Summary
Four strains ofLactobacillus plantarum, were tested for malolactic fermentation under conditions of variations in temperature, pH and SO2, L-malate and ethanol levels. When the pH value was below 3.5, malolactic fermentation was lower and was more sensitive to temperature changes. Malolactic fermentation decreased when the SO2 and ethanol levels were increased. The effects of L-malate levels were not significant.
Similar content being viewed by others
References
Agrelo, D., Longo, E., Combarro, P., Garrido, M.J., andVilla, T.G. (1987)Microbiología SEM. 3, 213–216.
Cansado, J., Longo, E., Agrelo, D., andVilla, T.G. (1989)FEMS Microbiol. letters. 65, 233–238.
Davis, C.R., Wibowo, D.J., Eschenbruch, R., Lee, T.H., andFleet, G.H. (1985)Am. J. Enol. Vitic. 36, 290–301.
Davis, C.R., Wibowo, D.J., Lee, T.H. andFleet G.H. (1986)Appl. Environ. Microbiol. 51, 539–545.
de Man, J.C., Rogosa, M., andSharpe, M.E. (1960)J. Appl. Bacteriol. 23, 130–135.
Henick-Kling, T., Sandine, W.E., andHeatherbell, D.A. (1989)Appl. Environ. Microbiol. 55, 2010–2016.
Kunkee, R.E., Ough, C.S., Maynard, A., andAmerine, M.A. (1964)Am. J. Enol. Vitic. 15, 178–183.
Lafon-Lafourcade, S. (1975) In:lactic acid bacteria in beverages and food ed. Carr, G. J.; Cutting, C. U. & Whiting, G. C., pp. 43–53. London: Academic Press.
Lafon-Lafourcade, S., andRibereau-Gayon, P. (1984)Progress in industry of Microbiology. 19, 1–45.
Liu, J.-W.R., andGallander, J.F. (1983)Am. J. Enol. Vitic. 34, 44–46.
Ribereau-Gayon, J., Peynaud, E., Ribereau-Gayon, P., andSudraud, P. (1975)Traité d'oenologie. Sciences et tecniques du vin. Tome II. Dunod. Paris.
Sieiro, C., Cansado, J., Agrelo, D., Velázquez, J.B., andVilla, T.G. (1990)Appl. Environ. Microbiol. 56, 2936–2938.
Velázqeuz, J.B., Calo, P., Longo, E., Cansado, J., Sieiro, C., andVilla, T.G. (1991)J. Ferment. Bioeng. 71, 363–366.
Wibowo, D., Eschenbruch, C.R., Davis, C.R., Fleet, G.H., andLee, T.H. (1985).Am. J. Enol. Vitic. 4, 302–313.
Wibowo, D., Fleet, G.H., Lee, T.H., andEschenbruch, R.E. (1988)J. Appl. Bacteriol. 64, 421–428.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Calo, P., Cansado, J., Velázquez, J.B. et al. Effect of different physico-chemical conditions on malolactic fermentation of fourLactobacillus plantarum wild strains isolated from wines of northwestern Spain. Biotechnol Lett 13, 781–786 (1991). https://doi.org/10.1007/BF01026759
Issue Date:
DOI: https://doi.org/10.1007/BF01026759