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...     

重组酿酒酵母表达幽门螺杆菌VacA蛋白及其免疫原性分析*

目的:利用酿酒酵母表面展示技术筛选幽门螺杆菌候选疫苗,并分析其免疫原性。方法:以幽门螺杆菌的空泡型细胞毒素A(vacA)基因作为研究对象,构建重组S.cerevisiae EBY100/pYD1-VacA,通过Western blot、免疫荧光标记和流式细胞仪对S.cerevisiae EBY100/pYD1-VacA进行体外表达分析。以PBS和S.cerevisiae EBY100/pYD1为对照组,S.cerevisiae EBY100/pYD1-VacA为实验组,口服免疫SPF级BALB/c小鼠。通过ELISA分析检测口服免疫后小鼠抗VacA特异性IgG及分泌型IgA效价。结果:VacA抗原蛋白被成功地展示在S.cerevisiae EBY100表面。小鼠经口服免疫S.cerevisiae EBY100/pYD1-VacA后可诱导产生较高的VacA特异性抗体。结论:表面展示型酿酒酵母可以作为幽门螺杆菌候选疫苗的递送载体,与此同时,这也为开发其他细菌或病毒疫苗提供新思路。     

UTH1基因破坏提高重组酿酒酵母分泌β-葡萄糖苷酶

异源蛋白质分泌效率低限制了重组酿酒酵母的多种药用蛋白和工业酶生产。挖掘促进蛋白质生物合成和分泌的关键基因,是提高异源蛋白质生产效率的重要手段。酿酒酵母细胞壁完整性影响异源蛋白质分泌,本研究利用基于CRISPR/Cas9的基因组编辑技术,破坏了重组酿酒酵母Y294-BGL1中参与细胞壁合成的未知功能基因UTH1,发现所获得的突变体胞外β-葡萄糖苷酶酶活比出发菌株提高112.9%,而细胞壁完整性下降。对促进产酶的分子机理进行探索,发现突变体产酶条件下与细胞壁完整性相关的关键基因和与蛋白质分泌途径相关的基因转录出现明显差异,提示UTH1基因破坏不仅影响细胞壁完整性关键基因的表达,也影响蛋白质分泌途径。本文的研究结果有助于深入理解UTH1的基因功能,并为构建异源蛋白质高分泌酵母菌株提供了借鉴。     

采用PCR-RFLP技术在不同水平上鉴定大豆根瘤菌

采用16S rRNA基因PCR扩增与限制性酶切片段多态性分析(RFLP)技术对选自弗氏中华根瘤菌(S.fredii)、大豆慢生根瘤菌(B.japonicum)和埃氏慢生根瘤菌(B.elkanii)的19株代表菌进行了比较分析,根据用3种限制性内切酶的RFLP分析结果,可将供试菌株分为S.fredii,B.japonicum, B.elkanii Ⅱ和B.elkanii Ⅱa等4种基因型。各类菌株之间没有交叉,因此本研究采用的PCR-RFLP技术不失为一种快速鉴别大豆根瘤菌的新方法。采用本技术已将分离自中国的22株快生菌和19株慢生菌分别鉴定为S.fredii和B.japonicum。对供试参比菌株和野生型菌株进行的16S～23S基因间隔DNA(IGS)的PCR-RFLP分析结果表明：S.fredii和B.japonicum菌株的IGS长度不同,所有供试S.fredii菌株的IGS为2.1 kb,而供试B.japonicum菌株则为2.0 kb。依据RFLP的差异,可将来自中国两个不同地区的S.fredii株区分为2个基因型,而来自中国东北黑龙江地区的19株B.japonicum菌株则可分为11个基因型。对上述野生型菌株还进行了REP-PCR和ERIC-PCR分析并确定其具有菌株水平的特异性。     

