A multiple-step strategy for screening Saccharomyces cerevisiae strains with improved acid tolerance and aroma profiles.
Appl Microbiol Biotechnol
; 104(7): 3097-3107, 2020 Apr.
Article
in En
| MEDLINE
| ID: mdl-32047990
ABSTRACT
Acid tolerance and aroma profile are crucial factors for wine production in Saccharomyces cerevisiae. However, most wine yeasts to date fail to endure low-pH environments, therefore resulting in problems such as lengthened fermentation and poor flavor during acidic fruit wine production. In the present study, we established a multiple-step screening strategy, which was composed of atmospheric and room temperature plasma (ARTP), high-throughput screening (HTS), and laboratory adaptive evolution (ALE), to screen yeast strains for potential wine-producing with enhanced performances during low pH conditions. Importantly, we obtained the S. cerevisiae strain from the mutant library, ET008-c54, which displayed exhibited excellent performances in survival rate, fermentation time, aroma profile, and genetic stability. More specifically, the survival rate of ET008-c54 at low pH was increased by 10-fold, the fermentation time of greengage plum wine was shortened by about 70%, and the content of main aroma compounds was significantly increased by 52%. Collectively, we demonstrate the practical application of the screening platform designed for discovering mutant strains in winemaking technology.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Saccharomyces cerevisiae
/
Acids
/
Odorants
Type of study:
Diagnostic_studies
/
Screening_studies
Language:
En
Journal:
Appl Microbiol Biotechnol
Year:
2020
Type:
Article
Affiliation country:
China