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Effects of protectant and rehydration conditions on the survival rate and malolactic fermentation efficiency of freeze-dried Lactobacillus plantarum JH287

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Abstract

In this study, Lactobacillus plantarum JH287 was used as a malolactic fermentation starter in Campbell Early wine production. L. plantarum JH287 was first lyophilized, and the malolactic fermentation potential of freeze-dried L. plantarum JH287 was investigated. Different protective media and rehydration conditions were tested to improve the survival rate of freeze-dried L. plantarum JH287. Optimal protective medium contained 10 % sorbitol and 10 % skim milk. The optimal rehydration condition was a 1-h rehydration time conducted in the same protective media, and the combination of these two methods produced a survival rate of 86.37 %. In addition, a 77.71 % survival rate was achieved using freeze-dried samples that were stored at 4 °C for 2 months. Freeze-dried L. plantarum JH287 and Saccharomyces cerevisiae Fermivin were used to inoculate the Campbell Early grape must to decrease its malic acid content. Using this mixed-fermentation method, wine showed a decrease in malic acid content after 9 days of fermentation. GC-MS analysis detected 15 volatile ester compounds in the wine. A sensory evaluation showed that the taste and aroma of mix-fermented wine were better than those of the control that had not been inoculated with L. plantarum JH287.

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Acknowledgments

This research was supported by Kyungpook National University Research Fund, 2014.

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  1. School of Food Science and Biotechnology, Kyungpook National University, 80 Daehakro, Daegu, 702-701, South Korea

    Sae-Byuk Lee, Dong-Hwan Kim & Heui-Dong Park

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  1. Sae-Byuk Lee
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  2. Dong-Hwan Kim
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Correspondence to Heui-Dong Park.

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Lee, SB., Kim, DH. & Park, HD. Effects of protectant and rehydration conditions on the survival rate and malolactic fermentation efficiency of freeze-dried Lactobacillus plantarum JH287. Appl Microbiol Biotechnol 100, 7853–7863 (2016). https://doi.org/10.1007/s00253-016-7509-5

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