Understanding yeast stress under conditions associated with very high gravity fermentations

了解与极高重力发酵相关的条件下的酵母应激

• 批准号: 2422038
• 金额: --
• 依托单位: University of Nottingham
• 依托单位国家: 英国
• 项目类别: Studentship
• 财政年份: 2017
• 资助国家: 英国
• 起止时间: 2017 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=studentship-2422038
• 关键词: Understanding; yeast; stress; under; conditions

Very High Gravity (VHG) fermentations of 20-25P are increasingly employed within fermentation industries to maximise process efficiency. However, it is known that the use of concentrated substrates (worts) can create issues leading to prolonged or incomplete fermentations, poor conversion of sugar to ethanol and, within the beverage industry, inappropriate flavour development. The cause of such effects is strongly linked to yeast health, with the majority of current industrial strains showing poor tolerance to such conditions. This is especially problematic within the brewing and biofuel industries where yeast cultures are often re-used a number of times prior to discard.While it is accepted that 'VHG stress' includes a range of environmental pressures, little is known regarding the precise character and intensity of these individual stress factors or their effects on individual cell components. For the first time we aim to investigate the impact of VHG stress factors on cell physiology, including analysis of functionality change, cellular damage and the overall cellular response to mitigate negative impacts. It is anticipated that this research will lead to process improvements which have the potential to impact on yeast handling on a global scale.

20 - 25P的超重力（VHG）发酵越来越多地用于发酵工业，以最大限度地提高工艺效率。然而，已知使用浓缩底物（麦芽汁）会产生问题，导致发酵延长或不完全，糖向乙醇的转化率差，以及在饮料工业中不适当的风味形成。这种影响的原因与酵母健康密切相关，目前大多数工业菌株对这种条件的耐受性较差。这在酿酒和生物燃料工业中尤其成问题，因为酵母培养物在丢弃之前经常被重复使用多次。虽然人们认为"VHG压力"包括一系列环境压力，但关于这些单个压力因素的精确特征和强度或它们对单个细胞成分的影响知之甚少。我们的目标是首次研究VHG应激因素对细胞生理学的影响，包括分析功能变化，细胞损伤和整体细胞反应以减轻负面影响。预计这项研究将导致工艺改进，这有可能影响全球范围内的酵母处理。