| 苹果酒苹果酸乳酸发酵乳酸菌的筛选 |
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| 引用本文： | 潘海燕,徐岩,赵光鳌,李记明.苹果酒苹果酸乳酸发酵乳酸菌的筛选[J].食品与发酵工业,2004,30(10):11-16. |
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| 作者姓名： | 潘海燕 徐岩 赵光鳌 李记明 |
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| 作者单位： | 1. 江南大学生物工程学院教育部工业生物技术重点实验室,无锡,214036
2. 张裕葡萄酒股份有限公司,烟台,264000 |
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| 基金项目： | 国家“十五”科技攻关项目 (No 2 0 0 1BA5 0 1AOF) |
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| 摘 要： | 首先根据乳酸菌对苹果酒风味的贡献情况筛选出 3株乳酸菌 ,再从微生物角度对乳酸菌的生理特征以及环境因素对乳酸菌生长的影响进行了研究和比较 ,发现OenococcusoeniL4能够在SO2 和乙醇体积分数分别为 5 0mg/L和 6% ,pH 3 .2时良好的生长 ;该菌具有良好的苹果酸降解能力 ,达到 2 2 8 5 2mg/(L·d) ,表明O oeniL4能够适应于我国起泡苹果酒的酿造 ,是 1株优良的苹果酒苹果酸乳酸发酵菌株。
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| 关 键 词： | 苹果酒 苹果酸乳酸 发酵 乳酸菌 特性 |
| 修稿时间： | 2004年3月15日 |
Screening of Lactic Acid Bacteria for Cidermaking |
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| Pan Haiyan,Xu Yan,Zhao Guang'ao,Li Jiming.Screening of Lactic Acid Bacteria for Cidermaking[J].Food and Fermentation Industries,2004,30(10):11-16. |
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| Authors: | Pan Haiyan Xu Yan Zhao Guang'ao Li Jiming |
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| Affiliation: | Pan Haiyan1 Xu Yan1 Zhao Guang'ao1 Li Jiming2 1 |
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| Abstract: | After organoleptic comparison of cider samples fermented by all malolactic strains, three strains were found having softer texture. Further researches about effects on cell growth of several inhibitory factors were also presented in this paper. It was found that O.oeni L4 represented good capacity and contant growth when SO_2 concentration was 50 mg/L and ethanol concentration was 6% (v/v), pH3.2. From the changes of malic acid and lactic acid during malolactic fermentation, it was observed that decomposition rate of malic acid by O.oeni L4 was 229.52 mg/(L·d). All these brewing properties of O.oeni L4 indicated that it could be used in cider making. |
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| Keywords: | cidermaking malolactic fermentation Oenococcus oeni screening |
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