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从阿根廷酒窖中分离出的土著酵母的杀伤表型及其在葡萄酒酿造中的潜在起始培养物。

Killer phenotype of indigenous yeasts isolated from Argentinian wine cellars and their potential starter cultures for winemaking.

机构信息

Centro de Referencia para Lactobacilos (CERELA), Chacabuco 145, Tucumán, Argentina.

出版信息

Biotechnol Lett. 2011 Nov;33(11):2177-83. doi: 10.1007/s10529-011-0674-9. Epub 2011 Jul 1.

DOI:10.1007/s10529-011-0674-9
PMID:21720847
Abstract

Of 31 yeasts, from different surfaces of two cellars from the northwest region of Argentina, 11 expressed killer activity against the sensitive strain Saccharomyces cerevisiae P351. Five of these killer yeasts were identified as S. cerevisiae by phenotypic tests and PCR-RFLP analysis. Two S. cerevisiae killer strains, Cf5 and Cf8, were selected based on their excellent kinetic and enological properties as potential autochthonous mixed starter cultures to be used during wine fermentation. They could dominate the natural microbiota in fermentation vats and keep the typical sensorial characteristics of the wine of this region.

摘要

从阿根廷西北部两个酒窖不同表面采集的 31 株酵母菌中，有 11 株对敏感菌株酿酒酵母 P351 表现出了杀伤活性。通过表型试验和 PCR-RFLP 分析，其中 5 株被鉴定为酿酒酵母。根据其优良的动力学和酿造性能，选择了两种酿酒酵母杀伤株 Cf5 和 Cf8，作为潜在的土著混合起始培养物，用于葡萄酒发酵。它们可以在发酵罐中主导自然微生物菌群，并保持该地区葡萄酒的典型感官特征。

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