期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 57, 期 9, 页码 3853-3858出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf803781k
关键词
Glycerol catabolism; Lactobacillus hilgardii; wine
Glycerol catabolism was studied in Lactobacillus hilgardii X1B from wine, growing on glycerol and limiting glucose or fructose concentrations in anaerobiosis and microaerophilia. Glycerol consumption occurred simultaneously with sugar use, and it was higher with fructose as a cofermenting sugar in microaerophilia. Enzymatic activities of the glycerol kinase and glycerol dehydratase pathways were detected in both incubation conditions. In anaerobiosis, the main products were lactate, acetate, ethanol, and the intermediary product of the glycerol dehydratase pathway, 3-hydroxypropionaldehyde. However, in microaerophilia, 1,3-propanediol was also detected. In anaerobic glucose + glycerol and fructose + glycerol cultures as in microaerophilic glucose + glycerol cultures, glycerol was degraded mainly through the reductive pathway. However, when L. hilgardii X,B was grown on fructose + glycerol cultures in microaerophilia, glycerol dissimilation occurred mainly via the glycerol kinase way. According to these results, L. hilgardii X1B can degrade glycerol by producing 3-hydroxypropionaldehyde and acetic acid, both undesirable products for wine sensorial quality.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据