JP2009240293A - NEW MALO-LACTIC FERMENTATION LACTOBACILLUS ACTING UNDER LOW-TEMPERATURE AND LOW-pH CONDITION, FOOD AND DRINK PRODUCED BY USING THE SAME AND METHOD FOR PRODUCING THE SAME - Google Patents

NEW MALO-LACTIC FERMENTATION LACTOBACILLUS ACTING UNDER LOW-TEMPERATURE AND LOW-pH CONDITION, FOOD AND DRINK PRODUCED BY USING THE SAME AND METHOD FOR PRODUCING THE SAME Download PDF

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JP2009240293A
JP2009240293A JP2008113157A JP2008113157A JP2009240293A JP 2009240293 A JP2009240293 A JP 2009240293A JP 2008113157 A JP2008113157 A JP 2008113157A JP 2008113157 A JP2008113157 A JP 2008113157A JP 2009240293 A JP2009240293 A JP 2009240293A
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JP5162775B2 (en
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Kei Yamaki
携 山木
Daisuke Yasogawa
大輔 八十川
Yoshifumi Tamura
吉史 田村
Masanori Kawaguchi
政憲 川口
Shuji Hirose
秀司 広瀬
Akihiko Naito
彰彦 内藤
Tsukasa Nakabayashi
司 中林
Mihiro Yasui
美裕 安井
Kenzo Yamagishi
賢三 山岸
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IKEDA MACHI
Hokkaido Prefecture
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Hokkaido Prefecture
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Abstract

<P>PROBLEM TO BE SOLVED: To obtain a new lactobacillus capable of smoothly proceeding malo-lactic fermentation (MLF) even under a low-temperature and low-pH condition and to perform the MFL control in contrast with commercially available MLF lactobacillus starter which is unexpectable to proceed stable MLF under a low-temperature and low-pH condition. <P>SOLUTION: A new lactobacillus strain named as TOKACHI-IKEDA-02 and having high MLF proceeding potency under a low-temperature and low-pH condition is produced by separating a lactobacillus participating in MLF from a red wine produced in Hokkaido prefecture and proceeding natural MLF. MLF is smoothly proceeded even under a low-temperature and low-pH condition by adding the new strain to a fruit juice or a wine. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

本発明は、低温および低ｐＨで働く新規マロラクティック発酵乳酸菌とこれを用いた乳酸発酵食品およびその製造方法に関する。  The present invention relates to a novel malolactic fermented lactic acid bacterium that works at low temperature and low pH, a lactic acid fermented food using the same, and a method for producing the same.

マロラクティック発酵（以下、ＭＬＦと略）は、乳酸菌によって、酸味の強いリンゴ酸を酸味の柔らかい乳酸に変換する減酸発酵であり、ワインの品質を向上させる技術である。ＭＬＦの進行に影響を与える因子として、ｐＨおよび温度が挙げられる。通常は、ｐＨ３．３〜３．５を境にして、低ければＭＬＦは生起せず、高くなるに従って生起する傾向にある。また、温度は１５℃を下限温度域とし、それよりも高い２０〜２５℃で早く生起し、進行速度も速いことが知られている。  Malolactic fermentation (hereinafter abbreviated as MLF) is a acid-reducing fermentation in which malic acid with a strong acidity is converted to a soft acid with a sour taste by lactic acid bacteria, and is a technique for improving the quality of wine. Factors that affect the progression of MLF include pH and temperature. Usually, at a pH of 3.3 to 3.5, MLF does not occur if it is low, and tends to occur as it becomes higher. Further, it is known that the temperature is 15 ° C. as a lower limit temperature range, occurs quickly at 20 to 25 ° C., which is higher than that, and has a fast traveling speed.

