Metabolic energy variation of yeast affects its antioxidant properties in beer brewing
Metabolic energy variation of yeast affects its antioxidant properties in beer brewing
复制标题
酵母代谢能的变化影响其在啤酒酿造中的抗氧化特性
DOI：
10.1007/s43393-021-00027-x
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发表时间：
2021-03
期刊：
影响因子：
--
通讯作者：
Qi Li
中科院分区：
文献类型：
--
作者：
Jinjing Wang;Xuerong Fu;Mengqi Li;Feiyun Zheng;Chengtuo Niu;Chunfeng Liu;Qi Li
Oxidation destroys the flavor and freshness of the beer, and yeast with improved antioxidant activity would benefit the flavor stability of the beer. The aim of this work was to study the antioxidant networks of lager yeast for brewing industry. Through transcriptome and metabolome analysis, we were able to map changes in anti-oxidant pathways and transcription of genes in lager yeast. Results suggested that metabolic energy variation in yeast might be the main reason for the improved anti-oxidant capacity. Lower metabolic rate kept the yeast at relatively lower respiratory status at the end of fermentation, thereby prolonging the lifespan and potentially supporting its usage in serial fermentations. Up-regulation of mannose synthesis and hexose transport strengthened the cell structure, which may have contributed to the anti-oxidant capacity of yeast. A deeper understanding of the globally regulation pattern of anti-oxidation in lager yeast is expected to support the design of strain development strategies for improved anti-oxidant capacity of yeast for fermentation industry.
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DOI：
10.1016/j.ijbiomac.2018.06.145
发表时间：
2018-10-15
影响因子：
8.2
作者：
Liu, Yang;Huang, Gangliang;Lv, Meijiao
通讯作者：
Lv, Meijiao
影响因子：
4.6
作者：
Jordan P;Choe JY;Boles E;Oreb M
通讯作者：
Oreb M
DOI：
10.1007/bf00288610
发表时间：
1995-02
期刊：
Molecular and General Genetics MGG
影响因子：
--
作者：
M. Proft;D. Grzesitza
通讯作者：
M. Proft;D. Grzesitza
影响因子：
3.2
作者：
Elke Nevoigt;Rita Pilger;Edeltraud Mast-Gerlach;Ulrike G. Schmidt;Silke Freihammer;M. Eschenbrenner;L. Garbe;U. Stahl
通讯作者：
Elke Nevoigt;Rita Pilger;Edeltraud Mast-Gerlach;Ulrike G. Schmidt;Silke Freihammer;M. Eschenbrenner;L. Garbe;U. Stahl
影响因子：
12.9
作者：
Sabire Özcan;M. Johnston
通讯作者：
Sabire Özcan;M. Johnston