高SO2产量啤酒酵母工业菌株的构建

二氧化硫在啤酒中具有抗氧化的重要功能,而在其形成过程中APS激酶(MET14编码)起着非常重要的作用。以二氧化硫产量较高的青岛啤酒酵母(Saccharomyces cerevisiae)YSF-5的总DNA为模板,用PCR方法克隆得到MET14基因。为使目的基因在酿酒酵母中表达,以大肠杆菌-酿酒酵母穿梭质粒YEp352为载体,以PGK1强启动子为调控元件,构建了重组表达质粒pPM,并转化酿酒酵母YS58。转化子在YNB添加亮氨酸、组氨酸和色氨酸的选择性培养基上筛选鉴定,盐酸副玫瑰苯胺法测得转化子的SO2产量是受体菌的2倍左右。在重组表达质粒pPM的基础上添加铜抗性标记基因构建了重组表达质粒pCPM,并转化青岛啤酒工业酵母菌株YSF-38,转化子在YEPD 4mmol/L CuSO4的选择性培养基上筛选鉴定,实验室条件下培养后,测得转化子YSF-38(pCPM)的SO2产量是受体菌的3.2倍。用该转化子在青岛啤酒厂进行小型发酵实验,结果表明在发酵结束时,YSF-38(pCPM)转化子的SO2产量是受体菌的1.4倍。因此,MET14基因的有效表达可以提高啤酒工业酵母的SO2产量。     

绍兴黄酒酒药中酵母菌的物种资源

酒药是绍兴黄酒酿造中使用的重要糖化发酵剂。2013年绍兴黄酒冬酿期间,从绍兴地区5个主要黄酒生产企业,采集古越龙山、会稽山、塔牌、沈永和、女儿红及鉴湖等6个品牌酒药样本,在数量、种类和分布规律等方面对黄酒酒药内酵母菌物种资源进行了系统研究。研究发现,会稽山酒药和沈永和酒药蕴含酵母菌数量较多而且与其他样本相比差异显著（P<0.01）,而塔牌酒药中酵母菌数量显著少于其他5个品牌（P<0.05）。遵循酵母菌分类原则,从绍兴黄酒酒药中分离鉴定出3种酵母菌,扣囊复膜孢酵母Saccharomycopsis fibuligera、酿酒酵母Saccharomyces cerevisiae和隐球酵母Cryptococcus sp.。其中,扣囊复膜孢酵母Saccharomycopsis fibuligera在6个品牌黄酒酒药内的分布占有绝对优势,该种酵母菌可能对绍兴黄酒酒药的生产性能来说至关重要。比较分析酒药中酵母菌物种资源,可以为阐明绍兴黄酒的发酵机制提供基础数据和理论基础。     

低双乙酰啤酒酵母菌株BEZ112的选育

以啤酒酿造生产菌株啤酒酵母(Saccharomyces cerevisiae)FB作为出发菌株,用甲基磺酸乙酯(EMS)诱变,经分离筛选得到一株优良的啤酒酵母菌株BEZ112。该菌株的絮凝性、发酵度、酒精度、发酵液的总酯和总高级醇的含量等特性保持了亲株的优良性状。但以12°Bx麦芽汁为培养基用500mL三角瓶在12℃下发酵,该菌株发酵至第4d,发酵液中的双乙酰含量达到峰值(0.291mg/L),比出发菌株FB发酵4d的峰值降低了30％,发酵至第8d,BEZ112发酵液中的双乙酰含量比出发菌株FB的降低了23％。以12°Bx麦芽汁为培养基用500L罐在12℃下发酵8d,BEZ112发酵液中的双乙酰含量(0.091mg/L)比出发菌株FB的(0.124mg/L)降低了27％。发酵得到的啤酒口感纯正清爽。     