寒冷地である北海道で収穫されるブドウは、その冷涼な気候により酸味が強いことから、ワインの品質向上においてＭＬＦが必要不可欠な工程である。現状では、原料のブドウ由来もしくは「蔵つき」と称される天然の乳酸菌によって、自然発生的にＭＬＦが進行する場合があるが、その開始時期や終了時期が一定しないため、ワインの品質の安定が望まれず、発酵管理および製造工程管理に支障を来している。また、市販のＭＬＦ乳酸菌スターターをアルコール発酵終了後のワインに添加することで、ＭＬＦを誘導する方法があるが、寒冷地の北海道では、醸造ワインのｐＨが低いことおよびワインの醸造時期と低温期が重なるため、ＭＬＦが誘導されないことも多く、従来の乳酸菌スターターでは、発酵管理が難しい状況にある。  Grapes harvested in Hokkaido, a cold region, have a strong acidity due to its cool climate, so MLF is an indispensable process for improving wine quality. At present, MLF may spontaneously progress due to natural lactic acid bacteria called “Kuratsuki” derived from grapes as raw materials, but since the start and end times are not constant, the quality of wine is stable. Is not desired, and it has hindered fermentation management and manufacturing process management. In addition, there is a method of inducing MLF by adding a commercially available MLF lactic acid bacteria starter to wine after alcohol fermentation, but in cold Hokkaido, the pH of brewed wine is low and the brewing time and low temperature period of wine Therefore, MLF is often not induced, and it is difficult to manage fermentation with a conventional lactic acid bacteria starter.

これまでの市販のＭＬＦ乳酸菌スターターでは、ｐＨの低いブドウ果汁を原料としたワインや低温域でのＭＬＦの安定した進行が期待できない。しかしながら、低温および低ｐＨ条件下で自然にＭＬＦを進行させている乳酸菌が存在していることも確認されている。低温および低ｐＨでも自然にＭＬＦの進行しているワイン中より当該菌を分離し、取得することができれば、低温条件でのＭＬＦが可能となり、低ｐＨワインおよび果汁でも円滑にＭＬＦを進行させることができる。また、寒冷地でのＭＬＦ管理が可能となる。  In conventional MLF lactic acid bacteria starters so far, it is not possible to expect wine made from grape juice having a low pH as a raw material and stable progress of MLF in a low temperature range. However, it has also been confirmed that there are lactic acid bacteria that spontaneously advance MLF under low temperature and low pH conditions. If the bacteria can be isolated and obtained from wine with MLF progressing naturally even at low temperature and low pH, MLF under low temperature conditions will be possible, and MLF will proceed smoothly even in low pH wine and fruit juice. Can do. In addition, MLF management in a cold region is possible.

本発明者らは、上記の課題を解決するために、自然にＭＬＦを進行させている道産赤ワインより、ＭＬＦに関与している乳酸菌の分離を試みた。分離した乳酸菌の中から、低温および低ｐＨでのＭＬＦ進行能の高いＴＯＫＡＣＨＩ−ＩＫＥＤＡ−０２（独立行政法人産業技術総合研究所特許生物寄託センター受託番号：ＦＥＲＭ Ｐ−２１３５３）である新規な乳酸菌株を取得した。  In order to solve the above-mentioned problems, the present inventors tried to isolate lactic acid bacteria involved in MLF from red wine produced in Hokkaido, which has naturally advanced MLF. Among the isolated lactic acid bacteria, a novel lactic acid strain which is TOKACHI-IKEDA-02 (National Institute of Advanced Industrial Science and Technology, Patent Biological Depositary Accession No .: FERM P-21353) with high MLF progression ability at low temperature and low pH Acquired.

上記の新規取得株をアルコール発酵終了後の赤ワインに添加することで、低温および低ｐＨ条件でもＭＬＦが良好に進行することを確認し、本発明に至った。  By adding the newly acquired strain to the red wine after the alcohol fermentation, it was confirmed that MLF proceeded well even under low temperature and low pH conditions, leading to the present invention.

