食品与发酵工业 >

2025 , Vol. 51 >Issue 2: 151 - 159

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038246

研究报告

天山北麓葡萄酒苹乳发酵阶段乳酸菌的筛选及性能评价

  • 李宁 ,
  • 王元健 ,
  • 武运 ,
  • 张志东 ,
  • 达菊庆 ,
  • 马文瑞 ,
  • 黄文书 ,
  • 陈星 ,
  • 张文昊
展开
  • 1(新疆农业大学 食品科学与药学学院,新疆 乌鲁木齐,830052)
    2(新疆农业科学院微生物应用研究所,新疆特殊环境微生物重点实验室,新疆 乌鲁木齐,830091)
第一作者:硕士研究生(武运教授为通信作者,E-mail:wuyunster@sina.com)

收稿日期: 2023-12-13

  修回日期: 2024-02-19

  网络出版日期: 2025-02-14

基金资助

新疆维吾尔自治区重大科技专项(2022A02002-2);科技部国家重点研发计划项目(2022YFE0120800);新疆维吾尔自治区重点研发项目(2023B02027)

收起

Screening and performance evaluation of lactic acid bacteria in malolactic fermentation stage of wine in northern Tianshan Mountains

  • LI Ning ,
  • WANG Yuanjian ,
  • WU Yun ,
  • ZHANG Zhidong ,
  • DA Juqing ,
  • MA Wenrui ,
  • HUANG Wenshu ,
  • CHEN Xing ,
  • ZHANG Wenhao
Expand
  • 1(College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China)
    2(Institute of Microbiology, Xinjiang Academy of Agricultural Sciences, Xinjiang Key Laboratory of Special Environmental Microbiology, Urumqi 830091, China)

Received date: 2023-12-13

  Revised date: 2024-02-19

  Online published: 2025-02-14

Fold

摘要

利用改良MRS培养基和模拟葡萄酒培养基,从新疆天山北麓赤霞珠葡萄醪和自然苹乳发酵的葡萄酒中筛选出10株疑似乳酸菌,通过形态学观察、生理生化、16S rDNA基因同源性分析等,初步确定其归属于Lactiplantibacillus plantarum、Streptococcus gallolyticus、Lactococcus lactis和Ligilactobacillus salivarius。通过对各菌株苹果酸降酸性能比较,发现5株菌具有一定苹乳发酵能力,并对菌株酿酒耐受性分析,发现菌株MR-1在16%体积分数乙醇、17 ℃发酵温度和70 mg/L SO2质量浓度条件下仍表现较强的耐受性,略优于商业菌株FM1。向酒精发酵结束后的赤霞珠干红葡萄酒中添加MR-1菌株(Lactiplantibacillus plantarum),结果显示葡萄酒样中L-苹果酸含量下降了2.368 g/L,L-乳酸含量上升了1.08 g/L,显示出较好的葡萄酒苹果酸-乳酸发酵效果,研究结果为进一步开发利用产区特色本土乳酸菌改善葡萄酒的酸度,提升葡萄酒品质提供了理论依据。

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

本文引用格式

李宁 , 王元健 , 武运 , 张志东 , 达菊庆 , 马文瑞 , 黄文书 , 陈星 , 张文昊 . 天山北麓葡萄酒苹乳发酵阶段乳酸菌的筛选及性能评价[J]. 食品与发酵工业, 2025 , 51(2) : 151 -159 . DOI: 10.13995/j.cnki.11-1802/ts.038246

Abstract

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 analysis, 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 malolactic 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 fermentation, 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.

Key words： wine; lactic acid bacteria; malolactic fermentation; acid reduction; simulated wine medium

