School of Food Science and Biotechnology, Kyungpook National University, 80 Daehakro, Daegu, 702-701, South Korea.
Appl Microbiol Biotechnol. 2016 Sep;100(18):7853-63. doi: 10.1007/s00253-016-7509-5. Epub 2016 Apr 14.
In this study, Lactobacillus plantarum JH287 was used as a malolactic fermentation starter in Campbell Early wine production. L. plantarum JH287 was first lyophilized, and the malolactic fermentation potential of freeze-dried L. plantarum JH287 was investigated. Different protective media and rehydration conditions were tested to improve the survival rate of freeze-dried L. plantarum JH287. Optimal protective medium contained 10 % sorbitol and 10 % skim milk. The optimal rehydration condition was a 1-h rehydration time conducted in the same protective media, and the combination of these two methods produced a survival rate of 86.37 %. In addition, a 77.71 % survival rate was achieved using freeze-dried samples that were stored at 4 °C for 2 months. Freeze-dried L. plantarum JH287 and Saccharomyces cerevisiae Fermivin were used to inoculate the Campbell Early grape must to decrease its malic acid content. Using this mixed-fermentation method, wine showed a decrease in malic acid content after 9 days of fermentation. GC-MS analysis detected 15 volatile ester compounds in the wine. A sensory evaluation showed that the taste and aroma of mix-fermented wine were better than those of the control that had not been inoculated with L. plantarum JH287.
在这项研究中，植物乳杆菌 JH287 被用作坎贝尔早期葡萄酒生产中的苹果酸-乳酸发酵启动剂。首先对植物乳杆菌 JH287 进行冷冻干燥，并研究了冷冻干燥的植物乳杆菌 JH287 的苹果酸-乳酸发酵潜力。测试了不同的保护介质和复水条件，以提高冷冻干燥的植物乳杆菌 JH287 的存活率。最佳保护介质含有 10%山梨醇和 10%脱脂乳。最佳复水条件是在相同保护介质中复水 1 小时，这两种方法的结合可使存活率达到 86.37%。此外，在 4°C 下储存 2 个月的冷冻干燥样品的存活率达到了 77.71%。使用冷冻干燥的植物乳杆菌 JH287 和酿酒酵母 Fermivin 接种坎贝尔早期葡萄汁，以降低其苹果酸含量。使用这种混合发酵方法，葡萄酒在发酵 9 天后苹果酸含量下降。GC-MS 分析检测到葡萄酒中有 15 种挥发性酯类化合物。感官评价表明，混合发酵葡萄酒的口感和香气优于未接种植物乳杆菌 JH287 的对照酒。
