The microbiology and biotechnology of rum production

朗姆酒是一种酒精饮料，由制糖工业的糖蜜废料经微生物发酵而成。 负责该过程的微生物物种通过产生特定的芳香化合物来决定朗姆酒的风味和质量。 发酵的速度和程度决定了工艺效率。 几种酵母和细菌有助于朗姆酒发酵，但这种生态学定义不清。 通过生态研究、控制发酵和蒸馏、化学和感官分析的结合，该项目将确定特定微生物物种对朗姆酒风味和加工效率的影响。 工业合作伙伴将使用这些信息来提高产品质量和工艺效率。

Rum is an alcoholic beverage produced by microbial fermentation of molasses waste from the sugar industry. The microbial species responsible for the process determine rum flavour and quality by production of specific aroma compounds. The rate and extent of fermentation determine process efficiency. Several yeast and bacterial species contribute to rum fermentation but this ecology is poorly defined. Through a combination of ecological studies, controlled fermentations and distillation, chemical and sensory analyses, this project will determine the impact of particular microbial species on rum flavour and process efficiency. This information will be used by the industrial partner to enchance product quality and process efficiency.