INCIDENCE OF INDIGENOUS MICROBIAL FLORA FROM UTENSILS AND SURROUNDING AIR IN TRADITIONAL FRENCH CIDER MAKING

Lactic acid bacteria and yeasts were numerated, isolated and identified from two ciders obtained from similar raw materials used under different conditions. One cider was produced in a cellar of a traditional producer while the second one was produced under laboratory conditions. In both ciders alco...

Full description

Saved in:
Bibliographic Details
Published in:Journal of the Institute of Brewing 1998-03, Vol.104 (2), p.71-74
Main Authors: Laplace, Jean-Marie, Apery, Sophie, Frëre, Jacques, Ray, Yanick Alii
Format: Article
Language:English
Subjects:
Alcoholic beverages and cider
Biological and medical sciences
cider making
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
Lactic acid bacteria
malolactic conversion
yeasts
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Lactic acid bacteria and yeasts were numerated, isolated and identified from two ciders obtained from similar raw materials used under different conditions. One cider was produced in a cellar of a traditional producer while the second one was produced under laboratory conditions. In both ciders alcoholic fermentation was achieved mainly by Saccharomyces cerevisiae. In the traditional cider, among the lactic acid bacteria (LAB) the species Leuconostoc oenos was predominant and malolactic conversion was observed. By contrast no development of LAB occurred in the second cider and therefore malolactic conversion was not achieved.
ISSN:0046-9750
2050-0416
DOI:10.1002/j.2050-0416.1998.tb00977.x