title: Effects of protectant and rehydration conditions on the survival rate and malolactic fermentation efficiency of freeze-dried Lactobacillus plantarum JH287.
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.
authors.affiliation: School of Food Science and Biotechnology, Kyungpook National University, 80 Daehakro, Daegu, 702-701, South Korea.
authors.forename: Sae-Byuk
authors.initials: SB
authors.lastname: Lee
authors.affiliation: School of Food Science and Biotechnology, Kyungpook National University, 80 Daehakro, Daegu, 702-701, South Korea.
authors.forename: Dong-Hwan
authors.initials: DH
authors.lastname: Kim
authors.affiliation: School of Food Science and Biotechnology, Kyungpook National University, 80 Daehakro, Daegu, 702-701, South Korea. hpark@knu.ac.kr.
authors.forename: Heui-Dong
authors.initials: HD
authors.lastname: Park
mesh_terms: D001711:Biotransformation; D003451:Cryoprotective Agents / Q000378:metabolism*; D005285:Fermentation; D005440:Fluid Therapy; D005612:Freeze Drying / Q000379:methods*; D008401:Gas Chromatography-Mass Spectrometry; D048191:Lactiplantibacillus plantarum / Q000378:metabolism / Q000502:physiology*; D008293:Malates / Q000378:metabolism*; D050296:Microbial Viability; D011309:Preservation, Biological / Q000379:methods*; D012441:Saccharomyces cerevisiae / Q000378:metabolism; D013649:Taste; D013696:Temperature; D014920:Wine
chemical_list: D003451:Cryoprotective Agents; D008293:Malates; C030298:malic acid
keywords: Freeze-drying; Lactobacillus plantarum; Malolactic fermentation; Rehydration; Survival rate; Wine fermentation