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首页> 外文期刊>Journal of the Institute of Brewing >Microbiological Origin of 'Framboise' in French Ciders
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Microbiological Origin of 'Framboise' in French Ciders

机译：法式苹果酒中“芦笋”的微生物来源

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摘要

In this work, populations of acetic acid bacteria and zymomonads were studied and the kinetics of several parameters followed in three ciders: one "healthy", one "framboise" and one stabilized. In the "framboise" cider, correlations were observed between cider-sickness symptoms (reduction of sugars, production of CO_2 and increase of ethanol and acetaldehyde content) and the presence of a bacteria growing on a zymomonads medium. When inoculated in a "healthy" cider at pH 4.1, the bacteria induced cider-sickness symptoms while no symptoms were observed at pH 3.7. The bacteria were characterized and identified by sequencing of the 16S rDNA region and corresponded to a strain of Z. mobilis pomaceae. A detection study on 17 spoiled ciders and 5 "healthy" ciders appeared to indicate that there was a high prevalence of this microorganism involved in "framboise" cases in France. To our knowledge this is the first description of the involvement of Z. mobilis strains in French "framboise" ciders.
机译：在这项工作中，研究了乙酸细菌和zymomonads的种群，并在三个苹果酒中遵循了几个参数的动力学：一个为“健康”，一个为“铁屑”和一个稳定。在“ framboise”苹果酒中，观察到苹果酒呕吐症状（糖减少，CO_2产生以及乙醇和乙醛含量增加）与在发酵单胞菌培养基上生长的细菌之间存在相关性。当在pH值为4.1的“健康”苹果酒中接种时，细菌会诱发苹果酒的不适症状，而在pH 3.7时未观察到症状。通过对16S rDNA区域进行测序来表征和鉴定细菌，并对应于运动发酵单胞菌的菌株。对17种被损坏的苹果酒和5份“健康”苹果酒的检测研究似乎表明，在法国“ framboise”病例中，这种微生物的患病率很高。据我们所知，这是运动发酵单胞菌菌株参与法国“ framboise”苹果酒的第一个描述。

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