Fang T J, Dalmasso J P
Department of Food Science, National Chung Hsing University, Taichung, Taiwan, ROC.
Zhonghua Min Guo Wei Sheng Wu Ji Mian Yi Xue Za Zhi. 1993 Aug;26(3):116-31.
This study was conducted to investigate the relationship between pH and the toxicity of sulfur dioxide against homo- and hetero-lactic acid bacteria isolated from American acidic wines. Malolactic fermentation was found to be growth-associated in homo- and hetero-lactic strains. The pH of CBB broth had an insignificant effect on the specific death rate of these strains; the concentration of molecular sulfur dioxide had a great effect on the specific death rate and malate degradation. Laboratory or freshly isolated strains were exposed to various concentrations of free sulfur dioxide at pH 3.8 and 3.4. At pH 3.4, sulfur dioxide was more effective against lactic acid bacteria than at pH 3.8 since more was present as molecular sulfur dioxide and causing an increase in the specific death rate. Pediococcus strain BB was more resistant to sulfur dioxide than those hetero-lactic fermentation strains such as Leuconostoc oenos PSU-1 and ML-34. The effect of sulfur dioxide concentration on the viability of L. oenes ML-34, PSU-1, and Pediococcus strain BB appeared to be biphasic. No or little L-malic acid was degraded when the homo- and hetero-fermentative strains were killed by sulfur dioxide.
本研究旨在调查pH值与从美国酸性葡萄酒中分离出的同型和异型乳酸菌对二氧化硫毒性之间的关系。发现苹果酸-乳酸发酵在同型和异型乳酸菌株中与生长相关。CBB肉汤的pH值对这些菌株的比死亡率影响不显著；分子态二氧化硫的浓度对比死亡率和苹果酸降解有很大影响。将实验室菌株或新分离的菌株在pH值为3.8和3.4的条件下暴露于不同浓度的游离二氧化硫中。在pH值为3.4时，二氧化硫对乳酸菌的作用比在pH值为3.8时更有效，因为此时更多的二氧化硫以分子态存在，导致比死亡率增加。片球菌BB菌株比诸如酒类酒球菌PSU-1和ML-34等异型乳酸发酵菌株对二氧化硫更具抗性。二氧化硫浓度对酒类酒球菌ML-34、PSU-1和片球菌BB菌株活力的影响似乎呈双相性。当同型和异型发酵菌株被二氧化硫杀死时，几乎没有L-苹果酸被降解。
