RT Journal Article
SR Electronic
T1 Identification and Characterization of Two Lactic Acid Bacteria Associated With Sluggish/Stuck Fermentations
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 445
OP 448
DO 10.5344/ajev.1998.49.4.445
VO 49
IS 4
A1 C. G. Edwards
A1 K. M. Haag
A1 M. D. Collins
YR 1998
UL http://www.ajevonline.org/content/49/4/445.abstract
AB Two strains of lactic acid bacteria previously found to slow some alcoholic fermentations were identified using biochemical and genetic analyses. Strains YH-24 and YH-37 were Gram positive cocci, produced acid and gas from glucose, did not form ammonia from arginine or mannitol from fructose, and were catalase negative. These traits support genetic analyses which concluded that the strains were Leuconostoc oenos. YH-24 and YH-37 grew in modified Rogosa broth adjusted to pH 3.5 or above but did not grow in media below pH 3.1. Sulfur dioxide retarded growth up to 0.42 mg/L molecular SO2 with no growth at 0.56 mg/L.