Application of Strain Selection Technology in Alcoholic Beverages: A Review
Abstract
:1. Introduction
2. Type and Diversity Characteristics of Microorganisms in Alcoholic Beverages
2.1. Types and Diversity Characteristics of Microorganisms in Yellow Wine
2.2. Types and Diversity Characteristics of Microorganisms in Wine
2.3. Types and Diversity Characteristics of Microorganisms in Beer
3. Strain Selection Techniques
3.1. Natural Selection
3.2. Induced Mutation
3.3. Crossing Techniques
3.4. Protoplast Fusion Technique
3.5. Genetic Engineering Techniques
3.6. Genome Shuffling Technology
4. Application of Strain Selection Technology in Improving the Quality of Alcoholic Beverages
5. Conclusions and Outlook
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Alcoholic Beverage | Types | Dominant Microorganisms | Sensorial Properties | References | |
---|---|---|---|---|---|
Yellow wine | Semi-dry Shaoxing Yellow Wine | Bacillus, Lactobacillus, Leuconostoc, Lactococcus, Thermoactinomyces | It has a pronounced rice aroma and light floral and fruity notes, as well as a distinctive earthiness from the fermentation process. | [36,42] | |
CMQ (from Chongming, Shanghai) | Pantoea, Bacillus, Rhizopus, Candida | Soft, full-bodied, malty, and fruity on the palate. | [92] | ||
NBQ (from Ningbo, Zhejiang) | Pediococcus, Lactobacillus, Acetobacter, Weissella, Bacillus, Rhizopus, Candida, Aspergillus | Pale golden or orange-yellow in color, with a strong wheat and yeast aroma. | |||
YCQ (from Yichang, Hubei) | Pediococcus, Lactobacillus, Leuconostoc, Weissella, Lactococcus, Ochrobactrum, Rhizopus, Mucor | Long aftertaste, often with a light sweetness in the aftertaste, refreshing taste. | |||
Hong Qu glutinous yellow wine | Bacillus, ginsengihumi, Pantoea sp., Elizabethkingia sp., Streptococcus sp. | Reddish-brown, usually sweeter, with a distinctive hong qu aroma. | [93] | ||
Black glutinous yellow wine | Pediococcus, Leuconostoc, Rhizopus, Saccharomycopsis | Black or purple-black in color, with a sweet and sour taste and a complex aroma. | [94] | ||
Wine | Red wine | Cabernet Sauvignon | Pantoea, Lactobacillus, Rhodococcus, Fructobacillus, and Komagataeibacter | Red wines typically have flavors of dark fruits like blackberry, cherry, and plum. They may also exhibit notes of chocolate, tobacco, and leather. Aromas can include earthy tones, spices, and sometimes a smoky character. | [95,96] |
Merlot | Starmerella, Kazachstania | [97,98] | |||
Shiraz | Pseudomonas, Alternaria sp. | [99] | |||
Pinot Noir | Bacillus | [99] | |||
White wine | Chardonnay | Pseudomonas, Bacillus, Leuconostoc, Erwinia | White wines usually have lighter, fresher flavors such as apples, pears, citrus, and tropical fruits. Floral and mineral aromas are also common. | [99,100] | |
Riesling | Pseudomonas | [99] | |||
Sauvignon Blanc | / | [101,102] | |||
Sparkling wine | Champagne | / | Sparkling wine flavors often include green apple, pear, citrus, and sometimes toasty or nutty notes in aged varieties. | [103] | |
Prosecco | / | [104] | |||
Dessert Wine | Noble Rot Wine | Botrytis cinerea | Dessert wine with flavors of dried fruit, honey, caramel, and nuts. | [105,106] | |
Ice Wine | Hanseniaspora uvarum, Metschnikowia fructicola, Saccharomyces cerevisiae, Lactococcus lactis and Leuconostoc spp. | [107] | |||
Fortified Wine | Sherry | / | Fortified wines have a high alcohol content and intense flavors, including nutty, sweet, or spicy. | [108] | |
Port | / | [109] | |||
Beer | Lager beer, Pilsner beer | lager yeast | With a smooth and refreshing flavor. | [110] | |
Ales, stouts, and porters | ale yeast | Often rich and complex with fruity, malty flavors, etc. | [111] | ||
Belgian Lambic Beer | Saccharomyces cerevisiae, Lactobacillus | With a distinctive sour and fruity flavor. | [110,112] |
Methods | Roles | Characteristics | |
---|---|---|---|
Natural selection | In the natural environment, strains with better tolerance and adaptability are screened and bred through the process of natural selection, based on the genetic variation and adaptability of the species, without human intervention. | The presence of stochastic and temporal evolution with environmental dependence. | |
Crossing techniques | By crossing two different strains or lines of bacteria and yeast, their affinities and genetic variations are utilized to produce progeny strains with superior traits. | Can increase the genetic diversity of strains, be more stringent in the operation of tests and the choice of instruments, and have a high efficiency of selection and breeding. | |
Physical mutagenesis | UV mutagenesis | UV light causes base transitions, inversions, shifted mutations, or deletions, which can lead to mutagenesis of the strain. | Classic method, good results, simple equipment, and easy operation. |
Laser irradiation mutagenesis | When lasers irradiate organisms, their energy is directly or indirectly absorbed by biomolecules, which can lead to molecular stimulation of photodissociation, catabolism, and free radical reactions in biomolecules, resulting in aberrations in DNA molecules or chromosomes. | High energy density, relatively concentrated, good monochromaticity, and directionality; genetic mutation upon mutagenesis. | |
Microwave mutagenesis | Can stimulate rapid vibration of polar molecules (e.g., water, proteins, nucleotides, fats, and carbohydrates), disrupting the hydrogen bonding and base accumulation of DNA molecules and leading to changes in the structure of the DNA, resulting in genetic variation. | Simple equipment, low cost, easy method, safe operation, and good mutation effect. | |
