Premium
Comparative traits of Lactobacillus brevis, Lact. fructivorans and Leuconostoc oenos immobilized cells for the control of malo‐lactic fermentation in wine
Author(s) -
Crapisi A.,
Spettoli P.,
Nuti M. P.,
Zamorani A.
Publication year - 1987
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1987.tb02721.x
Subject(s) - malolactic fermentation , leuconostoc , lactobacillus brevis , lactic acid , food science , wine , chemistry , fermentation , bioreactor , lactobacillus , lactobacillaceae , bacteria , malic acid , lactobacillus plantarum , biology , organic chemistry , genetics , citric acid
Decarboxylation of L‐malic to L‐lactic acid by heterolactic bacteria and formation of secondary products in table wine were studied using immobilized cells of Lactobacillus brevis, Lact. fructivorans and two strains of Leuconostoc oenos in a continuous flow bioreactor. The conversion ratios were 51.2–53.9%, while the decreases in malic and titratable acidity were equivalent to 62.1–74.7% and 16.4–27.3%, respectively. Upon completion of malo‐lactic fermentation, pH increased from 3.15 to 3.28–3.35. The conversion ratio and bioreactor efficiency differed according to the strain tested. Gel beads, prepared with cells immobilized in 2% K‐carrageenan in the presence of 5% bentonite silica, contained up to 7–8 × 10 10 cfu/g; the concentration of viable cells was relatively stable over 24–48 h bioreactor operation when Lact. brevis was used and decreased in all other cases. The formation of secondary products affecting wine sensory properties, particularly volatile acids and aromatic compounds, was strain‐dependent.