Abstract：
:Due to the recent changes in yeast taxonomy, a novel wine-related species Candida zemplinina as well as a "reinstated" species Saccharomyces uvarum have been accepted in addition to Candida stellata, Saccharomyces bayanus and Saccharomyces cerevisiae, and the use of the different taxon names has been inconsistent in the literature of food microbiology. The aim of this work is to make an exact comparison of genetically identified strains of these species, under oenological conditions. Dynamics and some important products of alcoholic fermentation were investigated in laboratory fermentations. The results show that C. zemplinina and C. stellata are similar in their strong fructophilic character. C. stellata produces more glycerol and fare more ethanol, which is comparable with that produced by S. uvarum. Strains of the latter species differed from S. cerevisiae mainly in low acetic acid production and lower ethanol yield. Revision of the oenological traits of these yeasts provides new data for consideration in the control of fermentation, with special regard to botrytized sweet wines, where they are frequently found in mixed population.
journal_name
Food Microbioljournal_title
Food microbiologyauthors
Magyar I,Tóth Tdoi
10.1016/j.fm.2010.08.011subject
Has Abstractpub_date
2011-02-01 00:00:00pages
94-100issue
1eissn
0740-0020issn
1095-9998pii
S0740-0020(10)00222-4journal_volume
28pub_type
杂志文章abstract：:Gray mold caused by Botrytis cinerea led to severe postharvest losses for strawberry industry. In recent years, some studies have shown that postharvest diseases of strawberry can be controlled by using bacterial, fungal and yeast strains. The yeast strain Hanseniaspora uvarum was shown as an effective antagonist agai...
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pub_type： 杂志文章
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更新日期：2018-08-01 00:00:00
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更新日期：2019-09-01 00:00:00
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pub_type： 杂志文章
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更新日期：2013-08-01 00:00:00
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pub_type： 杂志文章
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更新日期：2010-05-01 00:00:00
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pub_type： 杂志文章
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更新日期：2016-08-01 00:00:00
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abstract：:Hong Qu, which mainly contains Monascus sp. and other microorganisms, as well as numerous microbial metabolites, is used as the fermentation starter of Hong Qu glutinous rice wine, a traditional alcoholic beverage. Two widely-used types of Hong Qu, namely Wuyi Qu (WYQ) and Gutian Qu (GTQ), were thoroughly compared for...
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