摘要
为解决葡萄酒用商业乳酸菌全部依赖进口、售价高、不适合我国多样的产区特点的问题,筛选具有自主知识产权,可以适合我国产区特点的葡萄酒用乳酸菌。以酸菜发酵液为乳酸菌来源,通过CaCO3透明圈法结合革兰氏染色及产物分析来初步确定乳酸菌,然后对其进行耐受性分析、模拟葡萄酒降酸试验来验证其应用潜力。分离得到19株产乳酸的革兰氏阳性菌为初筛菌株。同商业菌株CH35(Oenococcus oeni)相比,除SC-08在耐低p H值方面显著高于对照菌株外,19株初筛菌株在耐受性上同商业菌株相比无显著差异。在模拟葡萄酒降酸试验中得到1株菌株SC-18,以20℃培养20 d后,其苹果酸分解率为96.85%,乙酸终浓度为0.238 g/L,酒石酸分解率为27.80%,可以和商业菌株相媲美。该株菌虽具有应用前景,但需进一步对其安全性进行验证,并确定其种属。
At present,lactic acid bacteria for malolactic fermentation(MLF)in grape wine production are all made by foreign manufacturers.The price of those commercial strains is high but not all of them are suitable for grape wine production in China.Accordingly,the culture of lactic acid bacteria strains with independent intellectual property rights and well-adapted to the regional conditions in China is of great significance.In this study,the liquid from pickled vegetables was enriched in MRS broth,then acid-producing strains with transparent circle were selected on CaCO3plate.After tolerance analysis and simulated acid-reducing test,19gram-positive bacteria strains were isolated as primary screening strains.Compared with commercial strain CH35(Oenococcus oeni),strain SC-08was obviously superior to CH35in its tolerance to low pH value,and there was no significant difference in tolerance between other isolated strains and CH35.In simulated acid-reducing test,the performance of strain SC-08on utilizing malic acid in the mediums was the best among all19strains.After20d culture of SC-18at20℃,96.85%malic acid in the broth was decomposed,the final content of acetic acid was0.238g/L,and27.80%tartaric acid was metabolized,its effects equivalent to commercial strains.SC-08had great application potentials,but further research on its oenological properties and its safety was necessary.
作者
邹静
孟军
张建才
李晓颖
张阳
张津津
李莉
葛祎楠
李斌
ZOU Jing;MENG Jun;ZHANG Jiancai;LI Xiaoying;ZHANG Yang;ZHANG Jinjin;LI Li;GE Yinan;LI Bin(College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao, Hebei 066000;College of Horticulture Science and Technology, Hebei Normal University of Science andTechnology, Qinhuangdao, Hebei 066000, China)
出处
《酿酒科技》
2018年第12期45-51,56,共8页
Liquor-Making Science & Technology
基金
河北省科技厅科技计划项目(17227118D)
河北省科技计划项目子项目(16236802D-6)
河北省教育厅青年基金项目(QN2015193)
关键词
葡萄酒
酸菜
乳酸菌
耐受性
降酸率
苹果酸乳酸发酵
wine
pickled vegetables
lactic acid bacteria
tolerance
decomposition rate of acid
malolactic fermentation
