This study aimed to investigate the behavior of Oenococcus oeni MS9 and MS46 strains in sterile grape juice (SGJ, pH 4.0) incubated at 30 °C, in terms of growth and glucose, organic acids and total phenolic compounds utilization. In addition, their antimicrobial activity and the changes in antioxidant properties of fermented juice with selected strain were evaluated. Both strains grew without lag period by ~1.40 log CFU/mL at 12 days with maximum growth rates of about 0.019 h⁻¹. After this time the MS9 and MS46 strains counts declined by 0.6 log units and remained unchanged respectively. O. oeni MS46 was evaluated in SGJ for low inoculum size (~10⁴ CFU/mL). In this condition it also grew without lag period by 3.11 ± 0.01 log CFU/mL with a μmax of 0.05 h⁻¹. Glucose and L-malic and citric acids were simultaneously utilized but at different rates and extents, yielding mainly lactic acid with concomitant pH reduction. Acetic acid ranged between 11 and 19 mmol/L. Total phenolic compounds significantly decreased in fermented SGJ with strain MS9 but not MS46. In this last condition, the antioxidant activity increased by 21%. In addition, both O. oeni strains showed antibacterial properties against Escherichia coli 700, Salmonella Typhimurium and Listeria monocytogenes. O. oeni strains, especially MS46, with the ability to growth in SGJ, high malolactic potential and adequate sugars and organic acids profiles from the sensorial viewpoint may be used to ferment grape juice with safer and healthier properties than fresh juice.

本研究旨在研究Oenococcus oeni MS9 和 MS46 菌株在 30 °C 下培养的无菌葡萄汁（SGJ，pH 4.0）中的生长和葡萄糖、有机酸和总酚类化合物利用率方面的行为。此外，还评估了它们的抗菌活性和所选菌株发酵汁的抗氧化特性的变化。两种菌株均在第 12 天以约 0.019 h ^{-1 的}最大生长速率无滞后期增长~1.40 log CFU/mL 。在此之后，MS9 和 MS46 菌株计数分别下降了 0.6 log 单位并保持不变。O. oeni MS46 在 SGJ 中被评估为低接种量 (~10 ⁴ CFU/毫升）。在这种情况下，它也以 3.11 ± 0.01 log CFU/mL 的速度无滞后地增长，μmax 为 0.05 h ^-1。同时使用葡萄糖、L-苹果酸和柠檬酸，但使用速率和程度不同，主要产生乳酸并伴随 pH 值降低。乙酸的范围在 11 到 19 mmol/L 之间。使用菌株 MS9 而非 MS46 发酵的 SGJ 中总酚类化合物显着降低。在这最后一个条件下，抗氧化活性增加了 21%。此外，两种O. oeni菌株均显示出对大肠杆菌700、鼠伤寒沙门氏菌和单核细胞增生李斯特氏菌的抗菌特性。O. oeni 菌株，尤其是 MS46，具有在 SGJ 中生长的能力、高苹果乳酸潜力以及从感官角度来看足够的糖和有机酸特征，可用于发酵葡萄汁，其特性比新鲜果汁更安全、更健康。