INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2023
·Vol. 58
·期 12
·6576-6587
·
IF 3.3
Rou Li,Yan Xu,Dong Wang
Summary The combined use of non- Saccharomyces yeasts and Saccharomyces cerevisiae in mixed fermentation is considering as a potential way to improve the flavour characteristics of Mijiu (a traditional rice wine in China). In this study, we investigated the effects of mixed fermentation, including simultaneous and sequential inoculation fermentation, of typical non- Saccharomyces yeast strains ( Saccharomycopsis fibuligera ; Candida glabrata ) and an S. cerevisiae strain on the fermentation process and volatile compounds of Mijiu . The results showed that the fermentation rate of Mijiu was improved by the simultaneous inoculation fermentation of different non- Saccharomyces yeasts and S. cerevisiae . However, the increase of volatile compounds in the simultaneous inoculation fermentation depended on non- Saccharomyces yeast species, although the positive contribution of non- Saccharomyces yeasts to volatile compounds of Mijiu was confirmed in their pure fermentation. The sequential inoculation fermentation significantly enhanced the content or complexity of volatile compounds of Mijiu but with low-fermentation rate. This could be attributed to the change of the number of non- Saccharomyces yeast cells during the mixed fermentation possibly caused by the inhibition of S. cerevisiae with high concentration on non- Saccharomyces yeasts. Our work provided useful information on the mixed inoculation fermentation strategy combining suitable non- Saccharomyces yeasts and S. cerevisiae for improving the fermentation rate and the aroma quality of Mijiu .
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
高影响因子
Applied Food Research
·
2025
·
IF 6.2
Xin-ying Xu,Jun-bo Wei,Ruo-ting Hou,Mei-qing Li,Yu Wang,Xue-Ling Gao,Jin Liang,Hai-wei Zhang
The mixed fermentation of non- Saccharomyces yeasts with Saccharomyces cerevisiae ( S. cerevisiae ) is regarded as a promising strategy to improve the quality of fruit wine. In this study, we investigated the effects of sequential inoculation fermentation involving four non- Saccharomyces yeast species ( Tourlaspora delbrueckii ( T.d. ), Metschnikowia pulcherrima ( M.p. ), Schizosaccharomyces pombe ( S.p. ) and Issatchenkia terricola ( I.t. )) and an S. cerevisiae strain on the physiochemical properties, volatile compounds and sensory profiling of strawberry wine. The sequential fermentations exhibited a significant reduction in ethanol and organic acids content, while free amino acids content increased by 0.28–3.74 times, particularly in the M.p.+S.c. group. The GC-IMS identified 68 volatile compounds, among which isoamyl acetate, ethyl hexanoate, and isobutanol were found to be the predominant volatiles of strawberry wine. Samples more frequently characterized as “strawberry”, “honey” and “preserved fruit” in Check-all-that-apply analysis were preferred by the panelists ( n = 93). The I.t.+S.c. elicited emotional responses of “fascinated” and “surprised” leading to a higher liking rating. Furthermore, the PLSR analysis demonstrated a significant contribution of esters and higher alcohols, such as ethyl 3-methylbutanoate-D, ethyl propanoate, along with isoamyl acetate-D, to the fruity and sweet notes. The present study provided useful information into the mixed inoculation fermentation strategy, which involves combining appropriate non- Saccharomyces yeasts with S. cerevisiae , for developing distinct styles and enhancing the oenological quality of strawberry wine.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Dianhui Wu,Ziqiang Chen,Yongxuan Lv,Lixia Yang,Hua Liu,Ran Qiu,Hengde Xu,Jianbo Li,Jian Lu,Guolin Cai
