Investigating the effects of Aureobasidium pullulans on grape juice composition and fermentation
Investigating the effects of Aureobasidium pullulans on grape juice composition and fermentation
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DOI：
10.1016/j.fm.2020.103451
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发表时间：
2020-09-01
影响因子：
5.3
通讯作者：
Schmidt, Simon A.
中科院分区：
文献类型：
--
作者：
Onetto, Cristobal A.;Borneman, Anthony R.;Schmidt, Simon A.
出芽短梗霉是鲜榨葡萄汁中含量最丰富的菌种之一。尽管如此，很少有人知道与这种真菌的存在和增殖相关的酿酒过程的后果，包括其与其他发酵衍生的微生物的相互作用和对所得葡萄酒的组成的影响。通过实验室规模的发酵试验研究了普鲁兰葡萄汁分离物，证明了该物种在葡萄汁中存活的能力，同时产生多糖、苹果酸聚合物（聚β-苹果酸）和具有果胶酶、β-葡糖苷酶和单宁酶活性的酶。还观察到通过竞争金属（包括Fe和Zn）对酵母的可能的拮抗作用。总的来说，这些数据表明，这种丰富的物种可能对葡萄酒的生产和质量产生重要影响。
Aureobasidium pullulans has been observed as one of the most abundant species in freshly pressed grape juice. Despite this, little is known about the consequences for the wine-making process associated with the presence and proliferation of this fungus, including its interaction with other ferment-derived microorganisms and impact on the composition of the resulting wine.In this study, the physiology of abundant A. pullulans grape juice isolates was investigated through lab scale fermentation trials, demonstrating the ability of this species to survive in grape juice while producing polysaccharides, polymers of malic acid (poly beta-malic acid) and enzymes with pectinase, beta - glucosidase and tannase activity. A possible antagonistic effect against yeast through competition for metals including Fe and Zn was also observed. Overall, the data suggests this abundant species could have important implications for wine production and quality.