Molinet Jennifer, Cubillos Francisco A
Departamento de Biología, Facultad de Química y Biología, Universidad de Santiago de Chile, Santiago, Chile.
ANID - Millennium Science Initiative Program - Millennium Institute for Integrative Biology (iBIO), Santiago, Chile.
Front Genet. 2020 Nov 2;11:589350. doi: 10.3389/fgene.2020.589350. eCollection 2020.
The continuous usage of single strains as starter cultures in fermentation led to the domestication and propagation of highly specialized strains in fermentation, resulting in the standardization of wines and beers. In this way, hundreds of commercial strains have been developed to satisfy producers' and consumers' demands, including beverages with high/low ethanol content, nutrient deprivation tolerance, diverse aromatic profiles, and fast fermentations. However, studies in the last 20 years have demonstrated that the genetic and phenotypic diversity in commercial strains is low. This lack of diversity limits alternative wines and beers, stressing the need to explore new genetic resources to differentiate each fermentation product. In this sense, wild strains harbor a higher than thought genetic and phenotypic diversity, representing a feasible option to generate new fermentative beverages. Numerous recent studies have identified alleles in wild strains that could favor phenotypes of interest, such as nitrogen consumption, tolerance to cold or high temperatures, and the production of metabolites, such as glycerol and aroma compounds. Here, we review the recent literature on the use of commercial and wild strains in wine and beer fermentation, providing molecular evidence of the advantages of using wild strains for the generation of improved genetic stocks for the industry according to the product style.
在发酵过程中持续使用单一菌株作为发酵剂，导致了发酵过程中高度专业化菌株的驯化和繁殖，从而实现了葡萄酒和啤酒的标准化。通过这种方式，已经开发出数百种商业菌株以满足生产者和消费者的需求，包括高/低乙醇含量的饮料、耐营养剥夺、多样的香气特征以及快速发酵。然而，过去20年的研究表明，商业菌株的遗传和表型多样性较低。这种多样性的缺乏限制了葡萄酒和啤酒的种类，凸显了探索新的遗传资源以区分每种发酵产品的必要性。从这个意义上说，野生菌株具有比人们想象中更高的遗传和表型多样性，是生产新发酵饮料的可行选择。最近的许多研究已经在野生菌株中鉴定出可能有利于产生所需表型的等位基因，例如氮消耗、耐低温或高温以及甘油和香气化合物等代谢产物的产生。在此，我们综述了近期关于商业菌株和野生菌株在葡萄酒和啤酒发酵中应用的文献，根据产品风格提供了使用野生菌株为该行业培育改良遗传菌株优势的分子证据。
