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Lactobacillus plantarum and application thereof

A technology of Lactobacillus plantarum and composition, which is applied in the field of microorganisms, can solve the problems of being unable to adapt to the low pH wine environment of blueberry wine, death, inhibition of malolactic fermentation ability, etc., and achieve high-efficiency malic acid fermentation ability, type and content increase, Continuous and stable color performance

Active Publication Date: 2021-06-29
BEIJING FORESTRY UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although Lactobacillus plantarum has been found to be used in malolactic fermentation of fruit wine, the wine environment (pH, alcohol content, etc.) after alcoholic fermentation of different fruit wines is different and very complicated. It will die quickly when it is in the fruit wine, so that its malolactic fermentation ability will be inhibited
[0005] As an emerging fruit wine industry, blueberry wine has developed rapidly, but at the same time, it also faces some problems in the brewing process of blueberry wine: it is prone to discoloration and inconspicuous aroma during the fermentation process of blueberry wine
However, most of the existing Lactobacillus plantarum are isolated from grape juice, which may not be able to adapt to the low pH environment of blueberry wine, so it is necessary to isolate Lactobacillus plantarum from blueberry juice for blueberry wine fermentation to improve existing problems

Method used

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  • Lactobacillus plantarum and application thereof
  • Lactobacillus plantarum and application thereof
  • Lactobacillus plantarum and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Example 1 strain isolation and identification

[0044] Strain isolation and screening:

[0045] Experimental raw materials: 'Lanfeng' blueberries, provided by the blueberry base of Dalian Senmao Modern Agriculture Co., Ltd., and transported by cold chain. Store in a -20°C freezer after delivery.

[0046] Experimental reagents: beef extract, yeast extract powder, peptone, calcium carbonate, dipotassium hydrogen phosphate, diammonium hydrogen citrate, anhydrous magnesium sulfate, manganese sulfate monohydrate, Tween-80, natamycin, sodium chloride From Shanghai McLean Biochemical Technology Co., Ltd.; glucose and sodium acetate were purchased from Beijing Chemical Plant; agar was purchased from Beijing Kebaio Biological Co., Ltd.; L-malic acid kit was purchased from Megazyme, Ireland.

[0047]After the blueberries were crushed, they were placed in a 5L fermenter for natural fermentation, and 1 mL was sampled every 2 days, spread on a pre-poured solid MRS medium plate and...

Embodiment 2

[0053] The selection of embodiment 2 lactobacillus plantarum B3 inoculation mode

[0054] In view of the fact that there are few cases of Lactobacillus plantarum fermented in blueberry wine, it is very meaningful to explore the role of Lactobacillus plantarum B3 in the lactic fermentation of blueberry wine, so the experimental wine sample was selected as blueberry wine. According to previous studies, Lactobacillus plantarum was inoculated after the alcoholic fermentation of blueberry wine, which showed a rapid loss of biological activity and a great inhibition of malic acid consumption. Therefore, the present invention explores the most suitable inoculation method of Lactobacillus plantarum in blueberry wine, adopting respectively: sequential inoculation (inoculation after alcohol fermentation ends); nitrogen supplement inoculation (after alcohol fermentation ends, supplement nitrogen source inoculation); reverse inoculation ( Inoculate at the beginning of alcoholic fermentati...

Embodiment 3

[0056] Example 3 Blueberry Wine Optimum pH Selection

[0057] Through preliminary experiments, it was found that the fermentation effect of Lactobacillus plantarum B3 in a low-pH wine environment was not ideal, and the specific performance was incomplete consumption of malic acid, rapid death after inoculation of Lactobacillus plantarum, and the comparison of various indicators with those without inoculation of Lactobacillus plantarum Group difference is little, therefore, design experiment exploration under reverse inoculation condition, adjust blueberry juice pH with sodium bicarbonate before inoculation, set three pH conditions: pH=2.9; pH=3.2; pH=3.5 (pH before inoculation), The change of malic acid content in samples before and after fermentation was monitored.

[0058] The result is as image 3 As shown, at pH=2.9, the content of malic acid did not decrease significantly before and after fermentation. It may be that the low pH inhibited the activity of Lactobacillus pla...

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Abstract

The invention discloses a lactobacillus plantarum B3 and application thereof. The lactobacillus plantarum B3 is separated from blueberry juice, and the preservation number of the lactobacillus plantarum B3 is CGMCC NO.21610. The lactobacillus plantarum has efficient malic acid fermentation capacity, and has remarkable wine body aroma performance and stable color performance after fruit wine fermentation.

Description

technical field [0001] The invention relates to the technical field of microorganisms, in particular to a plant lactobacillus and an application thereof. [0002] technical background [0003] Malolactic fermentation is a secondary fermentation in which malic acid is converted into lactic acid by lactic acid bacteria during the brewing process of various fruit wines such as wine, cider, and blueberry wine. It usually occurs after the alcoholic fermentation is over, which can reduce the acidity of fruit wine. Improve palatability and enhance product biological stability. Malolactic fermentation can be carried out spontaneously, but it is prone to problems such as bacterial growth or fermentation interruption. In order to achieve better fermentation control, traditional malolactic fermentation is completed by Oenococcus resistant to high alcohol content and low pH, and most Winemakers choose Oenococcus to dominate malolactic fermentation. However, recent studies have found th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/20C12G3/024C12R1/25
CPCC12N1/20C12G3/024
Inventor 朱保庆卫博陈昱锜曾书鑫刘雅冉陈亦新顾盼张柏林
Owner BEIJING FORESTRY UNIVERSITY
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