The utilization of mixed cultures of Saccharomyces and non -Saccharomyces cerevisiae strains to improve the quality and aroma complexity of wines has garnered considerable attention as of late. In this study, three non -S. cerevisiae strains exhibiting a strong β-glucosidase production capacity were screened from the yeasts preserved in the laboratory. Subsequently, the physiological characteristics of the strains were evaluated through growth curve analysis as well as alcohol and osmotic pressure tolerance experiments. Finally, the non -S. cerevisiae strain S14 ( Torulaspora delbrueckii ) was selected and applied to ferment Yuan'an yellow tea beer combined with S. cerevisiae S189. The results showed that the optimal fermentation performance was achieved when S14 was inoculated first, followed by the addition of S189 after 12 h of fermentation, with an S14:S189 ratio of 10:1. Mixed fermentation resulted in a significant increase in the concentration of volatile flavor compounds in beer, particularly terpenes, alcohols, esters, and acids, which exhibited levels of 520.98 μg/L, 5534.28 μg/L, and 1631.80 μg/L, respectively; these values were 299.25%, 32.45%, and 56.57% higher compared to purebred fermentation. Furthermore, mixed fermentation demonstrated an improvement in the antioxidant activity of beer, as evidenced by the increase in the comprehensive evaluation score (CES) from 1.86 to 2.89. Overall, these findings indicated the notable advantage of non -S. cerevisiae strain S14 in fermenting Yuan'an yellow tea beer.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
高影响因子
Autophagy
·
2021
·
IF 16.016
Di Peng,Chen Ruan,Shanshan Fu,Chengwen He,Jingzhen Song,Hui Li,Yiran Tu,Dachao Tang,Lan Yao,Shaofeng Lin,Ying Shi,Weizhi Zhang,Hao Zhou,Le Zhu,Cong Ma,Cheng Chang,Jie Ma,Zhiping Xie,Chenwei Wang,Yu Xue
In Saccharomyces cerevisiae, Atg9 is an important autophagy-related (Atg) protein, and interacts with hundreds of other proteins. How many Atg9-interacting proteins are involved in macroautophagy/autophagy is unclear. Here, we conducted a multi-omic profiling of Atg9-dependent molecular landscapes during nitrogen starvation-induced autophagy, and identified 290 and 256 genes to be markedly regulated by ATG9 in transcriptional and translational levels, respectively. Unexpectedly, we found most of known Atg proteins and autophagy regulators that interact with Atg9 were not significantly changed in the mRNA or protein level during autophagy. Based on a hypothesis that proteins with similar molecular characteristics might have similar functions, we developed a new method named inference of functional interacting partners (iFIP) to integrate the transcriptomic, proteomic and interactomic data, and predicted 42 Atg9-interacting proteins to be potentially involved in autophagy, including 15 known Atg proteins or autophagy regulators. We validated 2 Atg9-interacting partners, Glo3 and Scs7, to be functional in both bulk and selective autophagy. The mRNA and protein expressions but not subcellular localizations of Glo3 and Scs7 were affected with or without ATG9 during autophagy, whereas the colocalizations of the 2 proteins and Atg9 were markedly enhanced at early stages of the autophagic process. Further analyses demonstrated that Glo3 but not Scs7 regulates the retrograde transport of Atg9 during autophagy. A working model was illustrated to highlight the importance of the Atg9 interactome. Taken together, our study not only provided a powerful method for analyzing the multi-omics data, but also revealed 2 new players that regulate autophagy.Abbreviations: ALP: alkaline phosphatase; Arf1: ADP-ribosylation factor 1; Atg: autophagy-related; Co-IP: co-immunoprecipitation; Cvt: cytoplasm-to-vacuole targeting; DEM: differentially expressed mRNA; DEP: differentially expressed protein; DIC: differential interference contrast; E-ratio: enrichment ratio; ER: endoplasmic reticulum; ES: enrichment score; FC: fold change; FPKM: fragments per kilobase of exon per million fragments mapped; GAP: GTPase-activating protein; GFP: green fluorescent protein; GO: gene ontology; GSEA: gene set enrichment analysis; GST: glutathione S-transferase; HA: hemagglutinin; iFIP: inference of functional interacting partners; KO: knockout; LR: logistic regression; OE: over-expression; PAS: phagophore assembly site; PPI: protein-protein interaction; RFP: red fluorescence protein; RNA-seq: RNA sequencing; RT-PCR: real-time polymerase chain reaction; SCC: Spearman’s correlation coefficient; SD-N: synthetic minimal medium lacking nitrogen; THANATOS: The Autophagy, Necrosis, ApopTosis OrchestratorS; Vsn: variance stabilization normalization; WT: wild-type.
