酿酒酵母酒用菌株杀口感的形成对其发酵行为的影响。

Influence of the curing of the killer phenotype inSaccharomyces cerevisiae wine strains on their fermentative behaviour.

机构信息

Cátedra de Microbiologia, Facultad de Farmacia, Universidad de Santiago de Compostela, 15706, Santiago de Campostela, Spain.

出版信息

World J Microbiol Biotechnol. 1992 Mar;8(2):147-50. doi: 10.1007/BF01195835.

DOI:10.1007/BF01195835

PMID:24425397

Abstract

Fermentative behaviour and cell growth have been studied in grape juice inoculated either with two killerSaccharomyces cerevisiae wild strains or with their Acridine Orange-cured isogenic counterparts. The number of viable cells/ml at the beginning of the fermentation, as well as during exponential growth, were higher in grape juices inoculated with the cured strains. The CO2 production, fermentative rate and ethanol and acetic acid production were also higher in the cured strains, particularly during the stage of active fermentation. These differences, however, were minimal at the end of the fermentations.

摘要

已对用两种野生杀真菌酿酒酵母菌株或其吖啶橙处理的同基因对应菌株接种的葡萄汁进行发酵行为和细胞生长研究。在发酵开始时以及在指数生长期，用经吖啶橙处理的菌株接种的葡萄汁中/ml 的活菌数更高。在经吖啶橙处理的菌株中，CO2 生成、发酵率以及乙醇和乙酸生成也更高，特别是在活跃发酵阶段。然而，在发酵结束时，这些差异最小。