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Influence of different yeasts on the growth of lactic acid bacteria in wine
Author(s) -
Fornachon J. C. M.
Publication year - 1968
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740190705
Subject(s) - leuconostoc mesenteroides , yeast , lactic acid , wine , fermentation , food spoilage , food science , bacteria , leuconostoc , lactobacillus , lactobacillus brevis , malolactic fermentation , biology , yeast in winemaking , fermentation in winemaking , wine fault , lactobacillaceae , microbiology and biotechnology , lactobacillus plantarum , saccharomyces cerevisiae , biochemistry , genetics
The influence of various yeasts on the growth of lactic acid bacteria in wine was tested by inoculating Lactobacillus hilgardii, L. brevis and two strains of Leuconostoc mesenteroides into experimental wines made with twelve different yeasts of the genus Saccharomyces . Wines made from juice which had been infected with several spoilage yeasts and then fermented with a wine yeast were also tested in this way. It was found that the yeasts differed considerably in their effects on bacterial growth. In some of the experimental wines bacterial growth was delayed or failed altogether. Generally, the unfavourable influence of any yeast on bacterial growth was much reduced if the wines were left in contact with the yeast cells for some weeks after the fermentation. The significance of these results in relation to the occurrence of malo‐lactic fermentation in commercial wineries is discussed.