The influence of fruit varieties on yeast ecology during spontaneous plum mash fermentation was investigated. Yeast colonies were isolated from mashes obtained from four plum varieties throughout fermentation in laboratory conditions during two consecutive years. The yeast strains were differentiated by random amplification of polymorphic DNA (RAPD-PCR) and identified by the 26S rDNA D1/D2 sequence analysis. Hanseniaspora uvarum, Metschnikowia spp. and Pichia kudriavzevii were the dominant yeasts during the early stages of plum mash fermentation, while the middle and end phases were dominated by Saccharomyces cerevisiae. The strains of Candida sake, Nakazawaea ernobii, Pichia kluyveri, Rhodotorula mucilaginosa and Wickerhamomyces anomalus were also detected in fermenting plum mashes. Metschnikowia sp. M1, H. uvarum H1 and H2 strains were detected in all samples, irrespective of the tested variety and year. Investigation of the impact of individual yeast strains on the production of volatile compounds showed the potential possibility of using them as starter cultures.

中文翻译：

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不同品种自发梅子发酵过程中酵母的生长动态和多样性。

研究了自发性李plum糖发酵过程中水果品种对酵母生态的影响。在连续两年的实验室条件下发酵过程中，从四个李子品种的液中分离出酵母菌落。通过随机扩增多态性DNA（RAPD-PCR）区分酵母菌株，并通过26S rDNA D1 / D2序列分析进行鉴定。Hanseniaspora uvarum，Metschnikowia spp。在李子糖糊发酵的早期，库尔德酵母和库氏酵母是主要的酵母菌，而中后期则由酿酒酵母（Saccharomyces cerevisiae）主导。的菌株念珠菌起见，Nakazawaea ernobii，在发酵李子糖浆中还检测到了毕赤酵母，粘液红假单胞菌和异常柳条。Metschnikowia sp。不论测试的品种和年份，在所有样品中均检出了M1，H。uvarum H1和H2菌株。对单个酵母菌株对挥发性化合物产生的影响的研究表明，将其用作发酵剂具有潜在的可能性。