Kennes C, Veiga M C, Dubourguier H C, Touzel J P, Albagnac G, Naveau H, Nyns E J
Unit of Bioengineering, University of Louvain, Belgium.
Appl Environ Microbiol. 1991 Apr;57(4):1046-51. doi: 10.1128/aem.57.4.1046-1051.1991.
Glucose and citrate are two major carbon sources in fruits or fruit juices such as orange juice. Their metabolism and the microorganisms involved in their degradation were studied by inoculating with an aliquot of fermented orange juice a synthetic model medium containing glucose and citrate. At pH 3.6, their degradation led, first, to the formation of ethanol due to the activity of yeasts fermenting glucose and, eventually, to the formation of acetate resulting from the activity of lactobacilli. The yeast population always outcompeted the lactobacilli even when the fermented orange juice used as inoculum was mixed with fermented beet leaves containing a wider variety of lactic acid bacteria. The evolution of the medium remained similar between pH 3.3 and 5.0. At pH 3.0 or below, the fermentation of citrate was totally inhibited. Saccharomyces cerevisiae and Lactobacillus plantarum were identified as the only dominant microorganisms. The evolution of the model medium with the complex microbial community was successfully reconstituted with a defined coculture of S. cerevisiae and L. plantarum. The study of the fermentation of the defined model medium with a reconstituted microbial community allows us to better understand the behavior not only of fermented orange juice but also of many other fruit fermentations utilized for the production of alcoholic beverages.
葡萄糖和柠檬酸盐是水果或果汁（如橙汁）中的两种主要碳源。通过向含有葡萄糖和柠檬酸盐的合成模型培养基接种一份发酵橙汁，研究了它们的代谢以及参与其降解的微生物。在pH 3.6时，它们的降解首先由于酵母发酵葡萄糖的活性导致乙醇的形成，最终由于乳酸菌的活性导致乙酸盐的形成。即使将用作接种物的发酵橙汁与含有更广泛乳酸菌种类的发酵甜菜叶混合，酵母菌群也总是胜过乳酸菌。在pH 3.3至5.0之间，培养基的变化仍然相似。在pH 3.0或更低时，柠檬酸盐的发酵被完全抑制。酿酒酵母和植物乳杆菌被确定为仅有的优势微生物。用酿酒酵母和植物乳杆菌的特定共培养成功重建了具有复杂微生物群落的模型培养基的变化。对具有重建微生物群落的特定模型培养基发酵的研究使我们不仅能够更好地了解发酵橙汁的行为，还能更好地了解许多其他用于生产酒精饮料的水果发酵行为。
