Schuller D, Côrte-Real M, Leão C
Departamento de Biologia, Universidade do Minho, Braga, Portugal.
J Food Prot. 2000 Nov;63(11):1570-5. doi: 10.4315/0362-028x-63.11.1570.
A collection of yeasts, isolated mostly from spoiled wines, was used in order to develop a differential medium for Zygosaccharomyces bailii. The 118 selected strains of 21 species differed in their origin and resistance to preservatives and belonged to the genera Pichia, Torulaspora, Dekkera, Debaryomyces, Saccharomycodes, Issatchenkia, Kluyveromyces, Kloeckera, Lodderomyces, Schizosaccharomyces, Rhodotorula, Saccharomyces, and Zygosaccharomyces. The design of the culture medium was based on the different ability of the various yeast species to grow in a mineral medium with glucose and formic acid (mixed-substrate medium) as the only carbon and energy sources and supplemented with an acid-base indicator. By manipulating the concentration of the acid and the sugar it was possible to select conditions where only Z. bailii strains gave rise to alkalinization, associated with a color change of the medium (positive response). The final composition of the mixed medium was adjusted as a compromise between the percentage of recovery and selectivity for Z. bailii. This was accomplished by the use of pure or mixed cultures of the yeast strains and applying the membrane filtration methodology. The microbiological analysis of two samples of contaminated Vinho Verde showed that the new medium can be considered as a differential medium to distinguish Z. bailii from other contaminating yeasts, having potential application in the microbiological control of wines and probably other beverages and foods.
为了开发一种用于拜耳接合酵母的鉴别培养基，使用了一组主要从变质葡萄酒中分离出的酵母。所选择的来自21个物种的118株菌株在来源和对防腐剂的抗性方面存在差异，它们属于毕赤酵母属、孢圆酵母属、德克酵母属、德巴利酵母属、类酵母属、伊萨酵母属、克鲁维酵母属、克勒克酵母属、路氏酵母属、裂殖酵母属、红酵母属、酿酒酵母属和接合酵母属。培养基的设计基于各种酵母物种在以葡萄糖和甲酸（混合底物培养基）作为唯一碳源和能源的矿物培养基中生长并补充酸碱指示剂的不同能力。通过控制酸和糖的浓度，可以选择仅拜耳接合酵母菌株会导致碱化并伴随培养基颜色变化（阳性反应）的条件。混合培养基的最终组成是在拜耳接合酵母的回收率和选择性之间进行折衷调整的。这是通过使用酵母菌株的纯培养物或混合培养物并应用膜过滤方法来实现的。对两份受污染的绿酒样品的微生物分析表明，这种新培养基可被视为一种鉴别培养基，用于将拜耳接合酵母与其他污染酵母区分开来，在葡萄酒以及可能其他饮料和食品的微生物控制方面具有潜在应用价值。
