期刊文献

Molecular Monitoring of Wine Fermentations Conducted by Active Dry Yeast Strains 收藏

活性干酵母菌株发酵的分子监测

原文求助发布源

作者

Amparo Querol1; Eladio Barrio2; Tomás Huerta1 ; Daniel Ramón3*

作者单位

[1]Departamento de Microbiología and Departamento de Genética, [2] Facultad de Ciencias Biológicas, Universidad de Valencia, 46100 Burjasot, and Unidad de Bioingeniería, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, Jaime Roig 11, 46010 Valencia, [3] Spain

页码

2948-2953

来源信息

Applied and Environmental Microbiology ISSN：0099-2240, 1992年, 58卷, 9期, 2948-2953页

摘要

A simple and rapid method of yeast strain characterization based on mitochondrial DNA restriction analysis was applied to the control of wine fermentations conducted by active dry yeast strains. This molecular approach allows us to understand several important aspects of this process, such as the role of the active dry yeast strain and that of the natural Saccharomyces cerevisiae flora during vinification. In this paper, we demonstrate that the inoculated strain is really responsible for the fermentation but does not suppress significant development of natural strains during the first stages. During this early period, natural strains could have important effects on wine flavor.

摘要译文

基于线粒体DNA限制性分析的简单快速的酵母菌株表征方法被用于控制由活性干酵母菌株进行的酒发酵。这种分子方法使我们能够理解这个过程的几个重要方面，如活性干酵母菌株的作用和酿酒过程中天然的酿酒酵母菌群的作用。在本文中，我们证明接种的菌株真正负责发酵，但不抑制天然菌株在第一阶段的显着发育。在这个早期，天然菌株对葡萄酒风味有重要影响。

Amparo Querol1; Eladio Barrio2; Tomás Huerta1 ; Daniel Ramón3*. Molecular Monitoring of Wine Fermentations Conducted by Active Dry Yeast Strains[J]. Applied and Environmental Microbiology, 1992,58(9): 2948-2953