TY - JOUR T1 - Inhibition of the Malolactic Bacterium, <em>Leuconostoc oenos</em> (PSU-1), by Decanoic Acid and Subsequent Removal of the Inhibition by Yeast Ghosts JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 239 LP - 242 DO - 10.5344/ajev.1987.38.3.239 VL - 38 IS - 3 AU - C. G. Edwards AU - R. B. Beelman Y1 - 1987/01/01 UR - http://www.ajevonline.org/content/38/3/239.abstract N2 - The influence of decanoic acid, a metabolite produced by wine yeasts, on the growth and malolactic activity of Leuconostoc oenos (PSU-1) in grape juice was investigated. Decanoic acid was dissolved in ethanol and added to diluted Aurore grape juice before inoculation with Leuconostoc oenos (PSU-1). Although low concentrations of decanoic acid (1 mg/L) did not significantly influence cell viability or the rate of malolactic fermentation (MLF), bacterial growth and MLF were inhibited at acid concentrations of 5.0 to 10.0 mg/L. Rapid bacterial death and complete inhibition of MLF was observed at 30.0 mg/L decanoic acid. Addition of yeast ghosts (1000 mg/L) to juice containing lethal concentrations of decanoic acid was found to remove the bacterial inhibition, presumably by adsorption of the acid. ER -