文献类型：期刊文献

英文题名：Comparative metabolome and transcriptome analyses of the properties of Kluyveromyces marxianus and Saccharomyces yeasts in apple cider fermentation

作者：Zhang, Zhiyong[1,2];Lan, Qing[1,2];Yu, Yao[1,2];Zhou, Jungang[1,2];Lu, Hong[1,2,3]

机构：[1]Fudan Univ, Sch Life Sci, State Key Lab Genet Engn, 2005 Songhu Rd, Shanghai 200438, Peoples R China;[2]Fudan Univ, Shanghai Engn Res Ctr Ind Microorganisms, 2005 Songhu Rd, Shanghai 200438, Peoples R China;[3]East China Univ Sci & Technol, Shanghai Collaborat Innovat Ctr Biomfg SCICB, 130 Meilong Rd, Shanghai 200237, Peoples R China

年份：2022

卷号：4

外文期刊名：FOOD CHEMISTRY: MOLECULAR SCIENCES

收录：WOS:【ESCI(收录号:WOS:000789968400001)】；

基金：This work was supported by Science and Technology Research Program of Shanghai (21015800400, 19DZ2282100 and19395800600).

语种：英文

外文关键词：Apple cider; Saccharomyces yeasts; Kluyveromyces marxianus; Aroma; Nonvolatile; Transcriptome

摘要：This study explored the application of Kluyveromyces marxianus and Saccharomyces cerevisiae (commercial and wild type) in the alcoholic fermentation of Fuji apple juice under static conditions. Metabolome analyses revealed that ethyl esters, including ethyl hexanoate, ethyl decanoate, ethyl octanoate, octanoic acid and decanoic acid, were the dominant components in ciders fermented by the Saccharomyces yeasts. In the K. marxianus ciders, ethyl acetate, hexyl acetate, propyl acetate and acetic acid were the most abundant volatiles, suggesting that the cider fermented by K. marxianus might have a fruitier smell. Transcriptome analyses were adapted to gain insight into the differential metabolite patterns between K. marxianus and S. cerevisiae during cider fermentation. GO and KEGG enrichments revealed that the metabolic pathways of glucose, organic acids and amino acids during cider fermentation were quite different between these two yeasts. The K. marxianus strain exhibited a higher rate of glycolysis and ethanol fermentation than did Saccharomyces yeasts under oxygen-limited conditions. It also reduced the metabolic flux of acetate into acetyl-CoA and then into the TCA cycle, increasing the syntheses of ethyl acetate and relevant esters, which may affect its cell growth under anaerobic conditions but enriched the taste and variety of aromas in apple cider.