Pérez F, Ramírez M, Regodón J A
Departamento de Microbiología, Universidad de Extremadura, Badajoz, Spain.
Antonie Van Leeuwenhoek. 2001 Sep;79(3-4):393-9. doi: 10.1023/a:1012034608908.
The effect of killer strains of Saccharomyces cerevisiae on the growth of sensitive strains during must fermentation was studied by using a new method to monitor yeast populations. The capability of killer yeast strains to eliminate sensitive strains depends on the initial proportion of killer yeasts, the susceptibility of sensitive strains, and the treatment of the must. In sterile filtered must, an initial proportion of 2-6% of killer yeasts was responsible for protracted fermentation and suppression of isogenic sensitive strains. A more variable initial proportion was needed to get the same effect with non-isogenic strains. The suspended solids that remain in the must after cold-settling decreased killer toxin effect. The addition of bentonite to the must avoided protracted fermentation and the suppression of sensitive strains; however, the addition of yeast dietary nutrients with yeast cell walls did not, although it decreased fermentation lag.
通过使用一种监测酵母种群的新方法，研究了酿酒酵母杀伤菌株在葡萄汁发酵过程中对敏感菌株生长的影响。杀伤酵母菌株消除敏感菌株的能力取决于杀伤酵母的初始比例、敏感菌株的敏感性以及葡萄汁的处理方式。在无菌过滤的葡萄汁中，2%至6%的杀伤酵母初始比例会导致发酵时间延长并抑制同基因敏感菌株。对于非同源菌株，需要更可变的初始比例才能达到相同效果。冷沉降后残留在葡萄汁中的悬浮固体降低了杀伤毒素的效果。向葡萄汁中添加膨润土可避免发酵时间延长和敏感菌株的抑制；然而，添加含有酵母细胞壁的酵母营养物质虽然减少了发酵延迟，但却没有这种效果。
