枇杷酒中苹果酸乳酸发酵优良乳酸菌的分离与鉴定  

Separation and Identification of Selected Lactic Acid Bacteria for Loquat Wine Malolactic Fermentation

作　　者：何志刚[1,2] 任香芸[1,2] 李维新[1,2] 林晓姿[1,2] 官雪芳[1] 杨菁[2] 

机构地区：[1]福建省农科院农业工程技术研究所,福州350003 [2]福建省农科院农产品加工研究中心,福州350013

出　　处：《中国食品学报》2011年第1期165-171,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：福建省自然科学基金项目(2008J0056);福建省科技计划项目(2008N0021);福建省财政专项(No.STIF-Y05)

摘　　要：目的:分离获得高耐受二氧化硫的枇杷酒苹果酸乳酸发酵(MLF)菌,为果酒生物降酸提供优良乳酸菌资源。方法:采用平板划线法,从自然发酵的枇杷酒中分离乳酸菌,并通过耐受性试验筛选优良的MLF乳酸菌;通过形态学特征、生态学特征、生理生化特征和16S rDNA序列同源性分析法对目标菌进行鉴定。结果及结论:R23和R35分别被鉴定为植物乳杆菌(Lactobac illus plantarum R23)和干酪乳杆菌(Lactobac illus casei R35);R23与R35均具有MLF能力,且可耐受120mg/L的总SO2浓度,是2株优良的枇杷酒MLF菌。Objective：To obtain high-fulfur-resistant loquat wine malolactic fermentation（MLF） bacteria and provide an excellent lactic acid bacteria for wine biological deacidification.Method：Using flat-panel screening,12 lactic acid bacteria were separated from the spontaneous fermented loquat wine.2 of them,R23 and R35 were separated as MLF lactic acid bacteria by tolerance test.According to the morphological features,ecological,physiological and biochemical characteristics and sequence analysis of 16S rDNA,the strains were identified.Result：R23 and R35 were identified as Lactobacillus plantarum（Lactobacillus plantarum R23） and Lactobacillus casei（Lactobacillus casei R35）,respectively;both of them have MLF capacity and can tolerate 120mg/L of SO2 concentration and presented excellent MLF bacteria for loquat wine.

关 键 词：枇杷酒 苹果酸乳酸发酵 乳酸菌 分离 鉴定 

分 类 号：TS261.1[轻工技术与工程—发酵工程]