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从意大利南部普利亚地区苏萨梅尼罗葡萄汁自然发酵中分离出的酿酒酵母菌株的分子和技术特性

Molecular and Technological Characterization of Saccharomyces cerevisiae Strains Isolated from Natural Fermentation of Susumaniello Grape Must in Apulia, Southern Italy.

作者信息

Tristezza Mariana, Fantastico Lorenagostina, Vetrano Cosimo, Bleve Gianluca, Corallo Daniela, Grieco Francesco, Mita Giovanni, Grieco Francesco

机构信息

C.N.R.-Istituto di Scienze delle Produzioni Alimentari, Unità Operativa di Lecce, Via Provinciale Lecce-Monteroni, 73100 Lecce, Italy.

C.N.R.-Istituto di Scienze delle Produzioni Alimentari, Via Amendola 166/O, 70126 Bari, Italy.

出版信息

Int J Microbiol. 2014;2014:897428. doi: 10.1155/2014/897428. Epub 2014 Jan 9.

DOI:10.1155/2014/897428
PMID:24672552
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC3942102/
Abstract

The characterization of autochthonous Saccharomyces cerevisiae strains is an important step towards the conservation and employment of microbial biodiversity. The utilization of selected autochthonous yeast strains would be a powerful tool to enhance the organoleptic and sensory properties of typical regional wines. In fact, indigenous yeasts are better tailored to a particular must and because of this they are able to praise the peculiarities of the derived wine. The present study described the biodiversity of indigenous S. cerevisiae strains isolated from natural must fermentations of an ancient and recently rediscovered Apulian grape cultivar, denoted as "Susumaniello." The yeast strains denoted by the best oenological and technological features were identified and their fermentative performances were tested by either laboratory assay. Five yeast strains showed that they could be excellent candidates for the production of industrial starter cultures, since they dominated the fermentation process and produced wines characterized by peculiar oenological and organoleptic features.

摘要

本土酿酒酵母菌株的特性描述是保护和利用微生物多样性的重要一步。利用选定的本土酵母菌株将是增强典型地区葡萄酒感官特性的有力工具。事实上，本土酵母更适合特定的葡萄汁，正因如此，它们能够突出所酿葡萄酒的独特之处。本研究描述了从一种古老且最近重新发现的普利亚葡萄品种“苏萨梅涅洛”的天然葡萄汁发酵中分离出的本土酿酒酵母菌株的生物多样性。鉴定出具有最佳酿酒和工艺特性的酵母菌株，并通过实验室试验测试它们的发酵性能。五种酵母菌株表明它们可能是生产工业发酵剂的优秀候选菌株，因为它们主导了发酵过程，并生产出具有独特酿酒和感官特性的葡萄酒。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d461/3942102/cfe219e9dc67/IJMICRO2014-897428.003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d461/3942102/593081bb9f36/IJMICRO2014-897428.001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d461/3942102/50c3fbb0bf34/IJMICRO2014-897428.002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d461/3942102/cfe219e9dc67/IJMICRO2014-897428.003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d461/3942102/593081bb9f36/IJMICRO2014-897428.001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d461/3942102/50c3fbb0bf34/IJMICRO2014-897428.002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d461/3942102/cfe219e9dc67/IJMICRO2014-897428.003.jpg

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