Kinetic characterization of bacterial isolates able to promote malolactic fermentation at reduced temperatures

Eight malolactic bacterial strains were isolated through enrichment cultures kept at 10°C from different Tuscan wines. six strains were identified as Oenococcus oeni by ARDRA and species-specific PCR. Two strains were tentatively assigned to L. brevis. A kinetic approach was used to assess their act...

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Bibliographic Details
Published in:Italian journal of food science 2012-01, Vol.24 (2), p.125-125
Main Authors: Zinnai, A, Venturi, F, Toffanin, A, Agnolucci, M, Nuti, M, Andrich, G
Format: Article
Language:English
Subjects:
Bacteria
Oenococcus oeni
Vitaceae
Online Access:Get full text
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Summary:Eight malolactic bacterial strains were isolated through enrichment cultures kept at 10°C from different Tuscan wines. six strains were identified as Oenococcus oeni by ARDRA and species-specific PCR. Two strains were tentatively assigned to L. brevis. A kinetic approach was used to assess their activity at 25° and 10°C. All strains induced a remarkable conversion of L-malate at 25°C. Four strains showed a measurable fermentative activity at 10°C, among which L. brevis LB2 gave a significant conversion of L-malate. The kinetic activity of this strain appears to be unaffected by the components dissolved in wine. --Keywords: malolactic fermentation, low temperatures, cryophilic wild strains, kinetics--
ISSN:1120-1770
2239-5687