Querol A, Barrio E, Ramón D
Departamento de Microbiología, Facultad de Ciencias Biológicas, Universidad de Valencia, Spain.
Int J Food Microbiol. 1994 Mar;21(4):315-23. doi: 10.1016/0168-1605(94)90061-2.
Using mitochondrial DNA restriction endonuclease analysis, the dynamics of the natural Saccharomyces cerevisiae strains present in spontaneous wine fermentations have been studied. We observed a sequential substitution of Sacch. cerevisiae strains along fermentation agreeing with different fermentation phases. When the restriction pattern's similarity (measured as the fraction of shared restriction fragments) was high, a clear sequential substitution of the strains was seen. However, when the similarity was low, although a sequential substitution could be also observed between secondary strains, a clearly predominant strain was present along the whole fermentation process.
利用线粒体DNA限制性内切酶分析，对自发葡萄酒发酵中天然酿酒酵母菌株的动态变化进行了研究。我们观察到酿酒酵母菌株在发酵过程中依次更替，这与不同的发酵阶段相符。当限制性图谱的相似度（以共享限制性片段的比例衡量）较高时，可以看到菌株明显依次更替。然而，当相似度较低时，尽管在次生菌株之间也能观察到依次更替，但在整个发酵过程中存在一个明显占主导地位的菌株。
