| 摘要: |
| 【目的】选择一种成分简单、降酸效果好的模拟酒培养基，为后续的苹果酸-乳酸发酵研究奠定基础。【方法】利用高效液相色谱等方法，分别测定不同时段酒酒球菌31MBR和SD-2a在A、B、C、D 4种模拟酒培养基中的L-苹果酸、L-乳酸质量浓度及pH值和OD值，研究不同培养基中L-苹果酸的降解效果。【结果】酒酒球菌31MBR在A、B、D 3种培养基中的降酸效果基本一致，在第4天时L-苹果酸的降解率分别为90.75%，89.47%和91.92%，在C培养基中降解率稍低，为79.99%；SD-2a在B、D 2种模拟酒培养基中的降酸效果基本一致，第4天时L-苹果酸降解率分别为94.32%和91.49%，而在A、C 2种模拟酒培养基中降酸较慢，第4天时的L-苹果酸降解率分别为51.24%和69.21%。液相色谱分析表明，酒酒球菌31MBR和SD-2a在A、B培养基中培养，均能够获得分离效果较好的色谱图。【结论】A培养基适于酒酒球菌31MBR的苹果酸-乳酸发酵，B培养基适于酒酒球菌SD-2a的苹果酸-乳酸发酵。 |
| 关键词: 苹果酸-乳酸发酵；酒酒球菌；模拟酒培养基 降酸效果 |
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| 基金项目:国家葡萄产业技术体系专项（nyctx-30-ch-03） |
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| Study on deacidification of Oenococcus oeni in different simulated wine cultures |
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| Abstract: |
| 【Objective】The present study was aimed to obtain a simple simulated wine culture of large malic acid consumption for scientific research.【Method】HPLC and other methods were used to determine L-malic acid and L-lactic acid,pH and OD,in order to know the efficiency of L-malic acid degradation.【Result】The results showed that the rates of malic acid degradation were 90.75%,89.47%,79.99% and 91.92% respectively in the simulated wine cultures A,B,C and D innoculated with Oenococcus oeni 31MBR after four days.O.oeni SD-2a was able to degrade 94.32% and 91.49% of the malic acid in the simulated wine cultures B and D after four days,respectively,but 51.24% and 69.21% in the simulated wine cultures A and C,respectively.HPLC analysis showed that O.oeni 31MBR and SD-2a respectively in the simulated wine cultures A and B could obtain good chromatogram.【Conclusion】Simulated culture A was more suitable for O.oeni 31MBR to degrade L-malic acid while simulated culture B was more suitable O.oeni SD-2a to decompose L-malic acid. |
| Key words: malolactic fermentation Oenococcus oeni simulation wine culture deacidification |
