苹果酸-乳酸发酵细菌乙醇胁迫应答机制研究进展  

The response mechanism of bacteria to ethanol stress in malolactic fermentation

作　　者：盖昱梓 孙静娴 黄刚 金刚 GE Yuzi;SUN Jingxian;HUANG Gang;JIN Gang(School of Agriculture,Ningxia University,Yinchuan 750021,China;School of Food and Wine,Ningxia University,Yinchuan 750021,China;Engineering Research Center of Ministry of Grape and Wine,Yinchuan 750021,China;Ningxia Grape and Wine Engineering Technology Center,Yinchuan 750021,China)

机构地区：[1]宁夏大学农学院,宁夏银川750021 [2]宁夏大学食品与葡萄酒学院,宁夏银川750021 [3]葡萄与葡萄酒教育部工程研究中心,宁夏银川750021 [4]宁夏葡萄与葡萄酒工程技术中心,宁夏银川750021

出　　处：《食品与发酵工业》2021年第3期288-293,共6页Food and Fermentation Industries

基　　金：宁夏自然科学基金项目(NZ17018);第三批宁夏青年科技人才托举工程项目(TJGC2018073);国家科技重大专项项目(106001000000150012)。

摘　　要：由乳酸菌引起的苹果酸-乳酸发酵是生产优质葡萄酒的一个重要工艺过程。在这个过程中,乙醇是乳酸菌活性的主要抑制因子,特别是随着全球气候变暖带来的葡萄含糖量的增加,乙醇对乳酸菌的抑制作用越来越成为人们的研究热点。乙醇胁迫使得乳酸菌细胞结构发生变化,影响苹果酸-乳酸发酵的顺利进行。因此,乳酸菌在乙醇胁迫下的生长、代谢对葡萄酒生产是非常重要的。该文对苹果酸-乳酸发酵过程中常见乳酸细菌在乙醇胁迫下的应答机制进行了阐述,为乳酸菌乙醇胁迫耐受性机制的研究和优良菌株的选育提供参考。Malolactic fermentation(MLF)caused by lactic acid bacteria(LAB)is a necessary process in high-quality wine production.In this process,ethanol is the main factor that inhibit the activity of LAB.With the increase of sugar content in grapes caused by global warming,focus has been placed on the inhibitory effect of ethanol on LAB.Ethanol stress changes the cell structure of LAB and affects the MLF.Therefore,the growth and metabolism of LAB under ethanol stress are very important for wine production.The response mechanism of common LAB under ethanol stress during MLF is described,which provides a reference for the ethanol stress tolerance mechanism of LAB,as well as the screening of strains.

关 键 词：苹果酸-乳酸发酵 乳酸菌 乙醇胁迫 应答机制 

分 类 号：TS262.6[轻工技术与工程—发酵工程]