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首页> 外文期刊>Food microbiology >Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae
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Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae

机译：氧可用性和菌株组合调节葡萄菌与芽孢杆菌和酿酒酵母混合培养的酵母生长动态

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摘要

Starmerella bacillaris (synonym Candida zemplinina) is a non-Saccharomyces yeast that has been proposed as a co-inoculant of selected Saccharomyces cerevisiae strains in mixed culture fermentations to enhance the analytical composition of the wines. In order to acquire further knowledge on the metabolic interactions between these two species, in this study we investigated the impact of oxygen addition and combination of Starm. bacillaris with S. cerevisiae strains on the microbial growth and metabolite production. Fermentations were carried out under two different conditions of oxygen availability. Oxygen availability and strain combination clearly influenced the population dynamics throughout the fermentation. Oxygen concentration increased the survival time of Starm. bacillaris and decreased the growth rate of S. cerevisiae strains in mixed culture fermentations, whereas it did not affect the growth of the latter in pure culture fermentations. This study reveals new knowledge about the influence of oxygen availability on the successional evolution of yeast species during wine fermentation.
机译：芽孢杆菌（Starmerella bacillaris）（同义词假丝酵母（Candida zemplinina））是一种非酿酒酵母，已被提出作为混合培养发酵中所选酿酒酵母菌株的共吸纳剂，以增强葡萄酒的分析成分。为了获得有关这两个物种之间的代谢相互作用的进一步知识，在这项研究中，我们研究了氧气添加和Starm组合的影响。芽孢杆菌与酿酒酵母菌株对微生物的生长和代谢产物的产生有关。在两种不同的氧气供应条件下进行发酵。氧气的可用性和菌株的组合明显影响了整个发酵过程中的种群动态。氧气浓度增加了Starm的生存时间。芽孢杆菌和降低了酿酒酵母在混合培养中的生长速率，而在纯培养中不影响后者的生长。这项研究揭示了有关氧气可用性对葡萄酒发酵过程中酵母菌种连续进化的影响的新知识。

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  • 来源
    《Food microbiology》 |2018年第2期|179-188|共10页
  • 作者

    Englezos Vasileios; Cravero Francesco; Torchio Fabrizio; Rantsiou Kalliopi; Ortiz-Julien Anne; Lambri Milena; Gerbi Vincenzo; Rolle Luca; Cocolin Luca S.;

  • 作者单位

    Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, Grugliasco, Italy;

    Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, Grugliasco, Italy;

    Istituto di Enologia e Ingegneria Agro-Alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, Piacenza, Italy;

    Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, Grugliasco, Italy;

    Lallemand SAS, Blagnac, France;

    Istituto di Enologia e Ingegneria Agro-Alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, Piacenza, Italy;

    Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, Grugliasco, Italy;

    Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, Grugliasco, Italy;

    Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, Grugliasco, Italy;

  • 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

    Mixed culture fermentations; Oxygen; Starmerella bacillaris; Volatile metabolites; Yeast interactions;

    机译：混合培养发酵;氧;芽孢杆菌挥发性代谢物;酵母相互作用;

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