Mechanisms for enhancing ethanol tolerance of Saccharomyces cerevisiae through nano-selenium supplementation during Chinese rice wine brewing.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-05-12 DOI:10.1002/jsfa.14367

Xiaolan Li, Zhi-Hong Zhang, Can Li, Yanli Fan, Meihan Hou, Shuncai Wang, Zhankai Zhang, Xianli Gao

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引用次数: 0

Abstract

Background: The toxic environment created by elevated ethanol levels presents significant challenges to Saccharomyces cerevisiae, leading to incomplete fermentation of the raw materials, poor flavor of the product, and even increased difficulty in post-processing of the product. Therefore, enhancing the ethanol tolerance and metabolic capacity of strains is critical for the brewing of Chinese rice wine.

Results: Results revealed that 1-3 mg L^-1 nano-selenium significantly increased viable bacteria counts, reproduction rates and antioxidant enzyme activities, while reducing malondialdehyde levels and lipid peroxidation of S. cerevisiae. Notably, a concentration of 2 mg L^-1 nano-selenium improved the cell membrane integrity and morphology under ethanol stress. Transcriptome analysis revealed that nano-selenium influenced gene expression related to cell wall repair, ribosome synthesis, carbon cycle and energy metabolism, and stress response. These changes represent a coordinated response to ethanol stress, enhancing the ability of yeast to cope with ethanol stress.

Conclusion: Our results indicated that an optimal concentration of nano-selenium can effectively boost the metabolic capacity of S. cerevisiae, improving fermentation efficiency and product quality. © 2025 Society of Chemical Industry.

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米酒酿造过程中添加纳米硒增强酿酒酵母乙醇耐受性的机制。

背景：乙醇含量升高所产生的有毒环境对酿酒酵母提出了重大挑战，导致原料发酵不完全，产品风味差，甚至产品后处理难度增加。因此，提高菌株对乙醇的耐受性和代谢能力是酿造黄酒的关键。结果：1-3 mg L-1纳米硒显著提高酿酒酵母活菌数量、繁殖率和抗氧化酶活性，降低丙二醛水平和脂质过氧化。浓度为2 mg L-1的纳米硒改善了乙醇胁迫下细胞膜的完整性和形态。转录组分析显示，纳米硒影响细胞壁修复、核糖体合成、碳循环和能量代谢以及应激反应等相关基因的表达。这些变化代表了对乙醇胁迫的协调响应，增强了酵母应对乙醇胁迫的能力。结论：适宜浓度的纳米硒能有效提高酿酒酵母的代谢能力，提高发酵效率和产品质量。©2025化学工业协会。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.