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