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| 混菌发酵中不同分子量代谢产物对非酿酒酵母胞内蛋白及酒体有机酸的影响 | |
| 引用本文： | 翟明昌,朴永哲,王祥余,夏先锋,沈海萍,赵爽,赵长新. 混菌发酵中不同分子量代谢产物对非酿酒酵母胞内蛋白及酒体有机酸的影响[J]. 微生物学通报, 2011, 38(9): 1443-1448 |
| 作者姓名： | 翟明昌 朴永哲 王祥余 夏先锋 沈海萍 赵爽 赵长新 |
| 作者单位： | 1. 大连工业大学生物工程学院 辽宁大连116034 2. 大连民族学院生命科学学院 辽宁大连 116600 3. 中粮华夏长城葡萄酒有限公司 河北昌黎066600 |
| 摘 要： | 本研究采用透析袋发酵法研究了酿酒酵母产生的不同分子量代谢产物对非酿酒酵母胞内蛋白和酒体有机酸的影响。当截留分子量为3.5 kD和10.0 kD时非酿酒酵母的存活时间分别延长至18 d和22 d,表明通过改变菌种之间物质的交换可以调节非酿酒酵母的存活时间。蛋白质解析发现共有65个蛋白质斑点表达出现差异,占蛋白质总数的13%,经质谱鉴定表明与这些蛋白同类固醇、赖氨酸、有机酸和ATP的生物合成有关。与截留分子量为10 kD的透析袋发酵相比,在截留分子量为3.5 kD的混菌发酵中,酒石酸含量升高5.1%、醋酸含量下降44.3%,说明通过限定菌体间代谢产物的沟通可以调整酒的滴定酸度和挥发酸度。 |
| 关 键 词： | 双向电泳 透析袋发酵 挥发酸度 混菌发酵 |
Metabolites with different molecular weight influencing on intracellular protein of non-Saccharomyces Cerevisiae and wine organic acid |
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| ZHAI Ming-Chang,PIAO Yong-Zhe,WANG Xiang-Yu,XIA Xian-Feng,SHEN Hai-Ping,ZHAO Shuang and ZHAO Chang-Xin. Metabolites with different molecular weight influencing on intracellular protein of non-Saccharomyces Cerevisiae and wine organic acid[J]. Microbiology China, 2011, 38(9): 1443-1448 | |
| Authors: | ZHAI Ming-Chang PIAO Yong-Zhe WANG Xiang-Yu XIA Xian-Feng SHEN Hai-Ping ZHAO Shuang ZHAO Chang-Xin |
| Affiliation: | 1. College of Biological Engineering, Dalian Polytechnic University, Dalian, Liaoning 116034, China;2. College of Life Science, Dalian Nationalities University, Dalian, Liaoning 116600, China;3. Cofco Wine & Huaxia Winery Co., LTD, Changli, Hebei 066600, China;1. College of Biological Engineering, Dalian Polytechnic University, Dalian, Liaoning 116034, China;1. College of Biological Engineering, Dalian Polytechnic University, Dalian, Liaoning 116034, China;2. College of Life Science, Dalian Nationalities University, Dalian, Liaoning 116600, China;1. College of Biological Engineering, Dalian Polytechnic University, Dalian, Liaoning 116034, China |
| Abstract: | In this study,the effect of extracellular metabolites produced by Saccharomyces cerevisiae on intracellular protein expression of Non-Saccharomyces cerevisiae and on the quality of wine was investigated by dialysis tube fermentation method.By using dialysis tubes with molecular weight cut-off value of 10.0 kD and 3.5 kD respectively in the mixed fermentation,the survival time of non-S.cerevisiae was extended to 18 days and 22 days correspondingly.Consequently the survival time of non-S.cerevisiae can be cha... |
| Keywords: | Two-dimensional electrophoresis Dialysis tube fermentation Volatile acidity Mixed fermentation |
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