Department of Oenology, Corvinus University of Budapest, Budapest, Hungary.
Food Microbiol. 2011 Feb;28(1):94-100. doi: 10.1016/j.fm.2010.08.011. Epub 2010 Sep 22.
Due to the recent changes in yeast taxonomy, a novel wine-related species Candida zemplinina as well as a "reinstated" species Saccharomyces uvarum have been accepted in addition to Candida stellata, Saccharomyces bayanus and Saccharomyces cerevisiae, and the use of the different taxon names has been inconsistent in the literature of food microbiology. The aim of this work is to make an exact comparison of genetically identified strains of these species, under oenological conditions. Dynamics and some important products of alcoholic fermentation were investigated in laboratory fermentations. The results show that C. zemplinina and C. stellata are similar in their strong fructophilic character. C. stellata produces more glycerol and fare more ethanol, which is comparable with that produced by S. uvarum. Strains of the latter species differed from S. cerevisiae mainly in low acetic acid production and lower ethanol yield. Revision of the oenological traits of these yeasts provides new data for consideration in the control of fermentation, with special regard to botrytized sweet wines, where they are frequently found in mixed population.
由于最近酵母分类学的变化，除了 Candida stellata、Saccharomyces bayanus 和 Saccharomyces cerevisiae 之外，还接受了与葡萄酒相关的新型物种 Candida zemplinina 以及“恢复”的物种 Saccharomyces uvarum，并且在食品微生物学文献中对不同分类名称的使用一直不一致。本工作的目的是在酿造条件下对这些物种的经基因鉴定的菌株进行精确比较。在实验室发酵中研究了酒精发酵的动力学和一些重要产物。结果表明，C. zemplinina 和 C. stellata 在强烈的果糖偏好特性方面相似。C. stellata 产生更多的甘油和更多的乙醇，这可与 Saccharomyces uvarum 产生的乙醇相媲美。后者的菌株与 Saccharomyces cerevisiae 的主要区别在于产乙酸量低和乙醇产量低。对这些酵母的酿造特性的修订为发酵控制提供了新的数据，特别是在混合种群中经常发现的贵腐甜葡萄酒方面。
