摘要
【目的】为选育出高度耐酸性酒酒球菌(Oenococcus oeni)突变菌株,研究其胁迫耐受性能及苹果酸-乳酸发酵(malolactic fermentation,MLF)能力。【方法】以酒酒球菌SD-2a为出发菌株,通过常压室温等离子体(atmospheric and room temperature plasma,ARTP)诱变技术,筛选高耐酸性酒酒球菌突变菌株,并探究其乙醇耐受性及在模拟酒和葡萄酒条件下的MLF能力。【结果】经过ARTP诱变处理后,利用pH 3.0的胁迫传代培养和分离纯化等,获得了5株β-葡萄糖苷酶活性较好的耐酸突变菌株,且在高乙醇浓度下表现出了较好的耐乙醇性。其中突变菌株ARTP-2在模拟酒中的β-葡萄糖苷酶活性和L-苹果酸累积降解量最高,且其在葡萄酒中L-苹果酸降解速率快于出发菌株,在第18天完成MLF,发酵后的葡萄酒香气成分的含量显著高于接种SD-2a的酒样。【结论】突变菌株ARTP-2具有良好的胁迫耐受性和MLF能力,对葡萄酒的香气起到积极的作用,为进一步开发优质的MLF商业发酵剂奠定基础。
[Objective]To breed highly acid-tolerant strains of Oenococcus oeni and study their stress tolerance and malolactic fermentation(MLF)performance.[Methods]The mutagenesis of O.oeni SD-2a was carried out with the atmospheric and room temperature plasma(ARTP)method.The ethanol tolerance of the mutants and the MLF performance of the mutants in simulated wine and wine were investigated.[Results]After ARTP mutagenesis,five acid-tolerant mutants with highβ-glucosidase activity were isolated by subculture under stress(pH 3.0).The mutants showed strong ethanol tolerance at high ethanol concentrations.Among them,the mutant ARTP-2 had the highestβ-glucosidase activity and L-malic acid cumulative degradation in the simulated wine.Moreover,it demonstrated faster L-malic acid degradation rate in wine than O.oeni SD-2a and completed MLF on day 18.The total concentration of aroma components in the wine fermented by ARTP-2 was significantly higher than that by O.oeni SD-2a.[Conclusion]The mutant ARTP-2 had strong stress tolerance and MLF performance and played a positive role in wine aroma.The findings laid a foundation for the further development of high-quality commercial fermenters for MLF.
作者
张莉方
徐宁莉
陶瑾
胡蕾
张国强
ZHANG Lifang;XU Ningli;TAO Jin;HU Lei;ZHANG Guoqiang(College of Biological and Food Engineering,Anhui Polytechnic University,Wuhu 241000,Anhui,China)
出处
《微生物学报》
CAS
CSCD
北大核心
2023年第10期4000-4015,共16页
Acta Microbiologica Sinica
基金
安徽省高校重大项目(2022AH04136)
芜湖市科技计划(2022cg19)
国家级大学生创新创业训练计划(202110363058)
校级科研项目(Xjky2022091)。
关键词
常压室温等离子体诱变
酒酒球菌
耐酸
L-苹果酸
β-葡萄糖苷酶
香气成分
atmospheric and room temperature plasma(ARTP)
Oenococcus oeni
acid tolerance
L-malic acid
β-glucosidase
aroma components
