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首页> 外文期刊>Fermentation >Molecular and Phenotypic Characterization of Metschnikowia pulcherrima Strains from Douro Wine Region
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Molecular and Phenotypic Characterization of Metschnikowia pulcherrima Strains from Douro Wine Region

机译：杜罗葡萄酒产区的Metschnikowia pulcherrima菌株的分子和表型表征

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Some non- Saccharomyces yeasts, including Metschnikowia pulcherrima , have been proposed as selected starters due to their contribution for the overall aroma and chemical profiles of wines. In this work, we aimed to evaluate the genetic and phenotypic diversity of Metschnikowia pulcherrima strains isolated from different locations of Douro Wine Region, and to explore their potential as co-adjuncts of S. cerevisiae in alcoholic fermentation. For that purpose, a set of 64 M. pulcherrima isolates were used. Polymerase chain reaction (PCR) fingerprinting with M13 primers demonstrated to be an efficient tool in intraspecific discrimination of M. pulcherrima strains. No significant associations were found between genotypic profiles and either geographical origin or winery. The isolates were screened for their stress resistance ability (ethanol, SO 2 , chitosan, copper, H 2 O 2 , and Grape Juice Medium), aroma-related activities (resistance to 5, 5′, 5′′-trifluor- d , l -leucine and cerulenin and β-glycosidase, β-lyase and sulfite-reductase activities) as well as other relevant technological proprieties (protease activity and biogenic amines production). M. pulcherrima response to the different enological traits evaluated was greatly strain-dependent. The most discriminant features were the ability of the strains to grow in Grape-Juice Medium (GJM) and sulfite-reductase, and their β-lyase and protease activities. The enological potential of a selected M. pulcherrima strain in mixed-culture with S. cerevisiae was also assessed in natural grape-juice of a local variety, under two nitrogen regimes. M. pulcherrima proved to be promising for future industrial application as a co-starter, lowering ethanol, acetic acid and, reported here for the first time, lowering hydrogen sulfide levels in the wines.
机译：一些非酿酒酵母，包括Metschnikowia pulcherrima，由于对葡萄酒的整体香气和化学特性有贡献，因此被提议作为精选的发酵剂。在这项工作中，我们旨在评估从杜罗葡萄酒产区的不同位置分离的Metschnikowia pulcherrima菌株的遗传和表型多样性，并探索它们作为酿酒酵母在酒精发酵中的辅助助剂的潜力。为了这个目的，使用了一组64个pulcherrima分离株。用M13引物进行的聚合酶链反应（PCR）指纹图谱被证明是对M. pulcherrima菌株进行种内鉴别的有效工具。在基因型谱与地理起源或酿酒厂之间未发现显着关联。筛选分离物的抗逆能力（乙醇，SO 2，壳聚糖，铜，H 2 O 2和葡萄汁培养基），与香气有关的活性（对5、5'，5'-三氟-， 1-亮氨酸和天青素以及β-糖苷酶，β-裂合酶和亚硫酸盐还原酶活性）以及其他相关技术特性（蛋白酶活性和生物胺的生产）。 Pulcherrima对评估的不同生物学特性的反应很大程度上取决于菌株。最有区别的特征是菌株在葡萄果汁培养基（GJM）和亚硫酸盐还原酶中的生长能力，以及它们的β-裂解酶和蛋白酶活性。还在两种氮制度下，在本地变种的天然葡萄汁中评估了与M. cerevisiae混合培养的选定M. pulcherrima菌株的酶学潜力。事实证明，pulcherrima M.作为一种辅助起子，可以在未来的工业应用中降低乙醇，乙酸的含量，并首次报道降低葡萄酒中的硫化氢含量。

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