|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|5740089||1412156||2018||10 صفحه PDF||سفارش دهید||دانلود کنید|
- Oxygen impacts yeasts growth and metabolites production in mixed fermented wines.
- Oxygen influenced the survival time and growth rate of Starm. bacillaris and S.Â cerevisiae.
- Mixed fermented wines contained significant lower levels of volatile compounds compared to control wines.
- Mixed fermented wines did not show negative metabolites.
Starmerella bacillaris (synonym Candida zemplinina) is a non-Saccharomyces yeast that has been proposed as a co-inoculant of selected Saccharomyces cerevisiae strains in mixed culture fermentations to enhance the analytical composition of the wines. In order to acquire further knowledge on the metabolic interactions between these two species, in this study we investigated the impact of oxygen addition and combination of Starm. bacillaris with S.Â cerevisiae strains on the microbial growth and metabolite production. Fermentations were carried out under two different conditions of oxygen availability. Oxygen availability and strain combination clearly influenced the population dynamics throughout the fermentation. Oxygen concentration increased the survival time of Starm. bacillaris and decreased the growth rate of S.Â cerevisiae strains in mixed culture fermentations, whereas it did not affect the growth of the latter in pure culture fermentations. This study reveals new knowledge about the influence of oxygen availability on the successional evolution of yeast species during wine fermentation.
Journal: Food Microbiology - Volume 69, February 2018, Pages 179-188