Microbial terroir and food innovation: The case of yeast biodiversity in wine

被引：153

作者：

Capozzi, Vittorio ^{[1
]}

Garofalo, Carmela ^{[1
]}

Chiriatti, Maria Assunta ^{[2
]}

Grieco, Francesco ^{[2
]}

Spano, Giuseppe ^{[1
]}

机构：

[1] Univ Foggia, Dipartimento Sci Agrarie Alimenti & Ambient, Foggia, Italy

[2] CNR, Unita Operat Supporto Lecce, Ist Sci Prod Alimentari, Lecce, Italy

来源：

MICROBIOLOGICAL RESEARCH | 2015年 / 181卷

关键词：

Wine; Saccharomyces cerevisiae; Alcoholic fermentation; Non-Saccharomyces; Starter cultures; Microbiota; NON-SACCHAROMYCES YEASTS; HEAVY SULFUR-COMPOUNDS; MIXED CULTURES; METSCHNIKOWIA-PULCHERRIMA; FERMENTATION BEHAVIOR; HANSENIASPORA-UVARUM; KLOECKERA-APICULATA; CANDIDA-ZEMPLININA; CO-FERMENTATION; OENOCOCCUS-OENI;

D O I：

10.1016/j.micres.2015.10.005

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

Saccharomyces and non-Saccharomyces represents a heterogeneous class in the grape/must/wine environments including several yeast genera (e.g., Saccharomyces, Hanseniaspora, Pichia, Candida, Metschnikowia, ICluyveromyces, Zygosaccharomyces, Torulaspora, Dekkera and Schizosaccharomyces) and species. Since, each species may differently contribute to the improvement/depreciation of wine qualities, it appears clear the reason why species belong to non-Saccharomyces are also considered a biotechnological resource in wine fermentation. Here, we briefly review the oenological significance of this specific part of microbiota associated with grapes/musts/wine. Moreover, the diversity of cultivable non-Saccharomyces genera and their contribute to typical wines fermentations will be discussed. (C) 2015 Elsevier GmbH. All rights reserved.

引用

页码：75 / 83

页数：9

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