植物乳杆菌R23在枇杷酒中生长及苹果酸乳酸发酵特性研究

Studies on Growth and Malolactic Fermentation Characteristics of Lactobacillus Plantarum R23 in Loquat Wine

目的:为植物乳杆菌R23菌剂的研发及其在果酒生物降酸上的应用提供理论依据。方法:以LH16为培养基,在不同温度、pH值条件下培养,测定生物量,确定最适生长条件;以枇杷酒为基酒,研究R23在酒中消长规律和苹果酸乳酸发酵(MLF)特性。结果与结论:植物乳杆菌R23的最适温度30℃、pH6.0。植物乳杆菌在酒中的生长总体呈下降趋势,生长曲线的下降趋势与接种量、总二氧化硫浓度、酒精度及发酵温度呈正效应,pH值呈负效应,完成MLF后菌量下降速率加快。当接种量为108cfu/mL,总二氧化硫≤70mg/L,酒精度≤12.7%(体积分数)时,可MLF彻底;当pH值≤3.3时,MLF无法完成。

Objective：To provide theoretical basis for development of Lactobacillus plantarum R23 inocula and application of malolactic fermentation in fruit wine. Method：According to culturing in the LH16 medium with different temperatures and pH values and determining the cell densities,the most suitable growth conditions of Lactobacillus plantarum R23 were decided. Using loquat wine as base liquor,the growth and decline law and the malolactic fermentation characteristics of Lactobacillus plantarum R23 in loquat wine were studied. Result：The most suitable growth temperature of Lactobacillus plantarum R23 was 30 ℃ and the most suitable growth pH value was 6.0. The growth of Lactobacillus plantarum R23 in loquat wine showed downtrend generally,the inoculation amount,total sulfur dioxide concentration and alcohol degree had positive effect on the decrease of growth curves,the pH value had negative effect,the decreasing rates of amount were accelerated after MLF. When the inoculation amount was 108 cfu/mL,the maloalctic fermentation was completed while the total sulfur dioxide concentration less than 70 mg/L and the alcohol degree less than 12.7%,and it wasn’t completed while the pH value less than 3.3.