Open AccessHigh tolerance of wild Lactobacillus plantarum and Oenococcus oeni strains to lyophilisation and stress environmental conditions of acid pH and ethanol
Author(s) -
GAlegrı́a Eva,
López Isabel,
Ruiz J.Ignacio,
Sáenz Julio,
Fernández Eva,
Zarazaga Myriam,
Dizy Marta,
Torres Carmen,
RuizLarrea Fernanda
Publication year - 2004
Publication title -
fems microbiology letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.899
H-Index - 151
eISSN - 1574-6968
pISSN - 0378-1097
DOI - 10.1016/s0378-1097(03)00854-1
Subject(s) - oenococcus oeni , lactobacillus plantarum , malolactic fermentation , lactic acid , food science , chemistry , bacteria , microbiology and biotechnology , ethanol , lactobacillus , wine , biology , biochemistry , fermentation , genetics
A total of 76 Lactobacillus plantarum and Oenococcus oeni wild strains were recovered from traditionally elaborated Spanish red wines and were investigated with respect to their response to acid pH, lyophilisation, temperature and ethanol concentrations which are normally lethal to lactic acid bacteria. Both L. plantarum and O. oeni strains were able to grow at pH 3.2, were highly resistant to lyophilisation treatment and proliferated in the presence of up to 13% ethanol at 18°C. Therefore, it is shown that both species are highly tolerant to stress conditions and that similarly to O. oeni strains, L. plantarum strains are of interest in beverage biotechnology.