Lactobacillus hilgardii strain and application thereof

A technology of Lactobacillus helicii and strains, applied in the direction of bacteria, wine preparation, microorganisms, etc., can solve the problems of insufficient attention to excellent malic acid-lactic acid fermentation strains, backward research and development and utilization of MLB resources, etc.

Active Publication Date: 2020-02-28
NINGXIA UNIVERSITY
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

Since the 1990s, my country began to carry out research on MLF, but due to insufficient attention to the application of excellent malic acid-lactic acid fermentation strains in production, the research, development and utilization of MLB resources in my country is still lagging behi

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  • Lactobacillus hilgardii strain and application thereof
  • Lactobacillus hilgardii strain and application thereof
  • Lactobacillus hilgardii strain and application thereof

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Embodiment Construction

[0016] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the following will be described in combination with embodiments and experimental solutions.

[0017] 1. Separation of MLB

[0018] Harvest Cabernet Sauvignon grapes from the Qingtongxiazi production area at the eastern foot of Helan Mountain in Ningxia. After destemming and crushing, put them into 180L aseptic tanks for natural alcohol fermentation. The fermentation temperature is controlled at 27-30°C. After the end, the leather dregs are separated, and MLF is carried out, and the temperature is controlled at 18-20°C. Samples were taken every 48 hours during the MLF. After the sample was serially diluted, put it on the MRS-AJ solid medium (MRS medium plus 20% apple juice) plate at 28°C in CO 2 Cultivate in an incubator for 5-7 days. The MLB on the medium was isolated and purified, the characteristics and number of the colonies were recorded, and the MLB was initi...

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Abstract

The invention relates to the technical field of microbial fermentation, and provides a Lactobacillus hilgardii strain and an application thereof to wine fermentation. According to the strain, L. hilgardii Q19 has MLF (malolactic fermentation) finish capacity, the L. hilgardii Q19 and a commercial O. oeni have the same or higher MLF rate, and the L. hilgardii Q19 screened by a laboratory has good resistance to high alcohol content and can survive and proliferate in an MRS-AJ culture medium with the alcohol content reaching up to 19% (v/v).

Description

technical field [0001] The invention relates to the technical field of microbial fermentation, in particular to a strain of Lactobacillus helii and its application. Background technique [0002] In recent years, the potential alcohol content of grape raw materials in some regions has been increasing due to global warming and increased ripeness when grapes are picked. Alcohol is one of the main factors that inhibit the growth of malolactic bacteria (MLB) and the progress of malolactic fermentation (MLF). It is currently used in wine malolactic fermentation in production Oenococcus oeni, mainly of the genus Oenococcus ( Oenococcus Oeni ), usually when the alcohol content exceeds 14% (v / v) O. oeni Difficulty growing, which makes MLF increasingly difficult for many high-alcohol wines, and in some regions, slow or even stagnant MLF due to increased alcohol content occurs more and more frequently. MLF is an essential process for brewing high-quality wine. Therefore, improvi...

Claims

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Application Information

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IPC IPC(8): C12N1/20C12G1/022C12R1/225
CPCC12G1/0203C12R2001/225C12N1/205
Inventor 金刚张军翔马雯刘思白雪菲
Owner NINGXIA UNIVERSITY
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