不同发酵条件对模拟葡萄酒中酒酒球菌柠檬酸代谢的影响

任晓宁 张宇 陈其玲 刘树文

任晓宁, 张宇, 陈其玲, 刘树文. 不同发酵条件对模拟葡萄酒中酒酒球菌柠檬酸代谢的影响[J]. 食品工业科技, 2017, (04): 180-185. doi: 10.13386/j.issn1002-0306.2017.04.026
引用本文: 任晓宁, 张宇, 陈其玲, 刘树文. 不同发酵条件对模拟葡萄酒中酒酒球菌柠檬酸代谢的影响[J]. 食品工业科技, 2017, (04): 180-185. doi: 10.13386/j.issn1002-0306.2017.04.026
REN Xiao- ning, ZHANG Yu, CHEN Qi-ling, LIU Shu-wen. Effect of different conditions on citrate metabolism by Oenococcus oeni in model wine[J]. Science and Technology of Food Industry, 2017, (04): 180-185. doi: 10.13386/j.issn1002-0306.2017.04.026
Citation: REN Xiao- ning, ZHANG Yu, CHEN Qi-ling, LIU Shu-wen. Effect of different conditions on citrate metabolism by Oenococcus oeni in model wine[J]. Science and Technology of Food Industry, 2017, (04): 180-185. doi: 10.13386/j.issn1002-0306.2017.04.026

不同发酵条件对模拟葡萄酒中酒酒球菌柠檬酸代谢的影响

doi: 10.13386/j.issn1002-0306.2017.04.026
基金项目: 

现代农业产业技术体系建设专项资金资助项目(nycytx-30-ch-03);

详细信息
    作者简介:

    任晓宁(1992-),女,硕士研究生,研究方向:酿酒微生物,E-mail:renxiaoning543@163.com。;

    刘树文(1965-),男,教授,研究方向:葡萄酿酒微生物,E-mail:liushuwen@nwsuaf.edu.cn。;

  • 中图分类号: TS262.6

Effect of different conditions on citrate metabolism by Oenococcus oeni in model wine

  • 摘要: 以酒酒球菌31-DH进行模拟酒苹果酸-乳酸发酵,使用离子排斥色谱法测定相关代谢物质的含量,研究苹果酸-乳酸发酵期间及发酵后p H、乙醇和葡萄糖对柠檬酸代谢的影响。结果表明:该方法耗时短、前处理简单、分离度良好、回收率为87%108%、精密度为0.77%4.33%,满足分析要求。当发酵液处于低p H,高酒精度,低葡萄糖浓度时,柠檬酸代谢缓慢,乳酸、乙酸及2,3-丁二醇的产量较低,双乙酰含量峰值较高。当发酵液中不含有乙醇时,苹果酸、柠檬酸、葡萄糖代谢迅速,伴随菌体的大量生长,乳酸、乙酸、2,3-丁二醇含量较高,但无双乙酰的产生。当发酵液中不含有葡萄糖时,柠檬酸代谢速率加快,乳酸产量较低,2,3-丁二醇及双乙酰产量较高。p H、乙醇、葡萄糖均显著影响酒酒球菌31-DH对柠檬酸的代谢。 
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  • 收稿日期:  2016-05-24

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