酒酒球菌和酿酒酵母共接种发酵动力学模型建立

为研究酿酒酵母(Saccharomyces cerevisiae)和酒酒球菌(Oenococcus oeni)共发酵过程中菌体生长、底物消耗和产物生成的动力学变化，选取本土O.oeni ZX-1、MG-1分别与S.cerevisiae VW、AW同时接种，每隔24 h测定发酵体系内S.cerevisiae活菌数、还原糖含量、乙醇体积分数、O.oeni活菌数和L-苹果酸含量，采用经典Logistic、Boltzmann、SGompertz和DoseResp模型对测定值进行非线性拟合。结果表明，Boltzmann模型可以较好地反映S.cerevisiae生长和乙醇体积分数变化；Logistic模型对还原糖含量变化拟合效果最佳；4个处理组的O.oeni生长和L-苹果酸含量变化动力学模型中，Boltzmann模型和DoseResp模型拟合系数R²一致，均能较好预测共发酵过程中O.oeni生长和L-苹果酸含量的变化趋势。综合分析，供试本土O.oeni分别与S.cerevisiae VW、AW共接种均可顺利完成发酵，建立的动力学模型可为本土菌株的工业化酿酒工艺优化控制提供数据...

Kinetic Modelling of Mixed Culture Fermentation of Oenococcus oeni and Saccharomyces cerevisiae

In order to study the kinetic changes in microbial growth, substrate consumption and product generation during the co-fermentation of Saccharomyces cerevisiae and Oenococcus oeni, indigenous O. oeni ZX-1 and MG-1 were co-inoculated with S. cerevisiae VW and AW into a model grape system, separately, and the viable count of S. cerevisiae, reducing sugar content, alcohol content, O. oeni viable count and L-malic acid content in the fermentation system were measured every day during the fermentation period. The classical Logistic, Boltzmann, SGompertz and DoseResp models were adopted to nonlinearly fit the measured data. The results showed that the Boltzmann model could better describe the growth of S. cerevisiae and the change of alcohol content; the logistic model had the best fitting effect on the change of reducing sugar content. For each of the four co-culture groups, the fitting coefficients R2 of the Boltzmann and DoseResp models for O. oeni growth and L-malic acid content change were consistent, indicating both models could well predict the growth of O. oeni and the trend of L-malic acid content during the co-fermentation process. Taken together, we concluded the tested strains O. oeni have good biocompatibility with S. cerevisiae VW and AW, and the established kinetic models can provide data support and a theoretical basis for the control of mixed culture fermentation for industrial wine production.