Farmakis Lambros, Aslanidou Panailla, Katsou Lia, Moraiti Nikoketa
Laboratory of Physicochemistry, Instrumental Analysis and (Bio)Chemistry of Foods, Department of Food Science and Technology, University of the Peloponnese, Kalamata, Greece.
Front Fungal Biol. 2025 May 15;6:1542167. doi: 10.3389/ffunb.2025.1542167. eCollection 2025.
Native yeast strains have been proved to be of great importance for food industry. In the present work, two different native yeast strains isolated from the must from and varieties, respectively, were studied in order to estimate the influence of temperature and ethanol concentration on their proliferation ability via asymmetric flow field-flow fractionation (AsFlFFF) technique. The growth rate of the yeast strains, was directly linked to the biomass production under these conditions and was finally investigated via the ability of AsFlFFF to separate particles according to their size. The experimental results showed that the native yeast from the must of the variety has an ideal growth temperature of 15°C in the absence of alcohol but exhibits low resistance to ethanol. In contrast, yeasts from the variety exhibit resistance to 10% v/v ethanol and remain active for a longer period of time. The ability of these strains to grow under these conditions is a strong indication that they can be used as starter cultures in winemaking to improve the organoleptic characteristics of the produced wines. Yeasts from are suitable for starting fermentation under normal conditions, while yeasts from can be used both as starter yeasts and in ethanol environments. This study shows also that the asymmetric flow field-flow fractionation technique can be successfully used to monitor yeast growth under different experimental conditions.
本土酵母菌株已被证明对食品工业非常重要。在本研究中，分别从[品种1]和[品种2]的葡萄汁中分离出两种不同的本土酵母菌株，通过不对称流场流分馏（AsFlFFF）技术研究温度和乙醇浓度对其增殖能力的影响。酵母菌株的生长速率与这些条件下的生物量产生直接相关，最终通过AsFlFFF根据颗粒大小分离颗粒的能力进行研究。实验结果表明，来自[品种1]葡萄汁的本土酵母在无酒精时的理想生长温度为15°C，但对乙醇的耐受性较低。相比之下，来自[品种2]的酵母对10% v/v乙醇具有耐受性，并能在较长时间内保持活性。这些菌株在这些条件下生长的能力有力地表明，它们可作为酿酒中的起始培养物，以改善所生产葡萄酒的感官特性。来自[品种1]的酵母适合在正常条件下启动发酵，而来自[品种2]的酵母既可用作起始酵母，也可用于乙醇环境。本研究还表明，不对称流场流分馏技术可成功用于监测不同实验条件下的酵母生长。
