Acid tolerance and aroma profile are crucial factors for wine production in Saccharomyces cerevisiae. However, most wine yeasts to date fail to endure low-pH environments, therefore resulting in problems such as lengthened fermentation and poor flavor during acidic fruit wine production. In the present study, we established a multiple-step screening strategy, which was composed of atmospheric and room temperature plasma (ARTP), high-throughput screening (HTS), and laboratory adaptive evolution (ALE), to screen yeast strains for potential wine-producing with enhanced performances during low pH conditions. Importantly, we obtained the S. cerevisiae strain from the mutant library, ET008-c54, which displayed exhibited excellent performances in survival rate, fermentation time, aroma profile, and genetic stability. More specifically, the survival rate of ET008-c54 at low pH was increased by 10-fold, the fermentation time of greengage plum wine was shortened by about 70%, and the content of main aroma compounds was significantly increased by 52%. Collectively, we demonstrate the practical application of the screening platform designed for discovering mutant strains in winemaking technology.

中文翻译：

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筛选具有改善的耐酸性和香气特征的酿酒酵母菌株的多步骤策略。

耐酸和香气特征是酿酒酵母中葡萄酒生产的关键因素。然而，迄今为止，大多数葡萄酒酵母都不能忍受低pH值的环境，因此导致诸如在酸性果酒生产过程中发酵时间延长和风味差的问题。在本研究中，我们建立了一个多步骤筛选策略，该策略由大气和室温血浆（ARTP），高通量筛选（HTS）和实验室适应性进化（ALE）组成，以筛选潜在葡萄酒的酵母菌株在低pH条件下可提高性能。重要的是，我们从突变库ET008-c54获得了酿酒酵母菌株，该菌株显示出在存活率，发酵时间，香气特征和遗传稳定性方面表现出优异的性能。进一步来说，ET008-c54在低pH下的存活率提高了10倍，青梅酒的发酵时间缩短了约70％，主要香气化合物的含量显着增加了52％。我们集体证明了筛选平台的实际应用，该筛选平台旨在发现酿酒技术中的突变菌株。