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首页> 外文期刊>Applied Microbiology >The Fitness Advantage of Commercial Wine Yeasts in Relation to the Nitrogen Concentration, Temperature, and Ethanol Content under Microvinification Conditions
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The Fitness Advantage of Commercial Wine Yeasts in Relation to the Nitrogen Concentration, Temperature, and Ethanol Content under Microvinification Conditions

机译：微发酵条件下商品酒酵母在氮含量，温度和乙醇含量方面的适应性优势

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摘要

The effect of the main environmental factors governing wine fermentation on the fitness of industrial yeast strains has barely received attention. In this study, we used the concept of fitness advantage to measure how increasing nitrogen concentrations (0 to 200 mg N/liter), ethanol (0 to 20%), and temperature (4 to 45°C) affects competition among four commercial wine yeast strains (PDM, ARM, RVA, and TTA). We used a mathematical approach to model the hypothetical time needed for the control strain (PDM) to out-compete the other three strains in a theoretical mixed population. The theoretical values obtained were subsequently verified by competitive mixed fermentations in both synthetic and natural musts, which showed a good fit between the theoretical and experimental data. Specifically, the data show that the increase in nitrogen concentration and temperature values improved the fitness advantage of the PDM strain, whereas the presence of ethanol significantly reduced its competitiveness. However, the RVA strain proved to be the most competitive yeast for the three enological parameters assayed. The study of the fitness of these industrial strains is of paramount interest for the wine industry, which uses them as starters of their fermentations. Here, we propose a very simple method to model the fitness advantage, which allows the prediction of the competitiveness of one strain with respect to different abiotic factors.
机译：控制葡萄酒发酵的主要环境因素对工业酵母菌株适应性的影响几乎没有引起注意。在这项研究中，我们使用适合性优势的概念来衡量氮浓度（0至200 mg N /升），乙醇（0至20％）和温度（4至45°C）的增加如何影响四种商用葡萄酒之间的竞争酵母菌株（PDM，ARM，RVA和TTA）。我们使用一种数学方法对控制菌株（PDM）竞争理论混合种群中其他三个菌株所需的假设时间进行建模。随后，通过竞争性混合发酵在合成和天然葡萄汁中验证了获得的理论值，这表明理论数据与实验数据之间具有很好的契合性。具体而言，数据显示氮浓度和温度值的增加改善了PDM菌株的适应性优势，而乙醇的存在则大大降低了其竞争力。然而，对于所测定的三个酶学参数，RVA菌株被证明是最具竞争力的酵母。这些工业菌株的适应性研究对于酿酒业至关重要，酿酒业将其用作发酵的起始剂。在这里，我们提出了一种非常简单的方法来对适应性优势进行建模，从而可以预测一种菌株相对于不同非生物因素的竞争力。

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