The invention belongs to the technical field of microorganisms, and particularly relates to
aroma-enhancing
lactobacillus plantarum with high beta-
glucosidase activity and application of the
aroma-enhancing
lactobacillus plantarum. The
lactobacillus plantarum ES-25 is preserved in China General
Microbiological Culture Collection Center (CGMCC) on July 24, 2023, the preservation number is CGMCC No.28003, the preservation address is No.3,
Yard 1, Beichen West Road, Chaoyang District, Beijing, the strain is separated from dry red
wine which is subjected to spontaneous
malic acid-
lactic acid fermentation in a Xinjiang producing area, and the
lactobacillus plantarum ES-25 has the advantages that the
lactobacillus plantarum ES-25 has the advantages that the
lactobacillus plantarum ES-25 can be used for producing the dry red
wine which is subjected to spontaneous
malic acid-
lactic acid fermentation in the Xinjiang producing area; the strain is recognized as a safe strain which can be used for food. The lactobacillus plantarum can efficiently complete
malic acid-
lactic acid fermentation, has high beta-
glucosidase activity, and can significantly increase the content of esters, aldehydes, ketones and terpenes
aroma substances in
wine in the fermentation stage; wherein the content of the
linalool and the content of the
citronellol are respectively increased by 77.34 times and 50.66 times compared with the wine which is not subjected to malic acid-
lactic acid fermentation, so that the aroma sensory characteristics of the wine are optimized.