酵母应激反应与发酵效率:如何在葡萄酒酿造中生存-综述

F. Bauer, I. S. Pretorius
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引用次数: 154

摘要

发酵的可预测性和葡萄酒的质量直接依赖于葡萄酒酵母的属性,这些属性有助于在葡萄酒发酵的早期阶段迅速建立数量优势,并决定了进行均匀有效发酵以获得理想酒精度的能力。因此,应用于大多数葡萄酒酵母菌株开发计划的主要选择标准与实现葡萄糖有效转化为酒精和二氧化碳的总体目标有关,在可控的速率下,没有异味的发展,这并不奇怪。影响葡萄酒酵母发酵性能的因素很多。在用合适的发酵剂成功接种葡萄后,葡萄酒酵母适应和应对葡萄汁发酵中存在的恶劣环境和胁迫条件的能力对发酵性能至关重要。发酵效率和抗逆性之间有直接的关系,抗逆性是指酵母菌株有效适应不断变化的环境和不利生长条件的能力。在葡萄酒发酵过程中,酵母细胞成功适应细胞外参数的变化需要及时感知(感知)化学或物理环境参数,然后将信息准确地传递到细胞的相关隔间。在葡萄酒发酵过程中感知的化学参数包括某些营养物质的可用性/浓度(例如,可发酵糖、可吸收氮、氧、维生素、矿物质、麦角甾醇和不饱和脂肪酸)和抑制物质的存在(例如,乙醇、乙酸、脂肪酸、亚硫酸盐、酚类植物抗菌素、真菌毒素、细菌毒素和农用化学品残留物)。物理性质的信号包括温度、pH值、搅拌和渗透压。这些环境信号的感知是由特定的受体蛋白完成的,它们大多位于细胞表面。一旦感知到,信息通过一个专用的、相互连接的信号转导通路网络传递到相关的细胞区室,这些细胞区室实施适应性反应,这一过程被称为“应激反应”。密集的研究集中在阐明参与应激反应的分子机制,这些机制在进化上是保守的。除了进一步加深我们对酿酒酵母适应恶劣工业环境的基本策略和生物恢复力的理解外,这些数据对未来改进酿酒酵母菌株具有关键意义。本文介绍了葡萄酒酵母细胞在其生命周期中所经历的不同类型的应激,总结了我们目前对酵母细胞生存所需的一些最重要的分子过程的了解,并强调了本研究对未来酵母菌株开发的潜在好处。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Yeast Stress Response and Fermentation Efficiency: How to Survive the Making of Wine - A Review
Fermentation predictability and wine quality are directly dependent on wine yeast attributes that assist in the rapid establishment of numerical dominance in the early phase of wine fermentation, and that determine the ability to conduct an even and efficient fermentation to obtain a desirable alcohol degree. It is therefore not surprising that the primary selection criteria applied to most wine yeast strain development programmes relate to the overall objective of achieving an efficient conversion of grape sugar to alcohol and carbon dioxide, at a controlled rate and without the development of off-flavours. Numerous factors influence the fermentation performance of wine yeast.  Following a successful inoculation of grape must with an appropriate starter culture strain, the ability of a wine yeast to adapt to and cope with the hostile environment and stress conditions prevailing in grape juice fermentation are of vital importance to fermentation performance. There is a direct correlation between fermentation efficiency and stress resistance, which refers to the ability of a yeast strain to adapt efficiently to a changing environment and unfavourable growth conditions. Successful yeast cellular adaptation to changes in extracellular parameters during wine fermentation requires the timely perception (sensing) of chemical or physical environmental parameters, followed by accurate transmission of the information to the relevant compartments of the cell.  Chemical parameters perceived during wine fermentation include the availability/concentration of certain nutrients (e.g., fermentable sugars, assimilable nitrogen, oxygen, vitamins, minerals, ergosterol and unsaturated fatty acids) and the presence of inhibitory substances (e.g., ethanol, acetic acid, fatty acids, sulfite, phenolic phytoalexins, mycotoxins, bacterial toxins and agrochemical residues). Signals of a physical nature include temperature, pH, agitation and osmotic pressure. The sensing of these environmental signals is carried out by specific receptor proteins, most of them situated on the cellular surface. Once perceived, the information is transmitted by a network of dedicated, interconnected signal transduction pathways to the relevant cellular compartments which implement the adaptive response, a process referred to as "stress response". Intensive research has focused on elucidating the molecular mechanisms involved in stress responses, which are evolutionarily well conserved. Besides furthering our understanding of the fundamental strategies for adaptation to hostile, industrial environments, and the biological resilience of Saccharomyces cerevisiae, the data are of key importance to the future improvement of wine yeast strains. This review describes the different types of stress experienced by wine yeast cells during their life cycles, summarises our current knowledge of some of the most important molecular processes required for the survival of the yeast cell, and highlights the potential benefits for future yeast strain development which can be derived from this research.
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