食品科学 ›› 2019, Vol. 40 ›› Issue (2): 93-101.doi: 10.7506/spkx1002-6630-20171226-325

• 生物工程 • 上一篇    下一篇

酒酒球菌(Oenococcus oeni)耐酸突变株苹果酸-乳酸发酵能力分析

谢昉书1,文向圆1,刘树文1,2,3,*   

  1. (1.西北农林科技大学葡萄酒学院,陕西?杨凌 712100;2.陕西省葡萄与葡萄酒工程技术研究中心,陕西?杨凌 712100;3.陕西省合阳葡萄试验示范站,陕西?渭南 715300)
  • 出版日期:2019-01-25 发布日期:2019-01-22
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0400504-01);宁夏十三五科技重大专项(2016BZ0603); 现代农业产业技术体系建设专项(nycytx-30-ch-03)

Malolactic Fermentation Ability of Acid-Tolerant Mutant Strain of Oenococcus oeni

XIE Fangshu1, WEN Xiangyuan1, LIU Shuwen1,2,3,*   

  1. (1. College of Enology, Northwest A&F University, Yangling 712100, China;2. Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, China;3. Heyang Experimental and Demonstrational Stations for Grape, Weinan 715300, China)
  • Online:2019-01-25 Published:2019-01-22

摘要: 目的:研究酒酒球菌(Oenococcus oeni)耐酸突变菌株的抗胁迫能力和苹果酸-乳酸发酵能力,为耐酸突变菌株开发为商业发酵剂提供参考。方法:以采用离子注入诱变,分离纯化后筛选出耐酸突变菌株b1为研究对象,酒酒球菌SX-1b和商业菌株31-DH为对照,探究单因素胁迫环境、复合因素胁迫条件及模拟酒环境对菌株b1生长能力、L-苹果酸降解速率和β-葡萄糖苷酶活性的影响,评价菌株b1的苹果酸-乳酸发酵能力。结果:单因素试验结果显示,当pH?3.0、乙醇体积分数14%、L-苹果酸质量浓度3?g/L时,菌株b1的L-苹果酸降解速率和β-葡萄糖苷酶活性均高于其余菌株;正交试验进一步确定各因素对菌株生长能力、L-苹果酸降解速率和β-葡萄糖苷酶活性的影响程度为:pH值>乙醇体积分数>L-苹果酸质量浓度;当模拟酒的乙醇体积分数为14%时,菌株b1的累积L-苹果酸降解量为1.493?2?g/L,分别为SX-1b与31-DH的1.41?倍和1.26?倍,且菌株b1的β-葡萄糖苷酶活性最高。结论:耐酸突变菌株b1表现出良好抗胁迫能力和苹果酸-乳酸发酵能力。因此,菌株?b1具有成为商业发酵剂的潜能。

关键词: 酒酒球菌, 生长能力, 降酸, β-葡萄糖苷酶, 苹果酸-乳酸发酵

Abstract: Objective: This study aimed to evaluate the stress resistance and malolactic fermentation ability of an acid-tolerance mutant strain of Oenococcus oeni for the purpose of providing a basis for the development of commercial wine fermentation starters. Methods: A acid-tolerant mutant b1, obtained by N+ ion implantation mutagenesis, was tested for the effect of various environmental stress factors and their combinations as well as wine-model conditions on its growth, L-malic acid degradation rate and β-glycosidase activity. Furthermore, we assessed the malolactic fermentation (MLF) ability of mutant b1. Results: The L-malic acid degradation rate and β-glycosidase activity of b1 were higher than those of the other strains under the conditions: pH 3.0, alcohol concentration of 14% and malic acid concentration of 3 g/L. pH had the greatest influence on the growth, L-malic acid degradation rate and β-glycosidase activity of b1, alcohol concentration was in the middle, and L-malic acid concentration was least effective. When the alcohol concentration of the model wine was 14%, the L-malic acid consumption of strain b1 was 1.493 2 g/L, which was 1.41 and 1.26 times as high as that of O. oeni SX-1b and 31-DH, respectively, and it had the highest β-glucosidase activity. Conclusion: Acid-tolerant mutant b1 has good stress resistance and malolactic fermentation ability. Therefore, it has the potential to be used as a commercial starter .

Key words: Oenococcus oeni, growth, deacidification, β-glycosidase, malolactic fermentation

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