一株降解生物胺乳酸菌用于葡萄酒苹果酸乳酸发酵的特性研究  

Characteristics of wine malolactic fermentation by a biogenic amine-degrading lactic acid bacterium

作　　者：潘思弋 徐佳敏 张惠玲[1,2] 杨伟明 田晓菊 PAN Siyi;XU Jiamin;ZHANG Huiling;YANG Weiming;TIAN Xiaoju(School of Food Science and Engineering,Ningxia University,Ningxia Key Laboratory of Food Microbial Application Technology and Safety Control,Yinchuan 750021,China;Ningxia Food Testing and Research Institute National Key Laboratory of Market Supervision(Quality and Safety of Wolfberry and Wine),Yinchuan 750001,China;Ningxia Saishang Dairy Industry Co.Ltd.,Yinchuan 750021,China;Ningxia Zhihuiyuan Stone Winery Co.Ltd.,Yinchuan 750021,China)

机构地区：[1]宁夏大学食品科学与工程学院,宁夏食品微生物应用技术与安全控制重点实验室,宁夏银川750021 [2]宁夏食品检测研究院国家市场监管重点实验室(枸杞及葡萄酒质量安全),宁夏银川750001 [3]宁夏塞尚乳业有限公司,宁夏银川750021 [4]宁夏志辉源石葡萄酒庄有限公司,宁夏银川750021

出　　处：《食品与发酵工业》2023年第24期140-147,I0001,共9页Food and Fermentation Industries

基　　金：宁夏回族自治区重点研发计划项目(2020BFH02006;2023BCF01027);宁夏市场监督管理厅科技计划项目(2023SJKY0006)。

摘　　要：葡萄酒等发酵食品中微生物通过脱羧作用形成生物胺,高浓度的生物胺对人体有害。该研究以课题组前期分离得到的一株可降解生物胺的Lactobacillus plantarum NXU-Q12为试验菌株,将其应用于葡萄酒酿造。采用HPLC法测定该菌株的生物胺降解率;采用顶空固相微萃取-气相色谱-质谱联用(head space-solid phase microextraction-gas chromatography-mass spectrometer,HS-SPME-GC-MS)和电子鼻测定经该菌株苹果酸-乳酸发酵(malolactic fermentation,MLF)前后的葡萄酒中挥发性化合物,以此评价该菌株对葡萄酒品质的影响,为葡萄酒酿造过程中生物胺的控制提供解决途径。结果表明,L.plantarum NXU-Q12在发酵葡萄酒的过程中具有降解苹果酸而不降解酒石酸、柠檬酸和甘油的特点,且MLF后酒样(赤霞珠葡萄酒、马瑟兰葡萄酒)中的酒精度、总酸、还原糖、挥发酸、甘油含量以及pH值均符合葡萄酒国家标准。此外,赤霞珠、马瑟兰酒样中L-苹果酸含量在MLF 32 d后均降至0.1 g/L以下,而且该菌株发酵的赤霞珠和马瑟兰葡萄酒样中生物胺的总含量比商业乳酸菌Oenococcus oeni发酵的酒样中分别降低了31.07%和41.51%,同时L.plantarum NXU-Q12使两种酒样中部分酯类的含量与种类增加,使葡萄酒的香气更丰富。因此,L.plantarum NXU-Q12不仅具有良好的MLF发酵潜力,而且能有效控制葡萄酒中生物胺含量。Biogenic amines are produced by the decarboxylation of microorganisms in fermented foods such as wine,and they are toxic to humans in high concentrations.In this study,a degradable bio-amine strain of Lactobacillus plantarum NXU-Q12 isolated in the early stages of the research group was used as a test strain and applied to wine fermentation.HPLC,headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS),and an electronic nose were used to measure volatile compounds in wines before and after malolactic fermentation(MLF)of this strain in order to assess the strain's impact on wine quality and provide a method to lower the content of biogenic amines during wine fermentation.The findings indicated that L.plantarum NXU-Q12 could degrade malic acid rather than tartaric acid,citric acid,or glycerin.Moreover,after MLF by L.plantarum NXU-Q12,the alcohol,total acid,reducing sugar,volatile acid,glycerol,and pH values of Cabernet Sauvignon wine and Marselan wine met national wine standards.After 32 days of MLF,the L-malic acid content in Cabernet Sauvignon and Marselan wine samples dropped to less than 0.1 g/L.The total content of six biological amines(putrescine,cadaverine,spermine,tryptamine,histamine,and tyramine)in Cabernet Sauvignon and Marselan wine samples fermented by L.plantarum NXU-Q12 was 31.07%and 41.51%lower than that of wine samples fermented by the commercial Oenococcus oeni,respectively.Moreover,the quantity and variety of esters in the two wine samples fermented by L.plantarum NXU-Q12 were increased,and the aroma of the wine was richer.Therefore,L.plantarum NXU-Q12 possessed a high MLF potential and the capacity to effectively regulate the concentration of biological amines in wine.

关 键 词：生物胺降解 植物乳杆菌 苹果酸-乳酸发酵 葡萄酒 

分 类 号：TS262.6[轻工技术与工程—发酵工程]