参考文献

[1] 何丹, 马欣娟, 康强, 等. 有机酸含量对葡萄酒发酵的影响[J]. 中国酿造, 2022, 41(10):62-67.
HE D, MA X J, KANG Q, et al. Effects of organic acids content on the fermentation of wine[J]. China Brewing, 2022, 41(10):62-67.
[2] 雷蕾, 郑海武, 李正英, 等. 不同酿酒酵母发酵对干红葡萄酒品质的影响[J]. 中国酿造, 2021, 40(6): 41-45.
LEI L, ZHENG H W, LI Z Y, et al. Effects on quality of dry red wine fermented by different Saccharomyces cerevisiae strains[J]. China Brewing, 2021, 40(6): 41-45.
[3] 马旭艺. 化学协同生物法山葡萄酒降酸工艺的研究[D]. 哈尔滨: 东北农业大学, 2018.
MA X Y. Study on deacidification technology of mountain wine by chemical synergistic biological method[D]. Harbin: Northeast Agricultural University, 2018.
[4] 高鹏飞. 东北山葡萄酒优良MLF菌种筛选及降酸工艺研究[D]. 佳木斯: 佳木斯大学, 2018.
GAO P F. Screening of excellent MLF strains from Northeast Mountain wine and study on deacidification technology[D]. Jiamusi: Jiamusi University, 2018.
[5] 于潇淳, 徐晶, 李明, 等. 葡萄酒生物降酸机制及发酵策略研究进展[J]. 中国酿造, 2023, 42(8):28-32.
YU X C, XU J, LI M, et al. Advances on mechanism and fermentation strategy of biological deacidification in wine[J]. China Brewing, 2023, 42(8):28-32.
[6] 刘鸿, 陈静, 李雅善, 等. 不同降酸剂处理对葡萄酒中赭曲霉毒素A含量的影响[J]. 中国果菜, 2021, 41(6):126-131.
LIU H, CHEN J, LI Y S, et al. Effects of different acid-reducing agents on ochratoxin A content in wine[J]. China Fruit & Vegetable, 2021, 41(6):126-131.
[7] 冯倩, 张燕, 赵轶男. 发酵果酒降酸工艺优化[J]. 酿酒科技, 2021(2):27-31.
FENG Q, ZHANG Y, ZHAO Y N. Optimization of acid-reducing process of fermented fruit wine[J]. Liquor-Making Science & Technology, 2021(2):27-31.
[8] 甄会英, 王颉, 李长文, 等. 苹果酸-乳酸发酵在葡萄酒酿造中的应用[J]. 酿酒科技, 2005(3):75-77; 79.
ZHEN H Y, WANG J, LI C W, et al. Application of malolactic fermentation in wine production[J]. Liquor-making Science & Technology, 2005(3):75-77;79.
[9] 浩楠, 马腾臻, 贠建民, 等. 甘肃河西走廊产区野生乳酸菌筛选及酿酒特性研究[J]. 食品与发酵工业, 2019, 45(10):142-148.
HAO N, MA T Z, YUN J M, et al. Isolation and brewing characteristics of wild-type lactic acid bacteria from Gansu Hexi Corridor[J]. Food and Fermentation Industries, 2019, 45(10):142-148.
[10] 张煜晨, 张丹丹, 林可, 等. 苹果酸-乳酸发酵中乳酸菌的分离及其对葡萄酒香气成分的影响[J]. 食品与发酵工业, 2020, 46(15):84-92.
ZHANG Y C, ZHANG D D, LIN K, et al. Isolation of lactic acid bacteria from malolactic fermentation and their effect on the aroma compounds of wine[J]. Food and Fermentation Industries, 2020, 46(15):84-92.
[11] 侯冬冬, 刘朋, 赵祥忠, 等. 酒酒球菌在葡萄酒中的应用研究进展[J]. 食品研究与开发, 2021, 42(24):213-217.
HOU D D, LIU P, ZHAO X Z, et al. Research progress on application of Oenococcus oeni in wine[J]. Food Research and Development, 2021, 42(24):213-217.
[12] 姜欢笑, 郭建华, 时小棠, 等. 果酒中有机酸成分分析及降酸技术研究现状[J]. 现代食品, 2020, 26(9):10-14.
JIANG H X, GUO J H, SHI X T, et al. The research status of organic acids composition analysis and acid reduction technology in fruit wine[J]. Modern Food, 2020, 26(9):10-14.
[13] WEI R T, WANG L, DING Y T, et al. Natural and sustainable wine: A review[J]. Critical Reviews in Food Science and Nutrition, 2023, 63(26):8249-8260.
