The Institute of Brewing & Distilling
