Phytobacterium plantarum NXU0013 and fermented wolfberry wine thereof

The invention belongs to the technical field of microorganisms, and particularly relates to lactobacillus plantarum NXU0013 and fermented wolfberry wine thereof. The lactobacillus plantarum NXU0013 is preserved in the China General Microbiological Culture Collection Center, and the preservation number is CGMCC (China General Microbiological Culture Collection Center) NO: 28437. When the strain and saccharomycetes are used for co-fermenting a wine beverage, various different metabolites are respectively generated due to a synergistic effect, and the substances endow the wine beverage with unique taste and flavor. Lactic acid generated by metabolism of the plant lactobacillus NXU0013 and ethyl alcohol are subjected to esterification reaction under the action of enzyme to generate ethyl lactate. The method plays an important role in fragrance of various wines. 本发明属于微生物技术领域，具体涉及一种植物乳杆菌NXU0013及其发酵枸杞酒。该植物乳杆菌NXU0013保藏于中国普通微生物菌种保藏管理中心，保藏编号为CGMCC NO：28437。该菌与酵母菌共发酵酒类饮料时，由于协同作用，各自产生多种不同的代谢物，这些物质赋予了果酒饮料独特的口感和风味。植物乳植杆菌NX