酿造酒中非酿酒酵母的研究进展
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摘要
非酿酒酵母种类丰富,主要包括假丝酵母、有孢汉生酵母、汉生酵母、伊萨酵母、克鲁维酵母、梅氏酵母、迈耶氏酵母、毕赤酵母、红酵母、复膜孢酵母、裂殖酵母、有孢园酵母、威克氏酵母等,广泛存在于酿造原料、发酵剂及酿酒环境中,其代谢产物及分泌的酶类对酿造酒的香气、风味具有重要的影响,本文综述了近十几年来酿造酒中非酿酒酵母种类分析及群落多样性的研究方法、生长条件及其在酿造中的作用,分析了目前存在的问题,并展望了非酿酒酵母在酿造酒发酵中的应用,以期对优良非酿酒酵母菌株的筛选、特色酿造酒产品的生产提供参考。
Non-Saccharomyces contains many kinds of species such as Candida,Hanseniaspora,Hansenula,Issatchenkia,Kluyveromyces,Metschnikowia, Meyerozyma, Picha, Rhodotorula, Saccharomycopsis, Schizosaccharomyces, Torulaspora,Wickerhamomyces,and others. Non-Saccharomyces widely exists in brewing raw materials,fermentation starter and brewing environment.Its metabolites and secreting enzymes have important effects on the aroma and flavor of brewing wine.In this paper,the recent ten years research progress on the research methods,growth conditions and functions of non-Saccharomyces in brewing wine were reviewed.In addition,the current problems on non-Saccharomyces research were analyzed and the prospects on its application in brewing wine fermentation were put forward. The paper will provide a reference for the screening of excellent non-Saccharomyces strains and the production of brewing wines with distinguishing feature.
Non-Saccharomyces contains many kinds of species such as Candida,Hanseniaspora,Hansenula,Issatchenkia,Kluyveromyces,Metschnikowia, Meyerozyma, Picha, Rhodotorula, Saccharomycopsis, Schizosaccharomyces, Torulaspora,Wickerhamomyces,and others. Non-Saccharomyces widely exists in brewing raw materials,fermentation starter and brewing environment.Its metabolites and secreting enzymes have important effects on the aroma and flavor of brewing wine.In this paper,the recent ten years research progress on the research methods,growth conditions and functions of non-Saccharomyces in brewing wine were reviewed.In addition,the current problems on non-Saccharomyces research were analyzed and the prospects on its application in brewing wine fermentation were put forward. The paper will provide a reference for the screening of excellent non-Saccharomyces strains and the production of brewing wines with distinguishing feature.
引文
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[31]毛青钟,俞关松.拟内孢霉酵母的特性和在黄酒酿造中的作用研究[J].酿酒,2013,40(3):59-61.
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[33]Arrizon J,Morel S,Gschaedler A,et al.Fructanase and fructosyltransferase activity of non-Saccharomyces yeasts isolated from fermenting musts of Mezcal[J].Bioresource Technology,2012,110:560-565.
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[35]Bedri1ana R P,Queipo A L,Valles B S.Screening of enzymatic activities in non-Saccharomyces cider yeasts[J].Journal of Food Biochemistry,2012,36:683-689.
[36]Mateo J J,Peris L,Ibaňez C,et al.Characterization of glycolytic activities from non-Saccharomyces yeasts isolated from Bobal musts[J].Journal of Industrial Microbiology and Biotechnology,2011,38:347-354.
[37]Liu S,Laaksonen O,Kortesniemi M,et al.Chemical composition of bilberry wine fermented with non-Saccharomyces yeasts(Torulaspora delbrueckii and Schizosaccharomyces pombe)and Saccharomyces cerevisiae in pure,sequential and mixed fermentations[J].Food Chemistry,2018,266:262-274.
[38]Whitener M E B,Carlin S,Jacobson D,et al.Early fermentation volatile metabolite profile of non-Saccharomyces yeasts in red and white grape must:A targeted approach[J].LWT-Food Science and Technology,2015,64:412-422.
