酒酒球菌(Oenococcus oeni)胁迫适应性反应机制

Adaptive Stress Response Mechanisms of Oenococcus oeni ——A Review

摘要:

苹果酸-乳酸发酵有利于提高葡萄酒品质, 为了获得高活性的直投式酒酒球菌发酵制剂, 从生理和分子生物学的角度理解该菌种胁迫耐受性增强的机制是必要的。本文就酒酒球菌利用苹果酸-乳酸发酵和膜结合的H+-F0F1-ATP酶以维持细胞内环境的稳定和能量供给; 胁迫适应过程中细胞膜组分的调整; 小热休克蛋白Lo18等胁迫蛋白及其相应的基因的表达和调控等方面进行了综述。胁 迫适应性反应机制的研究对发酵剂菌株的筛选、发酵剂的制备及其他工程菌株的构建具有重要意义。

Abstract:

Three main mechanisms for stress tolerance response of O. oeni were addressed in the review. Activation of MLF and membrane-bound H+-F0F1-ATPases activity were utilized to maintain the intracellular environment and to control the energetic status of Oenococcus oeni; Cell membrane compositions and fluidity were adjusted to compensate for the various stresses environmental effects; In addition to a small heat shock protein Lo18, many other stress proteins and corresponding genes were also found to be involved in the Oenococcal adaptive stress responses. CtsR-dependent gene regulation systems were demonstrated in Oenococcus oeni. A better understanding of Oenococcus oeni stress adaptive response mechanisms should play an important role in screening of highly tolerant strains, mastering the characterization of malolactic starters and rationalizing industrial processes of preparing wine malolactic starter. Furthermore, Oenococcus oeni stress genes also could be used for constructing engineer strains with new properties.