本土酵母NX11424对赤霞珠葡萄酒发酵中酵母菌多样性及香气成分的影响

【背景】NX11424酵母是一株具有良好发酵特性且能赋予赤霞珠葡萄酒浓郁果香的宁夏本土酿酒酵母。【目的】解析NX11424酵母发酵的赤霞珠葡萄酒中的水果香气特征。【方法】以赤霞珠为材料,设置3个发酵处理：自然发酵、灭菌接种NX11424的发酵和直接接种NX11424的发酵,利用26S rDNA D1/D2区测序分析法鉴定发酵过程中酵母菌的种类,并通过顶空固相微萃取和气相色谱-质谱联用技术定量测定不同发酵处理下赤霞珠葡萄酒的香气成分及含量。【结果】三个发酵处理下赤霞珠葡萄酒各理化指标无显著性差异。所分离到的酵母菌鉴定为2属3种：萄葡汁有孢汉逊酵母(Hanseniaspora uvarum)、酿酒酵母(Saccharomyces cerevisiae)和布拉迪酵母(Saccharomyces boulardii,S. boulardii);这2属3种均存在于自然发酵中,接种发酵中仅存在H. uvarum和S. cerevisiae两种酵母。三个发酵处理下的赤霞珠葡萄酒中香气物质种类无差异,均为69种;其中,酯类28种,醇类25种,有机酸5种,萜烯类2种和其他类化合物9种;但各发酵处理下香气物质的含量存在显著差异。聚类分析表明,69种香气成分被聚为3类。第1类香气物质包括香茅醇、丙醇等9种成分,其中7种香气物质的含量在灭菌接种发酵中较高;第2类香气物质包括己酸乙酯、棕榈酸乙酯等31种成分,其含量均在直接接种发酵中较高;第3类香气物质包括丁酸乙酯、乳酸乙酯等29种成分,其中27种香气物质的含量在自然发酵中较高。虽然直接接种发酵处理中酵母菌的多样性低于自然发酵处理,但是该处理的赤霞珠葡萄酒中酯类香气物质含量较多,水果香气浓郁,对赤霞珠葡萄酒香气的改善更明显。【结论】NX11424与发酵中的其他本土酵母间的相互作用可以改善葡萄酒的质量,为宁夏本土酵母NX11424在赤霞珠葡萄酒酿造过程中改善葡萄酒质量奠定了坚实的基础。     

3-脱氧葡糖松代谢酶产生菌的筛选及产酶条件

从霉菌和酵母中筛选到一株酵母（Saccharomycescerevisiae231）,该菌株具有能够代谢3-脱氧葡糖松（3－deoxyglucosone）的酶,且活性较高。研究了该菌株的最适产酶条件：培养温度28℃,培养基起始pH7.0,培养时间12h,碳源、氮源分别为蔗糖、牛肉膏,添加KH₂PO₄、Ca（H₂PO₄）₂·H₂O能促进产酶。     

枯草芽孢杆菌B115优化培养及其对气单胞菌的抗菌效果的研究*

采用正交实验设计确定了枯草芽孢杆菌(Bacillus subtilis)B115的基础培养基成份为:胰蛋白胨1%,酵母膏0.25%,氯化钠0.5%;添加成份最优组合为(NH₄)₂SO₄0.1%,(K₂HPO₄+KH₂PO₄)(1.4+0.6)%和柠檬酸三钠0.1%;添加成分最优组合与基础培养基培养产量比较,表明添加K⁺     

4种幼树对二氧化硫胁迫的抗性生理响应

利用密闭环境控制室熏气处理,研究了不同浓度（自然状态和0.5、1.5、3.0 mg·L^-1）SO₂对盆栽巨桉、天竺桂、西蒙得木和茶树幼树叶片渗透调节物质含量、抗氧化系统保护酶活性和丙二醛含量的影响,并就各树种对SO₂的抗性进行综合评价。结果显示:（1）SO₂对4个树种叶片伤害程度表现为天竺桂<西蒙得木<巨桉<茶树。（2）SO₂胁迫显著增加了巨桉和西蒙得木叶片可溶性蛋白（SP）、可溶性糖（SS）和游离脯氨酸（Pro）3种渗透调节物质含量;SO₂胁迫对天竺桂叶片SP和SS含量无显著影响,且对Pro含量的促进作用也是在处理30 d后才体现出来;SO₂胁迫对茶树叶片SP含量无显著影响,使SS含量显著降低,而使Pro含量显著增加。（3）SO₂胁迫总体使巨桉和天竺桂抗氧化系统保护酶——超氧化物酶（SOD）、过氧化物酶（POD）和过氧化氢酶（CAT）活性和丙二醛（MDA）含量增加,但西蒙得木各指标表现不同,而使茶树抗氧化系统保护酶活性和丙二醛含量则全面下降。（4）巨桉、天竺桂、西蒙得木、茶树的最大净吸收S量依次为1.17、1.32、2.04、0.95 g·kg^-1。（5）通过隶属函数法综合7个生理指标得到的SO₂抗性综合排序为天竺桂>西蒙得木>巨桉>茶树,与叶片伤害程度表现一致。研究表明,植物抗氧化保护酶系统在4个树种抵抗SO₂胁迫调节机制中具有重要作用,其中天竺桂超高的基础POD活性可能是其抵抗SO₂伤害的关键机制之一。     

