Instituto de Agroquímica y Tecnología de Los Alimentos, IATA-CSIC, E-46980, Paterna, Spain.
Instituto de Agroquímica y Tecnología de Los Alimentos, IATA-CSIC, E-46980, Paterna, Spain.
Food Microbiol. 2020 Sep;90:103484. doi: 10.1016/j.fm.2020.103484. Epub 2020 Mar 12.
In this study, we presented the first metabolome time course analysis performed among a set of S. uvarum, S. kudriavzevii and S. cerevisiae strains under winemaking conditions. Extracellular and intracellular metabolites, as well as physiological parameters of yeast cells, were monitored along the process to find evidence of different metabolic strategies among species to perform alcoholic fermentation. A thorough inspection of time trends revealed several differences in utilization or accumulation of fermentation by-products. We confirmed the ability of S. uvarum and S. kudriavzevii strains to produce higher amounts of glycerol, succinate or some fusel alcohols and their corresponding esters. We also reported differences in the yields of less common fermentative by-products involved in redox homeostasis, namely 2,3 butanediol and erythritol. 2,3 butanediol yield was higher in must ferment with cryophilic strains and erythritol, a pentose phosphate pathway derivative, was particularly overproduced by S. uvarum strains. Contrary to S. cerevisiae, a singular production-consumption rate of acetate was also observed in S. uvarum and S. kudriavzevii fermentations. Since acetate is a precursor for acetyl-CoA production which is involved in the biosynthesis of membrane lipids, cryophilc strains might take advantage of extracellular acetate to remodel cell membrane as ethanol content increased during fermentation.
在这项研究中，我们首次对酿酒条件下的一组酒香酵母（Saccharomyces uvarum）、库德里阿兹威氏酵母（Saccharomyces kudriavzevii）和酿酒酵母（Saccharomyces cerevisiae）菌株进行了代谢组时间过程分析。监测了细胞外和细胞内代谢物以及酵母细胞的生理参数，以寻找不同物种在进行酒精发酵时的不同代谢策略的证据。对时间趋势的全面检查揭示了几种发酵副产物利用或积累方面的差异。我们证实了酒香酵母和库德里阿兹威氏酵母菌株产生更高量甘油、琥珀酸或某些杂醇和它们相应酯的能力。我们还报告了在参与氧化还原平衡的较少见的发酵副产物的产率方面存在差异，即 2,3-丁二醇和赤藓醇。在低温菌株酿造的葡萄酒中，2,3-丁二醇的产量更高，而赤藓醇是戊糖磷酸途径的衍生物，在酒香酵母菌株中特别过量产生。与酿酒酵母不同，在酒香酵母和库德里阿兹威氏酵母发酵中也观察到了单一的乙酸盐生产-消耗速率。由于乙酸盐是乙酰辅酶 A 产生的前体，乙酰辅酶 A 参与膜脂的生物合成，因此在发酵过程中随着乙醇含量的增加，低温菌株可能会利用细胞外乙酸盐来重塑细胞膜。
