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.
关键词
葡萄酒/乳酸菌/苹果酸-乳酸发酵/降酸/模拟葡萄酒培养基
Key words
wine/lactic acid bacteria/malolactic fermentation/acid reduction/simulated wine medium
维普
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