高性能本地乳酸植物菌株用于增强劣乳酸发酵和葡萄酒质量
Yongzhang Zhu1,2, Ni Chen3, Zhenghua Xu1
1Guangdong Provincial Key Laboratory of Intelligent Port Security Inspection, Huangpu Customs District P.R. China, Guangzhou 510700, China.
Microorganisms
|October 29, 2025
概括
来自中国的土著Lactiplantibacillus plantarum菌株通过乳发酵来增强葡萄酒的香味和风味. 这些新的初始品种可以提高葡萄酒的质量,同时保持微生物的生物多样性.
科学领域:
- 葡萄酒学 葡萄酒学
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
背景情况:
- 乳发酵 (MLF) 对于葡萄酒的脱酸和风味至关重要.
- 乳酸细菌是MLF的主要媒介.
- 乳植物菌 (L. plantarum) 是 MLF 起始培养物中未充分利用的一种物种.
研究的目的:
- 描述来自中国葡萄酒地区的本土L. plantarum菌株.
- 确定具有理想的酒学特征的MLF高性能菌株.
- 评估选定品种对葡萄酒化学和香味特征的影响.
主要方法:
- 对342个L. plantarum分离物的多相分析.
- 根据葡萄酒的耐压力和酸盐新陈代谢进行选择.
- 在葡萄酒中应用选定的菌株,并使用SPME-GC-MS进行分析.
主要成果:
- 鉴定出了30个L. plantarum菌株,具有高耐压力和酸盐代谢.
- 两个菌株,P101和J43,显示出优越的MLF动力学.
- 选择的菌株显著增加了关键的芳香化合物 (例如,乙酸盐,乙酸盐) 和增强的花/水果音符,而不会改变葡萄酒的基本参数.
结论:
- 来自嘉东半岛的土著L. plantarum菌株是MLF的有希望的新型起始培养.
- 这些品种增强了葡萄酒的香味和风味.
- 使用特定区域的菌株有助于葡萄酒的质量和微生物的生物多样性.
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