研究领域:
分子生物学
·
基因组学
·
系统生物学
✓ 已验证
DOI
PubMed
高影响因子
Microorganisms
·
2022
·Vol. 10
·期 7
·1456
·
IF 4.926
Yanan Wang,Peng Zhan,Lishu Shao,Lin Zhang,Yan Qing
The pretreatment of lignocellulosic biomass is important for efficient bioethanol conversion, but causes undesirable by-products that inhibit microbial growth, conversely affecting the bioconversion efficiency. In this study, the main inhibitors derived from dilute phosphoric acid plus steam-exploded poplar wood were identified as 0.22 g/L furfural, 3.63 g/L acetic acid, 0.08 g/L syringaldehyde, etc., indicating the green nature and low toxicity of the pretreatment process. The effects of the three typical inhibitors (furfural, acetic acid, and syringaldehyde) onSaccharomyces cerevisiae1517RM growth were analyzed and shown to prolong the lag phase of microbial growth to different degrees. In all the inhibitor groups, the ergosterol secretion was boosted, indicating low cell membrane fluidity and robustness of the strain to an adverse environment. The cell electronegativity and morphology ofS. cerevisiae1517RM also changed under different growth conditions, which was helpful for monitoring the physicochemical properties of cells. Furfural, acetic acid, and syringaldehyde had a synergistic effect on each other, providing an important reference to improving the subsequent ethanol fermentation process.Keywords:inhibitors;Saccharomyces cerevisiae;growth;steam explosion;poplar
研究领域:
生物技术
·
微生物学
✓ 已验证
DOI
高影响因子
Fermentation-Basel
·
2024
·Vol. 10
·期 11
·589
·
IF 3.3
Jiaojiao He,Haoyang Zhou,Jine Liang,Kadireya Tuerxun,Zhuoling Ding,Shishui Zhou
In typical whiskey, the content of higher alcohols is about 1500–2000 mg/L, leading to a high intoxicating degree (ID). To produce low-ID whiskey,Saccharomyces cerevisiaeXF0-h, XF0-H and XF0-LH were successfully constructed by CRISPR-Cas9 gene editing technology to knockoutHOM2(encoding aspartate β-semialdehyde dehydrogenase) in the original strain XF0 and theLEU1knockout strain XF0-L. The contents of higher alcohols in whiskey fermented by XF0-h, XF0-H, and XF0-LH were 704 ± 8 mg/L, 685 ± 6 mg/L, and 685 ± 19 mg/L, respectively, showing reductions of 23.93%, 25.98%, and 15.81% compared to XF0, XF0, and XF0-L. The fermentation conditions of XF0-LH were optimized through single-factor experiments and the Box–Behnken design. The optimal conditions were a wort concentration of 9.8 °P, hydrolyzed broken rice syrup addition of 78 g/L, and an inoculum size of 2.7 × 106cells/mL. The low-ID whiskey was brewed with a higher alcohol content of 556 mg/L by 50 L fermenter at the optimal conditions.
研究领域:
生物技术
·
发酵工程
·
食品科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CONTROL
·
2022
·
IF 6.652
Chao Yang,Bangzhu Peng
Patulin is a mycotoxin that contaminates apple-based products and poses a serious threat to human health. Saccharomyces cerevisiae can efficiently degrade PAT during fermentation. However, the degradation mechanism of PAT remained unclear. This study investigated the degradation of PAT by S. cerevisiae and the formation of degradation products. The results showed that 20 μg/mL of PAT was completely degraded by S. cerevisiae at 5 d of fermentation, and cycloheximide inhibited the degradation process. Both extracellular and intracellular enzymes can degrade PAT, but the latter had a higher degradation capacity. PAT exhibited the highest induction capacity of intracellular enzymes at 2 d, which was a 6.52% higher degradation rate than the uninduced. Additionally, PAT was firstly degraded to Z-ascladiol and then further to E-ascladiol by intracellular enzymes. The findings provide new insights into the biodegradation mechanism of PAT and a theoretical basis for removing methods of PAT contamination in apple-based products.
