Aureobasidium pullulans has been observed as one of the most abundant species in freshly pressed grape juice. Despite this, little is known about the consequences for the wine-making process associated with the presence and proliferation of this fungus, including its interaction with other ferment-derived microorganisms and impact on the composition of the resulting wine. In this study, the physiology of abundant A. pullulans grape juice isolates was investigated through lab scale fermentation trials, demonstrating the ability of this species to survive in grape juice while producing polysaccharides, polymers of malic acid (poly β-malic acid) and enzymes with pectinase, β - glucosidase and tannase activity. A possible antagonistic effect against yeast through competition for metals including Fe and Zn was also observed. Overall, the data suggests this abundant species could have important implications for wine production and quality.

中文翻译：

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研究金黄色葡萄球菌对葡萄汁成分和发酵的影响。

在新鲜压榨的葡萄汁中，金黄色葡萄球菌被认为是最丰富的物种之一。尽管如此，关于这种真菌的存在和繁殖对葡萄酒酿造过程的后果知之甚少，包括其与其他发酵来源微生物的相互作用以及对所得葡萄酒成分的影响。在这项研究中，通过实验室规模的发酵试验研究了丰富的A. Pullulans葡萄汁分离株的生理学，证明了该物种在葡萄汁中生存的能力，同时产生多糖，苹果酸聚合物（聚β-苹果酸）和酶具有果胶酶，β-葡萄糖苷酶和鞣酸酶活性。还观察到通过竞争包括铁和锌在内的金属可能对酵母产生拮抗作用。总体，