酒类酒球菌的批式与流加培养特性

在葡萄酒后发酵过程中,酒类酒球菌(Oenococcus oenos)被认为是最主要的苹果酸—乳酸转化微生物,选育并制备价格低廉的优质活性酒类酒球菌菌剂,用于葡萄酒后熟,对葡萄酒的品质改良具有重要意义。通过对酒类酒球菌的培养,考察了不同培养基组成下的批式及流加培养对细胞生长特性的影响。结果表明,3种培养基中,以番茄汁培养基批式培养的菌浓度最大,达到了14×108cfu/mL;ATB培养基次之,为3.3×108cfu/mL;MRS最小,为2.5×108cfu/mL。通过在3种培养基中流加高浓度葡萄糖培养基,来维持培养基的初始糖浓度的批式培养,可以较有效提高细胞培养密度约2倍。

Characterization of Oenococcus Oeni in Batch and Fed Batch Culture

The oenococcus oeni is the main lactobacillus which can transform the malic acid into lactic acid in the grope wine during storage. The preparation of oenococcus oeni additives to modify the quality of grope wine is of interest. All batch and fed batch culture characteristics of oenococcus oeni in three types of culture medium were investigated in this work. The results have shown that the cell density oenococcus oeni in potato culture medium could reach the highest of about 14×108 cfu/mL. In ATB culture medium,it reached 3.3×108 cfu/mL,and the lowest is in MRS of 2.5×108 cfu/mL. Through batch feeding to maintain the initial glucose concentration of above three culture medium,cell density could be increased about two times which indicates fed batch would be one effective measure to approach cell high density culture for oenococcus oeni.