摘要
比较野生型酿酒酵母(Saccharomyces cerevisiae)与环核苷酸磷酸二酯酶PDE1和PDE2基因敲除的突变菌株(PDE1/Δpde1、Δpde1/Δpde1、PDE2/Δpde2和Δpde2/Δpde2)对蓝莓果酒发酵特性及品质的影响。测定了蓝莓果酒发酵醪液总糖、酒精度、总酸、pH值、DPPH自由基清除能力、羟自由基清除能力、ABTS自由基清除能力、总酚、总黄酮和花青素等指标。采用顶空固相微萃取技术(HS-SPME)与气相色谱-质谱联用(GC-MS)相结合的方法对蓝莓果酒挥发性物质进行比较。探究了PDE1和PDE2基因对酿酒酵母的发酵特性的影响。结果表明:Δpde1/Δpde1菌株能有效提高蓝莓果酒发酵速度,酿造的蓝莓果酒活性物质含量最高,抗氧化能力最强;PDE1和PDE2基因的缺失会降低发酵蓝莓果酒的抗氧化能力,且敲除PDE2的酿酒酵母酿造的蓝莓果酒的抗氧化能力比敲除PDE1的更弱,而Δpde1/Δpde1突变菌株酿造的果酒中香气成分含量较多。
The fermentation characteristics and quality of blueberry wine produced by wild type Saccharomyces cerevisiae and four mutant strains(PDE1/Δpde1、Δpde1/Δpde1、PDE2/Δpde2 and Δpde2/Δpde2) were investigated. Total sugar, alcohol content, total acid, pH value, 1,1-diphenyl-2-picrylhydrazyl(DPPH) free radical scavenging capacity, hydroxyl radical scavenging capacity, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) free radical scavenging capacity, total phenolics, total flavonoids, and anthocyanins in blueberry wine were measured, respectively. Headspace solid-phase microextraction(HS-SPME) method combined with gas chromatography-mass spectrometry(GC-MS) was applied to compare the volatile compounds in blueberry wine, and the effect of PDE1 and PDE2 genes on fermentation characteristics of Saccharomyces cerevisiae was explored. The results showed that, Δpde1/Δpde1 strain could effectively improve the rate of blueberry wine fermentation, with the highest content of active substances and antioxidant capacity. The deletion of PDE1 and PDE2 genes reduced the antioxidant capacity of Saccharomyces cerevisiae fermented blueberry wine. The antioxidant capacity of blueberry wine produced by Saccharomyces cerevisiae with PDE2 gene mutant was weaker than that of PDE1 gene mutant, whereas the wine produced by the Δpde1/Δpde1 strain contained more aromatic substances.
作者
马国为
姚婷
谈太聪
何欣萌
张亮然
王友升
MA Guowei;YAO Ting;TAN Taicong;HE Xinmeng;ZHANG Liangran;WANG Yousheng(Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology and Business University,Beijing 100048,China;State Key Laboratory of Microbial Technology,Shandong University,Jinan 250100,China)
出处
《食品科学技术学报》
CAS
CSCD
北大核心
2019年第6期71-80,共10页
Journal of Food Science and Technology
基金
国家自然科学基金资助项目(31972127)
北京市教育委员会科研计划重点项目(KZ201910011013)
关键词
酿酒酵母
环核苷酸磷酸二酯酶
蓝莓果酒
抗氧化能力
挥发性物质
Saccharomyces cerevisiae
cyclic nucleotide phosphodiesterase
blueberry wine
oxidation capacity
volatile substances
