孝感米酒中乳酸菌的分离及其对黄酒品质的影响

目的:探明孝感米酒中乳酸菌的种类及其对黄酒品质的影响。方法:采用传统可培养方法使用MRS培养基、厌氧工作站,对孝感米酒中乳酸菌进行分离,并接入黄酒对黄酒发酵过程进行干预,进而通过分析黄酒有机酸与滋味等理化特征来评价乳酸菌的发酵特性。结果:从孝感米酒中分离到9株乳酸菌,基于16S rDNA基因对乳酸菌分离株进行了系统发育分析,结果显示它们属于魏斯氏菌属(Weissella)、片球菌属(Pediococcus),种水平上分为戊糖片球菌(Pediococcus pentosaceus)、融合魏斯氏菌(Weissella confusa)、食窦魏斯氏菌(Weissell acibaria)。将这9株菌应用于黄酒发酵制作,在菌株融合魏斯氏菌MJ3-1与MJ4-1、戊糖片球菌MJ6-1、食窦魏斯氏菌MJ8-1干预下,黄酒中乳酸含量显著增加(p<0.05),苹果酸含量显著减少(p<0.05);同时黄酒的滋味中咸味和丰度有显著增加(p<0.05)。总体上来说,乳酸菌对黄酒滋味的影响由酸味、鲜味与丰度引起。结论:融合魏斯氏菌MJ4-1能增加黄酒乳酸,并降低苹果酸含量作用最强,适用于黄酒复合型发酵剂的研发。

Isolation of Lactic Acid Bacteria from Xiaogan Rice Wine and Its Influence on the Quality of Chinese Rice Wine

Objective:The aim of this research was to ascertain the community of the Lactic acid bacteria (LAB) of Xiaogan rice wine and their influence on the quality of Chinese rice wine. Method:LAB strains was isolated using traditional culture method by MRS medium and anaerobic workstation, and the strains were incubated in Chinese rice wine to evaluate the fermentative characteristics of the strains by analysis of organic acids and wine taste. Results:A total of 9 strains of LAB strains were obtained from Xiaogan Chinese rice wine, and the isolates were identified as Pediococcus and Weissella, belonging to Pediococcus pentosaceus, Weissella confusa, Weissell acibaria. The isolated strains were applied to the fermentation of Chinese rice wine. Under the treatment without LAB strains of MJ3-1, MJ4-1, MJ6-1 and MJ8-1, the lactic acid content of Chinese rice wine with incubation of MJ3-1, MJ4-1, MJ6-1, MJ8-1 increased significantly, but the malic acid content reduced. Furthermore, the salty and abundance taste of Chinese rice wine increased significantly. On the whole, influence of these LAB strains on Chinese rice wine taste was caused mainly by acidity, umami and abundance. Conclusion:Strain MJ4-1 could increase lactic acid and reduce malic acid content of Chinese rice wine, so it could be used as the candidate LAB strain in development of Chinese rice wine starter.