酵母可同化氮含量对低产硫化氢酿酒酵母发酵特性的影响
|
摘要
该研究以3株本土低产硫化氢酿酒酵母(Saccharomyces cerevisiae)41y5、182y12和174y1为研究对象,研究酵母可同化氮(YAN)的质量浓度对其发酵特性的影响,并对不同菌株各指标间的相关性进行分析。结果表明,随着初始YAN质量浓度的升高,酵母的生物量越大,发酵周期越短;发酵后模拟酒的挥发酸含量和p H值升高;初始YAN质量浓度对菌株产H_2S的影响不同。初始YAN质量浓度与CO_2平均释放速率、挥发酸含量、pH值呈极显著正相关(P<0.01),与最大生物量呈显著正相关(P<0.05),与H_2S释放量无显著相关性(P>0.05),且在发酵过程中H_2S的释放量与发酵后模拟酒的p H值存在显著的正相关(P<0.05)。与酿酒酵母41y5和182y12相比,酿酒酵母174y1在4个初始YAN质量浓度下,生物量均最高,发酵周期均最短,发酵性能优良。
Using three native low-yield H_2S Saccharomyces cerevisiae 41 y5, 182 y12 and 174 y1 as research objects, the effects of yeast assimilable nitrogen(YAN) concentration on the fermentation characteristics of these strains were studied, and the correlation between the indicators of different strains was analyzed. The results showed that with the increase of initial YAN concentration, the biomass of yeast increased and the fermentation cycle shortened; the volatile acid content and p H of simulated wine increased after fermentation; the initial YAN concentration had different effects on H_2S production of three strains. The initial YAN concentration had highly significant positive correlation with the average CO_2 release rate, volatile acid content and pH(P<0.01), and had significant positive correlation with the maximum biomass(P<0.05), and had no significant correlation with H_2S release amount(P>0.05). There was a significant positive correlation between the H_2S release amount and the p H of the simulated wine after fermentation(P<0.05). Compared with S. cerevisiae 41 y5 and 182 y12, S. cerevisiae 174 y1 had the highest biomass, shortest fermentation cycle and excellent fermentation property at the four initial YAN concentrations.
Using three native low-yield H_2S Saccharomyces cerevisiae 41 y5, 182 y12 and 174 y1 as research objects, the effects of yeast assimilable nitrogen(YAN) concentration on the fermentation characteristics of these strains were studied, and the correlation between the indicators of different strains was analyzed. The results showed that with the increase of initial YAN concentration, the biomass of yeast increased and the fermentation cycle shortened; the volatile acid content and p H of simulated wine increased after fermentation; the initial YAN concentration had different effects on H_2S production of three strains. The initial YAN concentration had highly significant positive correlation with the average CO_2 release rate, volatile acid content and pH(P<0.01), and had significant positive correlation with the maximum biomass(P<0.05), and had no significant correlation with H_2S release amount(P>0.05). There was a significant positive correlation between the H_2S release amount and the p H of the simulated wine after fermentation(P<0.05). Compared with S. cerevisiae 41 y5 and 182 y12, S. cerevisiae 174 y1 had the highest biomass, shortest fermentation cycle and excellent fermentation property at the four initial YAN concentrations.
引文
[1]BELL S J,HENSCHKE P A.Implications of nitrogen nutrition for grapes,fermentation and wine[J].Aust J Grape Wine R,2010,11(3):242-295.
[2]缪成鹏,张晖,杨晓雁,等.可同化氮含量对赤霞珠葡萄酒发酵和香气成分的影响[J].中国酿造,2015,34(1):131-136.
[3]BELTRAN G,NOVO M,ROZèS N,et al.Nitrogen catabolite repression in Saccharomyces cerevisiae during wine fermentations[J].Fems Yeast Res,2004,4(6):625-632.
[4]AKIN H,BRANDAM C,MEYER X M,et al.How modeling can help to discriminate assumptions on the influence of nitrogen consumption on pH during fermentation[J].Comput Aid Chem Eng,2009,27(9):1815-1820.
