酒酒球菌在青梅汁中的生长及苹果酸乳酸发酵特性的研究  

Study on growth and malolactic fermentation characteristics of Oenococcus oeni in plum juice

作　　者：何翠婵[1] 熊犍[1] 叶君[1] 林伟锋[1] 陈中[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2014年第6期177-180,共4页Science and Technology of Food Industry

基　　金：广东省教育部产学研结合项目(2011B090400311)

摘　　要：以青梅汁为原料,利用酒酒球菌的苹果酸-乳酸发酵(MLF)对青梅汁进行生物降酸的研究。结果表明:接种量为2.0×108CFU/mL,青梅汁的pH≥3.4时,MLF能正常进行,并使样品的酸度降低61.35%以上;接种量为2.6×107CFU/mL时,青梅汁的pH为3.6才能触发MLF,样品的酸度降低了77.60%;接种量为2.3×108CFU/mL,在pH3.6和4.0的青梅汁中,添加1.0g/100g的葡萄糖的样品,与不添加葡萄糖的样品相比,其酸度分别降低了27.04%和34.63%;在柠檬酸-柠檬酸钠缓冲体系中,酒酒球菌使体系酸度降低了26.40%,证实酒酒球菌可利用柠檬酸作为碳源,进行MLF。Plum juice was used as material and Oenococcus oeni was used as strain for malolactic fermentation （MLF） to reduce acids in juice. The results were as follows：when the inoculation amount was 2.0xl0aCFU/mL, the pH was equal or greater than 3.4,the MLF proceeded normally and the acidity of plum juice was reduced by more than 61.35%. When the inoculation amount was 2.6×10^7CFU/mL and the pH was 3.6,the MLF could perform and the acidity of plum juice was reduced by 77.60%. When the inoculation amount was 2.3×10^6FU/mL and the pH were 3.6 and 4.0,compared with the sample without adding glucose,the acidity of plum juice reduced by 27.04% and 34.63% respectively with 1.0g/100g glucose. In sodium citrates buffer system,the acidity reduced by 26.40%,it was proved that Oenococcus oeni could use citric acid as carbon resource to run of MLF.

关 键 词：青梅 酒酒球菌 苹果酸乳酸发酵 降酸 

分 类 号：TS201.3[轻工技术与工程—食品科学]