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首页> 外文期刊>Food microbiology >Identification of yeast and acetic acid bacteria isolated from the fermentation and acetiflcation of persimmon (Diospyros kaki)
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Identification of yeast and acetic acid bacteria isolated from the fermentation and acetiflcation of persimmon (Diospyros kaki)

机译：鉴定从柿子的发酵和乙酰化分离出的酵母和乙酸细菌（柿子柿）

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摘要

Persimmon (Diospyros kaki) is a seasonal fruit with important health benefits. In this study, persimmon use in wine and condiment production was investigated using molecular methods to identify the yeast and acetic acid bacteria (AAB) isolated from the alcoholic fermentation and acetification of the fruit. Alcoholic fermentation was allowed to occur either spontaneously, or by inoculation with a commercial Saccharomyces cerevisiae wine strain, while acetification was always spontaneous; all these processes were performed in triplicates. Non-Saccharomyces yeast species were particularly abundant during the initial and mid-alcoholic fermentation stages, but S. cerevisiae became dominant toward the end of these processes. During spontaneous fermentation, S. cerevisiae Scl was the predominant strain isolated throughout, while the commercial strain of S. cerevisiae was the most common strain isolated from the inoculated fermentations. The main non-Saccharomyces strains isolated included Pichia guilliermondii, Hanseniaspora uvarum, Zygosaccharomyces florentinus and Cryptococcus sp. A distinct succession of AAB was observed during the acetification process. Acetobacter malorun was abundant during the initial and mid-stages, while Gluconacetobacter saccharivorans was the main species during the final stages of these acetifications. Four additional AAB species, Acetobacter pasteurianus, Acetobacter syzygii, Gluconacetobacter intermedius and Gluconacetobacter europaeus, were also detected. We observed 28 different AAB genotypes, though only 6 of these were present in high numbers (between 25%-60%), resulting in a high biodiversity index.
机译：柿子（柿子柿）是一种季节性水果，具有重要的健康益处。在这项研究中，柿子在葡萄酒和调味品生产中的用途已通过分子方法进行了研究，以鉴定从酒精发酵和水果中分离出的酵母和乙酸细菌（AAB）。酒精发酵既可以自发进行，也可以通过接种商业酿酒酵母菌株进行，而乙酸总是自发进行。所有这些过程均一式三份进行。在酒精发酵的初期和中期，非酿酒酵母的种类特别丰富，但是酿酒酵母在这些过程的后期逐渐占主导地位。在自发发酵过程中，酿酒酵母Scl是整个分离的主要菌株，而酿酒酵母的商业菌株是从接种发酵中分离的最常见菌株。分离出的主要非酿酒酵母菌株包括古氏毕赤酵母，乌氏汉斯酵母，弗洛因酵母菌和隐球菌。在乙酸化过程中观察到明显不同的AAB序列。在开始和中期阶段，苹果芽孢杆菌的苹果酸杆菌丰富，而糖醋杆菌是这些乙酰化过程最后阶段的主要菌种。还检测到另外四种AAB物种：巴斯德醋杆菌，sycegii醋杆菌，中间葡糖杆菌和欧洲葡糖杆菌。我们观察到28种不同的AAB基因型，尽管其中只有6种以高数量存在（25％-60％之间），从而导致了较高的生物多样性指数。

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  • 来源
    《Food microbiology》 |2012年第1期|p.98-104|共7页
  • 作者

    C. Hidalgo; E. Mateo; A. Mas; M.J. Torija;

  • 作者单位

    Biotecnohgia Enologica, Dept. Bioquimica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, C/MarceUi Domingo s, 43007 Tarragona, Spain;

    Biotecnohgia Enologica, Dept. Bioquimica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, C/MarceUi Domingo s, 43007 Tarragona, Spain;

    Biotecnohgia Enologica, Dept. Bioquimica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, C/MarceUi Domingo s, 43007 Tarragona, Spain;

    Biotecnohgia Enologica, Dept. Bioquimica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, C/MarceUi Domingo s, 43007 Tarragona, 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

    fruit wine; food condiments; traditional production;

    机译：果酒;食物调味品;传统生产;

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