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首页> 外文期刊>Food microbiology >Impact of the co-culture of Saccharomyces cerevisiae-Oenococcus oeni on malolactic fermentation and partial characterization of a yeast-derived inhibitory peptidic fraction
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Impact of the co-culture of Saccharomyces cerevisiae-Oenococcus oeni on malolactic fermentation and partial characterization of a yeast-derived inhibitory peptidic fraction

机译：酿酒酵母-Oenococcus oeni的共培养对苹果乳酸发酵和酵母来源的抑制性肽组分的部分表征的影响

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摘要

The present study was aimed to evaluate the impact of the co-culture on the output of malolactic fermentation and to further investigate the reasons of the antagonism exerted by yeasts towards bacteria during sequential cultures. The Saccharomyces cerevisiae D strain/Oenococcus oeni X strain combination was tested by applying both sequential culture and co-culture strategies. This pair was chosen amongst others because the malolactic fermentation was particularly difficult to realize during the sequential culture. During this traditional procedure, malolactic fermentation started when alcoholic fermentation was achieved. For the co-culture, both fermentations were conducted together by inoculating yeasts and bacteria into a membrane bioreactor at the same time. Results obtained during the sequential culture and compared to a bacterial control medium, showed that the inhibition exerted by S. cerevisiae D strain in term of decrease of the malic acid consumption rate was mainly due to ethanol (75%) and to a peptidic fraction (25%) having an MW between 5 and 10 kDa. 0.4 g l~(-1) of L-malic acid was consumed in this case while 3.7 g l~(-1) was consumed when the co-culture was applied. In addition, there was no risk of increased volatile acidity during the co-culture. Therefore, the co-culture strategy was considered effective for malolactic fermentation with the yeast/bacteria pair studied.
机译：本研究旨在评估共培养对苹果乳酸发酵产物的影响，并进一步研究酵母在顺序培养过程中对细菌产生拮抗作用的原因。通过应用顺序培养和共培养策略，对酿酒酵母D菌株/ Oenococcus oeni X菌株进行了测试。之所以选择这对，是因为在顺序培养期间苹果酸乳酸发酵特别难以实现。在这种传统程序中，苹果醇发酵是在酒精发酵完成后开始的。对于共培养，通过将酵母菌和细菌同时接种到膜生物反应器中一起进行两种发酵。在顺序培养过程中获得的结果并与细菌对照培养基进行比较，结果表明，酿酒酵母D菌株对苹果酸消耗率降低的抑制作用主要归因于乙醇（75％）和肽部分（ 25％）的MW在5至10 kDa之间。在这种情况下，消耗了0.4g l〜（-1）的L-苹果酸，而当进行共培养时消耗了3.7g l〜（-1）。另外，在共培养过程中没有增加挥发性酸度的风险。因此，共培养策略被认为对研究的酵母/细菌对苹果乳酸发酵有效。

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