啤酒酵母子囊孢子的培养与观察

啤酒酵母子囊孢子的培养与观察叶卫京（浙江省绍兴市农校３１１８２５）啤酒酵母的有性繁殖产生子囊和子囊抱子。在进行有性繁殖时，两个单倍体的营养细胞结合，质配后发生核配，形成二倍体细胞。这种二倍体细胞在许多情况下能通过出芽繁殖延续几代。在适当的条件下，二倍...     

低乙醛Lager型啤酒酵母研究进展

啤酒酵母是啤酒酿造的核心,对啤酒风味及风味稳定性具有重要影响。乙醛是影响啤酒风味和风味稳定性最重要的醛类化合物,是酒精饮料中引起人类致癌的物质之一,主要通过啤酒酵母的生物代谢产生,存在于啤酒发酵过程及成品啤酒中。因此,筛选或选育优良的低产乙醛啤酒酵母菌株将成为有效解决啤酒风味稳定性的途径之一。近年来,随着基因工程技术的发展及啤酒酵母基因组的不断阐明,人们对啤酒酵母菌种改良展开了大量的研究,以期解决啤酒酿造问题,改善啤酒质量。本文对采用传统方式及基因工程手段选育低产乙醛啤酒酵母的最新研究进展进行了综述。其中,对低乙醛啤酒酵母选育的手段及策略进行了讨论并对低乙醛啤酒酵母选育的研究热点及发展趋势进行了展望。     

Lager啤酒酵母RLM1基因调控对其抗自溶性能的影响

啤酒酵母的自溶会严重影响啤酒的品质,而酵母的质量也被认为是啤酒酿造的关键因素之一。前期在啤酒酵母自溶的研究中发现细胞完整性途径中重要的转录因子RLM1基因与酵母自溶有密切关系。本研究在啤酒酵母单倍体菌株中对RLM1进行敲除与过表达,发现RLM1敲除后,酵母菌抗自溶性能差,而RLM1过表达则有助于酵母的抗自溶。另外,发现RLM1基因的敲除影响了酵母的抗渗透压性能、细胞壁损伤的耐受性、抗氮饥饿性能和温度耐受性。研究发现细胞壁组装及DNA损伤应答相关基因GAS1的表达随RLM1的过表达与敲除而调整,而CWI途径中其他相关基因的调控方式并没有明显的规律,推测RLM1可能主要影响了CWI途径中GAS1基因的表达,进而提高啤酒酵母在恶劣环境中的抗逆性。此研究结果对于进一步选育抗自溶啤酒酵母以及了解啤酒酵母的自溶机制提供了基础。     

RIM21基因缺失对拉格啤酒酵母絮凝性能的影响

拉格啤酒酵母是我国啤酒酿造的主要菌种。细胞絮凝是啤酒酵母重要的生产性状,在不影响发酵性能的情况下适度提高酵母的絮凝能力,有助于发酵结束时细胞和产物的分离,有利于工业化啤酒生产,具有较高的经济价值。前期在对一株工业用拉格啤酒酵母G03及其絮凝突变株的研究中,挖掘到一个可能影响啤酒酵母絮凝性的候选基因RIM21。为了验证该基因的作用,文中在G03中对RIM21进行了敲除,发现RIM21敲除后,酵母在11 ℃发酵条件下的絮凝性能增强,基因FLO5、Lg-FLO1及细胞壁完整性途径中的部分基因表达上调。同时,CO2失重、酒精度、发酵度等发酵指标未有明显变化。另外,发现RIM21的缺失增强了啤酒酵母对细胞壁抑制剂的耐性。研究结果为阐释低温发酵条件下啤酒酵母的絮凝调控机理及菌株絮凝性的改善提供了基础。     

以糙米为原料流加L-蛋氨酸的S-腺苷蛋氨酸发酵优化

研究了S-腺苷甲硫氨酸(SAM)高产菌啤酒酵母S-W55的廉价培养基及分批补料发酵过程优化.对啤酒酵母S-W55生长和SAM产量影响最为重要的糙米水解糖和酵母粉进行了响应面优化,得到了最优化的配方为糙米水解糖51.4g/L、酵母粉4.74g/L,此条件下啤酒酵母S-W55的SAM产量达2.61 g/L.不同分批补料发酵...     

