不同苹果酸—乳酸发酵菌种特性的研究

Study on the fermentation characters of different malo-lactic bacteria

本实验研究了ML34、31DH和自然乳酸(CK)在宁夏地区的发酵特性,结果表明:三种菌种pH在3.1的条件下不能启动MLF;ML34、31DH在pH3.2、3.3的条件下能顺利启动、完成MLF,pH越高发酵进程越快,CK只有在pH3.3的条件下才能完成MLF,其中31DH对低pH的适应能力最强。ML34、31DH在较低温度条件下均可顺利启动、完成MLF,并随温度的升高发酵进程加快;CK只有在22℃条件下才能完成发酵。三种乳酸菌种对SO2的浓度比较敏感,当SO2的浓度达到14.2mg/L时,ML34、31DH菌种的发酵进程大大减缓;CK不能完成发酵。31DH在本地区表现最好。

The experiment studied the fermentation characters of ML34, 31DH and natural ML bacteria (CK) in the Ningxia region. The results showed that the three bacteria all couldn’t carry out the MLF under pH3.1. ML34 and 31DH could carry out a faster, more successful MLF under pH3.2 and pH3.3, but CK could finish the MLF only under pH3.3. 31DH had the most adaptation to low pH. ML34 and 31DH could start and finish MLF under low temperature and became more faster with temperature rising, but CK could finish MLF only under 22℃. All of them were sensitive to high SO2 concentration. When concentration attained 14.2mg/L, ML34 and 31DH carried out MLF slowly and CK couldn抰 finish MLF. 31DH behaved the best in the region.