凤窝酒曲中乳酸菌的分离及其作用下的米酒品质评价

Isolation of lactic acid bacteria from Fengwo Jiuqu and quality evaluation of rice wine produced by the isolates

通过传统可培养法对从湖北孝感市采集的凤窝酒曲中乳酸菌进行了分离,共得到12株乳酸菌。经鉴定,它们分别属于短乳杆菌、植物乳杆菌、发酵乳杆菌及融合魏斯氏菌4个菌种,归于乳杆菌属(Lactobacillus)与魏斯氏菌属(Weissella)共2个菌属。使用分离到的乳酸菌制作米酒,与未接菌处理米酒相比,分离到的乳酸菌对米酒有机酸种类与含量、固形物含量与米酒的滋味产生了显著影响(P<0.05),但是对米酒pH影响不显著(P>0.05),且同一类乳酸菌对米酒滋味具有类似的影响。植物乳杆菌MJ1-3使米酒中乳酸含量增加了79%,而另一株融合魏斯氏菌MJ2-1,能显著降低米酒中草酸、琥珀酸、乳酸及乙酸的含量,可用于调节米酒有机酸含量。因此,分离到的乳酸菌MJ1-3与MJ2-1是用于米酒复合酒曲开发的优良候选菌株。

A total of 12 strains of lactic acid bacteria were obtained by traditional cultural method from Xiaogan Fengwo rice wine Jiuqu in Hubei.These lactic acid bacteria were belonged to Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus fermenting, Weissella confusa, and were classified as 2 genera of Lactobacillus and Weissella. Using isolated lactic acid bacteria in the study to ferment rice wine, compared with the wine without inoculation, the isolated lactic acid bacteria showed significant effect on the organic acid species and contents（P〈0.05）, soluble solid contents,taste of rice wine, but the pH showed no significant difference（P〈0.05）. The lactic acid bacteria with same type had similar effect on rice wine taste.The lactic acid content of rice wine increased 79% after L. plantarum MJ1-3 treatment, and the oxalic acid, succinic acid, lactic acid and acetic acid content of rice wine was significantly decreased after W. confusa MJ2-1 treatment, which indicated that the strain can be used to adjust organic acid content in rice wine. In general, the isolated lactic acid bacteria MJ1-3 and MJ2-1 could be used for the development of compound Jiuqu in rice wine.