新疆野果林木霉分离鉴定、抑菌作用及固态发酵配方优化

[背景] 新疆野苹果病害发生严重,而木霉（Trichoderma spp.）是重要的植物病害生防菌,因此可利用其对新疆野苹果病害进行防治。[目的] 分离鉴定新疆野果林木霉菌株,分析其对新疆野苹果2种病原菌的抑菌能力,为新疆野苹果专用木霉菌肥的制备提供菌种资源。[方法] 利用平板稀释法对新疆野果林4种草本植物根围木霉菌进行分离,通过形态学与分子生物学方法进行菌种鉴定,平板对峙试验检测其抑菌能力并优化木霉菌株的固态发酵配方。[结果] 共分离得到2种木霉菌共42株,分别为34株棘孢木霉（T. asperellum）和8株深绿木霉（T. atroviride）;棘孢木霉TasT01对苹果炭疽病菌（Colletotrichum gloeosporioides,Cgl）和苹果斑点落叶病病原菌（Alternaria alternaria f.sp.mali,Aal）的抑菌率分别为58.60%和57.14%;深绿木霉TatT35对Cgl和Aal的抑菌率分别为43.86%和36.90%。进一步显微镜观察发现,TasT01可通过菌丝缠绕的方式抑制2种病原菌的生长。TatT35菌株固态发酵配方为稻壳90%、麦麸10%、（NH₄）₂SO₄ 0.5%时,孢子浓度达1.0×10⁸个/g。[结论] TasT01和TatT35对新疆野苹果2种病原菌都有很好的抑制效果,固态发酵配方优化后可以提高孢子浓度,该研究结果为新疆野苹果真菌病害的生物防治提供了可借鉴的方法。     

木聚糖酶生产菌Saccharothrix variisporea YJ的筛选、发酵条件及酶学性质研究

以Azo-xylan为底物,利用双层平板法从堆肥中筛选到可降解木聚糖的菌株,16S rRNA测序分析显示该菌株与糖丝菌属（Saccharothrix variisporea）的同源性最高（99.33%）,命名为S. variisporea YJ。研究发现以酵母提取物或(NH₄)₂SO₄作为氮源、甘蔗叶作为碳源、初始pH值 7.0、发酵温度40 ℃、发酵时间5 d时,发酵液中木聚糖酶的酶活性最高。酶学性质研究表明该木聚糖酶的最适反应温度及pH值分别为55 ℃和8.0,在55 ℃以下及pH值 4.0~10.0的范围内保持较高稳定性。Na⁺能有效提高木聚糖酶活性,Mg²⁺和Mn²⁺没有明显影响,Cu²⁺则严重抑制木聚糖酶活性。此外,发酵液还可以直接对天然底物玉米芯进行降解。     

渗透胁迫和离子毒害对转Bt基因棉幼苗生长及离子分布的影响

研究了渗透和盐胁迫处理对转Bt基因抗虫棉(Gossypium hirsutum) 99B种子的萌发和幼苗生长的影响,以及幼苗不同器官离子吸收和分配的差异。结果表明:渗透和盐胁迫均对转Bt基因抗虫棉幼苗的生长有抑制作用,其中PEG的抑制作用最强,而3种盐的抑制程度以CaCl₂>NaCl>Na₂SO₄,且在Na⁺含量相同时,Cl^-的毒害大于SO₄^2-。渗透胁迫下使根、茎和叶中的Na⁺和Cl^-含量提高,K⁺、Ca²⁺、SO₄^2-含量和K⁺/Na⁺、Ca²⁺/Na⁺和SO₄^2-/Cl^-比值降低,且地上部的变化幅度大于地下部的,其中以PEG的影响最为显著,其次是CaCl₂,Na₂SO₄处理最弱。这些说明,转Bt基因抗虫棉99B的耐盐性较弱。     

