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Investigating the effects of Aureobasidium pullulans on grape juice composition and fermentation

机译：调查金属胶囊淀粉蛋白对葡萄汁组成和发酵的影响

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摘要

Aureobasidium pullulans has been observed as one of the most abundant species in freshly pressed grape juice. Despite this, little is known about the consequences for the wine-making process associated with the presence and proliferation of this fungus, including its interaction with other ferment-derived microorganisms and impact on the composition of the resulting wine. In this study, the physiology of abundant A. pullulans grape juice isolates was investigated through lab scale fermentation trials, demonstrating the ability of this species to survive in grape juice while producing polysaccharides, polymers of malic acid (poly β-malic acid) and enzymes with pectinase, β - glucosidase and tannase activity. A possible antagonistic effect against yeast through competition for metals including Fe and Zn was also observed. Overall, the data suggests this abundant species could have important implications for wine production and quality.
机译：在新鲜压制葡萄汁中，已观察到金属亚哌啶藜普拉兰人是最丰富的物种之一。尽管如此，对于与这种真菌的存在和增殖相关的酿酒过程的后果，包括其与其他发酵衍生的微生物的相互作用以及对所得葡萄酒的组成的影响。在这项研究中，通过实验室规模发酵试验研究了丰富的A.葡萄葡萄汁分离株的生理学，证明了该物种在葡萄汁中存活的能力，同时产生多糖，苹果酸（聚β-丙酸）和酶的聚合物用果胶酶，β - 葡糖苷酶和鞣酸酶活性。还观察到通过包括Fe和Zn的金属竞争对抗酵母的可能拮抗作用。总体而言，数据表明，这种丰富的物种可能对葡萄酒生产和质量产生重要影响。

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  • 来源
    《Food microbiology》 |2020年第9期|103451.1-103451.10|共10页
  • 作者

    Cristobal A. Onetto; Anthony R. Borneman; Simon A. Schmidt;

  • 作者单位

    The Australian Wine Research Institute Glen Osmond South Australia 5064 Australia;

    The Australian Wine Research Institute Glen Osmond South Australia 5064 Australia;

    The Australian Wine Research Institute Glen Osmond South Australia 5064 Australia;

  • 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
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