Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo (TE), Italy.
Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo (TE), Italy.
Food Res Int. 2021 Dec;150(Pt A):110772. doi: 10.1016/j.foodres.2021.110772. Epub 2021 Oct 21.
In this study cell surface hydrophobicity and the ability to adhere on abiotic surfaces (polystyrene plates, stainless steel and oak chips) of 10 Candida zemplinina strains were assessed. Moreover, the impact of C. zemplinina cells adhered on oak surface on fermentation kinetics and volatile profile of Montepulciano d'Abruzzo organic wines was evaluated. All strains showed a hydrophobic nature with a certain affinity for the apolar solvents tested (hexadecane and decane). In agreement with this data strains were able to adhere on abiotic surfaces in a strain dependent way. On polystyrene plates all strains mainly grew as planktonic cells. On stainless steel surfaces sessile cells ranged from 2.6 Log CFU/mL (SB2) to 4.1 Log CFU/mL (SB8), while on oak chips were about 2 log higher ranging from 4.3 Log CFU/mL (SB8) to 6.1 Log CFU/mL (SB10). Candida zemplinina sessile state resulted in an increase of glycerol (from 6.98 g/L to 11.92 g/L) and esters amount (from 55.47 g/L to 91.5 mg/L), and a reduction of ethanol content (from 14.13% to 9.12% v/v). As for esters, methyl vanillate, ethyl isobutyrate, and ethyl isovalerate were present only when C. zemplinina was adhered on oak chips. This study revealed that changes of concentrations in esters and glycerol content reflected the fermentation bioactivity of yeast cells attached on oak chips. Surface-adhered behaviours should be considered in the improvement of strategies for the development of high-quality organic wines and eventually obtain novel wine styles.
本研究评估了 10 株产朊假丝酵母（Candida zemplinina）的细胞表面疏水性和在非生物表面（聚苯乙烯板、不锈钢和橡木片）上粘附的能力。此外，还评估了粘附在橡木表面的 C. zemplinina 细胞对蒙特普尔恰诺·达布罗佐（Montepulciano d'Abruzzo）有机葡萄酒发酵动力学和挥发性特征的影响。所有菌株均表现出疏水性，对所测试的非极性溶剂（十六烷和癸烷）具有一定的亲和力。与这些数据一致，菌株以依赖菌株的方式能够在非生物表面上粘附。在聚苯乙烯板上，所有菌株主要以浮游细胞的形式生长。在不锈钢表面上，定殖细胞的数量范围为 2.6 Log CFU/mL（SB2）至 4.1 Log CFU/mL（SB8），而在橡木片上则约高 2 个对数级，范围为 4.3 Log CFU/mL（SB8）至 6.1 Log CFU/mL（SB10）。产朊假丝酵母的定殖状态导致甘油（从 6.98 g/L 增加到 11.92 g/L）和酯类含量（从 55.47 g/L 增加到 91.5 mg/L）增加，乙醇含量（从 14.13%减少到 9.12% v/v）减少。对于酯类，只有当 C. zemplinina 粘附在橡木片上时，才会出现香草酸甲酯、异丁酸乙酯和异戊酸乙酯。本研究表明，附着在橡木片上的酵母细胞的发酵生物活性反映了酯类和甘油含量的浓度变化。在改进用于开发高质量有机葡萄酒的策略以及最终获得新型葡萄酒风格时，应考虑表面附着行为。
