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首页> 外文期刊>Food microbiology >Production of indole by wine-associated microorganisms under oenological conditions
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Production of indole by wine-associated microorganisms under oenological conditions

机译：在酿酒条件下葡萄酒相关微生物生产吲哚

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摘要

A high concentration of indole has been linked to 'plastic-like' off-flavour in wines, predominantly in wines produced under sluggish fermentation conditions. The purpose of this study was to determine the ability of yeast and bacteria to form indole and whether tryptophan was required for indole accumulation during winemaking. Wine-associated yeast and bacteria species (Saccharomyces cerevisiae, Saccharomyces bayanus, Candida stellata, Hanseniaspora uvarum, Kluyveromyces thermoloterans, Oeno-coccus oeni, Lactobacillus lindneri, Pediococcus cerevisiae and Pediococcus parvulus) were screened for their potential to generate indole during alcoholic or malolactic fermentation. Tryptophan was required for the accumulation of indole in chemically defined medium, and all yeast and bacteria fermentations were able to accumulate indole. C. stellata showed the greatest potential for indole formation (1033 μg/L) and among the bacteria, the highest concentration was generated by L. lindneri (370 μg/L). Whether primary fermentation is the principle cause of indole formation remains to be determined. We hypothesise that during an efficient fermentation, indole is removed through catabolic metabolism, but, when a sluggish fermentation arises, non-Saccharomyces species might produce excess indole that is still present by end of fermentation.
机译：葡萄酒中高浓度的吲哚与“塑料样”异味有关，主要是在发酵条件不佳的葡萄酒中。这项研究的目的是确定酵母和细菌形成吲哚的能力，以及在酿酒过程中是否需要色氨酸来积累吲哚。与葡萄酒有关的酵母和细菌种类（酿酒酵母，巴氏酵母，恒丝假丝酵母，半球形汉逊酵母，嗜热克鲁维酵母，上野球菌，酿酒乳酸杆菌，酿酒酵母，乳酸菌和乳酸菌在发酵过程中产生了潜在的筛选能力，从而导致小菜蛾在肠道菌液中发酵。色氨酸是吲哚在化学成分确定的培养基中积累所必需的，所有酵母和细菌发酵过程都能够积累吲哚。 C. stellata表现出最大的吲哚形成潜能（1033μg/ L），在细菌中，L。lindneri产生的浓度最高（370μg/ L）。初级发酵是否是吲哚形成的主要原因，尚待确定。我们假设在有效的发酵过程中，吲哚通过分解代谢代谢被清除，但是，当发酵反应缓慢时，非酿酒酵母物种可能会产生过量的吲哚，直至发酵结束时仍然存在。

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  • 来源
    《Food microbiology》 |2010年第5期|685-690|共6页
  • 作者

    Maria Arevalo-Villena; Eveline J. Bartowsky; Dimitra Capone; Mark A. Sefton;

  • 作者单位

    The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia Universidad de Castillo la Mancha (Ciencia y Tecnologia de Alimentos), Avda. Camilo Jose Cela S/N, 13071 Ciudad Real, Spain;

    The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia;

    The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia;

    The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, SA 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
  • 关键词

    candida stellata; indole; off-flavour; saccharomyces cerevisiae; tryptophan;

    机译：念珠菌吲哚异味酿酒酵母;色氨酸;

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