葡萄酒发酵过程中酵母菌之间相互抑制作用的研究  

The mutual inhibition between yeasts in the fermentation process of wine

作　　者：翟明昌[1] 朴永哲[2] 王祥余[1] 曹阳[1] 王晓丹[1] 唐丽娜[3] 赵长新[1] 

机构地区：[1]大连工业大学辽宁省发酵工程重点实验室,辽宁大连116034 [2]大连民族学院生命科学学院,辽宁大连116605 [3]河北华荣制药有限公司,河北石家庄050041

出　　处：《中国微生态学杂志》2011年第1期18-21,共4页Chinese Journal of Microecology

基　　金：国家"十一五"科技支撑计划重点项目(2007BAK36B01)资助

摘　　要：目的确定葡萄酒发酵过程中不同酵母间相互抑制作用产生的原因。方法采用透析袋发酵法通过单因素实验、上清液抑菌实验和双向电泳等方法,确立溶氧、酒精度、pH、氮源、生存空间以及分泌蛋白等因素对非酿酒酵母衰亡的诱导作用。结果溶氧、酒精、pH、氮源及生存空间的竞争并不是非酿酒酵母提前衰亡的主要原因,酿酒酵母菌产生的代谢产物对非酿酒酵母的提前衰亡具有很强的诱导作用。结论酿酒酵母分泌的分子量小于10kDa的代谢产物和一些分子量超过10 kDa的蛋白类物质均对克鲁维酵母等非酿酒酵母的衰亡具有诱导作用。Objective To determine the cause of mutual inhibition between the deferent yeast strains in mixed fermentation of wine.Method Dialysis-tube-fermentation,supernatant inhibition tests and 2-D gel electrophoresis were used to perform single-factor experiment and analysis on the lethal effects of factors such as oxygen,ethanol,pH,nitrogen source,living space and secreted proteins.Result Dissolved oxygen,ethanol,pH,nitrogen source and living space were not the key factors responsible for the early death of Non-Saccharomyces cerevisiae,instead,metabolites secreted by S.cerevisiae had a strong lethal effect.Conclusion The low molecular weight（〈10 kDa） of various extracellular metabolites and high molecular weight（〉10 kDa） of some proteinaceous extracellular metabolites secreted by S.cerevisiae plays an inducing role in the deaths of Non-S.cerevisiae such as Kluyveromyces.

关 键 词：非酿酒酵母 混菌发酵 透析发酵 

分 类 号：R379.4[医药卫生—病原生物学]