几株啤酒酵母的筛选及发酵性能比较*

啤酒酵母是啤酒酿造的灵魂,可以直接影响啤酒品质。在啤酒酿造过程中,由于啤酒酵母被多次传代和保藏,造成优良菌种发酵性能衰退等问题,导致发酵不彻底,影响最后啤酒的风味质量。为此以8株Lager型啤酒酵母为出发菌株,通过平板分离纯化获得80株分离菌株,再经过三角瓶发酵初筛和复筛、发酵罐中试发酵实验最终获得了8株发酵性能优良的啤酒酵母。其中,6株酵母可应用于酿造双乙酰含量低于0.1 mg/L的啤酒;3株酵母发酵度高于70%,适合酿造干啤酒;1株酵母发酵度低于50%,适合酿造低醇啤酒。在风味方面:1株酵母酿造的啤酒醇酯比为3.3,啤酒酯香味较突出;另1株酵母酿造的啤酒醇酯比为4.5,啤酒高级醇含量较高。8株经过选育的啤酒酵母发酵特征明显,便于精酿啤酒厂实际应用。     

一株分离于工业污水池的耐碱酵母

目的:从新疆温泉县一个碱性工业污水处理池中分离并鉴定耐碱酵母菌。方法:用稀释平板法分离菌种,通过形态学观察、生理生化特征及26S rDNA D1/D2区基因序列分析鉴定菌种。结果:从水样中分离得到一株耐碱酵母菌,它们能在pH3.5~11.0,12%NaCl,4~45℃生长,经形态观察及生理生化特征鉴定为酵母属,对其26S rDNA 5’端D1/D2区基因序列进行了PCR扩增并测序,GenBank注册号为DQ132884,同源序列分析结果表明该序列与酿酒酵母(Saccharomyces cerevisiae)Sb4有99.8%的同源性,因此将其命名为酿酒酵母(Saccharomyces cerevisiae)XJU-2,该菌种已保藏于中国微生物菌种保藏委员会普通微生物中心(CGM-CC),保藏号为CGMCC No.2.3095。结论:XJU-2的最高耐碱值可达pH 11.0,而且酸碱耐受范围很大,性能明显优于国内外已报道的酿酒酵母菌种。     

优良啤酒酵母原生质体融合株GR5的构建及其发酵特性

以发酵度较高的非絮凝性的啤酒酵母菌株X6和发酵度较低、絮凝性较强的啤酒酵母菌株N1为亲本进行原生质体融合。用亚硝酸诱变原养型的菌株X6,经筛选得到一株需酪素水解物的营养缺陷型菌株X6~20。采用正交试验法分别优化菌株X6~20和N1的原生质体形成和再生的条件。用X6~20菌株的原生质体作为受体和热灭活的N1菌株原生质体作为供体进行融合。融合株经三角瓶发酵筛选,得到一株较优良的融合株GR5。该融合株的絮凝性较强(本斯值为2.7),以12°Bx麦芽汁为培养基,用500 L的发酵罐在12℃下发酵,发酵至第8 d菌株GR5的发酵度为69.2%,发酵液中的双乙酰含量为0.0498 mg/L、乙醛含量为6.34 mg/L,总高级醇含量为74.4mg/L。融合株GR5具有双亲的优点,发酵的啤酒风味较好,是一株具有工业应用前景的啤酒酿造酵母菌株。     

A Large Set of Newly Created Interspecific Saccharomyces Hybrids Increases Aromatic Diversity in Lager Beers

Lager beer is the most consumed alcoholic beverage in the world. Its production process is marked by a fermentation conducted at low (8 to 15°C) temperatures and by the use of Saccharomyces pastorianus, an interspecific hybrid between Saccharomyces cerevisiae and the cold-tolerant Saccharomyces eubayanus. Recent whole-genome-sequencing efforts revealed that the currently available lager yeasts belong to one of only two archetypes, “Saaz” and “Frohberg.” This limited genetic variation likely reflects that all lager yeasts descend from only two separate interspecific hybridization events, which may also explain the relatively limited aromatic diversity between the available lager beer yeasts compared to, for example, wine and ale beer yeasts. In this study, 31 novel interspecific yeast hybrids were developed, resulting from large-scale robot-assisted selection and breeding between carefully selected strains of S. cerevisiae (six strains) and S. eubayanus (two strains). Interestingly, many of the resulting hybrids showed a broader temperature tolerance than their parental strains and reference S. pastorianus yeasts. Moreover, they combined a high fermentation capacity with a desirable aroma profile in laboratory-scale lager beer fermentations, thereby successfully enriching the currently available lager yeast biodiversity. Pilot-scale trials further confirmed the industrial potential of these hybrids and identified one strain, hybrid H29, which combines a fast fermentation, high attenuation, and the production of a complex, desirable fruity aroma.     

