在葡萄酒制作条件下,p-coumaric酸诱导Brettanomyces bruxellensis死亡
Food microbiology
|December 4, 2025
概括
布雷塔诺米塞斯·布鲁克塞伦尼斯 (Brettanomyces bruxellensis) 的腐烂与氧胺酸 (HCA) 有关. 酸是一种HCA,对酵母的生长和活力产生细胞毒性作用,这表明它可以用于控制葡萄酒的腐烂.
科学领域:
- 葡萄酒学和微生物学
- 酵母生理学和新陈代谢
背景情况:
- 布雷塔诺米塞斯布鲁克塞伦斯是一种葡萄酒腐败酵母.
- 它将基酸 (HCA) 转化为挥发性,影响葡萄酒的香味和质量.
- 这种转换涉及一个保存的两步路径.
研究的目的:
- 研究HCA度对B. bruxellensis生长和生存能力的影响.
- 测试假设HCA转化是B. bruxellensis的一个排毒策略.
- 评估p-酸在葡萄酒中控制B. bruxellensis的潜力.
主要方法:
- 测试了不同HCA度对24种B. bruxellensis菌株的影响,重点是两个葡萄酒分离物.
- 在类似于葡萄酒的条件下评估了酵母生长,细胞活力和HCA转化为乙烯基 (VP) 和乙烯基 (EP) (pH 3.3).
主要成果:
- 酸,但不是其衍生物 (VP,EP),对B. bruxellensis表现出度依赖的细胞毒性作用.
- 这种效应在pH值为3.3时更加明显,表明酸性形式的膜扩散增强.
- 在24个菌株中观察到HCA敏感性的显著变化,这表明潜在的遗传影响.
结论:
- 酸的细胞毒性表明它可能不仅仅是B. bruxellensis的排毒机制.
- 葡萄酒的pH值会影响p-酸对酵母的影响的有效性.
- 像p-coumaric酸这样的自然存在的化合物为葡萄酒制作中B. bruxellensis的综合管理提供了潜在的战略.
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