酒酒球菌在不同模拟酒培养基中的降酸效果研究

Study on deacidification of Oenococcus oeni in different simulated wine cultures

【目的】选择一种成分简单、降酸效果好的模拟酒培养基,为后续的苹果酸-乳酸发酵研究奠定基础。【方法】利用高效液相色谱等方法,分别测定不同时段酒酒球菌31 MBR和SD-2a在A、B、C、D4种模拟酒培养基中的L-苹果酸、L-乳酸质量浓度及pH值和OD值,研究不同培养基中L-苹果酸的降解效果。【结果】酒酒球菌31 MBR在A、B、D 3种培养基中的降酸效果基本一致,在第4天时L-苹果酸的降解率分别为90.75%,89.47%和91.92%,在C培养基中降解率稍低,为79.99%;SD-2a在B、D 2种模拟酒培养基中的降酸效果基本一致,第4天时L-苹果酸降解率分别为94.32%和91.49%,而在A、C 2种模拟酒培养基中降酸较慢,第4天时的L-苹果酸降解率分别为51.24%和69.21%。液相色谱分析表明,酒酒球菌31 MBR和SD-2a在A、B培养基中培养,均能够获得分离效果较好的色谱图。【结论】A培养基适于酒酒球菌31 MBR的苹果酸-乳酸发酵,B培养基适于酒酒球菌SD-2a的苹果酸-乳酸发酵。

【Objective】 The present study was aimed to obtain a simple simulated wine culture of large malic acid consumption for scientific research.【Method】 HPLC and other methods were used to determine L-malic acid and L-lactic acid,pH and OD,in order to know the efficiency of L-malic acid degradation.【Result】 The results showed that the rates of malic acid degradation were 90.75%,89.47%,79.99% and 91.92% respectively in the simulated wine cultures A,B,C and D innoculated with Oenococcus oeni 31MBR after four days.O.oeni SD-2a was able to degrade 94.32% and 91.49% of the malic acid in the simulated wine cultures B and D after four days,respectively,but 51.24% and 69.21% in the simulated wine cultures A and C,respectively.HPLC analysis showed that O.oeni 31MBR and SD-2a respectively in the simulated wine cultures A and B could obtain good chromatogram.【Conclusion】 Simulated culture A was more suitable for O.oeni 31MBR to degrade L-malic acid while simulated culture B was more suitable O.oeni SD-2a to decompose L-malic acid.