Chen Anqi, Si Qiqi, Xu Qingyun, Pan Chenwei, Qu Tianzhi, Chen Jian
Science Center for Future Foods, Jiangnan University, Wuxi 214122, China.
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
Foods. 2025 Jan 6;14(1):142. doi: 10.3390/foods14010142.
This study evaluates the stress tolerance and metabolic adaptability of twelve yeast strains, including eleven commercial strains from Wyeast Laboratories and one prototrophic laboratory strain, under industrially relevant conditions. Yeast strains were assessed for their fermentation performance and stress responses under glucose limitation, osmotic stress, acid stress, elevated ethanol concentrations, and temperature fluctuations. Results revealed significant variability in glucose consumption, ethanol production, and stress tolerance across strains. ACY34 and ACY84 demonstrated the highest fermentation efficiency, while ACY19 exhibited exceptional stress resilience, excelling under multiple stress conditions such as osmotic and ethanol stress. The findings highlight strain-specific performance, with some strains suited for high-yield fermentation and others excelling under challenging environmental conditions. These results provide critical insights for selecting and optimizing yeast strains tailored to specific industrial fermentation processes, contributing to improved productivity and product quality in food and beverage production.
本研究评估了12种酵母菌株在工业相关条件下的压力耐受性和代谢适应性，其中包括来自Wyeast Laboratories的11种商业菌株和1种原养型实验室菌株。对酵母菌株在葡萄糖限制、渗透胁迫、酸胁迫、乙醇浓度升高和温度波动条件下的发酵性能和应激反应进行了评估。结果显示，各菌株在葡萄糖消耗、乙醇产量和压力耐受性方面存在显著差异。ACY34和ACY84表现出最高的发酵效率，而ACY19则表现出卓越的压力恢复能力，在多种胁迫条件下，如渗透胁迫和乙醇胁迫下表现出色。研究结果突出了菌株特异性表现，一些菌株适合高产发酵，而另一些则在具有挑战性的环境条件下表现出色。这些结果为选择和优化适合特定工业发酵过程的酵母菌株提供了关键见解，有助于提高食品和饮料生产中的生产率和产品质量。
Zotero 插件
