Co-culture fermentation characteristics of antifreeze yeast and mining of related freezing-resistant genes

• Published in: European food research & technology 2023-05, Vol.249 (5), p.1161-1172
• Main Authors: He, Wenqian, Xue, Meicui, Yu, Hui, Zhang, Xiuqin, Lin, Yi, Chen, Yuying, Wang, Liping
• Format: Article
• Language: English
• Subjects: 1-Hexanol; Agriculture; Analytical Chemistry; Aroma compounds; Biotechnology; Bread; Butanol; Chemistry; Chemistry and Materials Science; Debaryomyces hansenii; Dough; Electronic noses; Fermentation; Flavor compounds; Flavors; Food Science; Forestry; Freeze-thaw durability; Freeze-thawing; Freezing; Gas chromatography; Gene sequencing; Genes; Genomes; Glycerol; Headspace; Hexanol; Isopentyl alcohol; Localization; Mass spectrometry; Mass spectroscopy; Original Paper; Phenylethyl alcohol; Propanol; Saccharomyces cerevisiae; Sensory evaluation; Solid phase methods; Solid phases; Starter cultures; Trehalose; Whole genome sequencing; Yeast; Yeasts
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-023-04204-1

In this study, Debaryomyces hansenii Y-3 with good freeze–thaw tolerance and Saccharomyces cerevisiae H-1 with strong fermentation ability were used to obtain a mixed starter culture (MSC), which can be used for frozen dough production. Angel yeast A-1 and a single-strain S. cerevisiae H-1 were used as references. Sensory evaluation and electronic nose combined with headspace solid-phase micro-extraction gas chromatography–mass spectrometry (HS–SPME–GC–MS) were used to analyze the taste and flavor of fermented steamed bread samples. The results showed that more kinds of volatile flavor compounds were detected in steamed bread samples fermented by MSC than in the reference group. Among all frozen dough steamed bread samples, only MSC-fermented samples could detect compounds, such as 2-methyl-1-propanol, 3-methyl-1-butanol, 1-hexanol, and 1-pentanol. Moreover, the content of ethyl octanoate, phenethyl alcohol, and 3-methyl-1-butanol was the highest in this sample. Meanwhile, whole-genome sequencing analysis was performed on D. hansenii Y-3 and S. cerevisiae H-1. Based on KEGG pathway localization, four main pathways are involved in yeast freeze–thaw tolerance. Through genome comparison analysis, there were significant differences in the related coding genes involved in the synthesis of trehalose, glycerol, proline, and arginine that affect their freeze–thaw resistance in the genomes of the two yeast strains. Therefore, it can be speculated that these significant differences are the reason for their large differences in freeze–thaw resistance.