Balmaseda Aitor, Bordons Albert, Reguant Cristina, Bautista-Gallego Joaquín
Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, Catalonia, Spain.
Food Biotechnology Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Universidad Pablo de Olavide, Seville, Spain.
Front Microbiol. 2018 Mar 23;9:534. doi: 10.3389/fmicb.2018.00534. eCollection 2018.
This work is a short review of the interactions between oenological yeasts and lactic acid bacteria (LAB), especially , the main species carrying out the malolactic fermentation (MLF). The emphasis has been placed on non- effects due to their recent increased interest in winemaking. Those interactions are variable, ranging from inhibitory, to neutral and stimulatory and are mediated by some known compounds, which will be discussed. One phenomena responsible of inhibitory interactions is the media exhaustion by yeasts, and particularly a decrease in L-malic acid by some non-. Clearly ethanol is the main inhibitory compound of LAB produced by , but non- can be used to decrease it. Sulfur dioxide and medium chain fatty acids (MCFAs) produced by yeasts can exhibit inhibitory effect upon LAB or even result lethal. Interestingly mixed fermentations with non- present less MCFA concentration. Among organic acids derived as result of yeast metabolism, succinic acid seems to be the most related with MLF inhibition. Several protein factors produced by inhibiting have been described, but they have not been studied in non-. According to the stimulatory effects, the use of non- can increase the concentration of favorable mediators such as citric acid, pyruvic acid, or other compounds derived of yeast autolysis such as peptides, glucans, or mannoproteins. The emergence of non- in winemaking present a new scenario in which MLF has to take place. For this reason, new tools and approaches should be explored to better understand this new winemaking context.
本文是一篇简短综述，介绍了酿酒酵母与乳酸菌（LAB）之间的相互作用，特别是参与苹果酸-乳酸发酵（MLF）的主要菌种。由于它们最近在酿酒领域的关注度不断提高，因此重点关注了非酿酒酵母的影响。这些相互作用是可变的，从抑制到中性再到刺激，并且由一些已知化合物介导，本文将对此进行讨论。导致抑制性相互作用的一个现象是酵母使培养基耗尽，特别是一些非酿酒酵母会使L-苹果酸减少。显然，乙醇是酿酒酵母产生的LAB的主要抑制化合物，但非酿酒酵母可用于降低其含量。酵母产生的二氧化硫和中链脂肪酸（MCFAs）对LAB可能具有抑制作用，甚至可能致命。有趣的是，存在非酿酒酵母的混合发酵中MCFA浓度较低。在酵母代谢产生的有机酸中，琥珀酸似乎与MLF抑制关系最为密切。已经描述了几种由酿酒酵母产生的抑制LAB的蛋白质因子，但尚未在非酿酒酵母中进行研究。根据刺激作用，使用非酿酒酵母可以增加有利介质的浓度，如柠檬酸、丙酮酸，或其他酵母自溶产生的化合物，如肽、葡聚糖或甘露糖蛋白。非酿酒酵母在酿酒中的出现为MLF的发生带来了新的情况。因此，应该探索新的工具和方法，以更好地理解这种新的酿酒环境。
