葡萄酒酵母对红葡萄酒酿造过程中酚类物质和赭曲霉毒素A相反吸附活性的遗传改良

IF 1.8 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food Biotechnology Pub Date : 2020-10-01 DOI:10.1080/08905436.2020.1850472

A. Caridi, R. Sidari, A. Pulvirenti, G. Blaiotta

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引用次数: 9

摘要

摘要本研究的目的是获得具有细胞壁吸附相反特征的酿酒酵母新菌株：对赭曲霉毒素A具有很高的吸附活性，对黑葡萄霉中所含色素酚类化合物具有很低的吸附活性。为此，从313株酿酒酵母中筛选出12株，获得27个种内杂交种。27个杂交种中有11个被确认为杂交种；在卡拉布里亚的四家酒庄的指导酿酒中使用了最好的五种杂交品种。所采用的实验方案允许选择具有不同吸附活性的酵母菌株，通过孢子克隆的选择和种内杂交种的构建来改进菌株。这些结果为改善葡萄酒酵母的感兴趣特性提供了一种有效的方法。

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Genetic Improvement of wine yeasts for opposite adsorption activity of phenolics and ochratoxin A during red winemaking

ABSTRACT The aim of this research was to acquire new strains of Saccharomyces cerevisiae exhibiting opposite characteristics of cell wall adsorption: very high adsorption activity toward the ochratoxin A, very low adsorption activity toward the pigmented phenolic compounds contained in musts from black grapes. For this purpose, starting from 313 strains of Saccharomyces cerevisiae, 12 strains were pre-selected and used to obtain 27 intraspecific hybrids. Eleven crosses out of 27 were validated as hybrids; the best five hybrids were used in guided winemaking at four Calabrian wineries. The employed experimental protocol has allowed to select yeast strains for their different adsorption activity, improving the strains by spore clone selection and construction of intraspecific hybrids. These results suggest an efficacious way to improve the characteristics of interest in wine yeasts.

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来源期刊

Food Biotechnology 工程技术-生物工程与应用微生物

CiteScore

3.80

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production. Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published. Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.