即ち、本発明の第一は、赤ワインより分離され、低温および低ｐＨでもマロラクティック発酵を行う、Ｏｅｎｏｃｏｃｃｕｓ ｏｅｎｉに近縁なＴＯＫＡＣＨＩ−ＩＫＥＤＡ−０２（独立行政法人産業技術総合研究所特許生物寄託センター受託番号：ＦＥＲＭ Ｐ−２１３５３）である新規な乳酸菌株に関する。本発明の第二は、果汁、ワインまたは果汁およびワインに、請求項１記載の乳酸菌を添加してマロラクティック発酵させることにより得られる乳酸発酵食品に関する。発明の第三は、果汁、ワインまたは果汁およびワインに、請求項１記載の乳酸菌を添加して発酵させることにより得られる乳酸発酵食品の製造方法に関する。  That is, the first of the present invention is TOKACHI-IKEDA-02 (National Institute of Advanced Industrial Science and Technology, Patent Biological Deposit Center), which is closely related to Oenococcus oeni, which is separated from red wine and undergoes malolactic fermentation even at low temperature and low pH. Accession number: FERM P-21353). The second of the present invention relates to a lactic acid fermented food obtained by adding the lactic acid bacterium of claim 1 to a fruit juice, wine or fruit juice and wine and subjecting it to malolactic fermentation. The third aspect of the present invention relates to a method for producing a lactic acid fermented food obtained by adding the lactic acid bacteria according to claim 1 and fermenting the fruit juice, wine or fruit juice and wine.

本発明のＴＯＫＡＣＨＩ−ＩＫＥＤＡ−０２は、これをブドウ果汁またはワインに添加することで、従来ではＭＬＦの進まなかった低温下でもＭＬＦを進行させ、また、原料果汁またはワインなどのｐＨが低い状況でもＭＬＦを進行させることができるため、ワインの品質を安定させ、ＭＬＦの発酵管理が可能となった。  The TOKACHI-IKEDA-02 of the present invention is added to grape juice or wine to allow MLF to proceed even at low temperatures where MLF has not progressed in the past, and even in situations where the pH of raw fruit juice or wine is low. Since MLF can be advanced, the quality of wine was stabilized and the fermentation management of MLF became possible.

本発明の実施の形態について、具体的且つ詳細に説明する。本発明によって得られた乳酸菌株は、北海道で醸造された赤ワインより分離された新規な乳酸菌株である。当該菌株を得るために、池田町ブドウ・ブドウ酒研究所で醸造されたワインを、ＭＬＦ乳酸菌分離に適した１４３培地（ＪＣＭ）で培養した。  Embodiments of the present invention will be described specifically and in detail. The lactic acid strain obtained by the present invention is a novel lactic acid strain isolated from red wine brewed in Hokkaido. In order to obtain the strain, wine brewed at the Ikedacho Grape and Wine Research Institute was cultured in 143 medium (JCM) suitable for MLF lactic acid bacteria isolation.

当該乳酸菌株は、２００１年に池田町ブドウ・ブドウ酒研究所で醸造された山ブドウワインの、ＭＬＦ進行中のワインから分離された。当該乳酸菌は、１６ＳリボソームＲＮＡ遺伝子をＰＣＲで増幅し、塩基配列をデータベースと照合することにより、Ｏｅｎｏｃｏｃｃｕｓ ｏｅｎｉに近縁なＯｅｎｏｃｏｃｃｕｓ ｓｐ．と推定された。また、顕微鏡観察および生理生化学試験を行ったところ、球状（連鎖あり）であり、グラム染色陽性、カタラーゼ陰性、グルコースおよびトレハロースを発酵せず、リボースおよびフラクトースを発酵するヘテロ発酵型乳酸菌であったことから、Ｏｅｎｏｃｏｃｃｕｓ ｏｅｎｉもしくはＯｅｎｏｃｏｃｃｕｓ ｏｅｎｉの近縁種と推定された（表１）。  The lactic acid strain was isolated from the MLF ongoing wine of mountain grape wine brewed at the Ikeda Town Grape and Wine Research Institute in 2001. The lactic acid bacterium amplifies the 16S ribosomal RNA gene by PCR and collates the base sequence with a database, thereby confirming Oenococcus sp. It was estimated. Further, when microscopic observation and physiological biochemical test were performed, it was spherical (with linkage), was Gram staining positive, catalase negative, did not ferment glucose and trehalose, and was a heterofermentative lactic acid bacterium that ferments ribose and fructose From this, it was estimated that Oenococcus oeni or Oenococcus oeni was related (Table 1).

