酒酒球菌高密度培养条件的优化

酒酒球菌（Oenococcus oeni）主导的苹果酸-乳酸（MLF）发酵是优质葡萄酒生产的重要工艺环节，制备高活菌数的酒酒球菌发酵剂是保障该环节顺利进行的重要前提之一。研究发现，一定量的L-苹果酸可以有效促进酒酒球菌的生长，并通过高密度培养条件优化提高酒酒球菌菌体密度。结果表明，通过正交试验得出的最佳高密度培养条件为初始pH值5.1、接种量3%、L-苹果酸添加量1 g/L。在此优化条件下，酒酒球菌ES-1的菌体密度较高，为（7.33±0.40）×109 CFU/mL；进一步结合化学中和法和半连续培养法，可使最终菌体密度达（1.67±0.11）×1010 CFU/mL，是对照组的11倍。该研究获得的高密度培养优化方案可为制备优质本土酒酒球菌发酵剂奠定基础。

Optimization of high-density culture conditions of Oenococcus oeni

The malolactic fermentation (MLF) led by Oenococcus oeni is an important technological step in high-quality wine production. The preparation of O. oeni starter with high viable count is one of the important prerequisites to ensure the smooth progress of the step. It was found that a certain amount of L-malic acid could effectively promote the growth of O. oeni, and the O. oeni cell density could be improved by optimizing the high-density culture conditions. The results showed that the optimal high-density culture conditions by orthogonal experiments were as follows: initial pH 5.1, inoculum 3% and L-malic acid addition 1 g/L. Under the optimal conditions, the cell density of O. oeni ES-1 was higher with (7.33±0.40)×109 CFU/ml. Combined with chemical neutralization method and semi-continuous culture method, the final cell density reached (1.67±0.11)×1010 CFU/ml, which was 11 times that of the control group. The optimization scheme of high-density culture obtained in this study could lay a foundation for the preparation of high quality local O. oeni starter.