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首页> 外文期刊>Latin American Applied Research >Influence of non-sacharomyces yeast growth on the metabolism of nitrogenous compounds in lactic acid bacteria from wine
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Influence of non-sacharomyces yeast growth on the metabolism of nitrogenous compounds in lactic acid bacteria from wine

机译:非酵母菌生长对葡萄酒乳酸菌中含氮化合物代谢的影响

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摘要

A comparative study of the influence of Hanseniaspora uvarum metabolism on the growth and physiology of two lactic acid bacteria involved in vinification: Lactobacillus hilgardii 5w and Oenococcus oeni X2L was carried out. At different yeast growth times in grape juice medium, fermented broth was inoculated with L. hilgardii or O. oeni and incubated for 48 h at 30oC. When O. oeni grown in the culture supernatant after 0, 3 and 8 hours of yeast growth (M1, M2 and M3 respectively), the growth rate and final biomass were not modified. With L. hilgardii a decrease of both parameters was observed. After 12, 24 and 34 h of yeast growth (M4, M5 and M6 respectively), the results for both microorganisms were similar: the growth rate increased and the final cellular mass decreased. When O. oeni was inoculated in M1, M2 and M3 media, an initial decrease of proteins directly related to amino acids production was observed. With L. hilgardii the amino acid and proteins concentrations diminished. In M4, M5 and M6 media O. oeni showed that the protein concentrations remained constant and the amino acid concentrations diminished. The results obtained with L. hilgardii were different with a higher protein consumption rate without significative amino acids modification. The amino acids increment in the first hours of O. oeni growth could regulate the protease production achieving the equilibrium between amino acids production and utilization. The high proteolytic activity in L. hilgardii could be responsible of the amino acids increase despite its consumption.
机译:进行了一项研究,比较了汉逊氏酵母对新陈代谢的两种乳酸菌的生长和生理的影响:希尔加德乳杆菌5w和Oenococcus oeni X2L。在葡萄汁培养基中不同的酵母生长时间下,将发酵肉汤接种希尔氏乳杆菌或O. oeni,并在30oC下孵育48小时。当O. oeni在酵母生长0、3和8小时(分别为M1,M2和M3)后在培养上清液中生长时,其生长速率和最终生物量均未改变。用希尔氏乳杆菌观察到两个参数均降低。在酵母生长12、24和34 h(分别为M4,M5和M6)后,两种微生物的结果均相似:生长速率增加而最终细胞量减少。当O.oeni接种在M1,M2和M3培养基中时,观察到与氨基酸产生直接相关的蛋白质最初减少。希尔加氏乳杆菌的氨基酸和蛋白质浓度降低。在M4,M5和M6培养基中O. oeni显示蛋白质浓度保持恒定,氨基酸浓度降低。用希尔氏乳杆菌获得的结果是不同的,蛋白质消耗率较高,而氨基酸没有明显修饰。 O. oeni生长最初几个小时的氨基酸增加可以调节蛋白酶的产量,从而实现氨基酸产量和利用率之间的平衡。尽管其消耗了氨基酸,但是希尔德氏乳杆菌的高蛋白水解活性可能是氨基酸增加的原因。

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