Kinetics and metabolic behavior of a composite culture of Kloeckera apiculata and Saccharomyces cerevisiae wine related strains

被引:69
作者
Mendoza, Lucia M.
de Nadra, Maria C. Manca
Farias, Marta E.
机构
[1] Univ Nacl Tucuman, Fac Bioquim Quim & Farm, RA-4000 San Miguel De Tucuman, Argentina
[2] Ctr Referencia Lactobacillus, CERELA, RA-4000 San Miguel De Tucuman, Argentina
关键词
mixed culture; non-Saccharomyces yeast; wine; MIXED CULTURES; YEASTS; GLYCEROL; CHARACTER; DYNAMICS;
D O I
10.1007/s10529-007-9355-0
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
The kinetics and metabolic behavior of Kloeckera apiculata mc1 and Saccharomyces cerevisiae mc2 in composite culture was investigated. K. apiculata showed a higher viability through the fermentation; however the maximum cell density of both yeasts decreased. This behavior was not due to ethanol concentration, killer toxins production or competition for assimilable nitrogenous compounds between both yeasts. Despite the consistent production of secondary products by single culture of K. apiculata, an increase of these compounds was not observed in mixed culture. These results contribute to a better understanding of the behavior of non-Saccharomyces yeasts and their potential application in the wine industry.
引用
收藏
页码:1057 / 1063
页数:7
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