醋酸菌对高产酯酿酒酵母酒精发酵及酯醇代谢的影响  

Effect of acetic acid bacteria on alcohol fermentation and metabolism of high ester-producing Saccharomyces cerevisiae

作　　者：张华东 郭学武[1,2] 肖冬光[1,2] ZHANG Huadong;GUO Xuewu;XIAO Dongguang(College of Bioengineering,Tianjin University of Science and Technology,Tianjin 300457,China;Key Laboratory of Industrial Fermentation Microbiology,Ministry of Education,Tianjin 300457,China)

机构地区：[1]天津科技大学生物工程学院,天津300457 [2]工业发酵微生物教育部重点实验室,天津300457

出　　处：《食品与发酵工业》2020年第1期36-42,共7页Food and Fermentation Industries

基　　金：国家重点研发计划(2016YFD0400500);国家自然科学基金项目(31471724);中国博士后科学基金面上项目(2017M611169);河北省博士后科研择优资助项目(B2018003031)

摘　　要：将白酒生产中常见的1株醋酸菌(巴氏醋杆菌Acetobacter pasteurianus)与高产酯酿酒酵母(Saccharomyces cerevisiae)进行混合发酵,研究醋酸菌对高产酯酿酒酵母酒精发酵及酯醇代谢的影响。保持高产酯酿酒酵母的接种量不变,向高粱汁培养基内添加不同浓度的醋酸菌菌悬液、醋酸菌发酵上清液,结果发现:醋酸菌菌悬液的添加量对高产酯酿酒酵母酒精发酵及酯醇代谢的影响不大。随着培养基内醋酸质量浓度的增加(0~6 g/L),高产酯酿酒酵母乙酸酯和高级醇产量逐渐降低,乙酸酯最多下降60%,高级醇最多下降50%,酒精发酵没有受到影响;当醋酸质量浓度为8 g/L时,高产酯酿酒酵母酒精发酵及酯醇代谢受到严重抑制,乙醇产量下降85%。在培养基初始醋酸质量浓度为6 g/L时,高产酯酿酒酵母共有394个基因转录水平上调,282个下调,这些差异基因主要富集在细胞膜的组成,其中高产酯酿酒酵母的次生代谢产物合成、碳代谢、三羧酸循环(tricarboxylic acid cycle,TCA)、氨基酸生物合成、糖酵解、氧化磷酸化、丙酮酸代谢等多条代谢途径受到影响。To study the effects of acetic acid bacteria on alcohol fermentation and ester-alcohol metabolism of yeast,Acetobacter pasteurium,a common strain found in liquor production,was mixed with high ester-producing Saccharomyces cerevisiae.While keeping the inoculation amount of high ester-producing Saccharomyces cerevisiae unchanged,different amount of acetic acid bacteria suspension and acetic acid bacteria fermentation liquid were added to the sorghum juice medium.The results showed that the acetic acid bacteria suspension had little effect on alcohol fermentation and ester-alcohol metabolism.However,with increasing in the acetic acid concentration(0~6 g/L),the amount of acetate and higher alcohols decreased gradually,and alcohol fermentation remained unchanged.Specifically,the acetate and higher alcohols decreased by up to 60% and 50%,respectively.When the acetic acid concentration reached 8 g/L,the alcohol fermentation and ester-alcohol metabolism were severely inhibited,and ethanol production dropped by 85%.In addition,at the initial acetic acid concentration of 6 g/L,394 genes were up-regulated and 282 genes were down-regulated in the high ester-producing Saccharomyces cerevisiae.These genes were mainly encoded for cell membrane components and physiological function,antibiotic synthesis,secondary metabolites synthesis,carbon metabolism,TCA cycle,amino acids synthesis and other metabolic pathways.

关 键 词：醋酸菌 酿酒酵母 乙酸酯 高级醇 转录组 

分 类 号：TS261.11[轻工技术与工程—发酵工程]