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Lactobacillus spp. from Washington State Wines: Isolation and Characterization
Author(s) -
EDWARDS C.G.,
POWERS J.R.,
JENSEN K.A.,
WELLER K.M.,
PETERSON J.C.
Publication year - 1993
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.1365-2621.1993.tb04296.x
Subject(s) - lactobacillus brevis , food science , chemistry , lactobacillus plantarum , isolation (microbiology) , microbiology and biotechnology , bacteria , fermentation , biology , lactic acid , genetics
Species of Lactobacillus were isolated and identified from commercial Washington state grapes and wines including L. brevis (4 strains), L. hilgardii (4), L. plantarum (3), and L. fructivorans (1). Unlike other strains, L. brevis and L. pluntarum grew in media at relatively low pH (pH 3.16 and 3.34). Sulfur dioxide inhibited all strains as growth was delayed in 33 mg/L total SO2 (pH 3.5). None of the strains grew in 12% or 14% ethanol. Alcoholic fermentations of two grape musts were not slowed in the presence of strains of L. brevis, L. hilgardii , or L. plantarum .