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Am. J. Enol. Vitic. 44:1:99-112 (1993)
Copyright © 1993 by the American Society for Enology and Viticulture.
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Leuconostoc oenos: A Review

H. J. J. Van Vuuren 1 and L. M. T. Dicks 2

1 Institute for Biotechnology, University of Stellenbosch, Stellenbosch, 7600, South Africa.
2 Department of Microbiology, University of Stellenbosch, Stellenbosch, 7600, South Africa.

During malolactic fermentation (MLF), L-malic acid is converted to L(+)-lactic acid. Lactobacillus, Pediococcus, and Leuconostoc spp. are associated with the MLF. In most wines, Leuconostoc oenos is dominant during MLF and in recent years starter cultures have been developed using L. oenos to induce MLF in wines. This review deals with the habitat, morphology and growth, metabolism, taxonomy, and plasmids of L. oenos. Furthermore, the production of polysaccharides by certain strains of L. oenos and bacteriophages which destroy L. oenos are discussed. Finally, areas of research of importance to the wine industry are highlighted.

Key words: Leuconostoc oenos, habitat, morphology, metabolism, classification, polysaccharides, bacteriophages, plasmids

Submitted on September 27, 1991




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Copyright © 1993 by the American Society for Enology and Viticulture.