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KINETIC CHARACTERIZATION OF BACTERIAL ISOLATES ABLE TO PROMOTE MALOLACTIC FERMENTATION AT REDUCED TEMPERATURES.

Authors :
Zinnai, A.
Venturi, F.
Toffanin, A.
Agnolucci, M.
Nuti, M.
Andrich, G.
Source :
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2012, Vol. 24 Issue 2, p125-131. 7p.
Publication Year :
2012

Abstract

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. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
11201770
Volume :
24
Issue :
2
Database :
Academic Search Index
Journal :
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti
Publication Type :
Academic Journal
Accession number :
77426059