厌氧对植物乳杆菌R23抗逆性及枇杷酒MLF的影响

Effects of anaerobic condition on the stress resistance and the loquat wine's malolactic fermentation of Lactobacillus plantarum R23

研究了植物乳杆菌R23在枇杷酒中的生长特性及厌氧条件、接种量对其生长及苹果酸乳酸发酵(MLF)的影响.结果表明,植物乳杆菌R23的菌体生物量在枇杷酒中总体呈下降趋势,厌氧条件能明显提高R23菌细胞在枇杷酒中的存活率和MLF降酸效果;随着接种量的增加,菌体生物量的衰减速率和降酸速率增大.枇杷酒生物降酸以接种菌量1×108cfu.mL-1为宜,25±1℃、厌氧发酵2d即可将枇杷果酒中的苹果酸完全转化为乳酸.

The growth characteristics of Lactobacillus plantarum R23 in the loquat wine and the effects of the anaerobic condition and inoculation levels on the growth and malolactic fermentation of Lactobacillus plantarum R23 were studied.The results showed that the biomass of Lactobacillus plantarum R23 in the loquat wine was downtrend;the survival rate and malolactic fermentation of Lactobacillus plantarum R23 in the loquat wine were improved on the anaerobic condition;the attenuated rate of the biomass of Lactobacillus plantarum R23 and the acid reduction rate were increased with the inoculation amount adding.The suitable inoculation amount for the loquat wine＇s bio-deacidification was 1×108cfu·mL-1,L-malate was completely transformed into L-Lactate at 25±1℃ on anaerobic condition for 2 days.