Brewing up a storm: The genomes of lager yeasts and how they evolved

Yeasts used in the production of lager beers belong to the species Saccharomyces pastorianus, an interspecies hybrid of Saccharomyces cerevisiae and Saccharomyces eubayanus. The hybridisation event happened approximately 500–600 years ago and therefore S. pastorianus may be considered as a newly evolving species. The happenstance of the hybridisation event created a novel species, with unique genetic characteristics, ideal for the fermentation of sugars to produce flavoursome beer. Lager yeast strains retain the chromosomes of both parental species and also have sets of novel hybrid chromosomes that arose by recombination between the homeologous parental chromosomes. The lager yeasts are subdivided into two groups (I and II) based on the S. cerevisiae: S. eubayanus gene content and the types and numbers of hybrid chromosomes. Recently, whole genome sequences for several Group I and II lager yeasts and for many S. cerevisiae and S. eubayanus isolates have become available. Here we review the available genome data and discuss the likely origins of the parental species that gave rise to S. pastorianus. We review the compiled data on the composition of the lager yeast genomes and consider several evolutionary models to account for the emergence of the two distinct types of lager yeasts.     

Fermentative capability and aroma compound production by yeast strains isolated from Agave tequilana Weber juice

Five yeast strains isolated from agave juice were studied for their fermentative and aromatic capacity. The experiments were performed using agave juice supplemented with ammonium sulphate, as is commonly done in tequila distilleries. Three strains classified as Saccharomyces cerevisiae showed high biomass and ethanol production, as well as higher ethanol tolerance than those classified as Kloeckera africana and Kloeckera apiculata, which showed scarce growth. The results suggest that Kloeckera strains were affected by nutritional limitation and/or toxic compounds present in agave juice. Agave juice analyses showed a lower amino acid content than those reported in grape juice. S. cerevisiae strains produced predominantly amyl and isoamyl alcohols, n-propanol, 2-phenyl ethanol, succinic acid, glycerol, methanol, isoamyl acetate, ethyl hexanoate, acetaldehyde and isobutanol, whereas Kloeckera strains showed a high production of acetic acid, 2-phenyl ethyl acetate and ethyl acetate. The methanol concentration was significantly different among the yeasts studied. The diversity between three S. cerevisiae strains were higher for the aromatic profile than for genetic level and kinetic parameter. On the other hand, the diversity of Kloeckera yeasts were lower than Saccharomyces yeasts even when belonging to two different species.     

Subunit composition of RNA polymerase II from the fission yeast Schizosaccharomyces pombe

The subunit composition of RNA polymerase II (polII) was compared between the budding yeast Saccharomyces cerevisiae and the fission yeast Schizosaccharomyces pombe. For this purpose, we partially purified the enzyme from S. pombe. Judging from the co-elution profiles in column chromatographies of both the RNA polymerase activity and the two large subunit polypeptides (subunit 1 (prokaryotic β' homologue) and subunit 2 (β homologue)), the minimum number of S. pombe polII-associated polypeptides was estimated to be ten, less than the proposed subunit number of the S. cerevisiae enzyme. These ten putative subunits of S. pombe polII correspond to subunits 1, 2, 3, 5, 6, 7, 8, 10, 11 and 12 of the S. cerevisiae counterparts     