[39]Ribeiro L S,Duarte W F,Dias D R,et al.Fermented sugarcane and pineapple beverage produced using Saccharomyces cerevisiae and non-Saccharomyces yeast[J].Journal of the Institute of Brewing,2015,121:262-272.
[40]王媛,祝霞,杨学山,等.混菌发酵对美乐低醇桃红葡萄酒香气的影响[J].核农学报,2018,32(11):2195-2207.
[41]原苗苗,赵新节,姜凯凯,等.3株非酿酒酵母在模拟葡萄汁中的生长特性与发酵香气[J].食品工业科技,2018,39(9):111-118,123.
[42]刘景,王欣,辛红鸿,等.非酿酒酵母的筛选及其发酵低醇苹果汁的研究[J].中国食品学报,2017,17(1):134-140.
[43]陈玉香,叶汶坤,何冬萍,等.酵母菌对红曲黄酒风味物质形成的影响[J].中国食品学报,2015,15(7):218-224.
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[46]Sadoudi M,Tourdot-Maréchal R,Rousseaux S,et al.Yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of nonSaccharomyces and Saccharomyces yeasts[J].Food Microbiology,2012,32:243-253.
[47]Rossouw D,Bauer F F.Exploring the phenotypic space of non-Saccharomyces wine yeast biodiversity[J].Food Microbiology,2016,55:32-46.
[48]Chen K,Escott C,Loira I,et al.Use of non-Saccharomyces yeasts and oenological tannin in red winemaking:Influence on colour,aroma and sensorial properties of young wines[J].Food Microbiology,2018,69:51-63.
[49]Sun S Y,Gong H S,Jiang X M,et al.Selected nonSaccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae on alcoholic fermentation behaviour and wine aroma of cherry wines[J].Food Microbiology,2014,44:15-23.
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[2]Heard G M,Fleet G H.Occurrence and growth of killer yeasts during wine fermentation[J].Applied and Environmental Microbiology,1987,53(9):2171-2174.
[3]Ubeda-Iranzo J,Díaz-Hellín P,Chacón-Oca1a M,et al.Detection of non-Saccharomyces yeast strains in alcoholic fermentations by direct PCR and/or plating methods[J].European Food Research and Technology,2015,241:843-850.
[4]Lv X C,Huang X L,Zhang W,et al.Yeast diversity of traditional alcohol fermentation starters for Hong Qu glutinous rice wine brewing,revealed by culture-dependent and cultureindependent methods[J].Food Control,2013,34:183-190.
[5]Romancino D P,Di Maio S,Muriella R,et al.Analysis of non-Saccharomyces yeast populations isolated from grape musts from Sicily(Italy)[J].Journal of Applied Microbiology,2008,105:2248-2254.
[6]Ubeda J,Gil M M,Chiva R,et al.Biodiversity of nonSaccharomyces yeasts in distilleries of the La Mancha region(Spain)[J].FEMS Yeast Reseaech,2014,14:663-673.
[7]吕旭聪,翁星,黄若兰,等.红曲黄酒酿造用曲及传统酿造过程中酵母菌的多样性研究[J].中国食品学报,2012,12(1):182-190.
[8]David V,Terrat S,Herzine K,et al.High-throughput sequencing of amplicons for monitoring yeast biodiversity in must and during alcoholic fermentation[J].Journal of Industrial Microbiology&Biotechnology,2014,41:811-821.
[9]Barquet M,Martín V,Medina K,et al.Tandem repeat-tRNA(TR-tRNA)PCR method for the molecular typing of nonSaccharomyces subspecies[J].Applied Microbiology and Biotechnology,2012,93:807-814.
[10]Grangeteau C,Gerhards D,Terrat S,et al.FT-IRspectroscopy:A powerful tool for studying the inter-and intraspecific biodiversity of cultivable non-Saccharomyces yeasts isolated from grape must[J].Journal of Microbiological Methods,2016,121:50-58.
[11]曹钰,陈建尧,谢广发,等.黄酒麦曲天然发酵中真菌群落的成因初探[J].食品与生物技术学报,2008,27(5):95-101.
[12]毛青钟.传统绍兴黄酒发酵醪中酵母的分离及其生物学特性的研究[J].江苏调味副食品,2007,25(4):18-25.
