Rozès N, Arola L, Bordons A
Unitat d'Enologia del CeRTA, Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, c/ Ramón y Cajal, 70, 43005 Tarragona, Catalonia, Spain.
Lett Appl Microbiol. 2003;36(5):337-41. doi: 10.1046/j.1472-765x.2003.01323.x.
The goal of this study was to examine the growth of Oenococcus oeni in the presence of phenolic compounds under wine conditions and to see how these compounds affect bacterial metabolism.
Phenolic compounds have been added to a basal medium that simulates the composition of wine. Fifty milligrams per litre or more of phenolic compounds stimulated bacterial growth. Oenococcus oeni seemed to use citric acid and trehalose, if they were present, before glucose and fructose. Citrate was completely exhausted in three days and the yield of acetate was higher when phenolic compounds were present.
Phenolic compounds reduced the rate of sugar consumption and enhanced citric acid consumption, increasing the yield of acetic acid.
This study allows a better knowledge of co-metabolism of citric acid and sugars by O. oeni in the presence of phenolic compounds of wine.
本研究的目的是检测葡萄酒环境中，在酚类化合物存在的情况下酒酒球菌的生长情况，并观察这些化合物如何影响细菌代谢。
已将酚类化合物添加到模拟葡萄酒成分的基础培养基中。每升50毫克或更多的酚类化合物刺激了细菌生长。如果存在柠檬酸和海藻糖，酒酒球菌似乎会在利用葡萄糖和果糖之前先利用它们。柠檬酸在三天内被完全耗尽，当存在酚类化合物时，乙酸产量更高。
酚类化合物降低了糖的消耗速率，增强了柠檬酸的消耗，提高了乙酸产量。
本研究有助于更好地了解在葡萄酒酚类化合物存在的情况下，酒酒球菌对柠檬酸和糖的共代谢情况。