Figure 2009240293
Figure 2009240293

さらに、当該乳酸菌株のＩＴＳ領域のＰＣＲを行い、ＰＣＲ産物の電気泳動パターンの違いから、道産赤ワインより分離した他の乳酸菌株およびクリスチャンハンセン社の市販株（ＭＬＦスターター；Ｌｅｕｃｏｎｏｓｔｏｃ ｏｅｎｏｓ ＤＳＭ７００８）とは異なる菌株であることが示された。  Furthermore, PCR of the ITS region of the lactic acid strain was performed, and due to the difference in the electrophoresis pattern of the PCR product, it was different from other lactic acid strains isolated from Hokkaido red wine and a commercial strain of Christian Hansen (MLF starter; Leuconostoc oenos DSM7008) It was shown to be a strain.

当該菌株の低温・低ｐＨ条件下でのＭＬＦの進行速度を、市販株と比較した。山ブドウワインは、当該株を分離したワインであるため、これを試験培地とし、濾過除菌後Ｌ−リンゴ酸含量を１０ｇ／Ｌに調製し、ｐＨ２．８に調整した。各乳酸菌株を接種し、１５℃で培養した際の、各菌株の生育状態およびＭＬＦ能力を調べる形で行った。結果を図１、図２に示す。  The progress rate of MLF under low temperature and low pH conditions of the strain was compared with a commercially available strain. Since mountain grape wine is a wine from which the strain has been isolated, it was used as a test medium, and after filtration sterilization, the L-malic acid content was adjusted to 10 g / L and adjusted to pH 2.8. Each lactic acid strain was inoculated and cultured at 15 ° C. to examine the growth state and MLF ability of each strain. The results are shown in FIGS.

図１より、低温１５℃において、ｐＨ２．８という極めてｐＨの低い状況下においても両菌株ともＭＬＦを進行させているが、その進行速度は、当該株の方が速く、ＭＬＦ能がより高いことが認められる。一方、図２より、両株の生菌数は、常に市販株の方が当該乳酸菌株よりも高い。生菌数が低いにもかかわらず、ＭＬＦ進行速度が速いことから、当該株は、低温および低ｐＨでもＭＬＦを進行させ得る優れた菌株であることが示された。  As shown in FIG. 1, both strains are proceeding with MLF at a low temperature of 15 ° C. even under extremely low pH of 2.8, but the progress rate is higher in the strain and the MLF ability is higher. Is recognized. On the other hand, from FIG. 2, the number of viable bacteria in both strains is always higher in the commercial strain than in the lactic acid strain. Despite the low viable cell count, the MLF progression rate is high, indicating that the strain is an excellent strain capable of allowing MLF to proceed even at low temperatures and low pH.

このように道産赤ワインから分離したＯｅｎｏｃｏｃｃｕｓ ｏｅｎｉに近縁な新規乳酸菌株は、低温、低ｐＨ下でのＭＬＦ能力が高く、寒冷地でのワイン醸造に有益であることから、ＴＯＫＡＣＨＩ−ＩＫＥＤＡ−０２と命名し、平成１９年８月３１日に独立行政法人産業技術総合研究所特許生物寄託センターへ寄託し、受託番号：ＦＥＲＭ Ｐ−２１３５３を得た。  As described above, a novel lactic acid strain closely related to Oenococcus oeni isolated from Hokkaido red wine has a high MLF ability under low temperature and low pH, and is useful for wine brewing in cold regions. Therefore, TOKACHI-IKEDA-02 and It was named and deposited on August 31, 2007 at the National Institute of Advanced Industrial Science and Technology, Patent Biological Depositary Center, and a deposit number of FERM P-21353 was obtained.

本発明における果汁とは、果実を搾汁して得られるものであって、特に種類は限定されないが、通常はワインを製造する原料であって、品種は問わないが、赤および白ブドウ果汁が好適に利用される。本発明では赤ブドウ品種、特に酸味の強いｐＨの低い果汁で用いられると、効果的である。  The fruit juice in the present invention is obtained by squeezing fruit, and the type is not particularly limited, but is usually a raw material for producing wine, regardless of the variety, but red and white grape juice It is preferably used. In the present invention, it is effective when used in red grape varieties, particularly fruit juice having a strong acidity and a low pH.

