Selection of appropriate Schizosaccharomyces strains for winemaking
Selection of appropriate Schizosaccharomyces strains for winemaking
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DOI：
10.1016/j.fm.2014.03.014
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发表时间：
2014-09-01
影响因子：
5.3
通讯作者：
Suarez-Lepe, J. A.
中科院分区：
文献类型：
--
作者：
Benito, S.;Palomero, F.;Suarez-Lepe, J. A.
本文介绍了具有良好酿酒适应性和高苹果酸降解能力的裂殖酵母的筛选。尽管几乎没有商业菌株，但国际葡萄和葡萄酒组织（OIV，法语）最近推荐使用这种酵母属。因此，在本研究中，大量的裂殖酵母菌株分离使用选择性分化培养基。最初，对酿酒酵母（最常用的酵母类型）发酵菌株的酿酒学兴趣的经典参数进行了评估。只有5株中度醋酸产量低于0.4g/L。在发酵结束时获得。此外，还研究了该酵母属的其他生理学特性，包括脲酶活性以及甘油和棕榈酸的产生。最后，通过将所选菌株与其他裂殖酵母参考菌株和酿酒酵母对照菌株进行比较来确定酿酒学适用性。裂殖酵母菌株产生的尿素含量比酵母属参考菌株低80%，高四倍的反式维甲酸水平和高1克的甘油含量。结果证实，使用本工作中开发的方法对来自裂殖酵母属的微生物进行选择性处理以获得工业感兴趣的菌株是可能的。(C)2014爱思唯尔有限公司版权所有。
This paper describes the selection of Schizosaccharomyces yeasts with adequate oenological suitability and high capacity for the degradation of malic acid. Despite the almost non-existent number of commercial strains, the use of this yeast genus has recently been recommended by the International Organisation of Vine and Wine (OIV, in French). Thus, in the present study, a large number of Schizosaccharomyces strains were isolated using a selective differential medium. Initially, classic parameters of oenological interest for the use of fermentative strains of Saccharomyces cerevisiae (the most frequently used type of yeast) were assessed. Only five strains of moderate acetic acid production lower than 0.4 g/L. were obtained at the end of fermentation. Other, more specific features of this yeast genus' physiology were also studied, including urease activity and the production of pyruvic acid and glycerol. Finally, oenological suitability was determined by comparing selected strains with other Schizosaccharomyces reference and S cerevisiae control strains. Schizosaccharomyces strains produced 80% less urea content, four times higher pyruvic acid levels and 1 g higher glycerol contents than the Saccharomyces reference strains. The results confirmed that it is possible to perform selective processes on microorganisms from the genus Schizosaccharomyces using methodology developed in this work to obtain strains of industrial interest. (C) 2014 Elsevier Ltd. All rights reserved.