Screening and performance evaluation of lactic acid bacteria in malolactic fermentation stage of wine in northern Tianshan Mountains
Using an improved MRS medium and simulated wine medium,10 suspected lactic acid bacteria were screened from the wine which was fermented with Cabernet Sauvignon grape and in a stage of natural malolactic fermentation in the northern Tianshan Mountains in Xinjiang.Through morphological observation,physiological and biochemical analysis,as well as 16S rDNA gene homology a-nalysis,it was preliminarily determined that they belonged to Lactiplantibacillus plantarum,Streptococcus gallolyticus,Lactococcus lactis,and Ligilactobacillus salivarius.By comparing the malic acid-reducing performance of various strains,it was found that 5 strains had malo-lactic fermentation ability.Analysis of the brewing tolerance of the strains revealed that strain MR-1 still exhibited strong tolerance under conditions of 16％of ethanol volume fraction,17 ℃ of fermentation temperature,and 70 mg/L of SO2 mass concentration,which was slightly better than commercial strain FM1.By adding MR-1 strain to Cabernet Sauvignon dry red wine which had finished alcohol fermen-tation,the results showed a decrease of 2.368 g/L in L-malic acid content and an increase of 1.08 g/L in L-lactic acid content in the wine sample,demonstrating a good effect of malic lactic acid fermentation in wine.This study provides a theoretical basis for further developing and utilizing local lactic acid bacteria with distinctive regional characteristics to improve the acidity of the wine and enhance its quality.
winelactic acid bacteriamalolactic fermentationacid reductionsimulated wine medium
万方数据
维普