研究领域:
食品科学
·
微生物学
✓ 已验证
DOI
高影响因子
BIOTECHNOLOGY AND BIOENGINEERING
·
2020
·Vol. 117
·期 8
·2410-2419
·
IF 4.002
Wei Guo,Qiulan Huang,Yuhui Feng,Taicong Tan,Suhao Niu,Shaoli Hou,Zhigang Chen,Zhi-Qiang Du,Yu Shen,Xu Fang
Metabolic engineering of Saccharomyces cerevisiae for high-level production of aromatic chemicals has received increasing attention in recent years. Tyrosol production from glucose by S. cerevisiae is considered an environmentally sustainable and safe approach. However, the production of tyrosol and salidroside by engineered S. cerevisiae has been reported to be lower than 2 g/L to date. In this study, S. cerevisiae was engineered with a push-pull-restrain strategy to efficiently produce tyrosol and salidroside from glucose. The biosynthetic pathways of ethanol, phenylalanine, and tryptophan were restrained by disrupting PDC1 , PHA2 , and TRP3 . Subsequently, tyrosol biosynthesis was enhanced with a metabolic pull strategy of introducing PcAAS and EcTyrA M53I/A354V . Moreover, a metabolic push strategy was implemented with the heterologous expression of phosphoketolase (Xfpk), and then erythrose 4-phosphate was synthesized simultaneously by two pathways, the Xfpk-based pathway and the pentose phosphate pathway, in S. cerevisiae . Furthermore, the heterologous expression of Xfpk alone in S. cerevisiae efficiently improved tyrosol production compared with the coexpression of Xfpk and phosphotransacetylase. Finally, the tyrosol yield increased by approximately 135-folds, compared with that of parent strain. The total amount of tyrosol and salidroside with glucose fed-batch fermentation was over 10 g/L and reached levels suitable for large-scale production.
研究领域:
生物技术
·
代谢工程
✓ 已验证
DOI
PubMed
高影响因子
Frontiers in Microbiology
·
2022
·
IF 6.064
Yang Peizhou,Xiao Wei,Lu Shuhua,Jiang Shuying,Jiang Suwei,Chen Jianchao,Wu Wenjing,Zheng Zhi,Jiang Shaotong
Aflatoxin B1 (AFB1) contaminates rice during harvest or storage and causes a considerable risk to human and animal health. In this study, Trametes versicolor AFB1–degrading enzyme (TV–AFB1D) gene recombinantly expressed in engineered E. coli BL21 (DE3) and Saccharomyces cerevisiae. The TV–AFB1D enzymatic characteristics and AFB1 degradation efficiency in contaminated rice were investigated. Results showed that the size of recombinant TV-AFB1D expressing in E. coli BL21 (DE3) and S. cerevisiae was appropriately 77 KDa. The kinetic equation of TV-AFB1D was y = 0.01671x + 1.80756 (R2 = 0.994, Km = 9.24 mM, and Vmax = 553.23 mM/min). The Kcat and Kcat/Km values of TV-AFB1D were 0.07392 (s−1) and 8 M−1 s−1, respectively. The AFB1 concentration of contaminated rice decreased from 100 μg/ml to 32.6 μg/ml after treatment at 32°C for 5 h under the catabolism of TV-AFB1D. S. cerevisiae engineered strains carrying aldehyde oxidase 1 (AOX1) and Cauliflower mosaic virus 35 S (CaMV 35 S) promoters caused the residual AFB1 contents, respectively, decreased to 3.4 and 2.9 μg/g from the initial AFB1 content of 7.4 μg/g after 24 h of fermentation using AFB1-contaminated rice as substrate. The AFB1 degradation rates of S. cerevisiae engineered strains carrying AOX1 and CaMV promoters were 54 and 61%, respectively. Engineered S. cerevisiae strains integrated with TV-AFB1D expression cassettes were developed to simultaneously degrade AFB1 and produce ethanol using AFB1-contaminated rice as substrate. Thus, TV-AFB1D has significant application potential in the AFB1 decomposition from contaminated agricultural products.
