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Am. J. Enol. Vitic. 40:4:277-282 (1989)
Copyright © 1989 by the American Society for Enology and Viticulture.
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Growth of Leuconostoc oenos under Anaerobic Conditions

W. J. Kelly 1, R. V. Asmundson 1, and D. H. Hopcroft 1

1 Biotechnology Division, Department of Scientific and Industrial Research, Palmerston North, New Zealand.

Malolactic fermentation acts to reduce acidity levels in wine and is most commonly initiated by the lactic acid bacterium Leuconostoc oenos. We examined the growth of reference strains and New Zealand isolates of L. oenos using pre-reduced broth and agar media, and found that anaerobic conditions facilitated the growth of this organism, especially on agar plates. Growth did not appear to be stimulated specifically by carbon dioxide. Anaerobic media were used to examine the temperature optima and carbohydrate utilization patterns of L. oenos strains. These tests demonstrated that there was considerable heterogeneity among strains of L. oenos.

Key words: Leuconostoc, anaerobic, bacteria, malolactic, fermentation

Submitted on November 30, 1988






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Copyright © 1989 by the American Society for Enology and Viticulture.