混合盐碱胁迫下丛枝菌根真菌对紫花苜蓿生长及2种酚酸含量的影响

将4种盐（NaCl、Na₂SO₄、Na₂CO₃、NaHCO₃）按一定比例混合模拟出16种盐碱 （盐浓度 25~150 mmol·L^-1,pH 8.39~10.90）胁迫环境,通过室内盆栽实验,考察了接种丛枝菌根真菌（AMF）摩西球囊霉（Glomus mosseae）对盐碱混合胁迫下紫花苜蓿（ Medicago sativa）幼苗的存活率、株高、总生物量、可溶性蛋白质含量、脯氨酸含量以及阿魏酸、水杨酸两种酚酸含量的影响。结果显示：（1）非盐碱胁迫条件下,与未接菌处理组相比,接种AMF紫花苜蓿幼苗的株高、总生物量、可溶性蛋白质含量和脯氨酸含量分别提高了20%、130%、9.6%和3%,而其阿魏酸和水杨酸含量分别降低59.1%和623.9%;（2）在盐碱胁迫条件下,随着盐碱梯度的增加,接种AMF和未接菌处理组的紫花苜蓿幼苗的存活率、株高、总生物量、可溶性蛋白质含量均降低,而它们的脯氨酸、阿魏酸与水杨酸含量均增加;接种AMF处理组的存活率、株高、总生物量、可溶性蛋白质含量以及脯氨酸含量显著高于未接菌处理组,其阿魏酸含量比未接菌处理组高但差异不显著,而其水杨酸含量比未接菌处理组显著降低。研究表明,在盐碱混合胁迫条件下,接种丛枝菌根真菌（AMF）能够改变紫花苜蓿体内酚酸的含量,积累渗透调节物质,促进自身生长,从而提高其耐盐碱性,该研究对于提高盐碱地区经济作物产量,推动 AMF 在生产中利用具有理论指导意义。     

羽毛粉降解菌的分离及特性

本文报道一株能降解羽毛粉角蛋白的霉菌,初步鉴定为串孢属菌(Catenularia sp.)。该菌株可在pH5—9范围的培养基上生长。可产生胞外蛋白酶和淀粉酶。以每100g羽毛粉中添加淀粉2g、Ca-Cl₂0.5g、Na₂HPO₄0.2g和水100ml,自然pH,置28℃分别发酵3天和5天,使两个羽毛粉样品的体外消化事由原来的23.60%和28.32%,分别提高至56.94%和65.73%。发酵羽毛粉的可溶性得到改善,游离氨基酸     

NH4+对L-色氨酸发酵的影响

目的:探究NH₄⁺浓度对大肠杆菌E.coli TRTH发酵生产L-色氨酸的影响。方法:通过外源添加试验,利用30 L发酵罐进行分批补料发酵试验,考察E. coli TRTH发酵生产L-色氨酸过程中生物量、L-色氨酸产量、有机酸含量、耗糖速率、发酵液中NH₄⁺浓度及质粒稳定性变化。建立了大肠杆菌合成L-色氨酸的代谢流平衡模型,应用 MATLAB 软件计算出E. coli TRTH发酵中后期代谢网络的代谢流分布。结果:发酵结果显示,利用NaOH和氨水混合补料,控制NH₄⁺浓度在120 mmol/L以下,菌体能够以较长时间和较高比生长速率保持对数生长,最终菌体生物量和L-色氨酸产量分别提高了12.16%和19.80%。随着NH₄⁺浓度的增加,发酵液中丙酮酸、乳酸及乙酸浓度均略有增加,细胞质粒稳定性下降。控制NH₄⁺浓度在120 mmol/L以下,E. coli TRTH发酵生产L-色氨酸的代谢流量分析结果表明,EMP途径的代谢流量降低7.31%,PP途径的代谢流量增加7.14%,TCA循环的代谢流量降低22.04%。结论:高浓度的NH₄⁺导致菌体生长提前结束,耗糖速率降低,产酸受阻,控制NH₄⁺浓度在120 mmol/L以下,解除了NH₄⁺对菌体生长和产物生成的抑制,使得菌体生物量和L-色氨酸产量大幅提高,实现了高密度发酵培养的目的。     

