Universitat Rovira i Virgili, Grup de Biotecnologia Microbiana dels Aliments, Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, c/ Marcel·lí Domingo s/n, 43007, Tarragona, Catalonia, Spain.
Universitat Rovira i Virgili, Grup de Biotecnologia Enològica, Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, c/ Marcel·lí Domingo s/n, 43007, Tarragona, Catalonia, Spain.
Food Microbiol. 2023 Jun;112:104212. doi: 10.1016/j.fm.2022.104212. Epub 2022 Dec 29.
The use of Torulaspora delbrueckii in the alcoholic fermentation (AF) of grape must is increasingly studied and used in the wine industry. In addition to the organoleptic improvement of wines, the synergy of this yeast species with the lactic acid bacterium Oenococcus oeni is an interesting field of study. In this work, 60 strain combinations were compared: 3 strains of Saccharomyces cerevisiae (Sc) and 4 strains of Torulaspora delbrueckii (Td) in sequential AF, and four strains of O. oeni (Oo) in malolactic fermentation (MLF). The objective was to describe the positive or negative relationships of these strains with the aim of finding the combination that ensures better MLF performance. In addition, a new synthetic grape must has been developed that allows the success of AF and subsequent MLF. Under these conditions, the Sc-K1 strain would be unsuitable for carrying out MLF unless there is prior inoculation with Td-Prelude, Td-Viniferm or Td-Zymaflore always with the Oo-VP41 combination. However, from all the trials performed, it appears that the combinations of sequential AF with Td-Prelude and Sc-QA23 or Sc-CLOS, followed by MLF with Oo-VP41, reflected a positive effect of T. delbrueckii compared to inoculation of Sc alone, such as a reduction in L-malic consumption time. In conclusion, the obtained results highlight the relevance of strain selection and yeast-LAB strain compatibility in wine fermentations. The study also reveals the positive effect on MLF of some T. delbrueckii strains.
在葡萄汁的酒精发酵（AF）中使用德巴利接合酵母（Torulaspora delbrueckii）越来越受到研究，并在葡萄酒行业中得到广泛应用。除了改善葡萄酒的感官特性外，该酵母物种与乳杆菌（Oenococcus oeni）的协同作用是一个有趣的研究领域。在这项工作中，比较了 60 种菌株组合：顺序 AF 中的 3 株酿酒酵母（Sc）和 4 株德巴利接合酵母（Td），以及 4 株乳杆菌（Oo）的苹果酸-乳酸发酵（MLF）。目的是描述这些菌株的正相关或负相关关系，以期找到确保更好 MLF 性能的组合。此外，还开发了一种新的合成葡萄汁，可确保 AF 和随后的 MLF 成功。在这些条件下，除非先用 Td-Prelude、Td-Viniferm 或 Td-Zymaflore 接种 Sc-K1 菌株，否则 Sc-K1 菌株不适合进行 MLF，并且始终与 Oo-VP41 组合一起接种。然而，从所有进行的试验来看，似乎与 Td-Prelude 和 Sc-QA23 或 Sc-CLOS 进行顺序 AF 的组合，然后用 Oo-VP41 进行 MLF，与单独接种 Sc 相比，反映了德巴利接合酵母的积极作用，例如减少了 L-苹果酸的消耗时间。总之，所得结果强调了在葡萄酒发酵中选择菌株和酵母- LAB 菌株兼容性的相关性。该研究还揭示了一些德巴利接合酵母菌株对 MLF 的积极影响。
