RT Journal Article
SR Electronic
T1 Growth of <em>Leuconostoc oenos</em> under Anaerobic Conditions
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 277
OP 282
DO 10.5344/ajev.1989.40.4.277
VO 40
IS 4
A1 W. J. Kelly
A1 R. V. Asmundson
A1 D. H. Hopcroft
YR 1989
UL http://www.ajevonline.org/content/40/4/277.abstract
AB Malolactic fermentation acts to reduce acidity levels in wine and is most commonly initiated by the lactic acid bacterium Leuconostoc oenos. We examined the growth of reference strains and New Zealand isolates of L. oenos using pre-reduced broth and agar media, and found that anaerobic conditions facilitated the growth of this organism, especially on agar plates. Growth did not appear to be stimulated specifically by carbon dioxide. Anaerobic media were used to examine the temperature optima and carbohydrate utilization patterns of L. oenos strains. These tests demonstrated that there was considerable heterogeneity among strains of L. oenos.