摘要
以新疆酿酒葡萄表皮为原料,经分离、鉴定和耐受性分析,筛选适合新疆葡萄发酵的乳酸菌。结果表明,使用MRS培养基从新疆酿酒葡萄表皮中共分离纯化出37株乳酸菌,主要分为4类。通过形态观察及16S r DNA基因序列分析,其中菌株axb81、axb80、axb79均被鉴定为柠檬明串珠菌(Leuconostoc citreum),菌株axb74被鉴定为乳酸乳球菌乳酸亚种(Lactococcus lactis subsp. lactis)。菌株axb74和axb79的pH、乙醇、SO_2、盐的耐受性分析结果表明,菌株axb74最高耐受12%乙醇、pH 3.5、80 mg/L SO_2、8%氯化钠,菌株axb79最高耐受11%乙醇、pH 3.0、80 mg/L SO_2、9%氯化钠。
Taking Xinjiang wine grape skin as raw material,the lactic acid bacteria suitable for Xinjiang grape fermentation were screened by separation,identification and tolerance analysis.The results showed that a total of37strains of lactic acid bacteria were isolated and purified from Xinjiang wine grape skin using MRS medium,which were mainly divided into4categories.Through morphologic observation and16S rDNA gene sequence analysis,strain axb81,axb80and axb79were identified as Leuconostic citerum,and the strain axb74was identified as Lactococcus lactis subsp.lactis.The analysis results of pH,ethanol,SO2and salt tolerance of strain axb74and axb79indicated that the maximum tolerance of strain axb74was ethanol12%,pH3.5,SO280mg/L and NaCl8%,while the maximum tolerance of strain axb79was ethanol11%,pH3.0,SO280mg/L and NaCl9%.
作者
姜蕾
周雪燕
王斌
肖婧
程卫东
史学伟
JIANG Lei;ZHOU Xueyan;WANG Bin;XIAO Jing;CHENG Weidong;SHI Xuewei(College of Food Science, Shihezi University, Shihezi 832000, China;College of Information Science and Technology, Shihezi University, Shihezi 832000, China)
出处
《中国酿造》
CAS
北大核心
2018年第12期71-75,共5页
China Brewing
基金
兵团科技攻关计划(2016AB009)
兵团科技攻关计划(2016AD024)
高层次人才科研启动资金专项(RCZX201526)
青年科学基金项目(31500092)
青年科学基金项目(31560446)
关键词
酿酒葡萄
乳酸菌
分离鉴定
耐受性分析
wine grape
lactic acid bacteria
isolation and identification
tolerance analysis
