野生猕猴桃酒苹果酸-乳酸发酵优良乳酸菌的筛选与耐受性研究  

Screening and tolerance of superior lactic acid bacteria for wild kiwifruit wine malolactic fermentation

作　　者：李建芳 周枫 王爽[2] 王荣荣 朱静 LI Jianfang;ZHOU Feng;WANG Shuang;WANG Rongrong;ZHU Jing(College of Food Science,Xinyang Agriculture and Forestry University,Xinyang 464000,China;College of Food Science,Ocean University of China,Qingdao 266000,China)

机构地区：[1]信阳农林学院食品学院,河南信阳464000 [2]中国海洋大学食品学院,山东青岛266000

出　　处：《中国酿造》2019年第8期56-59,共4页China Brewing

基　　金：河南省科技攻关项目（172102210452）;校级科技创新团队建设项目（CXTD-201802）

摘　　要：该研究通过形态观察及生理生化试验,采用酸性番茄(ATB)培养基从自然启动苹果酸-乳酸发酵(MLF)的野生猕猴桃酒中筛选MLF优良乳酸菌,并对其SO2、酒精、pH耐受性进行测定。结果表明,经初筛得到6株乳酸菌,分别编号为R6、R7、R11、R14、R15、R18。其中,菌株R6、R15可耐受SO2 80 mg/L,菌株R7可耐受SO2 100 mg/L;菌株R6、R7可耐受酒精度14%vol,菌株R15可耐受酒精度12%vol;菌株R6、R7可耐受pH 3.2,菌株R15可耐受pH 3.0。综合分析,菌株R6、R7和R15具有较强的SO2、酒精及pH耐受能力,为MLF优良乳酸菌。The superior lactic acid bacteria for malolactic fermentation(MLF)were screened from wild kiwi wine with natural initiation MLF using acid tomato juice(ATB)medium by morphological observation,physiological and biochemical tests,and the SO2,alcohol and pH tolerance were determined.The results showed that 6 strains of lactic acid bacteria were obtained by preliminary screening,which were R6,R7,R11,R14,R15 and R18,respectively.Among them,strains R6 and R15 could tolerate SO2 80 mg/L,and strain R7 could tolerate SO2 100 mg/L;strains R6 and R7 could tolerate alcohol content 14%vol,and strain R15 could tolerate alcohol content 12%vol;strains R6 and R7 could tolerate pH 3.2,and strain R15 could tolerate pH 3.0.In comprehensive analysis,strains R6,R7 and R15 with strong SO2,alcohol and pH tolerance were superior lactic acid bacteria for MLF.

关 键 词：野生猕猴桃酒 苹果酸-乳酸发酵 乳酸菌 筛选 耐受性 

分 类 号：TS26[轻工技术与工程—发酵工程]