Howell K S, Bartowsky E J, Fleet G H, Henschke P A
Food Science and Technology, School of Chemical Sciences, University of New South Wales, Kensington, New South Wales, Australia.
Lett Appl Microbiol. 2004;38(4):315-20. doi: 10.1111/j.1472-765x.2004.01486.x.
Use of microsatellite PCR to monitor populations of Saccharomyces cerevisiae strains during fermentation of grape juice.
Six commercial wine strains of S. cerevisiae were screened for polymorphism at the SC8132X locus using a modified rapid PCR identification technique. The strains formed four distinct polymorphic groups that could be readily distinguished from one another. Fermentations inoculated with mixtures of three strains polymorphic at the SC8132X locus were monitored until sugar utilization was complete, and all exhibited a changing population structure throughout the fermentation.
Rapid population quantification demonstrated that wine fermentations are dynamic and do not necessarily reflect the initial yeast population structure. One or more yeast strains were found to dominate at different stages of the fermentation.
The population structure of S. cerevisiae during mixed culture wine fermentation is dynamic and could modify the chemical composition and flavour profile of wine.
利用微卫星聚合酶链反应（PCR）监测葡萄汁发酵过程中酿酒酵母菌株的群体变化。
采用改良的快速PCR鉴定技术，对6株商业酿酒酵母菌株在SC8132X位点的多态性进行筛选。这些菌株形成了4个不同的多态性群体，彼此易于区分。对接种了在SC8132X位点具有多态性的3种菌株混合物的发酵过程进行监测，直至糖分利用完毕，结果显示在整个发酵过程中所有发酵液的群体结构都在变化。
快速群体定量分析表明，葡萄酒发酵过程是动态的，不一定反映初始酵母群体结构。发现在发酵的不同阶段有一个或多个酵母菌株占主导地位。
混合培养葡萄酒发酵过程中酿酒酵母的群体结构是动态的，可能会改变葡萄酒的化学成分和风味特征。
