摘要
对我国葡萄酒主产区的酒类酒球菌进行了分离和筛选。通过考查分离菌株苹果酸—乳酸发酵性能后,对鉴定为酒类酒球菌的127株菌株进行了pH、SO2和酒精单因素耐受性试验,然后再选择抗性较好的初选菌株(8株)进行复合因子(pH×酒精×SO2)梯度筛选实验。结果表明,有4株酒类酒球菌分离株具有较强的苹果酸—乳酸发酵适应性,其中分离菌株O.oeniSD-2a对胁迫条件的适应性显著高于对照商业菌株O.oeni31DH。
Isolation and screening of Oenococcus oeni from the main wine producing regions of China were carried out. After conformed the isolates on malolactic fermentationMLFability, the 127 isolates were tested for their capacity of resistance to the individual stress condition of low pH, high ethanol and SO2 content. According to the screening results, the eight selected strains′growth under the combination of external stress physical conditions of ethanol %v/v, pH and SO2mg/L, i.e. ethanol×pH×SO2 were also tested, the results showed that there were four finally selected strains had good adaptation to adverse conditions. Especially, the strain O.oeni SD-2a had much high adaptability to stress environments than commercial strain O.oeni 31DH.
出处
《中国食品学报》
EI
CAS
CSCD
2004年第2期35-38,共4页
Journal of Chinese Institute Of Food Science and Technology
基金
河南省杰出青年科学基金资助项目(No.0312002800)
