Aranda Agustín, Querol Amparo, del Olmo Marcel li
Departamento de Biotecnología i Biologia Molecular, Facultat de Ciències Biològiques, Universtitat de Valencia, Spain.
Arch Microbiol. 2002 Apr;177(4):304-12. doi: 10.1007/s00203-001-0391-1. Epub 2002 Feb 1.
In the production of sherry wines, the process of biological aging is essential for the development of their organoleptic properties. This process involves velum formation by "flor" yeasts. Several of these yeast strains have been isolated and characterized with regard to their genetic, physiological and metabolic properties. In this work, we studied their resistance to cold-, osmotic-, oxidative-, ethanol- and acetaldehyde-stress, and found, in most cases, a correlation between resistance to acetaldehyde stress and ethanol stress and isolation from "soleras." Moreover, gene expression analysis revealed induction of the heat shock protein (HSP) genes HSP12, HSP82, and especially HSP26 and HSP104, under acetaldehyde stress in most of the strains. In strain C, there was a clear correlation between resistance to ethanol and acetaldehyde, the high induction of HSP genes by these compounds and its presence as the predominant strain in most levels of several soleras.
在雪利酒的生产过程中，生物陈酿过程对于其感官特性的形成至关重要。这个过程涉及“酒花”酵母形成菌膜。已经分离出了其中几种酵母菌株，并对它们的遗传、生理和代谢特性进行了表征。在这项工作中，我们研究了它们对冷胁迫、渗透胁迫、氧化胁迫、乙醇胁迫和乙醛胁迫的抗性，并且在大多数情况下发现，对乙醛胁迫和乙醇胁迫的抗性与从“索莱拉”中分离之间存在相关性。此外，基因表达分析显示，在大多数菌株中，乙醛胁迫下热休克蛋白（HSP）基因HSP1, HSP82，尤其是HSP26和HSP104会被诱导表达。在菌株C中，对乙醇和乙醛的抗性、这些化合物对HSP基因的高度诱导以及它在几个索莱拉的大多数层次中作为优势菌株的存在之间存在明显的相关性。
