天然果味酸啤酒的热容拉夏氏菌和酿酒酵母混合培养发酵转录分析

Xiaofen Fu, Liyun Guo, Yumeng Li, Xinyu Chen, Yumei Song, Shizhong Li
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摘要

人们对混合培养发酵中酵母与酵母的相互作用越来越感兴趣,啤酒消费者的需求也推动了市场的增长,并要求生物技术解决方案能提供更好的感官特性。在这项研究中,将细胞群比例为 10:1 的热容酵母和酿酒酵母接种到酸啤酒发酵中,而酿造业的工艺条件保持不变。这项研究揭示了一种新的天然果味酸啤酒,其口感柔和、酸涩。在这项研究中,双酵母混合培养发酵比单一培养过程产生了更多的风味物质,大量的醋酸异丁酯和醋酸异戊酯增强了果香,平衡了酸啤酒的清爽口感。本研究开发的双酵母混合培养发酵法在提高啤酒质量方面发挥了积极作用,同时有助于为酸啤酒的大规模生产提供另一种解决方案,更好地控制生产过程,缩短发酵时间。通过整合 RNA 测序(RNA-Seq)和代谢物数据,揭示了发酵过程中热酵母菌的应激反应。鉴于酿酒酵母在发酵过程中的代谢通量分布与非酿酒酵母不同,对非酿酒酵母和酿酒酵母的转录分析可能有助于制定策略,调节与酿酒酵母和非酿酒酵母释放的芳香化合物相关的特定基因的转录反应。对于某些非酵母种类/菌株,酒精发酵的分流和大量次级化合物的形成可能是乙醇产量低的部分原因。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Transcriptional Analysis of Mixed-Culture Fermentation of Lachancea thermotolerans and Saccharomyces cerevisiae for Natural Fruity Sour Beer
Increasingly high interest in yeast–yeast interactions in mixed-culture fermentation is seen along with beer consumers’ demands driving both market growth and requests for biotechnological solutions that can provide better sensory characteristics. In this study, Lachancea thermotolerans and Saccharomyces cerevisiae with a cell population ratio of 10:1 were inoculated for sour beer fermentation while the process conditions within the brewing industry remained unchanged. With L. thermotolerans producing lactic acid (1.5–1.8 g/L) and bringing down the pH to 3.3–3.4 whilst adding no foreign flavors herein, this study revealed a new natural, fruity sour beer with a soft, sour taste. In this study, the double-yeast mixed-culture fermentation produced more flavor substances than a single-culture process, and plenty of isobutyl acetate and isoamyl acetate enhanced the fruit aroma and balanced the sour beer with a refreshing taste. While playing a positive role in improving the beer’s quality, the double-yeast mixed-culture fermentation developed in this study helps to offer an alternative mass production solution for producing sour beer with the processes better controlled and the fermentation time reduced. The stress responses of the L. thermotolerans during the fermentation were revealed by integrating RNA sequencing (RNA-Seq) and metabolite data. Given that the metabolic flux distribution of the S. cerevisiae during the fermentation differed from that of the non-Saccharomyces yeasts, transcriptional analysis of non-Saccharomyces yeast and S. cerevisiae could be suitable in helping to develop strategies to modulate the transcriptional responses of specific genes that are associated with the aroma compounds released by S. cerevisiae and non-Saccharomyces yeasts. In the case of some non-Saccharomyces yeast species/strains, the diversion of alcoholic fermentation and the formation of a great number of secondary compounds may, in part, account for the low ethanol yield.
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