[5]GUTIéRREZ A,BELTRAN G,WARRINGER J,et al.Genetic basis of variations in nitrogen source utilization in four wine commercial yeast strains[J].Plos One,2014,8(6):e67166.
[6]GOBBI M,COMITINI F,D'IGNAZI G,et al.Effects of nutrient supplementation on fermentation kinetics,H2S evolution,and aroma profile in Verdicchio DOC wine production[J].Eur Food Res Technol,2013,236(1):145-154.
[7]GUTIéRREZ A,CHIVA R,GUILLAMóN J M.Arginine addition in the stationary phase influences the fermentation rate and synthesis of aroma compounds in a synthetic must fermented by three commercial wine strains[J].LWT-Food Sci Technol,2015,60(2):1009-1016.
[8]WANG C X,LIU M L,LI Y,et al.Hydrogen sulfide synthesis in native Saccharomyces cerevisiae strains during alcoholic fermentations[J].Food Microbiol,2018,70:206-213.
[9]KUMAR G R,RAMAKRISHNAN V,BISSON L F.Survey of hydrogen sulfide production in wine strains of Saccharomyces cerevisiae[J].Am JEnol Viticult,2010,61(3):365-371.
[10]GIUDICI P,KUNKEE R E.The effect of nitrogen deficiency and sulfurcontaining amino acids on the reduction of sulfate to hydrogen sulfide by wine yeasts[J].Am J Enol Viticult,1994,45(1):107-112.
[15]JIRANEK V,LANGRIDGE P,HENSCHKE P A.Regulation of hydrogen sulfide liberation in wine-producing Saccharomyces cerevisiae strains by assimilable nitrogen[J].Appl Environ Microbiol,1995,61(2):461-467.
[12]STURGEON J Q,BOHLSCHEID J C,EDWARDS C G.The effect of nitrogen source on yeast metabolism and H2S formation[J].J Wine Res,2013,24(3):182-194.
[13]SANTIAGO M,GARDNER R C.The IRC7 gene encodes cysteine desulphydrase activity and confers on yeast the ability to grow on cysteine as a nitrogen source[J].Yeast,2015,32(7):519-532.
[14]张玉洁,李莹,秦义,等.丝氨酸对葡萄酒酿造过程中酿酒酵母产H2S的形成研究[J].中国酿造,2017,36(6):121-125.
[15]GUTIéRREZ A,CHIVA R,SANCHO M,et al.Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must[J].Food Microbiol,2012,31(1):25-32.
[16]ARAQUE I,BORDONS A,REGUANT C.Effect of ethanol and low p Hon citrulline and ornithine excretion and arc gene expression by strains of Lactobacillus brevis and Pediococcus pentosaceus[J].Food Microbiol,2013,33(1):107-113.
[17]TESNIèRE C,BRICE C,BLONDIN B.Responses of Saccharomyces cerevisiae to nitrogen starvation in wine alcoholic fermentation[J].Appl Microbiol Biot,2015,99(17):7025-7034.
[18]MARTíNEZ-MORENO R,QUIRóS M,MORALES P,et al.New insights into the advantages of ammonium as a winemaking nutrient[J].Int J Food Microbiol,2014,177(3):128-135.
[19]TAILLANDIER P,RAMON P F,FUSTER A,et al.Effect of ammonium concentration on alcoholic fermentation kinetics by wine yeasts for high sugar content[J].Food Microbiol,2007,24(1):95-100.
[20]BELTRAN G,ESTEVE-ZARZOSO B,ROZèS N,et al.Influence of the timing of nitrogen additions during synthetic grape must fermentations on fermentation kinetics and nitrogen consumption[J].J Agr Food Chem,2005,53(4):996-1002.
[2]缪成鹏,张晖,杨晓雁,等.可同化氮含量对赤霞珠葡萄酒发酵和香气成分的影响[J].中国酿造,2015,34(1):131-136.
[3]BELTRAN G,NOVO M,ROZèS N,et al.Nitrogen catabolite repression in Saccharomyces cerevisiae during wine fermentations[J].Fems Yeast Res,2004,4(6):625-632.