研究领域:
食品科学
·
微生物学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
2019
·Vol. 56
·期 4
·2326-2331
·
IF 1.85
Zhang Zhuo,Li Min,Wu Caie,Peng Bangzhu
Patulin (PAT), a mycotoxin mainly produced by various species of fungi, is frequently detected in moldy fruit- and vegetable-based products, which pose a health risk to the consumer. Over the past decades, a few studies reported that PAT content could be significantly decreased by microbial fermentation process. However, the physical adsorption mechanism between PAT and yeast during fermentation is still unclear. In this paper, we focused on the physical adsorption of PAT by Saccharomyces cerevisiae CCTCC 93161 during fermentation in aqueous solutions. Firstly, morphology of differently treated yeast cells were analyzed by scanning electron microscope, then the interactions between PAT and yeast cells were investigated by infrared absorption spectra of differently treated S. Cerevisiae cells before and after the adsorption of PAT. The results showed that the efficiency of PAT removal raised significantly with the increase of fermentation temperature and time, whereas it decreased significantly with the increase of initial PAT concentration in the fermentation system. The proteins and polysaccharides in the cell walls of yeast interacted with PAT and accounted for the physical adsorption. The current work would possibly provide some new insights on PAT control for fermented foods.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Frontiers in Microbiology
·
2019
·
IF 4.259
Li Jing,Hu Wen-Zhong,Xu Yong-Ping
In this study, attention has been focused on the ecology of yeasts during the spontaneous and inoculated fermentation processes of Vidal blanc icewine in northeast China, which is very important for screening autochthonous yeast strains, understanding the roles of these strains, and managing fermentation. The strategies were to conduct spontaneous and inoculated laboratory-scale fermentation processes simultaneously and to analyze the samples taken at different fermentation stages by culture-dependent and -independent methods. Three hundred and thirty-eight yeast strains were isolated and twelve genera were identified by sequencing. During the spontaneous fermentation process, non-Saccharomyces yeasts were predominant in the initial and middle stages, whereas Saccharomyces dominated in the later stages; Candida was preponderant in the whole process, and its abundance in the final stages was only lower than Saccharomyces. The inoculated fermentation was characterized by a predominance of Saccharomyces throughout the fermentation process; non-Saccharomyces yeasts were observed in the early stage. The internal transcribed spacer (ITS) 2 region gene was firstly used to analyze the yeast diversity in the samples during the icewine fermentation processes by high-throughput sequencing (HTS), and a more complex mycobiota was revealed. Moreover, the dynamics of other major fungi (mainly Davidiella and Alternaria) during icewine fermentation processes were also revealed, which have never been reported in icewine before.
研究领域:
微生物学
·
发酵科学
·
食品科学
·
分子生物学
✓ 已验证
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Bo Yang,Shijiao Liu,Hongwen Zang,Yiwei Dai,Sufang Zhang,Xinping Lin,Huipeng Liang,Yingxi Chen
In order to explore novel producing strategies for enhancing flavor compounds profile and quality of strawberry wine, we studied the effect of the sequential fermentation of two selected indigenous non- Saccharomyces yeasts ( Hanseniaspora uvarum PGR9 and Kurtzmaniella quercitrusa PGT1) and Saccharomyces cerevisiae CGMCC 2.3854 on the fermentation kinetics, physicochemical characteristics, organic acids, antioxidant activity, volatile compositions, and sensory properties. Results showed that the ethanol content produced by the fermentation of Kq-Sc was significantly lower than that of Sc pure fermentation. In addition, the total volatile compounds concentration produced by the fermentation of Hu-Sc (16.2 ± 3.6 mg/L) and Kq - Sc (19.5 ± 3.1 mg/L) were significantly higher than that of Sc pure fermentation (13.8 ± 2.0 mg/L). In particular, the Kq-Sc strawberry wine presented the highest number of relative odor-active compounds (rOAV ≥1). Moreover, strawberry wine fermented by Hu + Kq-Sc showed the highest ABTS free radical scavenging ability and the highest overall sensory qualities. The results indicated that the K. quercitrusa PGT1 strain could be an alternative yeast for producing strawberry wine, and the sequential fermentations of Kq-Sc and Hu + Kq-Sc were effective strategies for improving the flavor and quality of strawberry wine.
研究领域:
食品科学
·
微生物学
·
酿酒学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）