The DOI matches its Crossref record.
Properties of Wine Lactic Acid Bacteria: Their Potential Enological Significance
Abstract
Lactic acid bacteria isolated from Australian red wines were examined for properties of potential enological significance. Some 166 strains were tested. Strains of Leuconostoc oenos were divided into rough and smooth morphotypes on the basis of colony appearance. Rough morphotypes produced cells arranged in long chains and readily grew in wine. Smooth morphotypes produced cells arranged in pairs or short chains, but most of these strains exhibited poor growth in wine. As tested in API 50CH galleries (pH 6.0), strains of L. oenos, Pediococcus parvulus, and several Lactobacillus species exhibited considerable heterogeneity in their abilities to ferment carbohydrates. The fermentation profile of individual strains was altered when the pH was reduced to 4.0. Strains of L. oenos were more tolerant of low pH than those of P. parvulus or Lactobacillus spp. Strains of P. parvulus and Lactobacillus spp. were more tolerant of high concentrations of ethanol and total sulfur dioxide. None of the strains produced extracellular protease. Lipases were produced by several strains of L. oenos and one strain of Lactobacillus. The majority of strains produced esterases.
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“Mannitol can serve as a sole carbon source for the homofermentative lactic acid bacteria Lactobacillus plantarum (Davis et al. 1988, Liu et al. 1995, Wisselink et al. 2002).”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Davis et al. 1988
In the citing paper
“In a survey of wine lactic acid bacteria, over two-thirds of Oenococcus oeni strains, Lactobacillus species and Pediococcus parvulus strains examined demonstrated esterase activity by the hydrolysis of an ester substrate (Davis et al. 1988).”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Davis et al. 1988
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Yeast and bacterial modulation of wine aroma and flavour
SWIEGERS, J. H., BARTOWSKY, E. J., HENSCHKE, P. A., & PRETORIUS, I. S. (2005) · Australian Journal of Grape and Wine Research · doi:10.1111/j.1755-0238.2005.tb00285.x · Cited by 1,216
Lactic acid bacteria in the quality improvement and depreciation of wine
Lonvaud‐Funel, A. (1999) · Antonie van Leeuwenhoek · doi:10.1023/a:1002088931106 · Cited by 555
Lactic acid bacteria in the quality improvement and depreciation of wine
Lonvaud‐Funel, A. (1999) · Springer eBooks · doi:10.1007/978-94-017-2027-4_16 · Cited by 526
The ‘buttery’ attribute of wine—diacetyl—desirability, spoilage and beyond
Bartowsky, E. J., & Henschke, P. A. (2004) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2004.05.013 · Cited by 370
Malolactic fermentation in wine - beyond deacidification
Liu, S. (2002) · Journal of Applied Microbiology · doi:10.1046/j.1365-2672.2002.01589.x · Cited by 321
Metadata
- Authors
- Davis, C. R., Wibowo, D., Fleet, G. H., & Lee, T. H.
- Affiliations
- Massey University (NZ)
- Venue
- American Journal of Enology and Viticulture
- Published
- 1988
- Volume
- 39
- Issue
- 2
- Pages
- 137-142
- ISSN
- 0002-9254 (ISSN-L)
- OpenAlex
- W1793250009
- Cited by
- 153
- References
- 0
- Citations by year
- 2026: 1 · 2025: 1 · 2024: 2 · 2023: 1 · 2022: 3 · 2021: 6 · 2020: 3 · 2019: 3 · 2018: 6 · 2017: 8 · 2016: 12 · 2015: 5 · 2014: 8 · 2013: 3 · 2012: 5
- FWCI
- 4.66
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- American Journal of Enology and Viticulture (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Microbial metabolism and enzyme function
- Keywords
- lactic acid bacteria, red wine, Oenococcus oeni, Pediococcus parvulus, Lactobacillus, morphotypes, carbohydrate fermentation, pH tolerance, ethanol tolerance, sulfur dioxide tolerance, extracellular protease, lipase, esterase, wine spoilage
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