High Static Pressure Mutagenesis | High hydrostatic pressure is a special processing technology for materials using hydrostatic pressure of more than 100MPa. It can not only change the volume, morphology, and cellular composition of microbial cells, but also alter the nucleic acid structure of microorganisms and their biological functions and gene expression. | Simple method, simple equipment, and good mutagenic effect. | |
Ultrasound mutagenesis | Under the action of sound waves, the tiny bubbles in the liquid will oscillate, expand, contract, and even collapse. Cavitation bubble adiabatic contraction leads to the collapse of the moment, presenting more than 5000 °C temperatures and thousands of atmospheres of pressure, accompanied by powerful shock waves or jet streams, enough to change the cell wall membrane structure and cause the exchange of substances inside and outside the cells, and even mutation. | Simple equipment, safe operation, simple operation methods, and a higher mutation rate for mutagenesis. | |
Chemical mutagenesis | Techniques for selecting new mutagenic strains by inducing genetic variation in microorganisms using chemical mutagens | Operation of toxic and hazardous chemical substances for personal and environmental safety. | |
Protoplast fusion | The technique of artificially fusing two protoplasts with different genetic characteristics to obtain stable recombinants with parental genetic characteristics, and strains with good fermentation performance can be used directly as parental strains for the fermentation performance required for protoplast fusion breeding. | Overcoming the deficiencies of distant integration, simplicity of operation, integrity of genetic information, and a high frequency of recombination. | |
Genetic engineering techniques | Biogenetic traits targeted and directly modified at the DNA molecular level | Can lead to changes in the species’ orientation and relatively short selection cycles. | |
Genome shuffling | Through recursive recombination at the genomic level, the targeted evolution of the entire organism is efficiently realized, breaking through the limitations of traditional microbial strain improvement methods [146,147,148]. | Phenotypic improvement of microbial strains can be accomplished by modifying the whole genome of multiple parents, without the need to know much about the genetic background of the modified strains. |
Field | Work | Results | References |
---|---|---|---|
Wine | Spore hybridization | Improvement of fermentation efficiency and SO2 tolerance | [149] |
Wine | Insertion of the CUP1 gene at multiple loci to improve copper tolerance | Enhances antibacterial resistance | [150] |
Wine | Adaptive evolution screening of novel wine yeast strains with improved characteristics | Enhances glycerol production; improves the taste of wine | [151] |
Wine | Selection of yeast from orchard soil | High ethanol tolerance and improved fermentation performance | [152] |
Beer | Mutagenesis screening of 2-DOG-resistant yeast | Improves the utilization and fermentation efficiency of polysaccharides | [153] |
Shochu | Screening of trichothecene-resistant yeast | Improves fermentation efficiency | [154] |
Sake | Fusion of sake yeast and beer yeast | Accelerated fermentation rate, high ester yield, and hypertonic resistance | [155] |
Yellow wine | Removal of transcription regulators. | Low production of urea and ethyl carbamate | [49] |
Yellow wine | Overexpression of ATF2 in industrial yellow wine yeast strain (RY1) by homologous recombination | Increases the acetate ester | [156] |
Fruit wine | Protoplast fusion using Saccharomyces cerevisiae and Candida ethanolica as starting strains | Obtaining a new fusion yeast for aroma production and ethanol reduction | [130] |
Rice wine | Saccharomyces cerevisiae hybrids created by directed evolution and protoplast fusion strategies | Screening of Saccharomyces cerevisiae with high fermentation efficiency and high stress resistance | [157,158] |
Brewed Wine | Main Raw Material | Ways to Improve Flavor Quality | References |
---|---|---|---|
Sake | Rice | Breeding of sake yeast with high production of isoamyl acetate or ethyl hexanoate | [159,160,161] |
Beer | Malt | Breeding of aroma-producing beer yeast | [162,163] |
Fruit wine | Juice | Selection of yeast strains by protoplast fusion to regulate flavor substance production | [164,165] |
Wine | Grapes | Selection of aroma-producing yeast by interspecific crossing | [11,166,167] |
Yellow wine | Grain | Enrichment of microbial diversity in yellow wine brewing and improvement of brewing process | [15,168,169] |
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Chen, X.; Song, C.; Zhao, J.; Xiong, Z.; Peng, L.; Zou, L.; Shen, C.; Li, Q. Application of Strain Selection Technology in Alcoholic Beverages: A Review. Foods 2024, 13, 1396. https://doi.org/10.3390/foods13091396
Chen X, Song C, Zhao J, Xiong Z, Peng L, Zou L, Shen C, Li Q. Application of Strain Selection Technology in Alcoholic Beverages: A Review. Foods. 2024; 13(9):1396. https://doi.org/10.3390/foods13091396
Chicago/Turabian StyleChen, Xiaodie, Chuan Song, Jian Zhao, Zhuang Xiong, Lianxin Peng, Liang Zou, Caihong Shen, and Qiang Li. 2024. "Application of Strain Selection Technology in Alcoholic Beverages: A Review" Foods 13, no. 9: 1396. https://doi.org/10.3390/foods13091396