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Organic acid metabolism under different glucose concentrations of Leuconostoc oenos from wine
Author(s) -
Sagui F.M.,
Manca de Nadra M.C.
Publication year - 1996
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.1365-2672.1996.tb03524.x
Subject(s) - citric acid , malic acid , lactic acid , leuconostoc , chemistry , malolactic fermentation , organic acid , food science , biochemistry , acetic acid , metabolism , wine , biology , fermentation , bacteria , lactobacillus , genetics
Leuconostoc oenos M isolated from wine did not grow in the absence of glucose and it was clearly stimulated by the presence of L‐malic and citric acids in synthetic medium with different glucose concentrations. In basal medium, D‐glucose and L‐malic and citric acids were simultaneously consumed. L‐Malic acid was metabolized at a higher rate than glucose and citric acid. When the organic acids were completely consumed only 50% of the glucose was utilized. In basal medium 1 mmol of D‐lactic acid was produced per mmol of glucose consumed and the amount of ethanol formed was higher with acetate present in the medium. L‐Malic acid was completely recovered as L‐lactic acid, and in the presence of L‐malic acid a carbon imbalance from glucose to D‐lactic acid was observed. In the presence of citric acid the amount of D‐lactic acid formed was directly proportional to glucose‐citrate utilization and acetic acid and ethanol were produced.