Pilot scale vinification process using immobilized Candida stellata cells and Saccharomyces cerevisiae

Sequential grape juice fermentation first with immobilized Candida stellata and then with an inoculum of Saccharomyces cerevisiae was carried out at pilot scale and under non-sterile conditions in order to evaluate the dynamics of yeast microflora and their influence on the analytical profile of wine. Non-Saccharomyces yeast were adequately controlled while S. cerevisiae wild strains were consistently present after 3 days of fermentation and could compete with the inoculated S. cerevisiae strain. However, the metabolism of immobilized C. stellata cells strongly influenced the analytical profile of wines with a consistent increase in glycerol (70%) and succinic acid content in comparison with values for a S. cerevisiae fermentation control.     

Regulation of fermentative capacity and levels of glycolytic enzymes in chemostat cultures of Saccharomyces cerevisiae

Regulation of fermentative capacity was studied in chemostat cultures of two Saccharomyces cerevisiae strains: the laboratory strain CEN.PK113-7D and the industrial bakers’ yeast strain DS28911. The two strains were cultivated at a fixed dilution rate of 0.10 h⁻¹ under various nutrient limitation regimes: aerobic and anaerobic glucose limitation, aerobic and anaerobic nitrogen limitation on glucose, and aerobic ethanol limitation. Also the effect of specific growth rate on fermentative capacity was compared in glucose-limited, aerobic cultures grown at dilution rates between 0.05 h⁻¹ and 0.40 h⁻¹. Biomass yields and metabolite formation patterns were identical for the two strains under all cultivation conditions tested. However, the way in which environmental conditions affected fermentative capacity (assayed off-line as ethanol production rate under anaerobic conditions) differed for the two strains. A different regulation of fermentative capacity in the two strains was also evident from the levels of the glycolytic enzymes, as determined by in vitro enzyme assays. With the exception of phosphofructokinase and pyruvate decarboxylase in the industrial strain, no clear-cut correlation between the activities of glycolytic enzymes and the fermentative capacity was found. These results emphasise the need for controlled cultivation conditions in studies on metabolic regulation in S. cerevisiae and demonstrate that conclusions from physiological studies cannot necessarily be extrapolated from one S. cerevisiae strain to the other.     

Fungi and humans: closer than you think

The budding yeast, Saccharomyces cerevisiae, has long been used as a model system to study the functions of human genes. Now that the genome sequences from several other fungal species are nearly complete, we can characterize the genetic diversity in the fungal kingdom at the genomic level. This diversity means that the number of human genes with homologues in the fungal kingdom is double that with homologues in S. cerevisiae only. Therefore, functional studies of human genes in the fungal model systems should look beyond S. cerevisiae.     

酱香型白酒酿造酒醅中酵母菌多样性研究

为解析酱香型白酒酿造酒醅中酵母菌的菌群结构,获取酒醅中的主要酵母菌,采用高通量测序法分析酱香型白酒酒醅中酵母菌多样性及主要功能菌群,同时采用可培养分离方法获取酒醅中酵母菌活性菌株。从酱香型白酒下沙至五轮次酒醅中共检出59个属、129个种的酵母菌,分离得到酵母菌活性菌株41种,检测到的酵母菌种类与获得的酵母菌活菌在各香型白酒中最多。不同时期酒醅中的酵母菌种类和数量差异明显,其中下沙、造沙轮次以Pichia kudriavzevii为绝对优势酵母菌;一至五轮次随着轮次的递增,酒醅中优势酵母菌的种类增多,其中主要的优势酵母菌有Pichia kudriavzevii、Pichia manshurica、Zygosaccharomyces bailii、Saccharomyces cerevisiae、Candida apicola。酱香型白酒酒醅中蕴藏着极其丰富的酵母菌资源,对酵母菌菌群结构的解析有助于科学地认识酱香型白酒酿造过程中产酒与风味代谢机理,为发酵过程的调控提供一定依据。