Department of Fermentation and Biosynthesis, Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624, Poznań, Poland; Department of Microbiology and Chemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Paseo Río Linares s/n, 33300, Villaviciosa, Asturias, Spain.
Department of Fermentation and Biosynthesis, Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624, Poznań, Poland.
Food Microbiol. 2019 Sep;82:294-302. doi: 10.1016/j.fm.2019.03.006. Epub 2019 Mar 9.
The aim of this study was to analyze the microbiology of buckwheat honey fermentation inoculated with different starter cultures by culturing and PCR-DGGE, taking as a model for comparison a spontaneously fermented batch. The inoculants tested were (i) cider lees (from a cider factory), (ii) sourdough (from a bakery), and (iii) a commercial Saccharomyces cerevisiae strain. The results of the culturing and culture-independent techniques agreed well and detected the same dominant species along the fermentations. Our results suggest that S. cerevisiae strains, which constituted a majority population in all batches including the uninoculated one, carried out the fermentations. The highest microbial diversity was found at the beginning of the fermentation in the uninoculated batch; this contained in addition to S. cerevisiae bacteria (Paracoccus sp., Staphylococcus sp., and Bacillus sp.) and yeast (Candida sp.) species. Candida sp. was also common in batches inoculated with sourdough and cider lees cultures. Lactobacillus species were found throughout the fermentation of the sourdough-inoculated batch. Basic chemical analysis and testing trials demonstrated that the overall sensory acceptance of the four meads were highly similar. Yeast and bacteria isolated in this study could serve as a source of technologically relevant microorganisms for mead production.
本研究的目的是通过培养和 PCR-DGGE 分析接种不同起始培养物的荞麦蜂蜜发酵的微生物学，以自发发酵批次为对照模型。测试的接种物为：(i) 苹果酒酒渣（来自苹果酒厂），(ii) 酸面团（来自面包店），和 (iii) 商业酿酒酵母菌株。培养和非培养技术的结果一致，并且在整个发酵过程中都检测到相同的优势种。我们的结果表明，酿酒酵母菌株在包括未接种的批次在内的所有批次中构成了主要种群，完成了发酵。在未接种的批次中，发酵开始时微生物多样性最高；除了酿酒酵母（Paracoccus sp.、葡萄球菌属和芽孢杆菌属）和酵母（假丝酵母属）外，还含有细菌（Candida sp.）。在接种酸面团和苹果酒酒渣培养物的批次中也发现了假丝酵母属。在酸面团接种批次的整个发酵过程中都发现了乳杆菌属。基本化学分析和测试试验表明，四种蜂蜜酒的整体感官接受度非常相似。本研究中分离的酵母和细菌可以作为蜂蜜酒生产中具有技术相关性的微生物来源。
