RT Journal Article SR Electronic T1 Modification of the API Rapid CH System for Characterization of Leuconostoc oenos JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 274 OP 277 DO 10.5344/ajev.1991.42.3.274 VO 42 IS 3 A1 K. A. Jensen A1 C. G. Edwards YR 1991 UL http://www.ajevonline.org/content/42/3/274.abstract AB Microbiological methods used to evaluate fermentation characteristics of strains of Leuconostoc oenos were compared since previous research indicated that fewer carbohydrates were fermented by L. oenos using the API system than determined by conventional test tube methods. Using commercially available strains (ML-34, PSU-1, OENO, and MCW), the API system was modified by decreasing the pH of the inoculating medium from pH 7 to 5.2, overlaying cupules with sterile mineral oil, and increasing the incubation period to 28 days. These changes resulted in fermentation patterns similar to those determined by the test tube method.