ICAB

ICAB 2048 wine Oenococcus malic acid degradation ability is strong, strong tolerance

Oenococcus oeni

Product name：

ICAB 2048 wine Oenococcus malic acid degradation ability is strong, strong tolerance Oenococcus oeni
Strain number：

ICAB 2048
Latin name：

Oenococcus oeni
Specific Use：

It can be used in wine making
Source：

ICAB strain, isolated from wine grapes
Price：

¥1000.00

Purpose and characteristics

Malic acid degradation ability, strong tolerance.
Cabernet Sauvignon grape juice with a sugar content of 200g/L was used as raw material for alcohol fermentation with yeast at 25° C, and then malolactic fermentation was performed by adding strains at 20 ° C.
The changes of malic acid content in apple milk during fermentation are shown in the table below.

Apple milk fermentation days	ICAB 2048	Commercial strain
0 day	2.459	2.459
3 day	2.367	2.279
6 day	2.091	2.102
9 day	1.901	2.003
12 day	1.684	1.903
15 day	1.213	1.603
18 day	0.756	1.209
21 day	0.491	0.871
24 day	0.193	0.502

Application scope and usage method

It is mainly used in the fermentation of apple milk in wine.
The frozen tube strains can be provided, activated by MRS Broth medium, and used step by step.

Cultivation requirements for bacterial strains

Aerobic type: facultative anaerobic
Culture temperature: 37℃
Medium name: MRS Medium
Medium composition: Casein peptone 10.0g, beef extract 10.0g, yeast powder 5.0g, glucose 5.0g, sodium acetate 5.0g, diammonium citrate 2.0g, Tween 80 1.0g, K2HPO4 2.0g, MgSO4.7H2O 0.2g, MnSO4.H2O 0.05g, CaCO3 20.0g, AGAR 15.0g, distilled water 1.0L, pH6.8. Use of commercial finished media is recommended.