[4]AKIN H,BRANDAM C,MEYER X M,et al.How modeling can help to discriminate assumptions on the influence of nitrogen consumption on pH during fermentation[J].Comput Aid Chem Eng,2009,27(9):1815-1820.
[5]GUTIéRREZ A,BELTRAN G,WARRINGER J,et al.Genetic basis of variations in nitrogen source utilization in four wine commercial yeast strains[J].Plos One,2014,8(6):e67166.
[6]GOBBI M,COMITINI F,D'IGNAZI G,et al.Effects of nutrient supplementation on fermentation kinetics,H2S evolution,and aroma profile in Verdicchio DOC wine production[J].Eur Food Res Technol,2013,236(1):145-154.
[7]GUTIéRREZ A,CHIVA R,GUILLAMóN J M.Arginine addition in the stationary phase influences the fermentation rate and synthesis of aroma compounds in a synthetic must fermented by three commercial wine strains[J].LWT-Food Sci Technol,2015,60(2):1009-1016.
[8]WANG C X,LIU M L,LI Y,et al.Hydrogen sulfide synthesis in native Saccharomyces cerevisiae strains during alcoholic fermentations[J].Food Microbiol,2018,70:206-213.
[9]KUMAR G R,RAMAKRISHNAN V,BISSON L F.Survey of hydrogen sulfide production in wine strains of Saccharomyces cerevisiae[J].Am JEnol Viticult,2010,61(3):365-371.
[10]GIUDICI P,KUNKEE R E.The effect of nitrogen deficiency and sulfurcontaining amino acids on the reduction of sulfate to hydrogen sulfide by wine yeasts[J].Am J Enol Viticult,1994,45(1):107-112.
[15]JIRANEK V,LANGRIDGE P,HENSCHKE P A.Regulation of hydrogen sulfide liberation in wine-producing Saccharomyces cerevisiae strains by assimilable nitrogen[J].Appl Environ Microbiol,1995,61(2):461-467.
[12]STURGEON J Q,BOHLSCHEID J C,EDWARDS C G.The effect of nitrogen source on yeast metabolism and H2S formation[J].J Wine Res,2013,24(3):182-194.
[13]SANTIAGO M,GARDNER R C.The IRC7 gene encodes cysteine desulphydrase activity and confers on yeast the ability to grow on cysteine as a nitrogen source[J].Yeast,2015,32(7):519-532.
[14]张玉洁,李莹,秦义,等.丝氨酸对葡萄酒酿造过程中酿酒酵母产H2S的形成研究[J].中国酿造,2017,36(6):121-125.
[15]GUTIéRREZ A,CHIVA R,SANCHO M,et al.Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must[J].Food Microbiol,2012,31(1):25-32.
[16]ARAQUE I,BORDONS A,REGUANT C.Effect of ethanol and low p Hon citrulline and ornithine excretion and arc gene expression by strains of Lactobacillus brevis and Pediococcus pentosaceus[J].Food Microbiol,2013,33(1):107-113.
[17]TESNIèRE C,BRICE C,BLONDIN B.Responses of Saccharomyces cerevisiae to nitrogen starvation in wine alcoholic fermentation[J].Appl Microbiol Biot,2015,99(17):7025-7034.
[18]MARTíNEZ-MORENO R,QUIRóS M,MORALES P,et al.New insights into the advantages of ammonium as a winemaking nutrient[J].Int J Food Microbiol,2014,177(3):128-135.
[19]TAILLANDIER P,RAMON P F,FUSTER A,et al.Effect of ammonium concentration on alcoholic fermentation kinetics by wine yeasts for high sugar content[J].Food Microbiol,2007,24(1):95-100.
[20]BELTRAN G,ESTEVE-ZARZOSO B,ROZèS N,et al.Influence of the timing of nitrogen additions during synthetic grape must fermentations on fermentation kinetics and nitrogen consumption[J].J Agr Food Chem,2005,53(4):996-1002.