Influences of protectants, rehydration media and storage on the viability of freeze-dried Oenococcus oeni for malolactic fermentation

被引:8
作者
Zhao, Guoqun [1 ,2 ]
Zhang, Gui [2 ]
机构
[1] Fermentat Engn Ctr Hebei Prov, Shijiazhuang 050018, Peoples R China
[2] Hebei Univ Sci & Technol, Coll Biosci & Bioengn, Shijiazhuang 050018, Peoples R China
关键词
Oenococcus oeni; Malolactic fermentation; Freeze-drying; Viability; LACTIC-ACID BACTERIA; STRESS RESPONSES; SURVIVAL; RECOVERY; GROWTH;
D O I
10.1007/s11274-009-0080-9
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
Malolactic fermentation (MLF) is an important process in wine production. To achieve successful MLF, expanding interest in ready-to-use Oenococcus oeni starter cultures has placed greater emphasis on developing starter production and preservation methods. In this study, influences of protectants, rehydration media and storage on the viability of O. oeni H-5 when subjected to freeze-drying were investigated. It was found that sodium glutamate (2.5%) was the best protectant, giving the cell viability 72.4%. Adding polysaccharides and disaccharides in suspension media also improved significantly the cell viability. Rehydration is an important step in recovery after freeze-drying. When freeze-dried O. oeni was rehydrated in GYM medium, the highest viability (87.1%) was obtained. Rehydration in the disaccharide solutions tested made the cell viability obviously decrease. After 6 months storage at 4A degrees C, loss of viability occurred, the extent of which depended on protectants used, sodium glutamate again being the most effective.
引用
收藏
页码:1801 / 1806
页数:6
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