Blasco Lucía, Feijoo-Siota Lucía, Veiga-Crespo Patricia, Villa Tomás G
Department of Microbiology, Faculty of Pharmacy, University of Santiago de Compostela, Santiago de Compostela, Spain.
Int Microbiol. 2008 Jun;11(2):127-32.
Wild-type oenological strains of Saccharomyces cerevisiae are usually aneuploid and heterozygotes; thus, when they are used as starters in must fermentation the resulting wine characteristics may vary from year to year. Treatment of a wild-type S. cerevisiae oenological strain with benomyl (methyl-l-butylcarbamoyl-2-benzimidazole carbamate), an antifungal agent shown to cause chromosome loss in yeasts, resulted in a stable starter strain in which the parental oenological traits were unchanged. The oenological S. cerevisiae strain was treated with benomyl in two different ways (A and B), and sporulation ability and spore viability were subsequently assayed. Treatment A resulted in both the highest numbers of tetrads and a reduction in DNA cell content, while treatment B increased spore viability. Fermentation assays were carried out with spore clones obtained from treatment A, and the concentrations of glycerol, lactic acid, acetic acid, and ethanol resulting from the treated strains were found to be similar to those of the parental strain. Benomyl treatment thus achieved stable, highly sporulating oenological S. cerevisiae strains of low ploidy, but preserved the desirable oenological properties of the parental strain.
酿酒酵母的野生型酿酒菌株通常是非整倍体和杂合子；因此，当它们用作葡萄汁发酵的起始菌株时，所产生的葡萄酒特性可能会逐年变化。用苯菌灵（甲基-1-丁基氨基甲酰基-2-苯并咪唑氨基甲酸酯）处理野生型酿酒酵母酿酒菌株，这种抗真菌剂已被证明会导致酵母染色体丢失，从而得到了一种稳定的起始菌株，其亲本的酿酒特性没有改变。用两种不同的方法（A和B）对酿酒酵母菌株进行苯菌灵处理，随后检测其产孢能力和孢子活力。处理A产生的四分体数量最多，且细胞DNA含量降低，而处理B提高了孢子活力。对从处理A获得的孢子克隆进行发酵试验，发现处理后的菌株产生的甘油、乳酸、乙酸和乙醇浓度与亲本菌株相似。因此，苯菌灵处理获得了稳定的、高产孢的低倍体酿酒酵母菌株，同时保留了亲本菌株理想的酿酒特性。
