Nehme Nancy, Mathieu Florence, Taillandier Patricia
Laboratoire de Génie Chimique/INP-ENSIACET, 5 rue Paulin Talabot, BP 1301, 31106 Toulouse Cedex, France.
J Ind Microbiol Biotechnol. 2008 Jul;35(7):685-93. doi: 10.1007/s10295-008-0328-7. Epub 2008 Mar 4.
This study examines the interactions that occur between Saccharomyces cerevisiae and Oenococcus oeni strains during the process of winemaking. Various yeast/bacteria pairs were studied by applying a sequential fermentation strategy which simulated the natural winemaking process. First, four yeast strains were tested in the presence of one bacterial strain leading to the inhibition of the bacterial component. The extent of inhibition varied widely from one pair to another and closely depended on the specific yeast strain chosen. Inhibition was correlated to weak bacterial growth rather than a reduction in the bacterial malolactic activity. Three of the four yeast strains were then grown with another bacteria strain. Contrary to the first results, this led to the bacterial stimulation, thus highlighting the importance of the bacteria strain. The biochemical profile of the four yeast fermented media exhibited slight variations in ethanol, SO(2) and fatty acids produced as well as assimilable consumed nitrogen. These parameters were not the only factors responsible for the malolactic fermentation inhibition observed with the first bacteria strain. The stimulation of the second has not been reported before in such conditions and remains unexplained.
本研究考察了酿酒过程中酿酒酵母和酒类酒球菌菌株之间发生的相互作用。通过采用模拟自然酿酒过程的顺序发酵策略，对各种酵母/细菌组合进行了研究。首先，在一种细菌菌株存在的情况下测试了四种酵母菌株，结果导致细菌成分受到抑制。抑制程度在不同组合之间差异很大，并且紧密依赖于所选择的特定酵母菌株。抑制与细菌生长微弱相关，而非细菌苹果酸-乳酸活性的降低。然后将四种酵母菌株中的三种与另一种细菌菌株共同培养。与第一个结果相反，这导致了细菌的刺激，从而突出了细菌菌株的重要性。四种酵母发酵培养基的生化特征在产生的乙醇、二氧化硫和脂肪酸以及可同化消耗氮方面表现出轻微差异。这些参数并非导致观察到第一种细菌菌株苹果酸-乳酸发酵受到抑制的唯一因素。第二种细菌菌株的刺激此前在这种条件下尚未见报道，其原因仍未得到解释。
