食品工业科技Issue(11)：201-204,440,5.
肠膜明串珠菌肠膜亚种Z_25在苹果酒中发酵特性的研究
Utilization of Leuconostoc mesenteroides subsp. mesenteroides Z25 to start malolactic fermentation in cider-making
摘要
Abstract
Using L. mesenteroides subsp.mesenteroides Z25 as an adjunct culture to start malolactic fermentation （MLF）of cider. Fermentation temperature, inoculum concentration, ethanol concentration, and initial level of malic acid in cider were main factors affecting the apple MLF of strain Z25.The optimum parameters for MLF started by strain Z25 were fermentation temperature at 20~（3,6% of inoculum, 10% of ethanol concentration （v/v）, and matic acid of 4g/L in cider.All ciders made with this technology showed better aromatic and taste properties than the cider samples that no malolactic fermentation existed due to no addition of strain Z25.The content of malic acid decreased from 4g/L to 0.25g/L,whereas that of lactic acid grew from 0.99g/L to 3.50g/L during a 12-day MLF in the presence of strain Z25.The degradation of malic acid depended mainly upon the growth phase of strain Z25. Obviously,use of strain Zz5 as an adjunct culture would be promising in improving the final flavor and quality of cider products due to the starting of malolactic fermentation.关键词
苹果酒/苹果酸乳酸发酵（MLF）/肠膜明串珠菌肠膜亚种Z25Key words
cider/malolactic fermentation/L mesenteroides subsp/mesenteroides Z25分类
轻工纺织引用本文复制引用
张佳涛,漆叶琼,潘向辉,张柏林..肠膜明串珠菌肠膜亚种Z_25在苹果酒中发酵特性的研究[J].食品工业科技,2011,(11):201-204,440,5.基金项目
国家林业局948项目 （）
