酒精、SO_2和pH值对酒类酒球菌生长特性影响  

Effect of ethanol,SO_2 and pH on the growth of Oneococcus onei

作　　者：张浩[1] 莫海珍[1] 李华[2] 

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]西北农林科技大学葡萄酒学院,陕西杨凌712100

出　　处：《中国酿造》2006年第5期38-40,共3页China Brewing

摘　　要：选用酒类酒球菌31DH和SD-1进行了试验,在ATB培养基中考察了环境因子低pH值、酒精和SO2对于菌株的影响以及这些限制因子之间的协同作用。结果显示:低pH值是酒类酒球菌生长的主要抑制因子;低pH值与酒精之间存在协同作用,10%的酒精度是工艺控制的关键点。SO2的抑菌效果受pH值影响,pH值越低SO2的抑制作用越强烈;结合态SO2与酒精存在协同作用,但当结合态SO2浓度>40(mg.L-1)时,其浓度的增加对酒精抑制作用的增强效果并不显著。The inhibitive effects of low pH, SO2, ethanol and the combination of these factors were studied, with Oneococcus onei 31DH and SD-1 as experimental sWains. The results showed that low pH was the major inhibition factor for the growth of Oneococcus onei; there was a combination factor between low pH and ethanol, and 10% ethanol worked as the key point of processing control. The inhibitive factors of SO2 were affected by pH; lower pH value strengthen the restraining effect of SO2. There was also a combination factor between SO2, pH and ethanol. However, when the SO2 concentration was more than 40 mg/L, the inhibition effect was not obvious.

关 键 词：酒类酒球菌 PH值 二氧化硫 酒精 抑制作用 

分 类 号：Q813.1[生物学—生物工程]