接种发酵和自然发酵中酿酒酵母菌株多样性比较

【目的】探究自然发酵和接种发酵两种发酵方式,对霞多丽葡萄发酵中酵母菌种多样性和酿酒酵母菌株遗传多样性的影响。【方法】以霞多丽葡萄为原料,分别进行自然发酵和接种不同酿酒酵母菌株(NXU17-26、UCD522和UCD2610)的发酵,利用26S rDNA D1/D2区序列分析和Interdelta指纹图谱技术分别进行酵母菌的种间及种内水平的区分,通过聚类分析及多样性指数对不同发酵方式下酿酒酵母菌株的多样性进行分析和比较。【结果】自然发酵的发酵曲线较平缓,接种发酵的发酵速度显著快于自然发酵。26S rDNA D1/D2区序列分析将4个发酵中分离到的酵母菌鉴定为6属11种,自然发酵中分离的酵母有5属6种,均为非酿酒酵母(non-Saccharomyces);而接种发酵中的酵母多样性远低于自然发酵,均由酿酒酵母和两种非酿酒酵母组成。Interdelta指纹图谱分析表明,接种UCD2610的发酵中,发酵后UCD2610是优势菌株,其基因型占比为48.78%;接种NXU17-26和UCD522的发酵中,未发现与NXU17-26和UCD522相同的基因型。聚类分析表明,分离自接种UCD522发酵中的酿酒酵母菌株间的遗传差异性较小;而分离自NXU17-26和UCD2610发酵中的酿酒酵母菌株间遗传差异性较大。多样性指数结果表明,接种UCD2610发酵中的优势菌株(UCD2610)在发酵过程中占据更加突出的地位;接种UCD522发酵中分离的酿酒酵母具有更高的多样性,影响其菌株多样性的未知因素较多,且不同基因型酿酒酵母的集中度较高。【结论】发酵方式对霞多丽葡萄发酵中酵母菌种多样性、以及酿酒酵母菌株遗传多样性的影响显著,研究结果对葡萄酒发酵中的微生物控制具有指导意义。     

Influence of yeast population on characteristics of the wine obtained in spontaneous and inoculated fermentations of must from <Emphasis Type="Italic">Vitis vinifera</Emphasis> Lado

This work describes the influence of yeast population on the chemical characteristics of wine obtained by spontaneous and inoculated fermentation of must from Vitis vinifera Lado, a minor white grapevine autochthonous to Galicia (NW Spain). The study was carried out for two consecutive years. The results showed that musts derived from Lado presented a high acidity though the potential alcohol level was acceptable. The genetic diversity of S. cerevisiae strains isolated from spontaneous fermentations was low, probably due to must characteristics, although these did not interfere with the implantation of the commercial strains used. Analyses showed that the wines subsequently produced had high alcoholic levels and very high acidities (pH 3.0) as was expected from must composition. Wines obtained from spontaneous fermentations had a lower alcohol content but higher total acidity than those from inoculated fermentations. Monovarietal wines produced from Lado were poorly evaluated in sensorial tests because of their unbalanced structure and sourness; however, when they were mixed with other autochthonous white varieties with less acidity, the resulting wines were well accepted.     

Effect of γ radiation on physiological parameters of the ethanolic fermentation

This work examines the efficacy of radiation in reducing the viability of certain contaminating bacteria of sugar-cane must and the consequential beneficial effect of lethal doses of radiation on some physiological parameters of the yeast-based ethanolic fermentation. The must from sugar-cane juice was inoculated with different bacteria that usually contaminate the must in the production facilities: Bacillus and Lactobacillus. The contaminated must was irradiated at 2.0, 4.0, 6.0, 8.0 and 10.0 kGy of gamma radiation. The population density of the bacteria in the irradiated must was recorded. Ethanolic fermentation by yeast (Saccharomyces cerevisiae) was carried out and the total acidity, the volatile acidity and the organic acids (lactic and acetic) produced during the fermentation were determined. The ethanol yield was also recorded. The treatment with radiation reduced the population of the contaminating microorganisms of the sugar-cane must. The acidity and the organic acids (lactic and acetic) produced during the fermentation decreased as the dose of radiation applied to the must increased. It is concluded that irradiation was efficient in decontaminating the sugar-cane must and improved the biochemical parameters of the ethanolic fermentation, including the ethanol yield by 2%.     

