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Effect of different starter cultures on chemical and microbial parameters of buckwheat honey fermentation

机译：不同发酵剂对荞麦蜂蜜发酵化学和微生物参数的影响

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摘要

The aim of this study was to analyze the microbiology of buckwheat honey fermentation inoculated with different starter cultures by culturing and PCR-DGGE, taking as a model for comparison a spontaneously fermented batch. The inoculants tested were (i) cider lees (from a cider factory), (ii) sourdough (from a bakery), and (iii) a commercial Saccharomyces cerevisiae strain. The results of the culturing and culture-independent techniques agreed well and detected the same dominant species along the fermentations. Our results suggest that S. cerevisiae strains, which constituted a majority population in all batches including the uninoculated one, carried out the fermentations. The highest microbial diversity was found at the beginning of the fermentation in the uninoculated batch; this contained in addition to S. cerevisiae bacteria (Paracoccus sp., Staphylococcus sp., and Bacillus sp.) and yeast (Candida sp.) species. Candida sp. was also common in batches inoculated with sourdough and cider lees cultures. Lactobacillus species were found throughout the fermentation of the sourdough-inoculated batch. Basic chemical analysis and testing trials demonstrated that the overall sensory acceptance of the four meads were highly similar. Yeast and bacteria isolated in this study could serve as a source of technologically relevant microorganisms for mead production.
机译：这项研究的目的是通过培养和PCR-DGGE来分析接种不同发酵剂的荞麦蜂蜜发酵的微生物学，作为比较自然发酵批次的模型。测试的接种物为（i）苹果酒糟（来自苹果酒工厂），（ii）酸面团（来自面包店）和（iii）商业啤酒酵母菌株。培养和独立于培养技术的结果一致，并在发酵过程中检测到相同的优势种。我们的结果表明，在包括未接种的所有批次的所有批次中占多数的酿酒酵母菌株进行了发酵。在未接种批次的发酵开始时，微生物多样性最高。除啤酒酵母菌（Paracoccus sp。，葡萄球菌属sp。和芽孢杆菌属）和酵母菌（Candida sp。）外，还含有其他细菌。念珠菌在接种酵母和苹果酒糟培养物的批次中也很常见。在发酵酵母的整个发酵过程中都发现了乳酸杆菌。基本的化学分析和测试试验表明，四种蜂蜜酒的总体感官接受度非常相似。在这项研究中分离出的酵母和细菌可以作为生产蜂蜜酒的技术相关微生物的来源。

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  • 来源
    《Food microbiology》 |2019年第9期|294-302|共9页
  • 作者

    Bednarek Marta; Szwengiel Artur; Belen Florez Ana; Czarnecki Zbigniew; Mayo Baltasar;

  • 作者单位

    Poznan Univ Life Sci, Inst Food Technol Plant Origin, Dept Fermentat & Biosynth, Ul Wojska Polskiego 31, PL-60624 Poznan, Poland|CSIC, IPLA, Dept Microbiol & Chem Dairy Prod, Paseo Rio Linares S-N, Villaviciosa 33300, Asturias, Spain;

    Poznan Univ Life Sci, Inst Food Technol Plant Origin, Dept Fermentat & Biosynth, Ul Wojska Polskiego 31, PL-60624 Poznan, Poland;

    CSIC, IPLA, Dept Microbiol & Chem Dairy Prod, Paseo Rio Linares S-N, Villaviciosa 33300, Asturias, Spain;

    Poznan Univ Life Sci, Inst Food Technol Plant Origin, Dept Fermentat & Biosynth, Ul Wojska Polskiego 31, PL-60624 Poznan, Poland;

    CSIC, IPLA, Dept Microbiol & Chem Dairy Prod, Paseo Rio Linares S-N, Villaviciosa 33300, Asturias, Spain;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Mead; Honey; Traditional fermentation; PCR-DGGE; Microbiota;

    机译：米德;蜂蜜;传统发酵;PCR-DGGE;微生物群;

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