葡萄酒中植物乳杆菌的鉴定及其耐受性分析  

Identification and Tolerance Analysis of Lactobacillus plantarum of Wine

作　　者：李爱霞[1] 张文芳 闫金莲 LI Ai-xia;ZHANG Wen-fang;YAN Jin-lian(College of Food Science and Engineering,Gansu Agricultural Univercity,Lanzhou Gansu 730070,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品与发酵科技》2021年第2期91-96,共6页Food and Fermentation Science & Technology

基　　金：甘肃农业大学盛彤笙科技创新基金项目(GSAU-STS-1741)。

摘　　要：本论文对4株分离自甘肃、宁夏产区葡萄酒中的乳杆菌进行鉴定并通过调整改良MRS培养基分析植物乳杆菌对酒精浓度、pH和SO_(2)浓度的耐受性。结果表明:16S rDNA鉴定得到3株植物乳杆菌,在单一因素影响下,3株菌在pH 3.0条件下有良好生长,在16%vol酒精浓度可生长,110mg/L SO_(2)浓度下可生长。在综合因素影响下,3株菌在所设置的9组处理下都可生长,其中在酒精浓度10%vol,pH 3.8,SO_(2)浓度45mg/L条件下可良好生长,在酒精浓度14%vol,pH 3.2,SO_(2)浓度45mg/L条件下可生长。In this study,4 Lactobacillus isolated from wine production area of Gansu and Ningxia province were identified.Then,Lactobacillus plantarum were used as the test strains to investigate the tolerance of pH value,alcohol and SO_(2) concentration in modified MRS medium.The 16S rDNA analysis showed that there were 3 Lactobacillus plantarum.Analysis of tolerance experiments showed that 3 Lactobacillus plantarum were able to grow in modified MRS medium under different conditions(pH 3.0 alcohol content 16%vol,SO_(2) concentration 110 mg/L).Under the compound conditions,all 3 strains could grow and proliferate well of pH 3.8,alcohol content 10%vol,SO_(2) concentration 45 mg/L.All 3 strains could be able to grow in the presence of pH 3.2,alcohol content 14%vol,SO_(2) concentration 45mg/L.

关 键 词：植物乳杆菌 葡萄酒 耐受性 

分 类 号：TS261.1[轻工技术与工程—发酵工程]