摘要
本研究采用透析袋发酵法研究了酿酒酵母产生的不同分子量代谢产物对非酿酒酵母胞内蛋白和酒体有机酸的影响。当截留分子量为3.5 kD和10.0 kD时非酿酒酵母的存活时间分别延长至18 d和22 d,表明通过改变菌种之间物质的交换可以调节非酿酒酵母的存活时间。蛋白质解析发现共有65个蛋白质斑点表达出现差异,占蛋白质总数的13%,经质谱鉴定表明与这些蛋白同类固醇、赖氨酸、有机酸和ATP的生物合成有关。与截留分子量为10 kD的透析袋发酵相比,在截留分子量为3.5 kD的混菌发酵中,酒石酸含量升高5.1%、醋酸含量下降44.3%,说明通过限定菌体间代谢产物的沟通可以调整酒的滴定酸度和挥发酸度。
In this study,the effect of extracellular metabolites produced by Saccharomyces cerevisiae on intracellular protein expression of Non-Saccharomyces cerevisiae and on the quality of wine was investigated by dialysis tube fermentation method.By using dialysis tubes with molecular weight cut-off value of 10.0 kD and 3.5 kD respectively in the mixed fermentation,the survival time of non-S.cerevisiae was extended to 18 days and 22 days correspondingly.Consequently the survival time of non-S.cerevisiae can be changed by limiting the exchange of metabolites between strains.65 proteins,namely 13% of the total protein,were found differently expressed,with mass spectrometry results indicating their close relation to the biosynthesis of steroids,lysine,organic acids and ATP.Compared with 10.0 kD dialysis tube fermentation,in 3.5 kD dialysis tube,the concentration of tartaric acid increased by 5.1% while acetic acid decreased by 44.3%,which indicates that by allowing communication of metabolism between cells with limited molecular weight,we can adjust the yield of wine＇s titratable acidity and volatile acidity.
出处
《微生物学通报》
CAS
CSCD
北大核心
2011年第9期1443-1448,共6页
Microbiology China
关键词
双向电泳
透析袋发酵
挥发酸度
混菌发酵
Two-dimensional electrophoresis
Dialysis tube fermentation
Volatile acidity
Mixed fermentation
