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奥克拉托克素A 降低葡萄酒发酵:评估拉坎西亚热耐药性的潜力

Javier Vicente¹, Daniel Vidal², Wendu Tesfaye³

¹Department of Genetics, Physiology and Microbiology. Unit of Microbiology. Biology Faculty, Complutense University of Madrid, 28040, Madrid, Spain.

|June 11, 2025

概括

拉坎西亚耐热酵母在降低葡萄酒中 ochratoxin A 的作用方面表现有前途. 菌株选择是平衡菌毒素减少与葡萄酒质量和感官属性的关键.

科学领域:

葡萄酒学葡萄酒学葡萄酒学
食品科学食品科学食品科学
菌类学菌类学是指菌类学.

背景情况:

毒素A (OA) 是葡萄酒中发现的一种有害的真菌毒素,对公众健康构成风险.
像Aspergillus和Penicillium这样的真菌物种是OA污染的主要来源.

研究的目的:

评价Lachancea热耐药物在葡萄酒发酵过程中降低 ochratoxin A 水平.
评估其发酵性能和对葡萄酒学参数的影响.

主要方法:

使用32L的耐热菌株进行发酵试验.
发酵动力学分析,有机酸生产,糖醇和OA减少.

主要成果:

观察到发酵和OA减少的显著菌株依赖的变异性.
一些L. thermotolerans菌株有效降低了OA,表现优于Saccharomyces cerevisiae.
观察到OA减少和多烯保留之间存在反向相关性.

结论:

L. thermotolerans是一种有前途的非Saccharomyces酵母,可以缓解葡萄酒中的OA.
菌株选择至关重要,以平衡OA排毒与所需的酒特性和感官属性.

关键词:

拉坎西亚是一种耐热的植物.酸性酸性酸性牛奶酸是什么牛奶酸是什么奥克拉托克辛A是一种葡萄酒葡萄酒葡萄酒葡萄酒

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