Open AccessVariation of nutritional requirements of <em>Leuconostoc oenos</em> by organic acids
Author(s) -
Maria Julia del R. Amoroso,
Fabiana M. Saguir,
Marı́a C. Manca de Nadra
Publication year - 1993
Publication title -
oeno one
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.516
H-Index - 13
ISSN - 2494-1271
DOI - 10.20870/oeno-one.1993.27.2.1170
Subject(s) - citric acid , leuconostoc , malic acid , biochemistry , amino acid , food science , organic acid , biology , chemistry , fermentation , lactobacillus
Leuconostoc oenos strains: m, L 2 ST, X 2 L, have been isolated from different Argentinian red wines. Amino acids, vitamins and base requirements were determined in a synthetic medium containing L-malic acid, citric acid or both organic acids. The organisms differed in their requirements. The growth of the four L. oenos strains studied was greater in the synthetic medium with L-malic acid plus citric acid. In this medium, L. oenos m, L 2 , and ST eliminated their amino acid requirements, however X 2 L in the same medium increased these requirements. In respect of the vitamin and base requirements, L. oenos m and L 2 showed no significant difference by the addition of L-malic acid, citric acid or both organic acids to the synthetic medium. L. oenos ST needed L-malic acid plus citric acid to avoid these requirements, while the X 2 L strain increased its requirements with both organic acids.