Department of Food Engineering, Faculty of Agriculture, Cukurova University, Adana, Turkey.
Lett Appl Microbiol. 2010 May;50(5):474-9. doi: 10.1111/j.1472-765X.2010.02822.x. Epub 2010 Feb 11.
To examine the growth and survival of Williopsis saturnus strains along with wine yeast Saccharomyces cerevisiae in grape must.
For this study, fermentations were performed in sterilized grape must at 18 degrees C. Inoculum level was 5 x 10(6) cells per ml for each yeast. The results showed that W. saturnus yeasts exhibited slight growth and survival depending on the strain, but they died off by day 5. Saccharomyces cerevisiae, however, dominated the fermentation, reaching the population of about 8 log CFU ml(-1). It was observed that ethanol formation was not affected. The concentrations of acetic acid, ethyl acetate and isoamyl acetate were found higher in mixed culture experiments compared to control fermentation. The results also revealed that higher alcohols production was unaffected in general.
Fermentations did not form undesirable concentrations of flavour compounds, but production of higher levels of acetic acid in mixed culture fermentations may unfavour the usage of W. saturnus in wine making.
This study provides information on the behaviour of W. saturnus together with S. cerevisiae during the alcoholic fermentation.
研究金星假丝酵母（Williopsis saturnus）菌株与酿酒酵母（Saccharomyces cerevisiae）在葡萄汁中生长和存活的情况。
在 18°C 的无菌葡萄汁中进行发酵。每个酵母的接种量为 5x10(6)细胞/ml。结果表明，金星假丝酵母菌株的生长和存活情况略有不同，但到第 5 天就死亡了。然而，酿酒酵母占主导地位，发酵后达到约 8 对数 CFU/ml 的种群数量。观察到乙醇的形成不受影响。与对照发酵相比，混合培养实验中乙酸、乙酸乙酯和异戊酸乙酯的浓度更高。结果还表明，总的来说，高级醇的产生不受影响。
发酵过程中没有形成不良风味化合物的浓度，但在混合培养发酵中产生较高水平的乙酸可能不利于金星假丝酵母在葡萄酒酿造中的应用。
本研究提供了金星假丝酵母与酿酒酵母在酒精发酵过程中的行为信息。
