植物乳杆菌R23产苹果酸乳酸酶特性研究  

Studies on Characteristics of Lactobacillus Plantarum R23 in Producing Malolactic Enzyme

作　　者：李维新[1,2,3] 何志刚[2,3] 郑宝东[1] 梁璋成[2,3] 林晓姿[2,3] 

机构地区：[1]福建农林大学食品科学学院,福州350002 [2]福建省农业科学院农业工程技术研究所,福州350003 [3]福建省农业科学院农产品加工研究中心,福州350013

出　　处：《中国食品学报》2012年第5期35-40,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：福建省财政专项(No.STIF-Y05)

摘　　要：目的:为苹果酸乳酸酶(MLE)酶制剂的生产和果酒的生物降酸提供理论依据。方法:以植物乳杆菌R23为材料,研究乳酸菌生物量、培养温度、pH值、L-苹果酸浓度、NAD+含量及供厌氧等环境条件对其产MLE能力的影响。结果及结论:植物乳杆菌R23在对数生长期内,产MLE的量及其活力随着菌量的增加而增加;产酶活力较高的时期是在细菌生长进入稳定期的4～8h内;植物乳杆菌R23最适产酶温度35℃,pH6.0～7.0;适量的L-苹果酸和NAD+以及厌氧发酵对其产酶和酶活力均有促进作用。Objective：To provide theoretical basis for produing malolactic enzyme propreparations and biodeacidification of fruit wine.Methods：Using Lactobacillus plantarum R23 as raw material,the effects of the lactic acid bacteria biomass,temperature,pH value,L-malic acid,NAD＋ concentration and aerobic or anaerobic conditions on producing MLE were studied.Results and Conclusion：The content and activity of malolactic enzyme increased with increasing bacteria biomass at logarithmic phage,enzyme activity reach a high value during the first 4～8 h of stationary phase.The appropriate produce enzyme temperature and pH value were 35 ℃ and 6.0～7.0 of Lactobacillus plantarum R23.A moderate amount of L-malic acid or NAD＋ or anaerobic fermentation could ptomote enzyme production and activity.

关 键 词：植物乳杆菌R23 苹果酸乳酸酶 产酶特性 L-乳酸 

分 类 号：TQ921[轻工技术与工程—发酵工程]