关键词: 酿酒酵母, 异常汉逊酵母, 混菌发酵, 生长抑制, 作用机制

Abstract: In order to reveal the characteristics and mechanism of early death of Hansenula anomala, this paper established a mixed fermentation system for Saccharomyces cerevisiae and H. anomala; and studied the effects of acids produced by S. cerevisiae, aerobic fermentation, mixed-culture in fresh medium without oxygen, mixed-culture supernatant, viable or dead S. cerevisiae cells on the growth of H. anomala. The results showed that the growth of H. anomala was inhibited by acid produced by yeast. In the fermentation treatments of aerobic mixed bacteria and anaerobic add fresh medium, the viable counts of H. anomala were all higher than that of anaerobic mixture fermentation; while the viable count of H. anomala in mixed-culture supernatant was lower after adding fresh medium. The presence of viable S. cerevisiae cells at high concentrations could cause the early death of H. anomala, while the dead S. cerevisiae cells had no inhibition effect on H. anomala. Therefore, the early death of H. anomala was due either to the acids produced by S. cerevisiae and nutrition competition during wine fermentation, or to growth-inhibitory compounds produced by S. cerevisiae and viable S. cerevisiae cells at high concentration. These results were very helpful for thorough understanding of why H. anomala died before S. cerevisiae during wine fermentation.

Key words: Saccharomyces cerevisiae, Hansenula anomala, mixed fermentation, growth inhibition, functional mechanism