Twelve of 79 strains of the genus Lactobacillus, mainly isolated from plants or fermenting
material, were found to inhibit at least one of the nine indicator strains of the species Lact. brevis…

Three strains of Lactobacillus brevis and one strain of Lactobacillus buchneri grew very
poorly on glucose. Good growth was observed on glucose plus glycerol; while glucose was …

The surface wax (bloom) of the grape berry occurs in amounts of about 0.1 mg/cm 2 and is
chemically a mixture of long-chain alcohols, esters of such alcohols and fatty acids, free fatty …

The malolactic enzyme of Lactobacillus plantarum was purified from 5.5 units/mg to a
specific activity of 265 units/mg of protein. The enzyme has an isoelectric point of pH 4.4. The …

The evaporation of water through a plastic membrane coated with plant was (30–70 μg cm
2 ) from grape berries or fractions thereof was determined. The hydrocarbon, alcohol and …

The quantity of glycerol as principal by-product of the alcoholic fermentation depends to a
large extent on the yeast strain. Different strains of Saccharomyces cerevisiae were found to …

… In further work the chemical nature of the wax of leaves and fruit was compared (Radler …
Radler (1965b) showed that the water loss from grape berries is greatly increased following.…

A total of 13 killer toxin producing strains belonging to the genera Saccharomyces, Candida
and Pichia were tested against each other and against a sensitive yeast strain. Based on the …

The cuticle wax of the grape is composed of a soft wax (30%) readily removed by light
petroleum and a hard wax (30%), mainly oleanolic acid, removed by chloroform. The soft wax of …

When grown in complex or synthetic media, Lactobacillus casei B 80 synthesizes a mitomycin
C-inducible polypeptide with very specific bactericidal activity against the sensitive strain …