摘要
酒球菌是进行苹果酸-乳酸发酵(malolactic fermentation,MLF)的主要微生物,在酿酒工业中占有重要地位。该研究从山东地区栽培广泛的公酿一号葡萄酒中分离出63株微生物,最终获得5个耐酸、耐乙醇的菌株。通过16S rRNA基因序列分析鉴定为酒酒球菌。在发酵性能分析中,菌株GM1039和GM1041在模拟葡萄酒中的降酸能力显著优于对照菌株,且在发酵过程中保持了较高的活细胞数。
Oenococcus oeni is the main microorganism undertake malolactic fermentation(MLF),which have an important position in the winemaking industry.In this study,63 strains were isolated from Gongniang No.1,which is widely cultivated in shandong China,and 5 strains with strong tolerance to acid or ethanol were ob-tained.These strains were identified as Oenococcus oeni according to the 16S rRNA gene sequence analysis.In the analysis of fermentation performance,strain GM1039 and GM1041 showed better deacidification ability than control strain in the simulated wine,and kept a higher number of live cell in the fermentation process.
作者
曹颖
郑玉娟
刘龙祥
赵望锋
张韩杰
满强
CAO Ying;ZHENG Yu-juan;LIU Long-xiang;ZHAO Wang-feng;ZHANG Han-jie;MAN Qiang(Shandong Engineering and Technology Research Center for Wild Plant Resources Development and Appli-cation of Yellow River Delta,Binzhou 254300,Shangdong,China;College of Biological and Environmental Engineering,Binzhou University,Binzhou 254300,Shangdong,China;Shandong Engineering and Technology Research Center for Ecological Fragile Belt of Yellow River Delta,Binzhou 254300,Shangdong,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第11期138-144,共7页
Food Research and Development
基金
国家自然科学青年基金项目(32001659)
山东省自然科学基金青年项目(ZR2020QC224)
滨州学院科研基金项目(BZXYLG2011)。
关键词
酒酒球菌
苹果酸-乳酸发酵
山葡萄
公酿一号
耐受性
Oenococcus oeni
malolactic fermentation
Vitis amurensis
Gongniang No.1
tolerance
