Effect of high Cu2+ stress on fermentation performance and copper biosorption of Saccharomyces cerevisiae during wine fermentation

Abstract The effect of high Cu2+ stress on fermentation performance and copper biosorption of Saccharomyces cerevisiae BH8 during wine fermentation was investigated in this paper. Under high Cu2+ stress, the cell growth and survival rate of yeast BH8 were inhibited. With different copper concentration, the effect on cell growth of yeast BH8 was different. What’s more, high Cu2+ stress could inhibit the fermentation property, alcohol production and reducing sugar utilization of yeast BH8 in Chardonnay grape must, but not significant. And the trend of the copper ion concentration falling down was consistent with the trend of yeast growth rising up, meanwhile the copper content was still much less than the initial concentration after fermentation. In addition, yeast BH8 showed a good fermenting property and copper removal ability under high Cu2+ stress. These results could provide certain reference and some new data for the wine industry to face the copper pollution risk.

摘要 本研究针对高Cu²+胁迫下，酿酒酵母（Saccharomyces cerevisiae）BH8在葡萄酒发酵过程中的发酵性能与铜生物吸附特性展开探究。实验结果表明，高Cu²+胁迫会抑制酵母BH8的细胞生长与存活率，且不同铜离子浓度对其细胞生长的影响程度存在差异。此外，高Cu²+胁迫会对酵母BH8在霞多丽（Chardonnay）葡萄汁中的发酵性能、酒精生成能力及还原糖利用效率产生抑制作用，但该抑制效果并不显著。发酵体系内铜离子浓度的下降趋势与酵母生长量的上升趋势保持一致，且发酵结束后发酵液中的铜含量仍远低于初始浓度。除此之外，在高Cu²+胁迫环境中，酵母BH8仍展现出优异的发酵性能与铜去除能力。本研究结果可为葡萄酒产业应对铜污染风险提供一定参考依据与全新实验数据支撑。