PT  - JOURNAL ARTICLE
AU  - Jack Silver
AU  - Terrance Leighton
TI  - Control of Malolactic Fermentation in Wine. 2. Isolation and Characterization of a New Malolactic Organism
AID  - 10.5344/ajev.1981.32.1.64
DP  - 1981 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 64--72
VI  - 32
IP  - 1
4099  - http://www.ajevonline.org/content/32/1/64.short
4100  - http://www.ajevonline.org/content/32/1/64.full
SO  - Am J Enol Vitic.1981 Jan 01; 32
AB  - Several natural isolates of lactic acid bacteria were made from wines which were undergoing spontaneous malolactic fermentation. These organisms were screened for: rapid growth; rapid metabolism of malic acid; and optimal growth response to pH, alcohol, SO2, fumaric acid, and temperature. Of the natural isolates studied, a strain designated B44·40 showed the greatest potential for rapid growth, efficient metabolism of malate, and greatest tolerences to variations of pH and temperature. When B44·40 was compared to ML-34 and PSU-1, it was found to grow more rapidly in synthetic media and to metabolize organic substrates present in wine such as malate and glucose at a more rapid rate than either ML-34 or PSU-1. B44·40, ML-34 and PSU-1 showed similar tolerances to alcohol and fumaric acid. B44·40 showed less tolerance to SO2 than either ML-34 or PSU-1.