Abstract
Two strains of lactic acid bacteria previously found to slow some alcoholic fermentations were identified using biochemical and genetic analyses. Strains YH-24 and YH-37 were Gram positive cocci, produced acid and gas from glucose, did not form ammonia from arginine or mannitol from fructose, and were catalase negative. These traits support genetic analyses which concluded that the strains were Leuconostoc oenos. YH-24 and YH-37 grew in modified Rogosa broth adjusted to pH 3.5 or above but did not grow in media below pH 3.1. Sulfur dioxide retarded growth up to 0.42 mg/L molecular SO2 with no growth at 0.56 mg/L.
- Received November 1997.
- Revision received March 1998.
- Copyright 1998 by the American Society for Enology and Viticulture
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