Volatile Aroma Compound Production Is Affected by Growth Rate in S. cerevisiae.
Volatile Aroma Compound Production Is Affected by Growth Rate in S. cerevisiae.
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DOI：
10.1128/aem.01509-22
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发表时间：
2022-12-13
影响因子：
4.4
通讯作者：
中科院分区：
文献类型：
--
作者：
酵母菌株的初始生长速率是发酵饮料生产中的关键参数。快速生长与更高的发酵能力有关，并导致更少的缓慢和卡住的发酵无法达到预期的最终重力。由于代谢物的浓度处于恒定的流动状态，关于生长速率如何影响芳香族化合物生产的定量数据成为酿酒商的重要因素。恒化器允许在整个发酵过程中设置和保持特定的稀释率，是研究生长对香气产生影响的理想系统。在这项研究中，我们运行恒化器旁边的分批和补料分批培养，比较挥发性的配置文件检测到不同的增长速度，并确定那些受不同的喂养配置文件。具体来说，我们量化了六个丰富的芳香化合物产生的厌氧葡萄糖限制连续培养的S。酿酒酵母在不同的稀释率。我们发现，挥发性物质的生产是受增长率的影响，在四个六种化合物测定，高级醇和酯遵循相反的趋势。设计了分批和补料分批发酵来研究挥发性化合物的最终浓度受葡萄糖可用性影响的程度。与分批系统相比，补料分批发酵，其中酵母的生长是人为限制的缓慢恒定释放的培养基中的营养物质，导致高级醇的浓度显着增加，反映在连续发酵中获得的结果。本研究为发酵饮料生产的进一步工艺开发优化铺平了道路。发酵饮料的生产需要快速适应气候和客户需求的变化，需要开发新的菌株和工艺。该领域的突破受到酵母中生理学和芳香化合物产生之间相互作用的有限知识的阻碍。在文献中没有关于生长速率如何影响香气特征的定量数据来指导发酵饮料中复杂风味的优化。在这项研究中，我们利用恒化器系统，以及分批和补料分批培养，比较挥发性的配置文件在不同的增长速度。我们确定了芳香族化合物的影响，不同的喂养配置文件和营养限制。此外，我们发现了酵母生长，酯和高级醇生产之间的相关性。这项研究展示了在工艺饮料行业中应用进料配置文件来操纵香气的潜力。
The initial growth rate of a yeast strain is a key parameter in the production of fermented beverages. Fast growth is linked with higher fermentative capacity and results in less slow and stuck fermentations unable to reach the expected final gravity. As concentrations of metabolites are in a constant state of flux, quantitative data on how growth rate affects the production of aromatic compounds becomes an important factor for brewers. Chemostats allow to set and keep a specific dilution rate throughout the fermentation and are ideal system to study the effect of growth on aroma production. In this study, we ran chemostats alongside batch and fed-batch cultures, compared volatile profiles detected at different growth rates, and identified those affected by the different feeding profiles. Specifically, we quantified six abundant aroma compounds produced in anaerobic glucose-limited continuous cultivations of S. cerevisiae at different dilution rates. We found that volatile production was affected by the growth rate in four out of six compounds assayed, with higher alcohols and esters following opposite trends. Batch and fed-batch fermentations were devised to study the extent by which the final concentration of volatile compounds is influenced by glucose availability. Compared with the batch system, fed-batch fermentations, where the yeast growth was artificially limited by a slow constant release of nutrients in the media, resulted in a significant increase in concentration of higher alcohols, mirroring the results obtained in continuous fermentations. This study paves the way to further process development optimization for the production of fermented beverages. IMPORTANCE The production of fermentation beverages will need to quickly adapt to changes in both the climate and customer demands, requiring the development of new strains and processes. Breakthroughs in the field are hindered by the limited knowledge on the interplay between physiology and aroma compound production in yeast. No quantitative data on how growth rate affects aroma profile is available in the literature to guide optimization of the complex flavors in fermented beverages. In this study, we exploited the chemostat system, alongside with batch and fed-batch cultures, to compare volatile profiles at different growth rates. We identified the aromatic compounds affected by the different feeding profiles and nutrient limitations. Moreover, we uncovered the correlation between yeast growth, esters, and higher alcohols production. This study showcases the potential of the application of feeding profiles for the manipulation of aroma in the craft beverage industry.
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影响因子：
3.2
作者：
Lilly, Mariska;Bauer, Florian F.;Pretorius, Isak S.
通讯作者：
Pretorius, Isak S.
影响因子：
5.7
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影响因子：
5.3
作者：
Meilgaard, M. C.
通讯作者：
Meilgaard, M. C.
影响因子：
4.4
作者：
Lilly, M;Lambrechts, MG;Pretorius, IS
通讯作者：
Pretorius, IS
影响因子：
5
作者：
Lei, Hongjie;Li, Huipin;Zhao, Mouming
通讯作者：
Zhao, Mouming