葡萄酒酿造乳酸菌的分离鉴定及糖苷酶活分析  

Isolation, Identification and Analysis of Glycosidase Activity of Lactic Acid Bacteria from Wine

作　　者：潘超[1,3] 高庆超 梁颖 张志勇 施露[2,3] 李亚辉 Pan Chao;Gao Qingchao;Liang Ying;Zhang Zhiyong;Shi Lu;Li Yahui(College of Food and Bioengineering,Jiangsu University,Zhenjiang 212001,Jiangsu;Jiangsu Key Laboratory of Food Quality and Safety,Nanjing 210014;Institute of Food Safety and Nutrition,Jiangsu Academy of Agricultural Sciences,Nanjing 210014)

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212001 [2]江苏省食品质量安全重点实验室,南京210014 [3]江苏省农业科学院农产品质量安全与营养研究所,南京210014

出　　处：《中国食品学报》2023年第4期345-353,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金青年科学基金项目(31901675)。

摘　　要：从自然发酵葡萄酒中分离出1株乳酸菌,通过形态观察和分子生物学鉴定,评价乳酸菌的α-L-阿拉伯糖苷酶活、α-L-鼠李糖苷酶活性和β-D-葡萄糖苷酶活性。结果显示,分离菌株为短乳杆菌,其具有α-L-阿拉伯糖苷酶活性、α-L-鼠李糖苷酶活性和β-D-葡萄糖苷酶活性,且在生长平台期酶活较高,主要存在于菌株胞内和完整的细胞中。不同碳源对菌株的上述3种酶活的影响也不同,与葡萄糖为碳源相比,纤维二糖、熊果苷对菌株β-D-葡萄糖苷酶活有一定的促进作用,而对α-L-阿拉伯糖苷酶活有一定的抑制作用;熊果苷对菌株α-L-鼠李糖苷酶活有促进作用,而纤维二糖对菌株α-L-鼠李糖苷酶活有抑制作用。本研究结果为开发新的葡萄酒酿造乳酸菌株及提高葡萄酒品质提供了理论参考。A strain of lactic acid bacteria isolated from wine natural fermentation was identified through morphological observation and molecular biology,also theα-L-arabinosidase activity,α-L-rhamnosidase activity andβ-D-glucosidase activity of which were determined to evaluate its glycosidase activity.Results showed that the isolated strain was Lactobacillus brevis and it possessedα-L-arabinosidase activity,α-L-rhamnosidase activity andβ-D-glucosidase activity.These enzymes showed high activities at the stationary phase of growth,and mainly existed in the intracellular form and intact cells of the strain.Three carbon sources showed different effects on the enzyme activities of isolated strain.Compared with glucose as carbon source,cellobiose and arbutin promotedβ-D-glucosidase activity,while they inhibitedα-L-arabinosidase activity.Arbutin promoted theα-L-rhamnosidase activity,while cellobiose inhibited theα-L-rhamnosidase activity.This study provided a theoretical basis for developing new lactic acid bacteria strains in wine making and improving the wine quality.

关 键 词：葡萄酒 香气 短乳杆菌 鉴定 糖苷酶 酶活 

分 类 号：TS262.6[轻工技术与工程—发酵工程]