Jun Wang , Zhiying Wang , Hengfang Gao , Xi Bai , Lei Li , Ruteng Wei , Zhigang Dong
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引用次数: 0
摘要
从不同的地方环境中分离并鉴定了 Hanseniaspora uvarum,以评估其产生的发酵相关酶,包括 β-葡萄糖苷酶、酯酶、果胶酶和蛋白酶。筛选出四株酶活性较高的 H. uvarum 菌株,通过分析酿酒参数和非靶向代谢组学,进一步评估它们对赤霞珠葡萄酒的影响。结果显示,GS29 和 GS38 菌株改善了共同发酵过程中的香气多样性和口感特征,而 GS36 菌株仅提高了香气强度和复杂性。代谢组学显示,与 S. cerevisiae 相比,H. uvarum 菌株普遍减少了糖酵解和 TCA 循环的中间代谢产物,消耗了更多的多肽、氨基酸和核苷酸,改变了多酚类物质的组成比例,减少了吲哚及其衍生物。我们的研究强调了三种 H. uvarum 菌株在共同发酵中的应用,以提高葡萄酒的质量,并深入探讨了每种 H. uvarum 菌株在共同发酵过程中的代谢调节,如通过添加中间代谢产物或前体。
Metabolomics and flavor diversity in Cabernet Sauvignon wines fermented by various origins of Hanseniaspora uvarum in the presence and absence of Saccharomyces cerevisiae
Hanseniaspora uvarum were isolated and characterized from various local environments to assess their production of fermentation-related enzymes, including β-glucosidase, esterase, pectinase and protease. Four H. uvarum strains with high enzyme activities were selected for further evaluation of their impact on Cabernet Sauvignon wines by analyzing enological parameters and untargeted metabolomics. Results showed that GS29 and GS38 strains improved aroma diversity and taste characteristics in co-fermentation, while GS36 strain only enhanced aromatic intensity and complexity. Metabolomics revealed that compared to S. cerevisiae, H. uvarum strains popularly reduced intermediate metabolites in glycolysis and TCA cycle, consumed more polypeptides, amino acids, and nucleotides, altered polyphenolic composition ratios, and decreased indole and derivatives. Our study highlights the application of three H. uvarum strains in co-fermentation to improve wine quality and provides insights into the metabolic regulation of each H. uvarum during co-fermentation like by adding intermediate metabolites or precursors.
期刊介绍:
LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.