Analysis on Fermentation Tolerance of Native Oenococcus oeni in Hexi Corridor of Gansu Province

Abstract

Abstract: In order to screen native Oenococcus oeni (O. oeni) with good fermentation tolerance, O. oeni isolated from grape wine production area in Hexi Corridor of Gansu Province was used as the test strain to investigate the tolerance of fermentation factors such as pH value, alcohol, SO2 concentration and fermentation temperature. Then, the strains with good tolerance were selected to analyze the adaptability of the complex factor (pH value combined alcohol content and SO2 concentration). The results showed that there were differences in the fermentation tolerance of seven native O. oeni strains, and the same strain had different resistance to different factors. The strains MG-1, MG-7, QL-11 and ZX-1 could grow and proliferate under the compound conditions of pH 3.2, alcohol content 14% and SO2 concentration 40 mg/L. The results showed that the fermentation tolerance of 7 strains of O. oeni was different and the same strain had different to different factors. The order of factors affecting the growth of strains MG-1 and MG-7 was alcohol content, SO2 concentration and pH value. However, the order of factors affecting the growth of strains QL-11 and ZX-1 was alcohol content, pH value and SO2 concentration. Comprehensive analysis showed that the fermentation tolerance of four native strains of O. oeni was good and had the potential of application.

Key words: Oenococcus oeni, fermentation conditions, tolerance

CLC Number:

TS261.1

ZHU Xia. Analysis on Fermentation Tolerance of Native Oenococcus oeni in Hexi Corridor of Gansu Province[J]. FOOD SCIENCE.

References

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