[14] 孙晓璐, 杨永学, 郭斌, 等. 发酵葡萄酒中菌种的分离鉴定及糖类耐受性的探究[J]. 阜阳师范大学学报(自然科学版), 2021, 38(2):79-84.
SUN X L, YANG Y X, GUO B, et al. Isolation and identification of yeasts from naturally fermented wine and their sugar toleranc[J]. Journal of Fuyang Normal University (Natural Science), 2021, 38(2):79-84.
[15] 徐佳敏, 周桂珍, 田晓菊. 葡萄酒酿造中降解生物胺乳酸菌的筛选、鉴定及其特性[J]. 食品与发酵工业, 2022, 48(21):48-53.
XU J M, ZHOU G Z, TIAN X J. Screening, identification, and characteristics of lactic acid bacteria with biogenic amines degrading activity in wine brewery[J]. Food and Fermentation Industries, 2022, 48(21):48-53.
[16] 邹静, 孟军, 张建才, 等. 葡萄酒用乳酸菌的分离筛选及应用性能初探[J]. 酿酒科技, 2018(12):45-51; 56.
ZOU J, MENG J, ZHANG J C, et al. Isolation of lactic acid bacteria strains for wine production & study of their properties[J]. Liquor-Making Science & Technology, 2018(12):45-51; 56.
[17] 陆文轩, 张碧颖, 巴旦加布, 等. 植物乳杆菌在不同品种葡萄酒中苹果酸乳酸发酵性能的评价[J]. 食品与发酵工业, 2022, 48(12):82-89;96.
LU W X, ZHANG B Y, BA D, et al. Evaluation on malolactic fermentation performance of Lactobacillus plantarum in wine fermentation with different grape varieties[J]. Food and Fermentation Industries, 2022, 48(12):82-89; 96.
[18] 曹颖, 郑玉娟, 刘龙祥, 等. 葡萄酒苹果酸-乳酸发酵优良菌株的筛选与发酵性能分析[J]. 食品研究与开发, 2021, 42(11):138-144.
CAO Y, ZHENG Y J, LIU L X, et al. Isolation and characterization of autochthonous Oenococcus oeni from a Chinese native grape variety[J]. Food Research and Development, 2021, 42(11):138-144.
[19] 白玉峰, 张文霞, 田亚楠, 等. 宁夏贺兰山东麓降L-苹果酸葡萄酒酵母的筛选[J]. 中国酿造, 2021, 40(1):49-54.
BAI Y F, ZHANG W X, TIAN Y N, et al. Screening of yeast strains with L-malic acid degradation ability from Eastern Foothills of Helan in Ningxia[J]. China Brewing, 2021, 40(1):49-54.
[20] 钟映雪, 张晓芳, 杨瑞群, 等. 降酸酵母结合乳酸菌对‘黑虎香’葡萄酒酸度的影响[J]. 中外葡萄与葡萄酒, 2019(6):26-33.
ZHONG Y X, ZHANG X F, YANG R Q, et al. Effect of acid-reducing yeast combining Lactobacillus on acid of ‘Fox’ wine[J]. Sino-Overseas Grapevine & Wine, 2019(6):26-33.
[21] 任晓宁. 不同发酵条件对酒酒球菌柠檬酸代谢产物的影响[D]. 杨凌: 西北农林科技大学, 2016.
REN X N. Effects of different fermentation conditions on citric acid metabolites of Oenococcus oeni[D]. Yangling: Northwest A & F University, 2016.
[22] 朱军莉. 食品安全微生物检验技术[M]. 杭州: 浙江工商大学出版社, 2020.
[23] 张诗玲, 徐瑞敏. 红葡萄酒苹果酸-乳酸发酵控制与检验方法[J]. 酿酒, 2007, 34(6):84-85.
ZHANG S L, XU R M. Control and inspection method of malic acid-lactic acid fermentation of red wine[J]. Liquor Making, 2007, 34(6):84-85.
[24] 李奇. 20株乳酪杆菌的鉴定及生长性能评价[D]. 哈尔滨: 东北农业大学, 2023.
LI Q. Identification and growth performance evaluation of 20 strains of Lactobacillus casei[D]. Harbin: Northeast Agricultural University, 2023.
[25] 姚纲, 张健鹏, 胡红焱, 等. 用API50CH系统鉴定9株产高光学纯度D-乳酸野生菌株[J]. 中国实用医药, 2014, 9(8):263-265.
YAO G, ZHANG J P, HU H Y, et al. Identification of 9 wild strains producing high optical purity D-lactic acid by API50CH system[J]. China Practical Medicine, 2014, 9(8):263-265.
