Screening of high-yield lactic acid Lachancea thermotolerans and their potential to increase acid in wine
In this study,the superior strains with high-producing lactic acid were screened by comparing the lactic acid-producing ability and tolerance.16 strains of Lachancea thermotolerans co-fermented with Saccharomyces cerevisiae EC1 118 according to ratio of 1∶1 to produce Chardonnay wine,as well as their brewing characteristics were evaluated.The results showed that L.thermotolerans LT-XJ24,LT-XJ59,LT-ZX03 and LT-GS27 had great tolerance and strong lactic acid production capacity,with lactic acid production of 6.41 g/L,6.52 g/L,7.89 g/L and 6.21 g/L,respectively.Co-fermentation of the 4 screened strains of L.thermotolerans with commercial S.cerevisiae could complete the alcoholic fermentation of Chardon-nay wine,and all had good bioacidification ability,among which the lactic acid yield of Chardonnay wine by mixed fermentation with strain LT-ZX03 was the highest,reaching 6.66 g/L.Although the mixed fermentation group increased the volatile acid content of Chardonnay wine,it still met the relevant standard requirements(≤ 1.2 g/L).A total of 41 aroma compounds were detected from Chardonnay wine samples,including esters 23,alcohols 11,acids 5 and others 2.Among them,the odor activity value(OAV)of 13 compounds was greater than 1.The effects of different L.ther-motolerans on volatile aroma substances in Chardonnay wine were different.Among them,the strains LT-GS27 and LT-ZX03 had the greatest effect,which could increase the contents of ethyl butyrate,ethyl hexanoate,ethyl caprylate,and ethyl caprate with floral and fruity in wine.
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