Effect of gluten on yeast nitrogen metabolism

In order to preliminarily clarify the influence of nitrogen source concentration on the nitrogen metabolism pathway of yeast and the regulation mechanism. In this study, the traditional rice wine brewing process was used, adding glutenin to the fermentation experiment when dropping the tank. The content of higher alcohol and acetate in yeast nitrogen metabolism was monitored during fermentation, and the expression of related genes in yeast metabolic pathway was analyzed. The results showed that glutenin promoted the growth of yeast and changed the amino acid assimilation mode of yeast, promoted the absorption of amino acids in group B by yeast, and increased the accumulation of higher alcohol in branched chain. When the concentration of the nitrogen source is too high, the contents of higher alcohols and acetates tend to decrease, and reached the lowest value when the amount of glutenin added was 15.2 g, which was 3553.46 μg/L and 1230.77 μg/L, respectively. Compared with the control, it decreased by 14.0% and 27.0%, respectively. In addition, excessive nitrogen concentration inhibited gene expression.

为初步阐明氮源浓度对酵母菌氮代谢途径的影响及其调控机制，本研究采用传统黄酒酿造工艺，在落罐发酵实验中添加谷蛋白（glutenin）。研究期间，监测发酵过程中酵母菌氮代谢产生的高级醇与乙酸酯类物质含量，并分析酵母菌代谢通路中相关基因的表达情况。结果显示，谷蛋白可促进酵母菌生长并改变其氨基酸同化模式，促进酵母菌对B组氨基酸的吸收，同时提升支链高级醇的积累量。当氮源浓度过高时，高级醇与乙酸酯类物质的含量呈下降趋势，且在谷蛋白添加量为15.2g时降至最低值，分别为3553.46 μg/L与1230.77 μg/L，较对照组分别降低14.0%与27.0%。此外，过高的氮浓度会抑制相关基因的表达。