AJEV AJEV Best Papers - Free Access
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Am. J. Enol. Vitic. 41:3:215-218 (1990)
Copyright © 1990 by the American Society for Enology and Viticulture.
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Cox, D. J.
Right arrow Articles by Henick-Kling, T.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Cox, D. J.
Right arrow Articles by Henick-Kling, T.
Agricola
Right arrow Articles by Cox, D. J.
Right arrow Articles by Henick-Kling, T.

A Comparison of Lactic Acid Bacteria for Energy-Yielding (ATP) Malolactic Enzyme Systems

Donald J. Cox 1 and Thomas Henick-Kling 1

1 Department of Food Science and Technology, Cornell University, New York State Agricultural Experiment Station, Geneva, NY 14456

The malolactic fermentation has been shown to be an energy-yielding process in six strains of lactic acid bacteria which contain the full malolactic enzyme system. The mechanism for this reaction is chemiosmotic. A mutant strain with a defective malolactic enzyme did not produce ATP during malate catabolism; the parent strain did produce ATP during malate catabolism. A strain of Lactobacillus plantarum that is naturally malolactic-deficient does not produce ATP when given L-malate as a substrate. The data support the hypothesis that the malolactic enzyme system has evolved as an energy-producing mechanism for lactic acid bacteria adapted to the low pH of wine.

Key words: enzyme, lactic acid bacteria, malate, malolactic fermentation

Submitted on July 31, 1989






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1990 by the American Society for Enology and Viticulture.