酒酒球菌胁迫适应性机制的研究进展

The Research Progress of Stress Adaptation Mechanism of Oenococcus oeni

酒酒球菌是使苹果酸乳酸发酵(MLF)能够顺利进行的重要启动者,也是耐受性最强的乳酸菌。概述了酒体温度、乙醇浓度和pH值对酒酒球菌的影响及菌体的胁迫适应性机制的研究进展,并提出目前研究存在的问题及展望。这对更好的了解酒酒球菌的特性具有重要意义。

Oenococcus oeni is the most tolerant bacterium during wine fermentation which also is the important proper make the success of MLF. The article summarizes the effect of wine temperature, ethanol concentration and pH on Oenococcus oeni and the research progress of stress adaptation mechanism of Oenococcus oeni. Meanwhile, the problems and prospects of stress adaptation mechanism of Oenococcus oeni are introduced in this paper. This will be beneficial to understand the characteristics of O. oeni.