Zuzuarregui Aurora, del Olmo M
Departament de Bioquímica i Biologia Molecular, Facultat de Ciències Biològiques, Universitat de Valencia, Spain.
Antonie Van Leeuwenhoek. 2004 May;85(4):271-80. doi: 10.1023/B:ANTO.0000020162.21248.53.
During wine production, yeast cells are affected by several conditions that are adverse to growth (oxidative, osmotic and ethanol stress among others) and they should detect and respond to these conditions, otherwise alcoholic fermentation can be negatively affected. In this work we have analyzed the fermentative behaviour of 14 commercial and non-commercial strains in several synthetic musts. According to the data obtained these strains have been classified into three groups depending on whether or not vinification was completed (and on the amount of residual sugar remaining in the must if it was not). Moreover, we have determined the resistance of these strains to several stress situations under laboratory growth conditions. We have been able to establish a correlation between the groups based on fermentative behaviour and resistance to several stress conditions (especially oxidative and ethanol stress), by applying discriminant analysis to the data obtained in these experiments. Our results indicate a clear relationship between stress resistance and fermentative behaviour and this opens up the possibility of using this information as a criterion for the future selection of wine yeasts.
在葡萄酒生产过程中，酵母细胞会受到多种不利于其生长的条件影响（如氧化应激、渗透应激和乙醇应激等），它们需要检测并应对这些条件，否则酒精发酵会受到负面影响。在这项工作中，我们分析了14种商业和非商业酵母菌株在几种合成葡萄汁中的发酵行为。根据所获得的数据，这些菌株已根据葡萄酒酿造是否完成（以及如果未完成，葡萄汁中残留糖分的量）分为三组。此外，我们还测定了这些菌株在实验室生长条件下对几种应激情况的抗性。通过对这些实验中获得的数据进行判别分析，我们能够在基于发酵行为和对几种应激条件（特别是氧化应激和乙醇应激）的抗性的组之间建立相关性。我们的结果表明应激抗性与发酵行为之间存在明显的关系，这为将此信息用作未来葡萄酒酵母选择标准开辟了可能性。
