Research progress of anti-environmental factor stress mechanism and anti-stress tolerance way of Saccharomyces cerevisiae during the brewing process

Abstract

Saccharomyces cerevisiae plays a decisive role in the brewing of alcohol products, and the ideal growth and fermentation characteristics can give the pure flavor of alcohol products. However, S. cerevisiae can be affected profoundly by environmental factors during the brewing process, which have negative effects on the growth and fermentation characteristics of S. cerevisiae, and seriously hindered the development of brewing industry. Therefore, we summarized the environmental stress factors (ethanol, organic acids, temperature and osmotic pressure) that affect S. cerevisiae during the brewing process. Their impact mechanisms and the metabolic adaption of S. cerevisiae in response to these stress factors. Of note, S. cerevisiae can increase the ability to resist stress factors by changing the cell membrane components, expressing transcriptional regulatory factors, activating the anti-stress metabolic pathway and enhancing ROS scavenging ability. Meantime, the strategies and methods to improve the stress- tolerant ability of S. cerevisiae during the brewing process were also introduced. Compared with the addition of exogenous anti-stress substances, mutation breeding and protoplast fusion, it appears that adaptive evolution and genetic engineering are able to generate ideal environmental stress tolerance strains of S. cerevisiae and are more in line with the needs of the current brewing industry.

Keywords:

• Saccharomyces cerevisiae
• alcohol products
• environmental stress factor
• anti-stress mechanism
• anti-stress method

Author contributions

Yanru Chen participated in all design processes and wrote initial manuscript; Yili Yang made great contributions in the revising process; Yin Wan and Wenqin Cai proofread of the revised manuscripts, including grammar and content; Jiali Zeng and Na Liu made Figures and Tables; Guiming Fu completed the design, guide and financial support of this review.

Disclosure statement

I would like to declare on behalf of my coauthors that the work described was original research that has not been published previously, and not under consideration for publication elsewhere, in whole or in part. And we have no financial and personal relationships with other people or organizations that can inappropriately influence our research.

Additional information

Funding

This project was supported by the National Natural Science Foundation of China (No. 31960474) and Research Project of State Key Laboratory of Food Science and Technology (SKLF-ZZB-202116).