Characterization and Energetics of Leuconostoc Oenos ml 34

¹ Department of Viticulture and Enology, University of California, Davis, California 95616.
² University of California, Davis

Characteristics of the malo-lactic bacterium Leuconostoc oenos ML 34 are reported indicating that this organism, previously designated L. citrovorum ML 34, should be placed in the new species L. oenos Garvie 1967. Of 26 compounds tested, energy sources for the organism were D-glucose, D-fructose, D-ribose, trehalose, and cellobiose. L-malic and citric acids, not energy sources themselves, provided a slight increase in cell yield in the presence of limited carbohydrate. Production of one of the end products, D-lactic acid, greatly exceeded that expected on the basis of the fermentation of glucose and L-malic acid substrates. It was concluded not only that sugar utilization is required for malo-lactic fermentation, but that malo-lactic fermentation also has a profound influence on the metabolism of the organism and implies a stimulation in utilization of carbon sources. Also discussed are the nomenclature and taxonomy of the wine leuconostocs.