检索结果-南通市图书馆

Relationship between Ethanol and 2-phenylethanol Stress Tolerance and Fatty Acid Compositions of Saccharomyces cerevisiae

引用

Journal of Food Science and Engineering 2013年第2期3卷 71-78页

作者： Olga Mameeva Valentin Podgorsky Department of Physiology of Industrial Microorganisms Zabolotny Institute of Microbiology and Virology of National Academy ofSciences of Ukraine Kiev D03680 Ukraine

In the present study, we investigated of the ethanol （Eth）, 2-phenylethanol （2-PE） and ethanol/2-phenylethanol （Eth/2-PE） stress tolerance and established relationship between stress tolerance and fatty acid compositions of wine yeast strain S. cerevisiae UCM Y-524 in relation to different cultivation factors. Changes in cell membrane fatty acid profiles studied under different temperature and media. The active oxygenation, semi-aerobic cultivation supplemented Tween 80 conditions were used in different combinations. The concentrations of 2-PE and Eth, the fatty acids methyl esters （FAMES） in the media were measured by GC-MS analyses. 2-PE, Eth, FAMES were identified by NIST02 MS database at the 2-PE and Eth standard solution （Merck, Germany）, bacterial FAMES standard （Supelco）. Palmitoleic and oleic acid were dominated for S. cerevisiae UCM Y-524. The unsaturated/saturated fatty acid （UFA/SFA） ratio was higher than five for S. cerevisiae UCM Y-524 at 14 ~C in simple medium and about more than three for other conditions. It has been found that yeast cells grown in the presence of the 2-PE, Eth and Eth/2-PE appear to increase the amount of unsaturated fatty acids, especially oleic acid, in cellular lipids especially under active oxygenation supplemented with Tween 80. S. cerevisiae UCM Y-524 has a higher tolerance under 2-PE, Eth and Eth/2-PE stress at 28 ~C in a simple medium under aerobic conditions. A higher concentration of unsaturated fatty acids in the membrane S. cerevisiae UCM Y-524 and a lower temperature under aerobic conditions, has been considered to have a positive influence on the excretion of 2-phenylethanol.

关键词： Yeasts 2-phenylethanol ethanol stress tolerance fatty acids.

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Enhanced aroma and flavour profile of fermented Tetragonula pagdeni Schwarz honey by a novel yeast T. delbrueckii GT-ROSE1 with superior fermentability

引用

Food Bioscience 2022年第6期50卷 237-248页

作者： Chayaphathra Sooklim Wiwan Samakkarn Alisa Thongmee Orawan Duangphakdee Nitnipa Soontorngun Division of Biochemical Technology School of Bioresources and TechnologyKing Mongkut's University of Technology Thonburi49 Tian Talay RoadSoi 25Tha KhamBang KhuntianBangkok10150Thailand Native Honeybee and Pollinator Research Center King Mongkut's University of Technology Thonburi Ratchaburi Learning ParkRang BuaChom BuengRatchaburi70150Thailand

Beside a source of bioactive compounds, honey represents untapped-reservoir of beneficial microbes. Next generation sequencing technology was applied to aid the discovery of newly-isolated flavour yeast Torulaspora delbrueckii strain GT-ROSE1 from honey samples. Owing to the presence of natural duplicate regulatory sites in aromatic genes, it was used to create value-added fermented honey with unique aroma-flavour profile. This osmophilic strain could assimilate different carbons and tolerated to low pHs, high ethanol and sugars, exhibiting useful traits for food and alcoholic fermentation of sugar-based industries. Global analysis of aroma-flavour profile revealed higher total concentrations of key compounds after fermentation by GT-ROSE1, compared to commercial wine yeasts. Twenty-four volatile compounds were identified using a nontargeted HS-SPME-GC-MS method. High odour activity values and quantitative sensory analysis indicated fruity and rose flowery aroma of key compounds nonanol and 2-phenylethanol, respectively. Importantly, fermented Tetragonula pagdeni Schwarz honey with observed excellent antioxidant property displayed appealing characteristic of enhanced 2-phenylethanol of rose-like flavour with odour threshold of 16.08. Thus, flavour yeast could be used to improve chemical content and enhance sensory value of local food products.

关键词： Aroma and flavour Fermented food Honey Torulaspora spp. Wine yeast 2-phenylethanol

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Isolation and identification of Starmerella davenportii strain Do18 and its application in black tea beverage fermentation

引用

Food Science and Human Wellness 2020年第4期9卷 355-362页

作者： Chuanhai Tu Wenxiu Hu Sijie Tang Ling Meng Zhihai Huang Xiao Xu Xiudong Xia Fidelis Azi Mingsheng Dong College of Food Science and Technology Nanjing Agricultural UniversityNanjingJiangsu Province 210095China Institute of Agro-Product Processing Jiangsu Academy of Agricultural SciencesNanjingJiangsu Province 210014China Nanjing Institute for Food and Drug Control NanjingJiangsu Province 211198China

The objective of this study was to isolate and identify a yeast strain from the kombucha beverage and evaluate its potential as a novel starter in beverage fermentation in *** davenportii Do18 was characterized for its cholesterol reduction;growth at different conditions such as temperatures(25,30,37 and 42◦C),low pH(1.2,1.5,2.03.0,and 7.0),bile salts(0%,0.25%,0.5%,1%and 2%)high-sucrose stress(2%,10%,20%,40%and 60%);and in-vitro survival in gastric and intestinal *** showed that the yeast strain has a cholesterol-lowering capacity of 45%±2%,grew at temperature of 37◦C and is resistant to pH 1.5,2%bile and 40%sucrose solution,could survive in simulated gastric and intestinal *** physicochemical characteristics of the fermented beverages were also evaluated,which indicated that the yeast has pH reduction capacity and can produce organic acids and volatile compound such as ***,the fermented beverage also has high total phenolics and flavonoids content and showed great antioxidant and antimicrobial ***,the findings of this research provide strong evidence that *** Do18 has good fermentation properties,can be a potential starter in food and beverage fermentation.

关键词： Starmerella davenportii Yeast fermentation Tea beverage Aroma 2-phenylethanol

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

欢迎您,

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

请选择保存的检索档案：

请选择收藏分类：

通借通还

欢迎您,

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：