Oenococcus oeni and application thereof

Abstract

The invention relates to an oenococcus oeni strain and an application thereof, and belongs to the technical field of bioengineering. The strain is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation name is (Oenococcus oeni)JQ88, the preservation date is 28th, June, 2013, the preservation number is CGMCC NO.7800, and the address is Beijing, China. The oenococcus oeni thallus is obtained by high-density fermenting, and then the oenococcus oeni thallus is uniformly mixed with a protective agent to obtain the thallus serum, the thallus serum is frozen and dried to obtain the freeze-dried powder; and the strain and the freeze-dried powder thereof can be applied to the secondary fermentation of fruit wine or grape wine, and can be applied to producing yogurt in the fermenting method of plant juice or animal milk. The oenococcus oeni strain malic acid-lactic acid is strong in fermentation capacity, the related beta-D-glycosidase is high in activity, the strain or the freeze-dried powder is applied to the secondary fermentation of the fruit wine and grape wine, and capable of endowing rich fruity and flowery for the fruit wine and grape wine product, and improving the taste thereof.

Description

Technical field [0001] The invention relates to a microbial strain and its application, in particular to an Odonococcus strain with strong malic acid-lactic acid fermentation capacity and its application in fruit wine brewing, belonging to the technical field of bioengineering. Background technique [0002] The brewing of wine and various fruit wines is divided into two parts: firstly, the first fermentation, which converts various sugars into alcohol by yeasts, etc.; secondly, the second fermentation, where a large amount of dibasic acid, especially malic acid, in the wine is converted by lactic acid bacteria It is transformed into mild monobasic acid such as lactic acid. This kind of fermentation is called malolactic fermentation (MLF). MLF reduces the acidity of wine, which not only has obvious effects, but also increases the flavor complexity and microbial stability of wine, giving the wine a delicate, soft and harmonious The taste, rich floral and fruity aroma, etc., have g...

AI Technical Summary

Problems solved by technology

[0006] The current utilization of MLF-type bacteria is mainly to carry out malo-lactic fermentation after alcoholic fermentation of grape juice. Most of the other fermentations with Saccharomyces cerevisiae belong to exploratory reports, and there is no single use of MLF bacteria to produce pure plant yogurt drinks According to the report, there are no articles, patents and product reports on mixing MLF bacteria with Zymomonas mobilis to ferment plant juice to produce new fruit wine, or using MLF bacteria to debitter and enhance the flavor of non-alcoholic juice drinks.

Images