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Malate-lactic acid bacteria SD-2a and its application

A technology of lactic acid bacteria and malic acid, applied in the field of microorganisms, can solve the problems of dependence on imports, inability to produce active lactic acid bacteria dry powder, difficult reproduction and metabolism, etc.

Inactive Publication Date: 2003-07-09
西北农林科技大学葡萄酒学院
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Problems solved by technology

[0002] Malo-lactic acid fermentation (MLF) is one of the essential processes in the production of dry red wine. At present, there are usually two methods for performing malo-lactic acid fermentation in the production of dry red wine. One is natural triggering, and the other is artificial inoculation of lactic acid bacteria. , but so far the country has not been able to produce active lactic acid bacteria dry powder, and all such starters rely on imports
The reason is that wine production requires a special environment in which most bacteria capable of malolactic fermentation are difficult to reproduce and metabolize

Method used

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Embodiment approach

[0017] 1. Culture of bacteria

[0018] 1. Incline culture: solid culture temperature 28-30 ℃, anaerobic (N filled 2 ), using the above-mentioned solid ATB medium, and the culture time is 5-8 days. (Add 1.8% agar to the liquid medium)

[0019] 2. The strain expansion medium is a liquid ATB medium, which contains water and the components of the above-mentioned ATB medium, and the liquid is cultured at 25-28° C. After the liquid culture, the bacterial cells are collected by centrifugation at the end of the logarithmic phase, and the centrifugation speed is 10000 rpm, adding a protective agent, pre-freezing, vacuum drying, vacuum packaging, and making it into active lactic acid bacteria dry powder. The protective agent of the present invention is a material well known to those skilled in the art, and it can be compounded by the following materials: 3% glycerin, 5% sucrose, 15% skim milk, and the balance is water.

[0020] Two, the application of microorganisms of the present in...

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Abstract

The present invention belongs to the field of wine-making technology. The malo-lactic fermentation (MLF) is a procedure absolutely necessary for production of claret, but the charet production requires special environment, the most of bacteria capable of making malo-lactic fermentation are difficult to make propagation metabolism. Said invention provides an oenococcus oeni SD-2a with good adaptability for wine environment. Said invention can be extensively used in wine industry and related food industry.

Description

Technical field: [0001] The invention relates to a microorganism, in particular to a malic acid-lactic acid bacterium. Background technique: [0002] Malo-lactic acid fermentation (MLF) is one of the essential processes in the production of dry red wine. At present, there are usually two methods for performing malo-lactic acid fermentation in the production of dry red wine. One is natural triggering, and the other is artificial inoculation of lactic acid bacteria. , but so far the dry powder of active lactic acid bacteria cannot be produced in China, and all such starters depend on imports. The reason is that wine production requires a special environment in which most bacteria capable of malo-lactic fermentation are difficult to reproduce and metabolize. It is particularly urgent to screen out malo-lactic acid bacteria suitable for Chinese wine production. Invention content: [0003] The purpose of the present invention is exactly to screen out the good malo-lactic acid...

Claims

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Application Information

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IPC IPC(8): C12N1/20
Inventor 李华刘树文王华张春晖
Owner 西北农林科技大学葡萄酒学院
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