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Zygosaccharomyces rouxii : Control Strategies and Applications in Food and Winemaking

机译：鲁氏酵母（Zygosaccharomyces rouxii）：食品和酿酒中的控制策略和应用

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The genus Zygosaccharomyces is generally associated to wine spoilage in the winemaking industry, since a contamination with strains of this species may produce re-fermentation and CO 2 production in sweet wines. At the same time, this capacity might be useful for sparkling wines production, since this species may grow under restrictive conditions, such as high ethanol, low oxygen, and harsh osmotic conditions. The spoilage activity of this genus is also found in fruit juices, soft drinks, salad dressings, and other food products, producing besides package expansion due to gas production, non-desired compounds such as ethanol and esters. Despite these drawbacks, Zygosaccharomyces spp. produces high ethanol and acetoin content in wines and may play an important role as non- Saccharomyces yeasts in differentiated wine products. Control strategies, such as the use of antimicrobial peptides like Lactoferricin B (Lfcin B), the use of dimethyl dicarbonate (DMDC) or non-thermal sterilization techniques may control this spoilage genus in the food industry.
机译：酿酒酵母属（Zygosaccharomyces）通常与酿酒工业中的葡萄酒变质有关，因为该种菌株的污染可能在甜葡萄酒中产生发酵和产生CO 2。同时，这种能力可能对起泡葡萄酒的生产有用，因为该物种可能在限制性条件下生长，例如高乙醇，低氧和苛刻的渗透条件。该属的腐败活性还存在于果汁，软饮料，色拉调料和其他食品中，除了由于气体产生而引起的包装膨胀以外，还会产生不希望的化合物，例如乙醇和酯。尽管有这些缺点，但合酵母属。在葡萄酒中会产生高含量的乙醇和乙醛酸，并且可能在非同寻常的葡萄酒产品中作为非酵母菌发挥重要作用。控制策略，例如使用抗菌肽（如乳铁蛋白B（Lfcin B），使用二碳酸二甲酯（DMDC）或非热灭菌技术）可以控制食品工业中的腐败变质。

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