阿根廷巴塔哥尼亚的受污染的佩里:一个案例研究
Virginia de Garcia1, Melisa Gonzalez Flores2,3, Victoria Kleinjan2
1Instituto de Investigación y Desarrollo en Ingeniería de ProcesosBiotecnología y Energías Alternativas (PROBIEN), CONICET - Universidad Nacional del Comahue, Buenos Aires 1400, 8300, Neuquén, Argentina. vikidegarcia@gmail.com.
Current microbiology
|August 25, 2023
概括
这项研究确定了烂酵母,Brettanomyces custersianus,Brettanomyces bruxellensis和Zygosaccharomyces parabailii,在阿根廷的里. 这些酵母可以污染梨,产生不良化合物,影响产品质量.
科学领域:
- 食品微生物学 食品微生物学
- 发酵科学 发酵科学
- 葡萄酒学 葡萄酒学
背景情况:
- 发酵梨饮料Perry在阿根廷巴塔哥尼亚地区越来越受欢迎.
- 微生物污染对手工艺的质量和稳定性构成重大威胁.
研究的目的:
- 为了识别和描述来自阿根廷巴塔哥尼亚的受污染的工艺梨中的腐烂酵母.
- 评估梨花中孤立酵母的生长和破坏潜力,以及它们对抗菌剂的耐药性.
主要方法:
- 从六个受污染的梨树样本中分离和识别酵母.
- 在硫酸盐和酸盐的存在下对酵母菌生长的评估.
- 在无菌梨花中评估甲醇和挥发性的产量.
主要成果:
- 获得了18个酵母分离物,其中Brettanomyces custersianus,Brettanomyces bruxellensis和Zygosaccharomyces parabailii被确定为关键污染物.
- 紫糖菌 (Zygosaccharomyces parabailii NPCC1791) 对硫酸盐表现出耐受性,并产生了高水平的甲醇.
- Brettanomyces bruxellensis NPPC1792产生甲醇和不良的挥发性,如4-乙烯和4-乙烯.
结论:
- 这项研究提供了关于阿根廷梨腐烂酵母的第一份报告.
- 已识别的酵母物种对梨树的污染构成重大风险,影响了芳香和物理化学特性.
- 了解这些污染物对于制定有效的控制策略至关重要,以防止坏,并最大限度地减少阿根廷新兴梨市场的产品损失.
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