贺兰山东麓优良本土酿酒酵母筛选及发酵特性分析

【背景】商业酵母的使用造成葡萄酒同质化问题严重,发掘优良本土酿酒酵母具有十分重要的意义。【目的】从168株宁夏本土酿酒酵母菌株中筛选出性能优良、具有出色葡萄酒发酵能力的菌株。【方法】基于杜氏管发酵试验和乙醇、高糖等耐受性试验分析产H2S能力及生长曲线测定的方法,筛选出发酵力好、耐受性强、低产H2S的本土酿酒酵母进行赤霞珠葡萄酒发酵试验,测定葡萄酒样基础理化指标、酚类物质和挥发性成分,探究筛选出的酿酒酵母发酵特性。【结果】初步筛选出发酵快速,能适应13%乙醇、350 g/L葡萄糖、250 mg/L SO2、pH 1.0的生存环境且低产H2S的4株本土酿酒酵母YC-E8、QTX-D17、QTX-D7、YQY-E18。菌株YC-E8产甘油能力强,所发酵酒样香气与商业酵母XR、F33最为接近,适用于赤霞珠葡萄酒的发酵。菌株QTX-D17发酵酒样中酒精、单宁、总酚和花色苷含量最高,表现出本土酿酒酵母优良的发酵特性。菌株QTX-D7所发酵酒样香气中乙酸乙酯、辛酸乙酯、1-壬醇等物质含量较高,赋予了葡萄酒香蕉味、苹果味、菠萝味、椰子味等愉悦花果香。【结论】最终筛选出3株优良本土酿酒酵母QTX-D17...     

Impact of acetaldehyde- and pyruvic acid-bound sulphur dioxide on wine lactic acid bacteria

Aims: To investigate the impact of acetaldehyde‐ and pyruvic acid‐bound sulphur dioxide on wine lactic acid bacteria (LAB). Methods and Results: Growth studies were performed where Oenococcus oeni, Pediococcus parvulus, Ped. damnosus and Lactobacillus hilgardii were inoculated into media containing various concentrations of acetaldehyde or pyruvic acid and an equimolar concentration of SO₂ at pH 3·50 and 3·70. Low concentrations of acetaldehyde‐ and pyruvic acid‐bound SO₂ were inhibitory to the growth of all bacteria although acetaldehyde‐bound SO₂ was generally more inhibitory than pyruvic acid‐bound SO₂. Inhibition was greater at pH 3·50 than 3·70, and Lact. hilgardii was the most sensitive to acetaldehyde‐bound SO₂, while O. oeni was the most sensitive to pyruvic acid‐bound SO₂. Degradation of SO₂‐bound acetaldehyde was observed for all LAB, and aside from O. oeni, there was also complete degradation of SO₂‐bound pyruvic acid at both pH values. O. oeni only degraded pyruvic acid at pH 3·70. Degradation of SO₂‐bound acetaldehyde or pyruvic acid did not correlate with bacterial growth as inhibition was always observed in media containing bound SO₂. Conclusions: Acetaldehyde‐ and pyruvic acid‐bound SO₂ were inhibitory to wine LAB growth at concentrations as low as 5 mg l^?1. Despite this inhibition, all wine LAB degraded SO₂‐bound acetaldehyde and pyruvic acid suggesting that bound SO₂ may have a bacteriostatic rather than bacteriocidal action. Significance and Impact of the Study: Sulphur dioxide bound to acetaldehyde or pyruvic acid is inhibitory to growth of wine LAB and must be considered when conducting the malolactic fermentation or controlling the growth of spoilage bacteria such as Pediococcus and Lactobacillus.     

Surviving in the presence of sulphur dioxide: strategies developed by wine yeasts

Sulphur dioxide has been used as a common preservative in wine since at least the nineteenth century. Its use has even become essential to the making of quality wines because of its antioxidant, antioxidasic and antiseptic properties. The chemistry of SO₂ in wine is fairly complex due to its dissociation into different species and its binding to other compounds produced by yeasts and bacteria during fermentation. The only antiseptic species is the minute part remaining as molecular SO₂. The latter concentration is both dependent on pH and concentration of free bisulphite. However, certain yeast species have developed cellular and molecular mechanisms as a response to SO₂ exposure. Some of these mechanisms are fairly complex and have only been investigated recently, at least for the molecular mechanisms. They include sulphite reduction, sulphite oxidation, acetaldehyde production, sulphite efflux and the entry into viable but not culturable state, as the ultimate response. In this review, the chemistry of SO₂ in wine is explained together with the impact of SO₂ on yeast cells. The different defence mechanisms are described and discussed, mostly based on current knowledge available for Saccharomyces cerevisiae.     

