以菌体增长倍数和菌量级别为指标,以Lac101和酒明串珠菌6066为对照菌,考察了从枇杷酒中分离的12株乳酸菌对SO2、乙醇、酸、温度的耐受能力和苹果酸乳酸发酵活力。结果表明,杆菌中的R23与球菌中的R33、R35综合能力最强,可在SO2和乙醇浓度分别为120 mg/L和13%(v/v),pH3.0时维持生长,在18℃下菌量可达109CFU/mL,3菌株的苹果酸乳酸发酵活力均在100u以上,综合性能均优于对照菌Lac101和6066。R23与R33、R35是3株优良的枇杷酒苹果酸乳酸发酵菌株。

Using biomass growth multiple and cell density as major indices,Lac101 and Leuconostoc oneos 6066 as compared strains,the tolerances to SO2,ethanol,acid,temperature and MLF activities of twelve strains isolated from loquat wine were studied.The results indicated that Lactobacillus R23,Lactococcus R33 and R35 showed higher comprehensive abilities,which superior to Lac101 and 6066,three strains could keep alive at 120 mg/L SO2,13% alcohol degree,pH value 3.0,the biomass reached 109 CFU/mL at 18℃,and their malolactic fermentaion activities were above 100u.Accordingly,R23,R33 and R35 were the excellent lactic acid bacteria for the MLF of loquat wine.