[13]Cordero-Bueso G,Esteve-Zarzoso B,Cabellos J M,et al.Biotechnological potential of non-Saccharomyces yeasts isolated during spontaneous fermentations of Malvar(Vitis vinifera cv.L.)[J].European Food Research and Technology,2013,236:193-207.
[14]Chasseriaud L,Coulon J,Marullo P,et al.New oenological practice to promote non-Saccharomyces species of interest:Saturating grape juice with carbon dioxide[J].Applied Microbiology and Biotechnology,2018,102:3779-3791.
[15]Echeverrigaray S,Randon M,Da Silva K,et al.Identification and characterization of non-saccharomyces spoilage yeasts isolated from Brazilian wines[J].World Journal of Microbiology and Biotechnology,2013,29:1019-1027.
[16]Teixeira A,Caldeira I,Duarte F L.Molecular and oenological characterization of Touriga Nacional non-Saccharomyces yeasts[J].Journal of Applied Microbiology,2014,118:658-671.
[17]Padilla B,Garcia-Fernández D,González B,et al.Yeast biodiversity from DOQ priorat uninoculated fermentations[J].Frontier in Microbiology,2016,7:930.
[18]Nu1ez-Guerrero M E,Páez-Lerma J B,Rutiaga-Qui1ones O M,et al.Performance of mixtures of Saccharomyces and nonSaccharomyces native yeasts during alcoholic fermentation of Agave duranguensis juice[J].Food Microbiology,2016,54:91-97.
[19]Garofalo C,Russo P,Beneduce L,et al.Non-Saccharomyces biodiversity in wine and the‘microbial terroir’:A survey on Nero di Troia wine from the Apulian region,Italy[J].Annals of Microbiology,2016,66:143-150.
[20]王晓昌,李京宁,张惠玲,等.优良非酿酒酵母的分离与发酵性能研究[J].酿酒科技,2016(6):57-60.
[21]Shekhawat K,Bauer F F,Setati M E.Impact of oxygenation on the performance of three non-Saccharomyces yeasts in cofermentation with Saccharomyces cerevisiae[J].Applied Microbiology and Biotechnology,2017,101:2479-2491.
[22]LleixàJ,Manzano M,Mas A,et al.Saccharomyces and nonSaccharomyces competition during microvinification under different sugar and nitrogen conditions[J].Frontier in Microbiology,2016,7:1959.
[23]Gobert A,Tourdot-Maréchal R,Morge C,et al.NonSaccharomyces yeasts nitrogen source preferences:Impact on sequential fermentation and wine volatile compounds profile[J].Frontier in Microbiology,2017,8:2175.
[24]González B,Vázquez J,Morcillo-Parra M,et al.The production of aromatic alcohols in non-Saccharomyces wine yeast is modulated by nutrient availability[J].Food Microbiology,2018,74:64-74.
[25]Contreras A,Hidalgo C,Henschke P A,et al.Evaluation of non-Saccharomyces yeasts for the reduction of alcohol content in wine[J].Applied and Environmental Microbiology,2014,80(5):1670-1678.
[26]Hu L,Wang J,Ji X,et al.Selection of non-Saccharomyces yeasts for orange wine fermentation based on their enological traits and volatile compounds formation[J].Journal of Food Science and Technology,2018,55(10):4001-4012.
[27]Basso R F,Alcarde A R,Portugal C B.Could nonSaccharomyces yeasts contribute on innovative brewing fermentations[J].Food Research International,2016,86:112-120.
[28]Hu K,Qin Y,Tao Y S,et al.Potential of glycosidase from non-Saccharomyces isolates for enhancement of wine aroma[J].Journal of Food Science,2016,81(4):M935-M943.
[29]Lu Y,Huang D,Lee P R,et al.Assessment of volatile and non-volatile compounds in durian wines fermented with four commercial non-Saccharomyces yeasts[J].Journal of the Science of Food and Agriculture,2016,96:1511-1521.
[30]李婷,陈景桦,马得草,等.优选非酿酒酵母与酿酒酵母在模拟葡萄汁发酵中生长动力学及酯酶活性分析[J].食品科学,2017,38(22):60-66.
