枇杷酒苹果酸乳酸发酵耐硫优良菌株的筛选  

Screening of SO_2-tolerant Lactic Acid Bacteria for Loquat Wine MLF

作　　者：任香芸[1] 何志刚[1] 李维新[1] 林晓姿[1] 梁璋成[1,2] 

机构地区：[1]福建省农业科学院农业工程技术研究所 [2]福建农林大学食品科学学院,福建福州350002

出　　处：《食品与发酵工业》2010年第2期12-16,共5页Food and Fermentation Industries

基　　金：福建省自然科学基金项目(2008J0056);福建省科技厅重点项目(2008N0021);福建省农科院青年创新基金项目(2008QB-21);福建省科技计划项目(2009R10033-3)

摘　　要：以菌体增长倍数和菌量级别为指标,以Lac101和酒明串珠菌6066为对照菌,考察了从枇杷酒中分离的12株乳酸菌对SO2、乙醇、酸、温度的耐受能力和苹果酸乳酸发酵活力。结果表明,杆菌中的R23与球菌中的R33、R35综合能力最强,可在SO2和乙醇浓度分别为120 mg/L和13%(v/v),pH3.0时维持生长,在18℃下菌量可达109CFU/mL,3菌株的苹果酸乳酸发酵活力均在100u以上,综合性能均优于对照菌Lac101和6066。R23与R33、R35是3株优良的枇杷酒苹果酸乳酸发酵菌株。Using biomass growth multiple and cell density as major indices, Lac101 and Leuconostoc oneos 6066 as compared strains, the tolerances to SO2, ethanol , acid, temperature and MLF activities of twelve strains isolated from loquat wine were studied. The results indicated that Lactobacillus R23, Lactococcus R33 and R35 showed higher comprehensive abilities,which superior to Lac101 and 6066, three strains could keep alive at 120 mg/L SO2,13% alcohol degree, pH value 3.0, the biomass reached 109 CFU/mL at 18℃ , and their malolactic fermentaion activities were above 100u. Accordingly , R23, R33 and R35 were the excellent lactic acid bacteria for the MLF of loquatwine.

关 键 词：枇杷酒 乳酸菌 苹果酸乳酸发酵 耐硫 筛选 

分 类 号：TS262.7[轻工技术与工程—发酵工程]