Magalhães Frederico, Krogerus Kristoffer, Castillo Sandra, Ortiz-Julien Anne, Dequin Sylvie, Gibson Brian
VTT Technical Research Centre of Finland Ltd, Tietotie 2, PO Box 1000, FI-02044 VTT, Espoo, Finland.
Depart ment of Biotechnology and Chemical Technology, Aalto University, School of Chemical Technology, Kemistintie 1, Aalto, PO Box 16100, FI-00076 Espoo, Finland.
FEMS Yeast Res. 2017 Aug 1;17(5). doi: 10.1093/femsyr/fox049.
Yeast cryotolerance brings some advantages for wine fermentations, including the improved aromatic complexity of white wines. Naturally cold-tolerant strains are generally less adept at wine fermentation but fermentative fitness can potentially be improved through hybridization. Here we studied the potential of using hybrids involving Saccharomyces eubayanus and a S. cerevisiae wine strain for low-temperature winemaking. Through screening the performance in response to variable concentrations of sugar, nitrogen and temperature, we isolated one hybrid strain that exhibited the superior performance. This hybrid strain was propagated and dried in pilot scale and tested for the fermentation of Macabeu and Sauvignon blanc grape musts. We obtained highly viable active dry yeast, which was able to efficiently ferment the grape musts with superior production of aroma active volatiles, in particular, 2-phenylethanol. The genome sequences of the hybrid strains revealed variable chromosome inheritance among hybrids, particularly within the S. cerevisiae subgenome. With the present paper, we expand the knowledge on the potentialities of using S. eubayanus hybrids in industrial fermentation at beverages other than lager beer.
酵母抗冻性为葡萄酒发酵带来了一些优势，包括提升白葡萄酒的香气复杂度。天然耐低温的菌株通常不太擅长葡萄酒发酵，但发酵适应性可通过杂交得到潜在改善。在此，我们研究了利用包含真贝氏酵母和酿酒酵母葡萄酒菌株的杂交种进行低温酿酒的潜力。通过筛选在不同浓度糖、氮和温度条件下的性能表现，我们分离出了一株性能优异的杂交菌株。该杂交菌株在中试规模下进行扩繁和干燥，并用于马卡贝奥和长相思葡萄汁的发酵测试。我们获得了高活力的活性干酵母，它能够高效发酵葡萄汁，并产生大量香气活性挥发物，尤其是2-苯乙醇。杂交菌株的基因组序列显示，杂交种之间存在可变的染色体遗传，特别是在酿酒酵母亚基因组内。通过本文，我们拓展了关于在除拉格啤酒以外的其他饮料工业发酵中使用真贝氏酵母杂交种潜力的认知。
