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ISOLATION AND CHARACTERIZATION OF MALO‐LACTIC BACTERIA FROM ISRAELI RED WINES
Author(s) -
CHALFAN Y.,
GOLDBERG I.,
MATELES R. I.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb12642.x
Subject(s) - lactic acid , wine , bacteria , fermentation , leuconostoc , malolactic fermentation , biology , food science , lactobacillus brevis , lactobacillus , microbiology and biotechnology , malic acid , lactobacillus plantarum , citric acid , genetics
Experiments were carried out to isolate and characterize bacteria responsible for malo‐lactic acid fermentation in Israeli red wines. Ten cultures of malic acid‐decomposing bacteria were isolated from Carignan and Cabernet Sauvignon red wines that underwent spontaneous malo‐lactic fermentation. The bacteria were characterized with respect to their physiological and biochemical properties and compared to other known malo‐lactic bacteria. Of the bacterial strains isolated, 6 were classified as belonging to the genus Lactobacillus , including 2 strains of L. planturum, 2 strains of L. brevis and 2 strains of nonidentified Streptobacterium species. Four strains were classified as belonging to the genus Leuconostoc including 3 strains of L. oenos and one strain of L. dextrunicum . Four isolates of these cultures as well as L. oenos ML‐34 were used in experiments in which malo‐lactic fermentation was induced in Carignan wine. The resultant wines were subjected to sensory evaluation by an expert; and the results indicated that the malo‐lactic fermentation did not reduce the quality of an Israeli red wine having a high pH and low total acidity. Indeed, if it was carried out with chosen inocula it could apparently improve the wine significantly.