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Utilization of glucose, fructose and malic acid by malolactic bacteria: effect of ethanol and formation of mannitol and volatile acids
Author(s) -
TRACEY R.P,
ROOYEN T.J. VAN
Publication year - 1988
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.1365-2672.1988.tb01499.x
Subject(s) - malolactic fermentation , malic acid , fructose , leuconostoc , lactic acid , chemistry , mannitol , ethanol , bacteria , food science , fermentation , biochemistry , ethanol fermentation , citric acid , biology , lactobacillus , genetics
Five lactic acid bacteria capable of carrying out the malolactic fermentation were studied at 15°C and 25°C. Results indicated that at 15°C hardly any glucose, fructose and l ‐malic acid was utilized over a 9d period. After 9d at 25°C very little glucose and fructose and most (if not all) of the l ‐malic acid was degraded. The addition of ethanol markedly affected the l ‐malic acid utilization by the four Leuconostoc oenos strains at 25°C. Large differences in their ability to convert l ‐malic acid were found amongst the four strains in media containing 5% and 10%(v/v) ethanol.