Mechanisms of acetic acid resistance in spoilage yeasts

腐败酵母的乙酸抗性机制

• 批准号: BB/E003311/1
• 负责人: Peter William Piper
• 金额: $ 38.84万
• 依托单位: University of Sheffield
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2007
• 资助国家: 英国
• 起止时间: 2007 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=BB%2FE003311%2F1
• 关键词: Mechanisms; acetic; acid; resistance; spoilage

Currently one third of world food production is lost through spoilage. It is therefore very important to develop improved methods for the large-scale preservation of food materials. Many of the chemical preservatives approved for use in foods, beverages and pharmaceuticals are weak organic acids. These are natural compounds with a long history of apparently safe use and legislation, particularly in the EU, is unlikely to approve large-scale use of newer, more effective preservatives. A major drawback with these weak acids is that they must often be used at high level in order to inhibit growth of spoilage moulds and yeasts. Thus the resistance of spoilage yeasts to these preservatives is the major obstacle preventing a lowering of the preservative levels in many foods and beverages. We have been unravelling the weak acid preservative resistance systems of spoilage yeasts, having now established a world lead in this area. This project is focussed on understanding how spoilage yeasts become resistant to acetic acid, an understanding that will help the food industry use lower levels of acetate in preservation, thus helping to satisfy consumer demand for less-heavily preserved products, whilst maintaining microbiological safety and stability in the face of ever-tightening legislation on the use of a limited number of preservatives.It will also help the wine industry prevent acetate inhibition of the yeast during the initial stages of wine fermentations.

目前，世界粮食产量的三分之一因腐败而损失。因此，开发用于大规模保存食品材料的改进方法是非常重要的。许多被批准用于食品、饮料和药品的化学防腐剂都是弱有机酸。这些都是天然化合物，具有长期的安全使用历史，特别是在欧盟，立法不太可能批准大规模使用更新，更有效的防腐剂。这些弱酸的主要缺点是它们必须经常以高水平使用以抑制腐败霉菌和酵母的生长。因此，腐败酵母对这些防腐剂的抗性是防止许多食品和饮料中防腐剂水平降低的主要障碍。我们一直致力于研究腐败酵母的耐弱酸防腐剂体系，目前在这一领域处于世界领先地位。该项目的重点是了解腐败酵母如何对乙酸产生抗性，这一了解将有助于食品工业在防腐中使用较低水平的乙酸盐，从而有助于满足消费者对防腐程度较低的产品的需求，同时保持微生物安全性和稳定性，严格限制防腐剂使用的法规。这也将有助于葡萄酒行业在葡萄酒发酵的最初阶段防止醋酸盐对酵母的抑制作用。