乳酸菌产生挥发性酚的初步研究

Study on the capacity of lactic acid bacteria in wine to produce volatile phenols

对7株分离于葡萄酒中的乳酸菌产生挥发性酚的能力进行了研究。利用气相色谱对p-香豆酸和阿魏酸的代谢产物4-乙烯基酚和4-乙基酚的含量进行了测定。结果显示,有2株菌能够利用p-香豆酸产生较多量的挥发性酚;乳酸菌利用阿魏酸产生挥发性酚的能力低于利用p-香豆酸产生挥发性酚的能力。

Seven strains of lactic acid bacteria isolated from wine were tested for their abilities to metabolize ferulic and p-coumaric acids in culture medium. The concentration of vinylphenols and ethylphenols in the growth medium was analyzed by gas chromatography. Results showed that 2 strains were able to produce volatile phenols from p-coumaric acid. The capacity of lactic acid bacteria to produce volatile phenols from ferulic acid was much lower than its capacity to produce volatile phenols from p-cournaric acid.