Occurrence of Lactic Acid Bacteria During the Different Stages of Vinification and Conservation of Wines

We showed that the growth of lactic acid bacteria during alcoholic fermentation depends on the composition of the must. We illustrated how the addition of sulfur dioxide to the must before fermentation and the temperature of storage both affect the growth of these bacteria in the wine. Whereas species of Lactobacillus and Leuconostoc mesenteroides were isolated from grapes and must, Leuconostoc oenos was the only species isolated after alcoholic fermentation. This organism was responsible for the malolactic fermentation. Isolates of this species varied in their ability to ferment pentoses and hexoses. The survival of Leuconostoc oenos in wines after malolactic fermentation depended on wine pH, alcohol concentration, SO₂ concentration, and temperature of storage.     

Determination of Growth and Glycerol Production Kinetics of a Wine Yeast Strain Saccharomyces cerevisiae Kalecik 1 in Different Substrate Media

Summary Glycerol has been known as an important by-product of wine fermentations improving the sensory quality of wine. This study was carried out with an endogenic wine yeast strain Saccharomyces cerevisiae Kalecik 1. The kinetics of growth and glycerol biosynthesis were analysed at various initial concentrations of glucose, fructose, and sucrose in a batch system. Depending on the determined values of Monod constants, glucose (K_s = 28.09 g/l) was found as the most suitable substrate for the yeast growth. Initial glucose, fructose and sucrose concentrations necessary for maximum specific yeast growth rate were determined as 175 g, 100 l, and 200 g/l, respectively. The yeast produced glycerol at very high concentrations in fructose medium. Fructose was determined as the most suitable substrate for glycerol production while the strain showed low tendency to use it for growth. S. cerevisiae Kalecik 1 could not produce glycerol below 200 g/l initial sucrose concentration. When natural white grape juice was used as fermentation medium, maximum glycerol concentration and dry weight of the yeast were determined as 9.3 g/l and 11.8 g/l, respectively.     

Effects of <Emphasis Type="Italic">Lactobacillus buchneri</Emphasis> and <Emphasis Type="Italic">Lactobacillus plantarum</Emphasis> on fermentation,aerobic stability,bacteria diversity and ruminal degradability of alfalfa silage

Silages are important feedstuffs. Homofermentative lactic acid bacterial inoculants are often used to control silage fermentation. However, some research pointed out those homofermentative lactic acid bacteria (LAB) impaired the aerobic stability of wheat, sorghum, and corn silages. Adding heterofermentative LAB can produce more acetic acid, thereby stabilizing silages during aerobic exposure. Alfalfa is difficult to ensile. The present work was to study the effects of L. buchneri (heterofermentative LAB), alone or in combination with L. plantarum (homofermentative LAB) on the fermentation, aerobic stability, bacteria diversity and ruminal degradability of alfalfa silage. After 90 days ensiling, the pH, NH₃-N/TN, butyric acid content and molds counts of control were the highest. The inoculated silages had more lactic acid, acetic acid content and more lactic acid bacteria than the control. Inoculating LAB inhibited harmful microorganisms, such as Enterobacterium and Klebsiella pneumoniae. The L. buchneri + L. plantarum-inoculated silage had more acetic acid and less yeasts than other three treatments (P < 0.05), and lower NH₃-N/TN than control (P < 0.05). The CO₂ production of L. buchneri + L. plantarum-inoculated silage was less than that of L. plantarum-inoculated silage (P < 0.05). Inoculating LAB in alfalfa silages can decrease pH, increase the production of lactic and acetic acids, reduce the number of yeasts and molds, and inhibit Enterobacterium and K. pneumoniae. Inoculating with L. buchneri or L. buchneri + L. plantarum can improve aerobic stability of alfalfa silages. A combination of L. buchneri and L. plantarum is preferable because it enhanced alfalfa silage quality and aerobic stability.     

Influence of the curing of the killer phenotype inSaccharomyces cerevisiae wine strains on their fermentative behaviour

Fermentative behaviour and cell growth have been studied in grape juice inoculated either with two killerSaccharomyces cerevisiae wild strains or with their Acridine Orange-cured isogenic counterparts. The number of viable cells/ml at the beginning of the fermentation, as well as during exponential growth, were higher in grape juices inoculated with the cured strains. The CO₂ production, fermentative rate and ethanol and acetic acid production were also higher in the cured strains, particularly during the stage of active fermentation. These differences, however, were minimal at the end of the fermentations.