PDF(Pubmed)
Abstract：
The HHP inactivation behaviors of Niigata sake yeast Saccharomyces cerevisiae strain S9arg and its aerobic respiratory-deficient mutant strains were investigated after cultivating them in a YPD media containing 2% to 15% glucose, as well as in moromi mash, in a laboratory-scale sake brewing process. The piezotolerance of strain S9arg, shown after cultivation in a YPD medium containing 2% glucose, decreased to become piezosensitive with increasing glucose concentrations in YPD media. In contrast, the piezosensitivity of a mutant strain UV1, shown after cultivation in the YPD medium containing 2% glucose, decreased to become piezotolerant with increasing glucose concentrations in the YPD medium. The intracellular ATP concentrations were analyzed for an S. cerevisiae strain with intact aerobic respiratory ability, as well as for strain UV1. The higher concentration of ATP after cultivation suggested a higher energy status and may be closely related to higher piezotolerance for the yeast strains. The decreased piezotolerance of strain S9arg observed after a laboratory-scale sake brewing test may be due to a lower energy status resulting from a high glucose concentration in moromi mash during the early period of brewing, as well as a lower aeration efficiency during the brewing process, compared with cultivation in a YPD medium containing 2% glucose.
摘要：
在含2％至15％葡萄糖的YPD培养基中培养后，研究了新泻清酒酵母酿酒酵母菌株S9arg及其需氧呼吸缺陷突变株的HHP失活行为，以及在Moromimash中，在实验室规模的清酒酿造过程中。应变S9arg的压电公差，在含有2％葡萄糖的YPD培养基中培养后显示，随着YPD培养基中葡萄糖浓度的增加而降低，变得压电敏感。相比之下,在含有2％葡萄糖的YPD培养基中培养后显示的突变菌株UV1的压电敏感性，随着YPD培养基中葡萄糖浓度的增加而降低，成为耐压性。分析了具有完整有氧呼吸能力的酿酒酵母菌株的细胞内ATP浓度，以及菌株UV1。培养后较高的ATP浓度表明较高的能量状态，并且可能与酵母菌株的较高的压电耐受性密切相关。在实验室规模的清酒酿造测试后观察到的应变S9arg的压电耐受性降低可能是由于酿造早期moromimash中的高葡萄糖浓度导致的较低能量状态，以及酿造过程中的曝气效率较低，与在含有2%葡萄糖的YPD培养基中培养相比。
