Mbuyane Lethiwe L, Bauer Florian F, Bloem Audrey, Camarasa Carole, Ortiz-Julien Anne, Divol Benoit
Department of Viticulture and Oenology, South African Grape and Wine Research Institute, Stellenbosch University, Stellenbosch, South Africa.
UMR SPO, INRA, SupAgroM, Université de Montpellier, Montpellier, France.
Front Microbiol. 2022 May 23;13:823581. doi: 10.3389/fmicb.2022.823581. eCollection 2022.
Lipids are essential energy storage compounds and are the core structural elements of all biological membranes. During wine alcoholic fermentation, the ability of yeasts to adjust the lipid composition of the plasma membrane partly determines their ability to cope with various fermentation-related stresses, including elevated levels of ethanol and the presence of weak acids. In addition, the lipid composition of grape juice also impacts the production of many wine-relevant aromatic compounds. Several studies have evaluated the impact of lipids and of their metabolism on fermentation performance and aroma production in the dominant wine yeast , but limited information is available on other yeast species. Thus, the aim of this study was to evaluate the influence of specific fatty acid and sterol mixtures on various non- yeast fermentation rates and the production of primary fermentation metabolites. The data show that the response to different lipid mixtures is species-dependent. For , a slight increase in carbon dioxide production was observed in media enriched with unsaturated fatty acids whereas fermented significantly better in synthetic media containing a higher concentration of polyunsaturated fatty acids than monounsaturated fatty acids. fermentation rate increased in media supplemented with lipids present at an equimolar concentration. The data indicate that these different responses may be linked to variations in the lipid profile of these yeasts and divergent metabolic activities, in particular the regulation of acetyl-CoA metabolism. Finally, the results suggest that the yeast metabolic footprint and ultimately the wine organoleptic properties could be optimized species-specific lipid adjustments.
脂质是重要的能量储存化合物，也是所有生物膜的核心结构成分。在葡萄酒酒精发酵过程中，酵母调节质膜脂质组成的能力部分决定了它们应对各种与发酵相关压力的能力，包括乙醇水平升高和弱酸的存在。此外，葡萄汁的脂质组成也会影响许多与葡萄酒相关的芳香化合物的产生。几项研究评估了脂质及其代谢对主要葡萄酒酵母发酵性能和香气产生的影响，但关于其他酵母种类的信息有限。因此，本研究的目的是评估特定脂肪酸和甾醇混合物对各种非酿酒酵母发酵速率和初级发酵代谢产物产生的影响。数据表明，对不同脂质混合物的反应因酵母种类而异。例如，在富含不饱和脂肪酸的培养基中观察到二氧化碳产量略有增加，而在含有较高浓度多不饱和脂肪酸而非单不饱和脂肪酸的合成培养基中，某酿酒酵母发酵得明显更好。在补充了等摩尔浓度脂质的培养基中，某发酵速率增加。数据表明，这些不同的反应可能与这些酵母的脂质谱变化和不同的代谢活动有关，特别是乙酰辅酶A代谢的调节。最后，结果表明，酵母代谢特征以及最终葡萄酒的感官特性可以通过特定于酵母种类的脂质调整来优化。