本発明におけるワインとは、果汁を酵母でアルコール発酵を行って得られたもので、ＭＬＦが進行していないものであれば基本的にどのようなものでも良い。  The wine in the present invention is obtained by subjecting fruit juice to alcohol fermentation with yeast, and basically any wine may be used as long as MLF is not progressing.

本発明における乳酸発酵食品とは、果汁、ワインまたは果汁およびワインに、ＯＫＡＣＨＩ−ＩＫＥＤＡ−０２を添加し、乳酸発酵することによって、ＭＬＦが進行、終了したもののことである。  The lactic acid fermented food in the present invention refers to a product obtained by adding and mimicking lactic acid fermentation with OKACHI-IKEDA-02 to fruit juice, wine or fruit juice and wine.

本発明における製造方法であるが、果汁、ワインまたは果汁およびワインに、ＴＯＫＡＣＨＩ−ＩＫＥＤＡ−０２を添加し、培養することによって、ＭＬＦを進行、終了させる。加えるＴＯＫＡＣＨＩ−ＩＫＥＤＡ−０２は、予め１４３液体培地などで培養した乳酸菌懸濁液または培養菌体を凍結乾燥や通風乾燥した菌体などを用いることができる。乳酸菌の添加量は、１０の６乗〜１０の８乗／ｍｌで、低温、低ｐＨという過酷な条件での発酵となるため、１０の７乗／ｍｌ以上であることが望ましい。  Although it is a manufacturing method in this invention, MLF is advanced and complete | finished by adding TOKACHI-IKEDA-02 to fruit juice, wine, or fruit juice and wine, and culturing. As TOKACHI-IKEDA-02 to be added, a lactic acid bacterium suspension previously cultured in a 143 liquid medium or a microbial cell obtained by freeze-drying or ventilation drying a cultured microbial cell can be used. The addition amount of lactic acid bacteria is 10 6 to 10 8 / ml, and fermentation is performed under severe conditions such as low temperature and low pH.

実験例Experimental example

以下に、本発明の乳酸菌を使うことで、ＭＬＦが順調に進行した実験例を示し、本発明を詳細に説明する。  Hereinafter, experimental examples in which MLF progressed smoothly by using the lactic acid bacteria of the present invention will be described, and the present invention will be described in detail.

実験例１．試験ワインとして、池田町ブドウ・ブドウ酒研究所で醸造された２００５年産山ブドウワインを使用した。供試ワインのＬ−リンゴ酸含量は、１０３７６．１ｍｇ／Ｌと非常に高く、ｐＨは３．０５であった。ＴＯＫＡＣＨＩ−ＩＫＥＤＡ−０２は、凍結保存していたものを解凍後、１４３培地もしくは変則１４３培地（Ｉ：１４３培地にＬ−リンゴ酸を１０，０００ｍｇ／Ｌ添加し、ｐＨ ４．０に調整。使用直前にエタノールを５％になるように添加。ＩＩ：１４３培地にＬ−リンゴ酸を１０，０００ｍｇ／Ｌ添加し、ｐＨ ３．２に調整。使用直前にエタノールを１０％になるように添加。）で、ワインへの馴化を考慮した前培養を行った。前培養終了後、試験ワイン４０ｍｌに１×１０８個／ｍｌになるように乳酸菌を接種し、１５℃で培養した。経日的にサンプリングを行い、Ｌ−リンゴ酸量、Ｌ−乳酸量を測定することで、ＭＬＦの進行を確認した。結果を図３に示す。Experimental Example 1 As a test wine, 2005 grape vine wine brewed at the Ikeda Town Grape and Wine Research Institute was used. The L-malic acid content of the test wine was as high as 10376.1 mg / L, and the pH was 3.05. For TOKACHI-IKEDA-02, after thawing the cryopreserved one, 143 medium or anomalous 143 medium (I: 143 medium added with 10,000 mg / L L-malic acid, adjusted to pH 4.0, used. Immediately before, ethanol was added to 5%, II: 10,000 mg / L of L-malic acid was added to the 143 medium, adjusted to pH 3.2, and ethanol was added to 10% immediately before use. ), Pre-culture in consideration of acclimation to wine was performed. After the preculture, 40 ml of test wine was inoculated with lactic acid bacteria at 1 × 10 8 cells / ml and cultured at 15 ° C. The progress of MLF was confirmed by sampling over time and measuring the amount of L-malic acid and the amount of L-lactic acid. The results are shown in FIG.