酵母菌中质粒DNA的快速检测

随着基因工程研究的发展,近年来酵母质粒作为基因工程载体的研究已获得明显进展。因此,开展酵母质粒DNA快速检测方法的研究,将是很有意义的。目前质粒在啤酒酵母(Saccharomyces cerevisiae)中研究较多。1982年龚启蕙等报道了啤酒酵母7209—1A及1984     

抗老化啤酒酵母研究进展

啤酒酵母是啤酒酿造的核心,对啤酒风味多样性及风味稳定性具有重要影响。风味稳定性是啤酒重要的质量指标之一,筛选或选育综合抗老化能力高的优良啤酒酵母菌株将成为有效解决该问题的途径之一。近年来,随着基因工程技术的发展及啤酒酵母基因组的不断阐明,人们对啤酒酵母菌种改良展开了大量的研究,以期解决啤酒酿造问题,改善啤酒质量。本文对采用传统方式及基因工程手段选育高产抗氧化物质或低产啤酒老化物质及老化前驱物的啤酒酵母的最新研究进展进行了综述。其中,对抗老化啤酒酵母的选育目标、评价方法及选育策略进行了讨论,并对抗老化啤酒酵母选育的研究热点及发展趋势进行了展望。     

啤酒酵母生物吸附镉的研究

研究了啤酒酵母在游离与固定化条件下对重金属离子Cd^2 的生物吸附特性。灭活的啤酒酵母在适当条件下对Cd^2 有较强的吸附作用,它的吸附能力受到酵母浓度、Cd^2 浓度、pH值和固定化方法等的影响。结果显示：实验条件下,啤酒酵母的最高吸附率达93％,此时的吸附能力为46．5mg Cd^2 ／g干酵母。吸附后用1mol／L的HC1解吸,解吸率达84％。用海藻酸钙凝胶包埋法对啤酒酵母细胞进行固定化,固定化细胞对Cd^2 的吸附主要受到海藻酸钠浓度和Cal2浓度的影响,且凝胶本身对Cd^2 的吸附能力不能忽略。     

走出青藏高原：拉格啤酒酵母的起源与演化

采用低温底层发酵的拉格(lager)啤酒15世纪开始在德国巴伐利亚地区出现,19世纪初流行至全世界,目前已成为全球产量最高的酒精饮料。目前已阐明,拉格啤酒发酵酵母为巴斯德酿酒酵母(Saccharomyces pastorianus),该种是一个杂交种,由艾尔(ale)啤酒酵母(Saccharomyces cerevisiae)与野生真贝氏酿酒酵母(Saccharomyces eubayanus)杂交而成,后者赋予了拉格啤酒酵母的耐低温能力。近年的群体遗传学和群体基因组学研究表明,拉格啤酒酵母的野生亲本S. eubayanus起源于青藏高原,可能通过丝绸之路传播到了欧洲。比较基因组学研究表明,拉格啤酒酵母包含2个株系,即Ⅰ系/Saaz系和Ⅱ系/Frohberg系,早期分别流行于中欧和西欧地区。前者为近似异源3倍体,后者为近似异源4倍体。2个株系在耐低温、麦芽三糖利用和风味物质产生能力等方面具有明显差异。在中国普通微生物菌种保藏管理中心(China General Microbiological Culture Collection Center, CGMCC)保藏的S. pastorianus菌株绝大多数属于Ⅱ系/Frohberg系。野生S. eubayanus的发现为通过人工杂交创建新的啤酒酵母杂交菌株,从而为选育具有独特发酵性能的新型非转基因啤酒酵母菌株提供了新途径,可能会对啤酒酿造的未来产生重大影响。本文除简要介绍啤酒酵母的研究历史外,重点阐述近年来在拉格啤酒酵母的杂种特性、起源、演化和基因组构成等方面的最新研究进展,并指出需要进一步解决的问题和未来研究趋势。     

