Fermentative stress adaptation of hybrids within the Saccharomyces sensu stricto complex
Fermentative stress adaptation of hybrids within the Saccharomyces sensu stricto complex
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DOI：
10.1016/j.ijfoodmicro.2007.11.083
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发表时间：
2008-02-29
影响因子：
5.4
通讯作者：
Querol, Amparo
中科院分区：
文献类型：
--
作者：
Belloch, Carmela;Orlic, Sandi;Querol, Amparo
沿着发酵过程，酵母受到一系列影响其生存力和发酵效率的应激条件的影响。其中最相关的应激条件是高糖浓度和低pH值的必须，温度，并随着发酵的进展，乙醇积累。如今，由于现代葡萄酒酿造实践和复杂的葡萄酒市场的苛刻性质，有一个不断增长的搜索特定的葡萄酒酵母菌株具有广泛的优化，改进或新的葡萄酒酿造特性。传统上，S.酿酒酵母和酿酒酵母。严格意义上的酵母属（Saccharomycesensustricto）种内的贝酵母（Bayanus）被认为是参与发酵过程的一些最重要的酵母种。然而，近年来，S.酿酒酵母，S. bayanus和S. kudriavzevii已被描述为酵母进行酒精发酵，其中一些是市售的。我们的研究结果表明，严格意义上的酵母复合体中的酵母不受低pH值或高葡萄糖含量的介质中，但温度和乙醇浓度变量明显影响他们的生长。分离到的菌株为S.酿酒酵母能够耐受高温胁迫，而S. bayanus和S. kudriavzevii更适合在较低温度下生长。关于酒精耐受性，S。酿酒酵母比S. bayanus或S. kudriavzevii。令人惊讶的是，这些物种之间的天然杂种已经适应了乙醇和温度胁迫下的生长，通过继承一个或另一个亲本物种的竞争性状，这些结果打开了新的视角，在建设新的杂交菌株与生物技术的兴趣，作为父母的特点可能会导致有趣的组合在杂交。(c)2007 Elsevier B.V.保留所有权利。
Along the fermentation process yeasts are affected by a Succession of stress conditions that affect their viability and fermentation efficiency. Among the stress conditions the most relevant are high Sugar concentration and low pH in musts, temperature and, as fermentation progresses, ethanol accumulation.Nowadays, due to the demanding nature of modern winemaking practices and sophisticated wine markets, there is an ever-growing search for particular wine yeast strains possessing a wide range of optimized, improved or novel enological characteristics. Traditionally, the species S. cerevisiae and S. bayanus within the Saccharomyces sensu stricto species are considered some of the most important yeast species involved in fermentation processes. However, in the last years, hybrid strains between the species S. cerevisiae, S. bayanus and S. kudriavzevii have been described as yeasts conducting the alcoholic fermentations and some of them are commercially available.Our results indicate that yeasts in the Saccharomyces sensu stricto complex were not affected by low pH or high glucose content in the media; however temperature and ethanol concentration variables appreciably affected their growth. The strains pertaining to S. cerevisiae were able to tolerate high temperature stress, whereas strains within S. bayanus and S. kudriavzevii were better adapted to growth at lower temperatures. Regarding to alcohol tolerance, S. cerevisiae is tolerating alcohol better than S. bayanus or S. kudriavzevii. Surprisingly, the natural hybrids between these species have adapted to growth under ethanol and temperature stress by inheriting competitive traits from one or another parental species.These results open new perspectives in the construction of new hybrid strains with biotechnological interest, as the characteristics of the parents may result in interesting combinations in the hybrids. (c) 2007 Elsevier B.V. All rights reserved.