ENITA de Bordeaux, 1 Cours du Général de Gaulle, CS 40201, 33175 Gradignan cedex, France.
Int J Food Microbiol. 2010 Apr 30;139(1-2):79-86. doi: 10.1016/j.ijfoodmicro.2010.01.038. Epub 2010 Feb 10.
Among Saccharomyces yeast, S. cerevisiae and S. bayanus var. uvarum are related species, sharing the same ecosystem in sympatry. The physiological and technological properties of a large collection of genetically-identified S. bayanus var. uvarum wine strains were investigated in a biometric study and their fermentation behavior was compared at 24 degrees C and 13 degrees C. The variability of the phenotypic traits was considered at both intraspecific and interspecific levels. Low ethanol tolerance at 24 degrees C and production of high levels of 2-phenylethanol and its acetate were clearly revealed as discriminative technological traits, distinguishing the S. bayanus var. uvarum strains from S. cerevisiae. Although some S. bayanus var. uvarum strains produced very small amounts of acetic acid, this was not a species-specific trait, as the distribution of values was similar in both species. Fermentation kinetics at 24 degrees C showed that S. bayanus var. uvarum maintained a high fermentation rate after Vmax, with low nitrogen requirements, but stuck fermentations were observed at later stages. In contrast, a shorter lag phase compared with S.cerevisiae, higher cell viability, and the ability to complete alcoholic fermentation at 13 degrees C confirmed the low-temperature adaptation trait of S.bayanus var. uvarum. This study produced a phenotypic characterization data set for a collection of S. bayanus var. uvarum strains, thus paving the way for industrial developments using this species as a new genetic resource.
在酿酒酵母中，酿酒酵母和巴伐利亚酒香酵母亚种是相关的物种，它们在同一生境中共享相同的生态系统。在一项生物计量研究中，对大量经过基因鉴定的巴伐利亚酒香酵母亚种葡萄酒菌株的生理和技术特性进行了研究，并在 24°C 和 13°C 下比较了它们的发酵行为。在种内和种间水平上都考虑了表型特征的可变性。在 24°C 时乙醇耐受性低，以及产生高水平的 2-苯乙醇及其乙酸酯，这些都是明显的区分技术特征，将巴伐利亚酒香酵母亚种菌株与酿酒酵母区分开来。尽管一些巴伐利亚酒香酵母亚种菌株产生的乙酸量非常少，但这不是一个种特异性特征，因为在两个物种中的分布值相似。在 24°C 时的发酵动力学表明，巴伐利亚酒香酵母亚种在 Vmax 后仍保持较高的发酵速率，对氮的需求较低，但在后期观察到发酵停滞。相比之下，与酿酒酵母相比，巴伐利亚酒香酵母亚种具有较短的迟滞期、更高的细胞活力，并且能够在 13°C 下完成酒精发酵，这证实了巴伐利亚酒香酵母亚种的低温适应特性。本研究为巴伐利亚酒香酵母亚种菌株的集合产生了一个表型特征数据集，从而为利用该物种作为新的遗传资源进行工业开发铺平了道路。
