Grup de Biotecnologia Enològica, Departament de Bioquímica i Biotecnologia, Facultat d´Enologia, Universitat Rovira i Virgili, Tarragona, Catalonia, Spain.
Int Microbiol. 2022 Jan;25(1):1-15. doi: 10.1007/s10123-021-00200-1. Epub 2021 Aug 4.
This review examines the different types of interactions between the microorganisms involved in the fermentation processes of alcoholic beverages produced all over the world from cereals or fruit juices. The alcoholic fermentation converting sugars into ethanol is usually carried out by yeasts, mainly Saccharomyces cerevisiae, which can grow directly using fruit sugars, such as those in grapes for wine or apples for cider, or on previously hydrolyzed starch of cereals, such as for beers. Some of these beverages, or the worts obtained from cereals, can be distilled to obtain spirits. Besides S. cerevisiae, all alcoholic beverages can contain other microorganisms and especially in spontaneous fermentation when starter cultures are not used. These other microbes are mostly lactic acid bacteria and other yeasts-the non-Saccharomyces yeasts. The interactions between all these microorganisms are very diverse and complex, as in any natural occurring ecosystem, including food fermentations. To describe them, we have followed a simplified ecological classification of the interactions. The negative ones are amensalism, by which a metabolic product of one species has a negative effect on others, and antagonism, by which one microbe competes directly with others. The positive interactions are commensalism, by which one species has benefits but no apparent effect on others, and synergism, by which there are benefits for all the microbes and also for the final product. The main interactions in alcoholic beverages are between S. cerevisiae and non-Saccharomyces and between yeasts and lactic acid bacteria. These interactions can be related to metabolites produced by fermentation such as ethanol, or to secondary metabolites such as proteinaceous toxins, or are feed-related, either by competition for nutrients or by benefit from released compounds during yeast autolysis. The positive or negative effects of these interactions on the organoleptic qualities of the final product are also revised. Focusing mainly on the alcoholic beverages produced by spontaneous fermentations, this paper reviews the interactions between the different yeasts and lactic acid bacteria in wine, cider, beer, and in spirits such as tequila, mezcal and cachaça.
本文综述了世界各地用谷物或果汁发酵生产酒精饮料过程中涉及的微生物之间的不同类型相互作用。将糖转化为乙醇的酒精发酵通常由酵母完成，主要是酿酒酵母（Saccharomyces cerevisiae），它可以直接利用水果中的糖，如葡萄中的糖用于酿造葡萄酒或苹果中的糖用于酿造苹果酒，或利用谷物预先水解的淀粉，如用于酿造啤酒。这些饮料中的一些，或来自谷物的麦芽汁，可以蒸馏以获得烈酒。除了酿酒酵母，所有酒精饮料都可能含有其他微生物，特别是在不使用起始培养物的自然发酵中。这些其他微生物主要是乳酸菌和其他非酿酒酵母（非酿酒酵母）。所有这些微生物之间的相互作用非常多样化和复杂，就像在任何自然发生的生态系统中一样，包括食品发酵。为了描述这些相互作用，我们遵循了一种简化的生态分类。负面相互作用包括偏害共生，其中一种微生物的代谢产物对其他微生物产生负面影响，以及拮抗作用，其中一种微生物直接与其他微生物竞争。正面相互作用包括共生关系，其中一种微生物受益但对其他微生物没有明显影响，以及协同作用，其中所有微生物和最终产品都受益。酒精饮料中的主要相互作用是酿酒酵母和非酿酒酵母之间以及酵母和乳酸菌之间。这些相互作用可以与发酵过程中产生的代谢产物如乙醇有关，也可以与蛋白质毒素等次生代谢产物有关，或者与营养物质竞争或酵母自溶释放化合物有关。这些相互作用对最终产品感官质量的积极或消极影响也进行了回顾。本文主要集中在自发发酵生产的酒精饮料上，综述了葡萄酒、苹果酒、啤酒以及龙舌兰酒、梅斯卡尔酒和卡沙萨酒等烈酒中不同酵母和乳酸菌之间的相互作用。