図３より、当該菌株を添加することによって、低温（１５℃）、低ｐＨ（３．０５）条件下でも２週間で、約半分のリンゴ酸が消費され、２か月でＬ−リンゴ酸が１００ｍｇ／Ｌ以下になり、ＭＬＦの終了が認められ、当該株の添加効果が示された。  From FIG. 3, by adding the strain, about half of malic acid was consumed in two weeks even under low temperature (15 ° C.) and low pH (3.05) conditions, and L-malic acid was consumed in two months. It became 100 mg / L or less, the completion | finish of MLF was recognized, and the addition effect of the said strain | stump | stock was shown.

実験例２．試験ワインとして、池田町ブドウ・ブドウ酒研究所で醸造された２００７年産清舞種ブドウワインを２００Ｌ使用した。供試ワインのＬ−リンゴ酸含量は、７１４６．５６ｍｇ／Ｌとかなり高く、ｐＨは３．１８であった。ＴＯＫＡＣＨＩ−ＩＫＥＤＡ−０２は、凍結保存していたものを解凍後、１４３培地もしくは変則１４３培地（ＩＩＩ：１４３培地の糖成分（グルコースとフルクトース）をフルクトースとリボースに置き換え、ｐＨ ４．０に調整）で拡大培養した。ワインへの添加菌の馴化を考慮して、ブドウ果汁およびブドウ果汁＋５％エタノールでの培養を経て、１／１０量のワイン（２０Ｌ）で前培養を行った後、本培養へ移行した。本培養では、１×１０８個／ｍｌになるように乳酸菌を接種し、１５℃で培養した。経日的にサンプリングを行い、Ｌ−リンゴ酸量、Ｌ−乳酸量を測定することで、ＭＬＦの進行を確認した。結果を図４に示す。Experimental Example 2. As a test wine, 200 liters of 2007 Kiyomai grape wine brewed at the Ikeda Town Grape and Wine Research Institute was used. The L-malic acid content of the test wine was as high as 7146.56 mg / L, and the pH was 3.18. TOKACHI-IKEDA-02 is prepared by thawing the cryopreserved one and then 143 medium or irregular 143 medium (III: The sugar components (glucose and fructose) of the 143 medium are replaced with fructose and ribose and adjusted to pH 4.0) And expanded. In consideration of the acclimatization of the added bacteria to the wine, after culturing with grape juice and grape juice + 5% ethanol, pre-culture was performed with 1/10 amount of wine (20 L), and then transferred to the main culture. In the main culture, lactic acid bacteria were inoculated at 1 × 10 8 cells / ml and cultured at 15 ° C. The progress of MLF was confirmed by sampling over time and measuring the amount of L-malic acid and the amount of L-lactic acid. The results are shown in FIG.

図４より、Ｌ−リンゴ酸量が高く、ｐＨの比較的低いワイン（ｐＨ３．１８）にＴＯＫＡＣＨＩ−ＩＫＥＤＡ−０２を添加し、低温（１５℃）で培養しても、円滑にＭＬＦが進行し、約１０日間で終了した。ワインの試験量を増やしても、当該株の添加効果に変わりはないことが示された。  As shown in FIG. 4, even when TOKACHI-IKEDA-02 is added to wine with a high L-malic acid content and a relatively low pH (pH 3.18) and cultured at a low temperature (15 ° C.), MLF proceeds smoothly. And finished in about 10 days. It was shown that the addition effect of the strain did not change even when the test amount of wine was increased.

