Yeast cellular stress as a factor affecting the content of biologically active compounds in the fermentation medium

<p class="MsoNormal">The main scientific objective of the research task was to
analyze the impact of <em><span style="font-family:&#39;calibri&#39; , sans-serif">Saccharomyces
cerevisiae</span></em> yeast exposure to cellular stress during the
fermentation of model malt worts on cell metabolism and morphological
characteristics, with particular emphasis on the impact of the process
environment on the content of biologically active compounds in the fermentation
medium. This objective was achieved by studying the impact of a selected stress
factor on changes in the composition and antioxidant properties of the
fermentation medium, the physiological state and morphological characteristics
of yeast cells and changes in the β-glucan content in yeast biomass and the
beers. The research hypothesis assumed that controlled exposure of <em><span style="font-family:&#39;calibri&#39; , sans-serif">Saccharomyces cerevisiae</span></em>
yeast to cellular stress conditions would enable the production of products
with a higher content of phenolic compounds and antioxidant activity, thanks to
the recovery of some of the compounds adsorbed and absorbed by the yeast. </p>

本研究任务的核心科学目标为：分析酿酒酵母（Saccharomyces cerevisiae）在模拟麦芽汁发酵过程中暴露于细胞应激条件下，对酵母细胞代谢与形态特征的影响，并重点探究工艺环境对发酵介质中生物活性化合物含量的作用。本目标通过以下研究得以实现：考察选定的应激因子对发酵介质组成与抗氧化性能、酵母细胞生理状态与形态特征，以及酵母生物质与啤酒中β-葡聚糖含量变化的影响。本研究提出的假设为：通过可控方式使酿酒酵母暴露于细胞应激环境，可回收部分被酵母吸附与吸收的化合物，进而生产出酚类化合物含量更高、抗氧化活性更强的产品。