复合乳酸菌在苹果酒中的生长和苹果酸-乳酸发酵特性的研究  

The Study of Growth and Malolactic Fermentation Characteristics of Lactobacillus Complex in Cider

作　　者：李凤[1,2] 黄业传[1,2] 吴照民[1,2] 

机构地区：[1]西南科技大学生命科学与工程学院,四川绵阳621010 [2]西南科技大学食品科学技术研究所,四川绵阳621010

出　　处：《安徽农业科学》2015年第31期188-190,共3页Journal of Anhui Agricultural Sciences

基　　金：西南科技大学博士基金项目(12ZX7109);绵阳市科技计划项目(14S-01-10)

摘　　要：[目的]探索川秀乳酸菌1L型(混合型)在苹果酒中的苹果酸-乳酸发酵特性。[方法]以川秀乳酸菌1L型(嗜热链球菌、保加利亚乳杆菌)作为苹果酒二次发酵的发酵菌种,通过单因素试验分析了接种量、SO_2浓度、酒精度、pH和发酵温度对乳酸菌生长和总滴定酸的影响。[结果]试验表明,当接种量达到5×106CFU/ml时接种量对乳酸菌的生长影响不明显。当SO_2浓度达到50 mg/L或者酒精度达到8.0%(V/V)时,或者pH降至3.2或者温度低至20℃时,乳酸菌生长受到明显抑制,降酸不完全。活菌数与总滴定酸的降低速率呈正相关。[结论]研究可为苹果酒的苹果酸-乳酸发酵工艺条件的研究提供参考,但各因素间的协同和互作的结果尚待研究。[ Objective ] The growth and malolactic fermentation characteristics of lactobacillus complex in cider were explored. [ Method ] Through single factor test, the influence of inoculation amount, SO2 concentration, pH value, fermentation temperature and alcoholic strength on the growth of lactobacillus and deacidlfieation was studied. [ Result] The results indicated that the effect was unobvious when the inoculation a- mount was above 5 ×10^6 CFU/ml and the growth and deaeidification were inhibited when SO2 concentration reached 50 mg/L or the alcoholic strength reached 8.0% （V/V） or the pH value was lower than 3.2 or the temperature was lower than 20 ℃. Deacidiflcation was positively related to viable count. [Conclusion] The results can provide reference to further research but the interaction effect of the factors need further research.

关 键 词：复合乳酸菌 苹果酒 苹果酸-乳酸发酵 

分 类 号：S609.9[农业科学—园艺学] TS20[轻工技术与工程—食品科学]