拉格啤酒酵母干燥过程中活力活性及海藻糖水平变化  

Changes of activity and trehalose levels of lager yeast during dehydration

作　　者：付雪蓉 钱思雨 郑飞云[1,2] 钮成拓 刘春凤[1,2] 李崎 王金晶[1,2] FU Xuerong;QIAN Siyu;ZHENG Feiyun;NIU Chengtuo;LIU Chunfeng;LI Qi;WANG Jinjing(Key Laboratory of Industrial Biotechnology,Ministry of Education,School of Biotechnology Jiangnan University,Wuxi 214122,China;Laboratory of Brewing Science and Technology,School of Biotechnology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学生物工程学院,工业生物技术教育部重点实验室,江苏无锡214122 [2]江南大学生物工程学院,酿酒科学与工程研究室,江苏无锡214122

出　　处：《食品与发酵工业》2025年第6期25-32,共8页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31771963)。

摘　　要：啤酒酵母活性干酵母产品近年来在啤酒酿造中得到广泛应用,其产品质量与复水后活性除了与加工过程有关,与酵母本身质量也有重要关系。由于目前缺乏对拉格啤酒酵母的生理性能与抗逆机制的深入了解,特定的拉格啤酒酵母在制成活性干酵母时产品质量不一,影响其复水活性的因素尚不明确。该研究选取了9株常用的拉格啤酒酵母,分析了其在干燥过程中的活力活性及胞内组分变化,结果发现具有较强抗干燥能力的菌株表现出较好的环境适应能力,具有较高的胞内ATP、线粒体膜电位和胞内海藻糖水平,同时表现出良好的抗氧化能力。转录组分析进一步发现,在干燥过程中氧化磷酸化途径显著上调,海藻糖合成与水解代谢显著增强。以上研究结果表明,在干燥过程中酵母能通过维持较高的线粒体活力和旺盛的能量代谢,修复在干燥过程中受到的损伤,进而提升抗干燥能力。Active dry yeast products of brewer’s yeast have been widely applied in beer brewing in recent years,where their product quality and rehydration viabilities are not only related to the processing process but also significantly associated with the quality of the yeast itself.Due to a lack of in-depth understanding of the physiological performance and stress resistance mechanisms of lager yeast,the product quality of specific lager yeast strains varies when made into active dry yeast,and the factors affecting their rehydration viabilities remain unclear.This study selected 9 common strains of lager yeast and analyzed their vitality and intracellular component changes during the drying process.It was found that strains with stronger resistance to drying showed better environmental adaptability,higher levels of intracellular ATP,mitochondrial membrane potential,and intracellular trehalose,and exhibited good antioxidant capacity.Transcriptome analysis further revealed that the oxidative phosphorylation pathway was significantly upregulated during the drying process,and the synthesis and metabolism of trehalose were significantly enhanced.The results suggest that yeast can enhance its resistance to drying by maintaining high mitochondrial vitality and vigorous energy metabolism to repair the damage incurred during the drying process.

关 键 词：干燥 海藻糖 拉格酵母 活性干酵母 活力 

分 类 号：TS262.5[轻工技术与工程—发酵工程]