啤酒酿造过程中Lager酵母关键基因表达水平分析

【作者】 刘伶普； 杨攀飞； 钟成； 郝俊光； 贾士儒；

【Author】 LIU Lingpu;YANG Panfei;ZHONG Cheng;HAO Junguang;JIA Shiru;Key Laboratory of Industrial Fermentation Microbiology,(Ministry of Education),Tianjin University of Science & Technology;State Key Laboratory of Biological Fermentation Engineering of Beer (in preparation),Tsingtao Brewery Co Ltd,R&D Ctr;

【机构】 天津科技大学教育部工业发酵微生物重点实验室； 啤酒生物发酵工程国家重点实验室(筹)；

【摘要】 啤酒风味物质特别是高级醇(正丙醇、异丁醇和异戊醇)及酯类(乙酸乙酯、乙酸异戊酯、己酸乙酯和辛酸乙酯)对啤酒质量影响很大,而影响这些风味物质的因素非常多。以往研究表明:啤酒酿造过程中,对啤酒风味物质的生成影响最显著的胞内代谢物主要为氨基酸。本研究以其中4种重要的氨基酸(丝氨酸、缬氨酸、亮氨酸、赖氨酸)为研究对象,使用Real-time PCR技术检测啤酒发酵过程中与这4种氨基酸合成相关的酶的编码基因(SER2、BAT1、LYS1、SHM1、SHM2),并确定了基因表达量的变化与氨基酸含量变化的关系,结果显示,在啤酒主酵过程中,这4种氨基酸在酵母胞内的含量都呈下降趋势,氨基酸的含量变化与相关基因的变化均表现出较强的相关性。更多还原

【Abstract】 Aroma-active higher alcohos and esters contriubute a lot to the beer flavor,especially propanol,isobutanol,isoamyl alcohol and ethyl acetate,isoamyl acetate,ethyl hexanoate,ethyl octanoate.There are many factors influce the flavor compounds.Previousic studies have demonstrated that the intracellular metabolites which showed the most important influence on flavor compounds are amino acids.In this study, four kinds of essential amino acid,including serine, valine,leucine and lysine,were selected for further study.Real-time PCR technique was used to detect the expression quantity of relevant genes including SER2,BAT1,LYS1,SHM1,SHM2 and determined the relationship between the content of animo acids and their corresponding genes expression.It turned out that the content of the animo acids decreasing all along which showed intimate relativity between their intracellular content and genes expression.更多还原