Growth of Leuconostoc oenos under Anaerobic Conditions

Abstract

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.