[26] MA M H, WANG S Y, ZHU X C, et al. The identification of Streptococcus pasteurianus obtained from six regions in China by multiplex PCR assay and the characteristics of pathogenicity and antimicrobial resistance of this zoonotic pathogen[J]. Pathogens, 2023, 12(4):615.
[27] PEREIRA C, NOGUEIRA F, CUNHA MARQUES J, et al. Endocarditis by Streptococcus pasteurianus[J]. Cureus, 2023: 15(2): e34529.
[28] 赵永春, 袁猛, 袁晓林, 等. 红葡萄酒中苹果酸测定方法的比较[J]. 中外葡萄与葡萄酒, 2019(6):47-50.
ZHAO Y C, YUAN M, YUAN X L, et al. Comparison of determination methods of malic acid in red wine[J]. Sino-Overseas Grapevine & Wine, 2019(6):47-50.
[29] 盖昱梓. 宁夏贺兰山东麓产区优良苹果酸-乳酸发酵细菌筛选及其酿酒特性研究[D]. 银川: 宁夏大学, 2021.
GAI Y Z. Screening of excellent malolactic fermentation bacteria and study on their wine-making characteristics in the eastern foot of Helan Mountain in Ningxia[D]. Yinchuan: Ningxia University, 2021.
[30] 张莉方, 徐宁莉, 陶瑾, 等. 高耐酸酒酒球菌常压室温等离子体诱变选育及其苹果酸-乳酸发酵研究[J]. 微生物学报, 2023, 63(10):4000-4015.
ZHANG L F, XU N L, TAO J, et al. Atmospheric and room temperature plasma mutagenesis and malolactic fermentation of highly acid-tolerant Oenococcus oeni[J]. Acta Microbiologica Sinica, 2023, 63(10):4000-4015.
[31] 浩楠, 唐雅利, 邱子轩, 等. 贺兰山东麓中部产区优良抗逆葡萄酒乳酸菌的分离筛选及酿酒特性研究[J]. 食品与发酵工业, 2023, 49(16):9-18.
HAO N, TANG Y L, QIU Z X, et al. Screening and fermentation characteristic of lactic acid bacteria from the wine region of central East Foot of Helan Mountain[J]. Food and Fermentation Industries, 2023, 49(16):9-18.
[32] 吴晓秋, 刘龙祥, 邵睿, 等. 紫外诱变法选育酒酒球菌酸-乙醇胁迫耐受菌株[J]. 食品科技, 2022, 47(4):14-19.
WU X Q, LIU L X, SHAO R, et al. Breeding of acid-ethanol stress tolerance Oenococcus oeni by UV mutagenesis[J]. Food Science and Technology, 2022, 47(4):14-19.
[33] 盖昱梓, 孙静娴, 黄刚, 等. 苹果酸-乳酸发酵细菌乙醇胁迫应答机制研究进展[J]. 食品与发酵工业, 2021, 47(3):288-293.
GAI Y Z, SUN J X, HUANG G, et al. The response mechanism of bacteria to ethanol stress in malolactic fermentation[J]. Food and Fermentation Industries, 2021, 47(3):288-293.
[34] 谢昉书. 诱变酒酒球菌菌株苹果酸—乳酸发酵及其对葡萄酒香气的影响[D]. 杨凌: 西北农林科技大学, 2018.
XIE F S. Malic acid-lactic acid fermentation of mutant alcoholicus strain and its effect on wine aroma[D]. Yangling: Northwest A & F University, 2018.
[35] 谢昉书, 文向圆, 刘树文. 酒酒球菌(Oenococcus oeni)耐酸突变株苹果酸-乳酸发酵能力分析[J]. 食品科学, 2019, 40(2):93-101.
XIE F S, WEN X Y, LIU S W. Malolactic fermentation ability of acid-tolerant mutant strain of Oenococcus oeni[J]. Food Science, 2019, 40(2):93-101.
[36] 邵睿, 张倩, 宋炜钰, 等. 紫外诱变法选育酒酒球菌乙醇胁迫耐受菌株及其发酵性能研究[J]. 中国酿造, 2022, 41(7):71-75.
SHAO R, ZHANG Q, SONG W Y, et al. Breeding of Oenococcus oeni strain with ethanol tolerance by UV mutagenesis and its fermentation performance[J]. China Brewing, 2022, 41(7):71-75.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司