培养酵母菌的简易方法

①用5%的蔗糖(市售红糖代蔗糖也可以)水溶液经消毒后接种(酵母菌种)菌种可向啤酒厂索取啤酒酵母。恒温(22℃)培养。2—3天镜检可见有出芽生殖,一周后出芽生殖达高峰,此时为观察的最佳时期。     

富铬酵母的理化性质和氨基酸分析

用２００～３００ｎｍ的波长范围对富铬酵母及普通酵母的溶液进行紫外扫描,发现在λ_(２６０ｎｍ)处有一特征紫外吸收峰,富铬酵母细胞的铬含量与其吸收峰的光密度呈线性关系;在不同的温度和ｐＨ值条件下,通过紫外吸收峰的测定,富铬酵母溶液在酸性条件下稳定,在碱性条件下不稳定。溶液的λ_(２６０ｎｍ)紫外吸收峰随着温度的上升而升高。从氨基酸含量分析结果看,富铬酵母的谷氨酸、甘氨酸、组氨酸、丙氨酸和赖氨酸含量高于普通酵母,但其他氨基酸含量比普通酵母低。     

The isolation of glucose tolerance factors from brewer's yeast and their relationship to chromium

Growth of brewer's yeast in the presence of Cr3+ led to increased yields of substances with GTF activity in assays performed with isolated adipocytes. The formation of these substances may be a means of diminishing the toxic effects of Cr on yeast. During fractionation of extracts of brewer's yeast the Cr was easily dissociated from any complexes that may have been present. The GTF activity for both yeast and adipocytes was isolated in cationic and anionic small amino-acid or peptide-like molecules. These substances caused increased glycolysis in yeast and increased glycolysis and fatty acid synthesis in adipocytes. No evidence was found that GTF aided the binding of insulin to its receptor. The GTF activity could only be demonstrated with adipocytes from rats fed a torula yeast-high sucrose diet, which may have caused the rats to have a decreased sensitivity to insulin.     

Catalytic properties of three isoenzymes possessing pyrophosphatase activity, isolated from baker's yeast]

A kinetic study of inorganic pyrophosphatase isolated from brewer's yeast was done. It was shown that all three isoenzymes have the same pH-optimum and specificity with respect to substrate and metal activator. Statistical treatment of the kinetic data yielded equilibrium and catalytical constants, describing enzyme interaction with the metal activator and substrate. The catalytic properties of all three isoenzymes are similar to those of the baker's yeast pyrophosphatase. The fluoride inhibition pattern for inorganic pyrophosphatase from brewer's yeast is similar to that for the baker's yeast enzyme.     

花生综合利用及深度加工

本文介绍了花生及其营养成分和经济价值,提出了花生综合利用及深度加工的方案,研究了用水溶法提取花生油和花生蛋白,进而用花生蛋白加工蛋白酥、蛋白糊、蛋白乳精等高蛋白食品,用花生红衣加工宁血可乐、软糖等保健食品的工艺路线和方法,并对所得产品进行了质量检测。     

Functional yeast starter cultures for cocoa fermentation

The quest to develop a performant starter culture mixture to be applied in cocoa fermentation processes started in the 20th century, aiming at achieving high-quality, reproducible chocolates with improved organoleptic properties. Since then, different yeasts have been proposed as candidate starter cultures, as this microbial group plays a key role during fermentation of the cocoa pulp-bean mass. Yeast starter culture-initiated fermentation trials have been performed worldwide through the equatorial zone and the effects of yeast inoculation have been analysed as a function of the cocoa variety (Forastero, Trinitario and hybrids) and fermentation method (farm-, small- and micro-scale) through the application of physicochemical, microbiological and chemical techniques. A thorough screening of candidate yeast starter culture strains is sometimes done to obtain the best performing strains to steer the cocoa fermentation process and/or to enhance specific features, such as pectinolysis, ethanol production, citrate assimilation and flavour production. Besides their effects during cocoa fermentation, a significant influence of the starter culture mixture applied is often found on the cocoa liquors and/or chocolates produced thereof. Thus, starter culture-initiated cocoa fermentation processes constitute a suitable strategy to elaborate improved flavourful chocolate products.     

