Study on deacidification of Oenococcus oeni in different simulated wine cultures | 酒酒球菌在不同模拟酒培养基中的降酸效果研究

Chino. 选择一种成分简单、降酸效果好的模拟酒培养基，为后续的苹果酸-乳酸发酵研究奠定基础。利用高效液相色谱等方法，分别测定不同时段酒酒球菌31MBR和SD-2a在A、B、C、D 4种模拟酒培养基中的L-苹果酸、L-乳酸质量浓度及pH值和OD值，研究不同培养基中L-苹果酸的降解效果。酒酒球菌31MBR在A、B、D 3种培养基中的降酸效果基本一致，在第4天时L-苹果酸的降解率分别为90.75%，89.47%和91.92%，在C培养基中降解率稍低，为79.99%；SD-2a在B、D 2种模拟酒培养基中的降酸效果基本一致，第4天时L-苹果酸降解率分别为94.32%和91.49%，而在A、C 2种模拟酒培养基中降酸较慢，第4天时的L-苹果酸降解率分别为51.24%和69.21%。液相色谱分析表明，酒酒球菌31MBR和SD-2a在A、B培养基中培养，均能够获得分离效果较好的色谱图。A培养基适于酒酒球菌31MBR的苹果酸-乳酸发酵，B培养基适于酒酒球菌SD-2a的苹果酸-乳酸发酵。

Inglés. The present study was aimed to obtain a simple simulated wine culture of large malic acid consumption for scientific research. HPLC and other methods were used to determine L-malic acid and L-lactic acid, pH and OD, in order to know the efficiency of L-malic acid degradation. The results showed that the rates of malic acid degradation were 90.75%, 89.47%, 79.99% and 91.92% respectively in the simulated wine cultures A, B, C and D innoculated with Oenococcus oeni 31MBR after four days. O. oeni SD-2a was able to degrade 94.32% and 91.49% of the malic acid in the simulated wine cultures B and D after four days, respectively, but 51.24% and 69.21% in the simulated wine cultures A and C, respectively. HPLC analysis showed that O. oeni 31MBR and SD-2a respectively in the simulated wine cultures A and B could obtain good chromatogram. Simulated culture A was more suitable for O. oeni 31MBR to degrade L-malic acid while simulated culture B was more suitable O. oeni SD-2a to decompose L-malic acid.