酵母
发酵
酿酒酵母
细胞生长
生物化学
工业发酵
甘氨酸
氨基酸
乙醇发酵
食品科学
化学
芳香
生物
作者
Kai Hu,Hongyu Zhao,Nathalia Edwards,Lorenzo C. Peyer,Yong-Sheng Tao,Nils Arneborg
标识
DOI:10.1016/j.fm.2021.103960
摘要
This study used a double-compartment fermenter to assess yeast growth, fermentation activity, and aroma production in response to cell-cell contact during mixed culture fermentation of Pinot noir grape must with Pichia kluyveri and Saccharomyces cerevisiae. Furthermore, amino acids were analyzed in order to study yeast interactions and possible reasons for aroma modulation as a response to cell-cell contact. Our results show that cell-cell contact between the two yeasts decreased cell viability of each yeast during mixed culture fermentation, and that it increased acetate and ethyl ester production and decreased varietal volatile levels. Moreover, it increased the consumption of glutamic acid and the biosynthesis of some specific amino acids related to cell growth, mainly histidine, glycine and proline, while suppressing the production of higher alcohols through the Ehrlich pathway. These results may contribute to an improved understanding, and thus control, of aroma production in mixed culture wine fermentations.
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