Identification of two Saccharomyces cerevisiae cell wall mannan chemotypes

We have obtained evidence for two structurally and antigenically different Saccharomyces cerevisiae cell wall mannans. One, which occurs widely and is found in S. cerevisiae strain 238C, is already known to be a neutral mannan which yields mannose, mannobiose, mannotriose, and mannotetraose on acetolysis of the (1 --> 6)-linked backbone. The other, which was found in S. cerevisiae brewer's strains, is a phosphomannan with a structure very similar to that of Kloeckera brevis mannan. S. cerevisiae (brewer's yeast strain) was agglutinated by antiserum prepared against Kloeckera brevis cells. The mannan, isolated from a proteolytic digest of the cell wall of the former, did not react with S. cerevisiae 238C antiserum, whereas it cross-reacted strongly with K. brevis antiserum. Controlled acetolysis cleaved the (1 --> 6)-linkages in the polysaccharide backbone and released mannose, mannobiose, mannotriose, and mannotriose phosphate. Mild acid treatment of the phosphomannan hydrolyzed the phosphodiester linkage, yielding phosphomonoester mannan and mannose. The resulting phosphomonoester mannan reacted with antiserum prepared against K. brevis possessing monoester phosphate groups on the cell surface. alpha-d-Mannose-1-phosphate completely inhibited the precipitin reaction between brewer's yeast mannan and the homologous antiserum. Flocculent and nonflocculent strains of this yeast were shown to have similar structural and immunological properties.     

Role of bottom-fermenting brewer's yeast KEX2 in high temperature resistance and poor proliferation at low temperatures

Variants of bottom-fermenting brewer's yeast that grew at high temperatures and showed poor proliferation and fermentation at low temperatures were isolated. Similar variants of laboratory yeast were also isolated and found to be incapable of mating. The KEX2 gene was cloned by complementation. It was shown to be responsible for these traits, because a KEX2 disruptant of Saccharomyces cerevisiae (S. cerevisiae) laboratory yeast grew poorly at low temperatures and was resistant to high temperatures. In addition, a Saccharomyces bayanus (S. bayanus)-type KEX2 (Sb-KEX2) disruptant of bottom-fermenting brewer's yeast grew poorly at low temperatures and was resistant to high temperatures. The KEX2 gene product plays an important role in proliferation of yeast at low temperatures, which is an important trait of bottom-fermenting brewer's yeast. These findings advance our understanding of the proliferation of yeast at low temperatures, especially that of bottom-fermenting brewer's yeast.     

Expression of GAI gene and disruption of PEP4 gene in an industrial brewer's yeast strain

Aims:  Construction of an industrial brewer's yeast strain, which could improve foam stability and reduce calorific values of beer.
Methods and Results:  An industrial brewer's yeast strain (Ts-10) was constructed by integrating glucoamylase encoding gene GAI amplified from Saccharomycopsis fibuligera by PCR into the locus of proteinase A (PrA) gene ( PEP4 ). The resulting recombinant strain identified by PCR could grow on YNB minimal medium plate with starch as sole carbon source. Its highest GAI activity was 91·69 U ml⁻¹, but it had no PrA activity. The real extract was reduced by 21·07% and the main residual maltotriose content was reduced by 14% in wort fermented with the recombinants strain. Its foam retention in beer was higher 39 s and the contents of potential off-flavour compounds, such as diacetyl, pentanedione and acetaldehyde were lowered by 16%, 13% and 14%, respectively, as compared with the industrial brewer's yeast YSF-5.
Conclusions:  An industrial brewer's yeast strain was constructed by introducing GAI gene and disrupting PEP4 gene.
Significance and Impact of the Study:  The recombinant strain (Ts-10) had better foam performance and mouthfeel in addition to low-calories values. It was free of heterologous DNA sequences and drug-resistance genes and could be safely used in beer production.     

Evidence for the existence of an expressed minor variant tRNAPhe in yeast

Two expressed brewer's yeast tRNAsPhe, a major and a minor one, have been purified and sequenced. The major tRNAPhe corresponds to the already known tRNAPhe, whereas the minor one differs from the former in the substitution of T6-A67 by C6-G67 base pair in the "acceptor stem". The minor tRNAPhe contaminates all preparations of yeast tRNAPhe except those prepared by polyacrylamide gel electrophoresis.