酒酒球菌在青梅汁中的生长及苹果酸乳酸发酵特性的研究
Study on growth and malolactic fermentation characteristics of Oenococcus oeni in plum juice
-
摘要: 以青梅汁为原料,利用酒酒球菌的苹果酸-乳酸发酵(MLF)对青梅汁进行生物降酸的研究。结果表明:接种量为2.0×108CFU/mL,青梅汁的pH≥3.4时,MLF能正常进行,并使样品的酸度降低61.35%以上;接种量为2.6×107CFU/mL时,青梅汁的pH为3.6才能触发MLF,样品的酸度降低了77.60%;接种量为2.3×108CFU/mL,在pH3.6和4.0的青梅汁中,添加1.0g/100g的葡萄糖的样品,与不添加葡萄糖的样品相比,其酸度分别降低了27.04%和34.63%;在柠檬酸-柠檬酸钠缓冲体系中,酒酒球菌使体系酸度降低了26.40%,证实酒酒球菌可利用柠檬酸作为碳源,进行MLF。Abstract: Plum juice was used as material and Oenococcus oeni was used as strain for malolactic fermentation (MLF) to reduce acids in juice. The results were as follows:when the inoculation amount was 2.0×108CFU/mL, the pH was equal or greater than 3.4, the MLF proceeded normally and the acidity of plum juice was reduced by more than 61.35%. When the inoculation amount was 2.6 ×107CFU/mL and the pH was 3.6, the MLF could perform and the acidity of plum juice was reduced by 77.60%. When the inoculation amount was 2.3×108CFU/mL and the pH were 3.6 and 4.0, compared with the sample without adding glucose, the acidity of plum juice reduced by 27.04% and 34.63% respectively with 1.0g/100g glucose. In sodium citrates buffer system, the acidity reduced by 26.40%, it was proved that Oenococcus oeni could use citric acid as carbon resource to run of MLF.