中外葡萄与葡萄酒Issue(3)：108-118,11.DOI:10.13414/j.cnki.zwpp.2025.03.012
酿酒酵母与葡萄内生菌链格孢属共接种发酵条件下的生长互作关系及影响因素研究
Study on the Growth Interaction and Influencing Factors of Saccharomyces Cerevisiae and Grape Endophyte Alternaria sp.under Co-Inoculation Fermentation Condition
摘要
Abstract
To deeply understand the mechanism of wine mixed fermentation based on endophytes,this study investigated the growth relationship and influencing factors between Saccharomyces cerevisiae CECA and endophyte Alternaria sp.MG1 in winemaking conditions.The results showed that CECA and MG1 exhibited complex interactions.In the early stage of fermentation,co-inoculation of CECA and MG1 had an inhibitory effect on yeast growth and was positively correlated with the amount of MG1 added.However,the synergistic effect was enhanced in the later stage,which increased the yeast population and delayed the decline of MG1.Intercellular contact,generated compounds and addition of nutrients were the main factors affecting the obvious interaction between the two strains.Intercellular contact and addition of nutrients(supplementation of fresh grape juice)promoted the growth and glucose consumption of yeast CECA,but the generation of new compounds significantly inhibited the growth and glucose consumption of CECA.By measuring the weight of MG1 mycelia at the end of different fermentation conditions,it was found that both intercellular contact and the production of new compounds effectively alleviated the decline of MG1 mycelium.Moreover,addition of nutrients(supplementation of fresh grape juice)could promote the growth of MG1.关键词
酿酒酵母/内生菌/混合发酵/相互作用/胞间接触/营养物质竞争Key words
Saccharomyces cerevisiae/endophyte/mixed fermentation/interaction/intercellular contact/nutrient competition分类
轻工纺织引用本文复制引用
陈玮哲,赵津楠,陈瀚麟,梁艳英,陆瑶,刘延琳..酿酒酵母与葡萄内生菌链格孢属共接种发酵条件下的生长互作关系及影响因素研究[J].中外葡萄与葡萄酒,2025,(3):108-118,11.基金项目
国家自然科学基金项目(32302255) （32302255）
财政部和农业农村部:国家现代农业产业技术体系(CARS-29-jg-3) （CARS-29-jg-3）
