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New insights into the capacity of commercial wine yeasts to grow on sparkling wine media. Factor screening for improving wine yeast selection

机译：关于商业葡萄酒酵母在起泡葡萄酒培养基上生长的能力的新见解。因子筛选以改善葡萄酒酵母的选择

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摘要

During the production of sparkling wine, wine yeasts are subjected to many stress factors apart from ethanol, which lead to the need to achieve their acclimation in line with various industrial protocols. In the present work, 44 commercial wine Saccharomyces cerevisiae strains and one laboratory strain (BY4742) were firstly subjected to the influence of increasing concentrations of ethanol to cluster the yeasts using discriminant function analysis. Afterwards, non-inhibitory concentration (NIC) and minimum inhibitory concentration (MIC) were estimated, revealing some differences between 24 of these strains. Meanwhile, this study confirms the negative synergistic effect of low pH with ethanol on the maximum specific growth rate (μ_(max)) and lag phase time. Moreover, a negative effect of increasing levels of glycerol in the growth medium was observed. Interestingly enough, an interactive positive effect was found between cysteine and medium-chain fatty acids (MCFA). While cysteine did not have a really significant effect in comparison to the control, it was able to restore the damage caused by MCFA, making the growth rate of cells recover and even reducing the formation of reactive oxygen species. Adequate culture aeration is also crucial for the composition of the cell fatty acid. The final results showed that few differences were observed between NIC and MIC estimations with respect to cells pre-cultured in the presence or absence of oxygen.
机译：在起泡酒的生产过程中，除了乙醇外，葡萄酒酵母还受到许多压力因素的影响，这导致需要根据各种工业规程实现它们的适应性。在本研究中，首先使用判别函数分析首先对44种商品酿酒酵母菌株和1个实验室菌株（BY4742）进行了乙醇浓度增加的影响，使酵母成簇。此后，估计了非抑制浓度（NIC）和最小抑制浓度（MIC），揭示了其中24个菌株之间的某些差异。同时，这项研究证实了低pH与乙醇的协同作用对最大比生长率（μ_（max））和滞后相时间的负面影响。此外，观察到生长培养基中甘油水平升高的负面影响。有趣的是，在半胱氨酸和中链脂肪酸（MCFA）之间发现了一种互动的积极作用。尽管半胱氨酸与对照组相比并没有真正显着的作用，但它能够恢复由MCFA引起的损伤，使细胞的生长速度恢复甚至减少了活性氧的形成。充足的培养通气对于细胞脂肪酸的组成也至关重要。最终结果表明，对于在有氧或无氧条件下进行预培养的细胞，NIC和MIC估计之间几乎没有差异。

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  • 来源
    《Food microbiology》 |2015年第6期|41-48|共8页
  • 作者

    Anna Borrull; Montse Poblet; Nicolas Rozes;

  • 作者单位

    Dpt. Bioquimica i Biotecnologia, Facultat d'Enologia, Universitat Ravira i Virgili, Campus Sescelades, c/Marcel li Domingo, s, Tarragona 43007, Spain;

    Dpt. Bioquimica i Biotecnologia, Facultat d'Enologia, Universitat Ravira i Virgili, Campus Sescelades, c/Marcel li Domingo, s, Tarragona 43007, Spain;

    Dpt. Bioquimica i Biotecnologia, Facultat d'Enologia, Universitat Ravira i Virgili, Campus Sescelades, c/Marcel li Domingo, s, Tarragona 43007, 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

    Sparkling wine; NIC; MIC; PH; Glycerol; Medium-chain fatty acids; Oxygen;

    机译：起泡酒;网卡;MIC;PH;甘油;中链脂肪酸;氧;

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