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Am. J. Enol. Vitic. 39:2:137-142 (1988)
Copyright © 1988 by the American Society for Enology and Viticulture.
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Properties of Wine Lactic Acid Bacteria: Their Potential Enological Significance

Craig R. Davis 1, Djoko Wibowo 2, Graham H. Fleet 3, and Terry H. Lee 4

1 Department of Food Technology, Massey University, Palmerston North, New Zealand
2 Faculty of Agricultural Technology, Gadjah Mada University, Yogyakarta, Indonesia
3 Department of Food Science and Technology, The University of New South Wales, P.O. Box 1, Kensington, NSW 2033, Australia
4 The Australian Wine Research Institute, Private Bag, Glen Osmond, SA 5064, Australia.

Lactic acid bacteria isolated from Australian red wines were examined for properties of potential enological significance. Some 166 strains were tested. Strains of Leuconostoc oenos were divided into rough and smooth morphotypes on the basis of colony appearance. Rough morphotypes produced cells arranged in long chains and readily grew in wine. Smooth morphotypes produced cells arranged in pairs or short chains, but most of these strains exhibited poor growth in wine. As tested in API 50CH galleries (pH 6.0), strains of L. oenos, Pediococcus parvulus, and several Lactobacillus species exhibited considerable heterogeneity in their abilities to ferment carbohydrates. The fermentation profile of individual strains was altered when the pH was reduced to 4.0. Strains of L. oenos were more tolerant of low pH than those of P. parvulus or Lactobacillus spp. Strains of P. parvulus and Lactobacillus spp. were more tolerant of high concentrations of ethanol and total sulfur dioxide. None of the strains produced extracellular protease. Lipases were produced by several strains of L. oenos and one strain of Lactobacillus. The majority of strains produced esterases.

Key words: bacteria, Lactobacillus, Leuconostoc, Pediococcus, malolactic, fermentation

Submitted on June 30, 1987




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Copyright © 1988 by the American Society for Enology and Viticulture.