Roostita R, Fleet G H
Department of Food Science and Technology, University of New South Wales, Sydney, Australia.
Int J Food Microbiol. 1996 Aug;31(1-3):205-19. doi: 10.1016/0168-1605(96)00999-3.
The growth of several yeast species in milk containing added sodium chloride (0-15%, w/v) at 25 degrees C and 10 degrees C was examined in conjunction with yeast metabolism of milk constituents. Depending on conditions, all yeasts grew to maximum populations of 10(7)-10(8) cfu/ml. Kluyveromyces marxianus gave strong utilisation of lactose and weak metabolism of citrate, protein and fat with the production of ethanol, glycerol, lactic acid and propionic acid. As measured by the production of free amino acids and free fatty acids, Candida lipolytica and Candida catenulata gave strong proteolytic and lipolytic reactions, the specificities of which appeared to be influenced by temperature and the presence of NaCl. These species also metabolised organic acids. Although giving strong growth responses, Debaryomyces hansenii and Saccharomyces cerevisiae did not metabolise lactose and gave only very weak lipolytic and proteolytic reactions. Citrate was metabolised by D. hansenii but not by S. cerevisiae. Both species produced small amounts of ethanol, glycerol and lactic acid.
研究了几种酵母在添加氯化钠（0 - 15%，w/v）的牛奶中于25℃和10℃下的生长情况，并结合酵母对牛奶成分的代谢进行了考察。根据条件不同，所有酵母的最大生长量达到10⁷ - 10⁸ cfu/ml。马克斯克鲁维酵母对乳糖有较强利用能力，对柠檬酸盐、蛋白质和脂肪的代谢较弱，会产生乙醇、甘油、乳酸和丙酸。通过游离氨基酸和游离脂肪酸的产生量来衡量，解脂假丝酵母和链状假丝酵母表现出较强的蛋白水解和脂肪水解反应，其特异性似乎受温度和氯化钠存在的影响。这些酵母也代谢有机酸。虽然汉逊德巴利酵母和酿酒酵母生长反应强烈，但它们不代谢乳糖，且仅表现出非常微弱的脂肪水解和蛋白水解反应。汉逊德巴利酵母能代谢柠檬酸盐，而酿酒酵母不能。这两种酵母都产生少量的乙醇、甘油和乳酸。