ｐＨ２．８の低ｐＨワインにＴＯＫＡＣＨＩ−ＩＫＥＤＡ−０２もしくは市販株（ＭＬＦスターター；Ｌｅｕｃｏｎｏｓｔｏｃ ｏｅｎｏｓ ＤＳＭ７００８）を添加し、１５℃で培養したときの、Ｌ−リンゴ酸量の変化を示したグラフである。It is the graph which showed the change of the amount of L-malic acid when TOKACHI-IKEDA-02 or a commercially available strain | stump | stock (MLF starter; Leuconostoc oenos DSM7008) was added to the low pH wine of pH2.8, and it culture | cultivated at 15 degreeC. ｐＨ２．８の低ｐＨワインにＴＯＫＡＣＨＩ−ＩＫＥＤＡ−０２もしくは市販株（ＭＬＦスターター；Ｌｅｕｃｏｎｏｓｔｏｃ ｏｅｎｏｓ ＤＳＭ７００８）を添加し、１５℃で培養したときの、生菌数の変化を示したグラフである。It is the graph which showed the change of viable cell count when adding TOKACHI-IKEDA-02 or a commercially available strain | stump | stock (MLF starter; Leuconostoc oenos DSM7008) to the low pH wine of pH2.8, and culturing at 15 degreeC. ｐＨ３．０５の山ブドウワインにＴＯＫＡＣＨＩ−ＩＫＥＤＡ−０２を添加し、１５℃で培養したときの、Ｌ−リンゴ酸量およびＬ−乳酸量の変化を示したグラフである。It is the graph which showed the change of the amount of L-malic acid and the amount of L-lactic acid when TOKACHI-IKEDA-02 was added to the mountain grape wine of pH3.05, and it culture | cultivated at 15 degreeC. ｐＨ３．１８の清舞種ブドウ醸造ワインにＴＯＫＡＣＨＩ−ＩＫＥＤＡ−０２を添加し、１５℃で培養したときの、Ｌ−リンゴ酸量およびＬ−乳酸量の変化を示したグラフである。It is the graph which showed the change of the amount of L-malic acid and the amount of L-lactic acid when TOKACHI-IKEDA-02 was added to Kiyomai grape grape wine of pH 3.18, and it culture | cultivated at 15 degreeC.

Claims (3)

ワインから分離され、低温および低ｐＨでもマロラクティック発酵を行う、Ｏｅｎｏｃｏｃｃｕｓ ｏｅｎｉに近縁なＴＯＫＡＣＨＩ−ＩＫＥＤＡ−０２（独立行政法人産業技術総合研究所特許生物寄託センター受託番号：ＦＥＲＭ Ｐ−２１３５３）である乳酸菌。TOKACHI-IKEDA-02 (National Institute of Advanced Industrial Science and Technology, Patent Biological Depositary Accession No .: FERM P-21353), which is isolated from wine and performs malolactic fermentation at low temperature and low pH, closely related to Oenococcus oeni A lactic acid bacterium. 果汁、ワインまたは果汁およびワインに、請求項１記載の乳酸菌を添加して、マロラクティック発酵させることにより得られる乳酸発酵食品。A lactic acid fermented food obtained by adding the lactic acid bacteria according to claim 1 to fruit juice, wine or fruit juice and wine and subjecting it to malolactic fermentation. 果汁、ワインまたは果汁およびワインに、請求項１記載の乳酸菌を添加して、マロラクティック発酵させることにより得られる乳酸発酵食品の製造方法。A method for producing a lactic acid fermented food obtained by adding the lactic acid bacteria according to claim 1 to fruit juice, wine or fruit juice and wine and subjecting it to malolactic fermentation.
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JP2011206006A (en) * 2010-03-30 2011-10-20 Yamagata Prefecture Method for producing sake of new taste using mlf fermentation in combination
CN111205996A (en) * 2019-11-19 2020-05-29 甘肃农业大学 Wine malic acid-lactic acid fermentation strain and application thereof

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US4547373A (en) * 1983-08-11 1985-10-15 State Of Oregon Acting By And Through The State Board Of Higher Education For And On Behalf Of Oregon State University Wine preparation with new strains of Leuconostoc oenos

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US4547373A (en) * 1983-08-11 1985-10-15 State Of Oregon Acting By And Through The State Board Of Higher Education For And On Behalf Of Oregon State University Wine preparation with new strains of Leuconostoc oenos

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011206006A (en) * 2010-03-30 2011-10-20 Yamagata Prefecture Method for producing sake of new taste using mlf fermentation in combination
CN111205996A (en) * 2019-11-19 2020-05-29 甘肃农业大学 Wine malic acid-lactic acid fermentation strain and application thereof

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