Domizio P, Liu Y, Bisson L F, Barile D
Department of Viticulture & Enology, University of California-Davis, Davis, CA 95616, USA; Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), Università degli Studi di Firenze, 50144 Firenze, Italy.
Department of Foods Science & Technology, University of California-Davis, Davis, CA 95616, USA.
Food Microbiol. 2014 Oct;43:5-15. doi: 10.1016/j.fm.2014.04.005. Epub 2014 Apr 30.
Eight non-Saccharomyces wine strains, previously selected for their ability to modulate the final concentrations of various volatile compounds and to persist with Saccharomyces cerevisiae in mixed inocula fermentations of grape juice, have been analyzed in the present work to test their ability to release mannoproteins. The eight strains were members of different genera originally isolated from grape: Hansensiaspora osmophila, Lachancea thermotolerans, Metschnikowia pulcherrima, Pichia fermentans, Saccharomycodes ludwigii, Starmerella bacillaris, Torulaspora delbrueckii and Zygosaccharomyces florentinus. A synthetic polysaccharide-free grape juice, was used to characterize the mannoproteins released during the alcoholic fermentation. Mannoproteins profiles were characterized by gel electrophoresis and carbohydrate composition was analyzed both by HPLC and by mass spectrometry. The eight non-Saccharomyces yeasts demonstrated a higher capacity to release polysaccharides compared to S. cerevisiae. The proteins released by the eight yeast strains showed a wide variety of protein sizes, ranging from 25 kDa to greater than 250 kDa. The mass spectrometric profile of the N-glycans ranged from 1600 to 4000 Da and was characteristic for each strain. Detailed investigation of the degree of polymerization of released N-glycans revealed variable composition from 8 to 15 units of monosaccharides.
在本研究中，对先前筛选出的8株非酿酒酵母葡萄酒菌株进行了分析，以测试它们释放甘露糖蛋白的能力。这些菌株因能够调节各种挥发性化合物的最终浓度，并能在葡萄汁混合接种发酵中与酿酒酵母共存而被选中。这8个菌株分别属于最初从葡萄中分离出的不同属：嗜渗 Hansen酵母、耐热Lachancea酵母、美丽梅奇酵母、发酵毕赤酵母、路德维希酿酒酵母、芽孢裂殖酵母、德氏有孢圆酵母和弗洛伦廷接合酵母。使用一种不含合成多糖的葡萄汁来表征酒精发酵过程中释放的甘露糖蛋白。通过凝胶电泳对甘露糖蛋白谱进行表征，并通过高效液相色谱和质谱分析碳水化合物组成。与酿酒酵母相比，这8株非酿酒酵母表现出更高的多糖释放能力。这8株酵母菌株释放的蛋白质显示出多种蛋白质大小，范围从25 kDa到大于250 kDa。N -聚糖的质谱图谱范围为1600至4000 Da，且每种菌株都具有特征性。对释放的N -聚糖的聚合度进行详细研究，发现其单糖单元组成从8到15个不等。
