植物乳杆菌对猕猴桃酒降酸效果的研究

本研究旨在通过植物乳杆菌和酒类酒球菌引发猕猴桃酒的苹果酸-乳酸发酵,筛选出猕猴桃果酒的后发酵的适宜菌株。实验选用植物乳杆菌CS-1、XJA-2、XJ-14、XJ-25、520、542、544以及酒类酒球菌31MBR八株菌对自酿猕猴桃酒进行降酸。通过单因素实验以及中心实验设计（CCD）筛选最佳的猕猴桃酒后发酵菌株并优化其降酸条件。结果表明植物乳杆菌520在酒中生长快速,降酸效果最佳。所得最佳条件为:接种量6.7%,p H3.5,温度21.6℃。在该条件下验证得到苹果酸的降酸率为63.89%,因此可以有效降低猕猴桃果酒酸度,故植物乳杆菌520可作为新一代猕猴桃酒降酸的潜在菌株。 

Effect of Lactobacillus Plantarum on the deacification of kiwifruit wine

To investigate the secondary fermentation of kiwifruit wine inducted by Lactobacillus plantarum and Oenococcus oeni so as to screen the starter cultures for malolactic fermentation( MLF) by comparing the deacidification.7 different isolates of Lactobacillus plantarum( CS- 1,XJA- 2,XJ- 14,XJ-25,520,542,and 544) and O.oeni 31 MBR associated with the MLF were used in the study.By conducting single factors and central composite design( CCD),the suitable levels were screened out for MLF.According to rate of deacidification for malic acid,L.plantarum 520 was a considerable strain for kiwifruit wine,and the centre point were 6.7 percent for inoculum size and p H3.5 at 21.6 ℃. Under this optimized condition,the rate of deacidification for malic acid achieved 63.89 percent.All these characteristics,together with their ability to conduct MLF,making L.plantarum 520 suitable for a new generation of MLF starter cultures to reduce the acidity and improve the flavor of kiwifruit wine.