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用于葡萄酒发酵的基因改良：消除隐性生长抑制等位基因并获得对二氧化硫、乙醇和高二氧化碳压力具有抗性的新突变体。

Genetic Improvement of for Wine Fermentation: Eliminating Recessive Growth-Retarding Alleles and Obtaining New Mutants Resistant to SO, Ethanol, and High CO Pressure.

作者信息

Velázquez Rocío, Martínez Alberto, Zamora Emiliano, Álvarez María L, Bautista-Gallego Joaquín, Hernández Luis M, Ramírez Manuel

机构信息

Departamento de Ciencias Biomédicas (Área de Microbiología), Facultad de Ciencias, Universidad de Extremadura, 06006 Badajoz, Spain.

Estación Enológica, Junta de Extremadura, 06200 Almendralejo, Spain.

出版信息

Microorganisms. 2020 Sep 7;8(9):1372. doi: 10.3390/microorganisms8091372.

DOI:10.3390/microorganisms8091372
PMID:32906752
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7564342/
Abstract

The use of has been repeatedly proposed to improve a wine's organoleptic quality. This yeast has lower efficiency in completing wine fermentation than since it has less fermentation capability and greater sensitivity to SO, ethanol, and CO pressure. Therefore, the completion of fermentation is not guaranteed when must or wine is single-inoculated with . To solve this problem, new strains of with enhanced resistance to winemaking conditions were obtained. A genetic study of four wine strains was carried out. Spore clones free of possible recessive growth-retarding alleles were obtained from these yeasts. These spore clones were used to successively isolate mutants resistant to SO, then those resistant to ethanol, and finally those resistant to high CO pressure. Most of these mutants showed better capability for base wine fermentation than the parental strain, and some of them approached the fermentation capability of . The genetic stability of the new mutants was good enough to be used in industrial-level production in commercial wineries. Moreover, their ability to ferment sparkling wine could be further improved by the continuous addition of oxygen in the culture adaptation stage prior to base wine inoculation.

摘要

有人多次提议使用[具体酵母名称未给出]来提升葡萄酒的感官品质。这种酵母在完成葡萄酒发酵方面的效率低于[具体对比酵母名称未给出]，因为它的发酵能力较弱，且对二氧化硫、乙醇和二氧化碳压力更为敏感。因此，当仅用[具体酵母名称未给出]对葡萄汁或葡萄酒进行接种时，无法确保发酵的完成。为解决这一问题，获得了对酿酒条件具有更强抗性的新型[具体酵母名称未给出]菌株。对四株葡萄酒[具体酵母名称未给出]菌株进行了遗传学研究。从这些酵母中获得了不含可能的隐性生长抑制等位基因的孢子克隆。这些孢子克隆被用于依次分离出对二氧化硫有抗性的突变体，接着是对乙醇有抗性的突变体，最后是对高二氧化碳压力有抗性的突变体。这些突变体中的大多数在基酒发酵方面表现出比亲本菌株更好的能力，其中一些接近[具体对比酵母名称未给出]的发酵能力。新突变体的遗传稳定性良好，足以用于商业酿酒厂的工业规模生产。此外，在基酒接种前的培养适应阶段持续添加氧气，可进一步提高它们发酵起泡葡萄酒的能力。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ef21/7564342/fefcc5fe1822/microorganisms-08-01372-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ef21/7564342/b22e492b7efd/microorganisms-08-01372-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ef21/7564342/b5dc66211b04/microorganisms-08-01372-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ef21/7564342/e2466554b7dd/microorganisms-08-01372-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ef21/7564342/28f5589ccdd2/microorganisms-08-01372-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ef21/7564342/8f2aa78a7113/microorganisms-08-01372-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ef21/7564342/638b7362781f/microorganisms-08-01372-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ef21/7564342/96c8b893f0e8/microorganisms-08-01372-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ef21/7564342/c4346dba64a2/microorganisms-08-01372-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ef21/7564342/fefcc5fe1822/microorganisms-08-01372-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ef21/7564342/b22e492b7efd/microorganisms-08-01372-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ef21/7564342/b5dc66211b04/microorganisms-08-01372-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ef21/7564342/e2466554b7dd/microorganisms-08-01372-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ef21/7564342/28f5589ccdd2/microorganisms-08-01372-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ef21/7564342/8f2aa78a7113/microorganisms-08-01372-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ef21/7564342/638b7362781f/microorganisms-08-01372-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ef21/7564342/96c8b893f0e8/microorganisms-08-01372-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ef21/7564342/c4346dba64a2/microorganisms-08-01372-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/ef21/7564342/fefcc5fe1822/microorganisms-08-01372-g009.jpg

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Food Microbiol. 2020 Aug;89:103431. doi: 10.1016/j.fm.2020.103431. Epub 2020 Jan 18.
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