[31]毛青钟,俞关松.拟内孢霉酵母的特性和在黄酒酿造中的作用研究[J].酿酒,2013,40(3):59-61.
[32]López M C,Mateo J J,Maicas S.Screening ofβ-glucosidase andβ-xylosidase activities in four non-Saccharomyces yeast isolates[J].Journal of Food Science,2015,80(8):C1696-C1704.
[33]Arrizon J,Morel S,Gschaedler A,et al.Fructanase and fructosyltransferase activity of non-Saccharomyces yeasts isolated from fermenting musts of Mezcal[J].Bioresource Technology,2012,110:560-565.
[34]Maturano Y P,Assof M,Fabani M P,et al.Enzymatic activities produced by mixed Saccharomyces and nonSaccharomyces cultures:Relationship with wine volatile composition[J].Antonie Van Leeuwenhoek,2015,108:1239-1256.
[35]Bedri1ana R P,Queipo A L,Valles B S.Screening of enzymatic activities in non-Saccharomyces cider yeasts[J].Journal of Food Biochemistry,2012,36:683-689.
[36]Mateo J J,Peris L,Ibaňez C,et al.Characterization of glycolytic activities from non-Saccharomyces yeasts isolated from Bobal musts[J].Journal of Industrial Microbiology and Biotechnology,2011,38:347-354.
[37]Liu S,Laaksonen O,Kortesniemi M,et al.Chemical composition of bilberry wine fermented with non-Saccharomyces yeasts(Torulaspora delbrueckii and Schizosaccharomyces pombe)and Saccharomyces cerevisiae in pure,sequential and mixed fermentations[J].Food Chemistry,2018,266:262-274.
[38]Whitener M E B,Carlin S,Jacobson D,et al.Early fermentation volatile metabolite profile of non-Saccharomyces yeasts in red and white grape must:A targeted approach[J].LWT-Food Science and Technology,2015,64:412-422.
[39]Ribeiro L S,Duarte W F,Dias D R,et al.Fermented sugarcane and pineapple beverage produced using Saccharomyces cerevisiae and non-Saccharomyces yeast[J].Journal of the Institute of Brewing,2015,121:262-272.
[40]王媛,祝霞,杨学山,等.混菌发酵对美乐低醇桃红葡萄酒香气的影响[J].核农学报,2018,32(11):2195-2207.
[41]原苗苗,赵新节,姜凯凯,等.3株非酿酒酵母在模拟葡萄汁中的生长特性与发酵香气[J].食品工业科技,2018,39(9):111-118,123.
[42]刘景,王欣,辛红鸿,等.非酿酒酵母的筛选及其发酵低醇苹果汁的研究[J].中国食品学报,2017,17(1):134-140.
[43]陈玉香,叶汶坤,何冬萍,等.酵母菌对红曲黄酒风味物质形成的影响[J].中国食品学报,2015,15(7):218-224.
[44]Ivit N N,Loira I,Morata A,et al.Making natural sparkling wines with non-Saccharomyces yeasts[J].European Food Research and Technology,2018,244:925-935.
[45]González-Royo E,Pascual O,Kontoudakis N,et al.Oenological consequences of sequential inoculation with nonSaccharomyces yeasts(Torulaspora delbrueckii or Metschnikowia pulcherrima)and Saccharomyces cerevisiae in base wine for sparkling wine production[J].European Food Research and Technology,2015,240:999-1012.
[46]Sadoudi M,Tourdot-Maréchal R,Rousseaux S,et al.Yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of nonSaccharomyces and Saccharomyces yeasts[J].Food Microbiology,2012,32:243-253.
[47]Rossouw D,Bauer F F.Exploring the phenotypic space of non-Saccharomyces wine yeast biodiversity[J].Food Microbiology,2016,55:32-46.
[48]Chen K,Escott C,Loira I,et al.Use of non-Saccharomyces yeasts and oenological tannin in red winemaking:Influence on colour,aroma and sensorial properties of young wines[J].Food Microbiology,2018,69:51-63.
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