Zhu Xiaolin, Navarro Yurena, Mas Albert, Torija María-Jesús, Beltran Gemma
Department of Biochemistry and Biotechnology, Faculty of Oenology, University Rovira i Virgili, c/ Marcel·lí Domingo, 1. 43007 Tarragona, Catalonia, Spain.
Microorganisms. 2020 May 1;8(5):658. doi: 10.3390/microorganisms8050658.
The alcohol content in wine has increased due to external factors in recent decades. In recent reports, some non- yeast species have been confirmed to reduce ethanol during the alcoholic fermentation process. Thus, an efficient screening of non- yeasts with low ethanol yield is required due to the broad diversity of these yeasts. In this study, we proposed a rapid method for selecting strains with a low ethanol yield from forty-five non- yeasts belonging to eighteen species. Single fermentations were carried out for this rapid selection. Then, sequential fermentations in synthetic and natural must were conducted with the selected strains to confirm their capacity to reduce ethanol compared with that of . The results showed that ten non- strains were able to reduce the ethanol content, namely, (2), (1), (2), (1), (1), (2), and (1). Compared with , the ethanol reduction of the selected strains ranged from 0.29 to 1.39% (v/v). Sequential inoculations of (Mp51 and Mp FA) and reduced the highest concentration of ethanol by 1.17 to 1.39% (v/v) in synthetic or natural must. Second, sequential fermentations with (Zb43) and (Td Pt) performed in natural must yielded ethanol reductions of 1.02 and 0.84% (v/v), respectively.
近几十年来，由于外部因素，葡萄酒中的酒精含量有所增加。在最近的报告中，已证实一些非酵母菌种在酒精发酵过程中会降低乙醇含量。因此，由于这些酵母种类繁多，需要高效筛选出乙醇产量低的非酵母菌种。在本研究中，我们提出了一种从属于18个物种的45种非酵母中快速筛选低乙醇产量菌株的方法。为此进行了单发酵以进行快速筛选。然后，用所选菌株在合成葡萄汁和天然葡萄汁中进行连续发酵，以确认它们与……相比降低乙醇的能力。结果表明，有10种非菌株能够降低乙醇含量，即……（2种）、……（1种）、……（2种）、……（1种）、……（1种）、……（2种）和……（1种）。与……相比，所选菌株的乙醇降低率在0.29%至1.39%（v/v）之间。在合成或天然葡萄汁中，……（Mp51和Mp FA）和……的连续接种使乙醇的最高浓度降低了1.17%至1.39%（v/v）。其次，在天然葡萄汁中用……（Zb43）和……（Td Pt）进行连续发酵，乙醇降低率分别为1.02%和0.84%（v/v）。
Zotero 插件
