A Growth Factor for Malo-lactic Fermentation Bacteria
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چکیده
منابع مشابه
Stimulatory Effect of Malo-Lactic Fermentation on the Growth Rate of Leuconostoc oenos.
Although l-malic acid is not an energy source for the malo-lactic organism Leuconostoc oenos (L. citrovorum) ML 34, the growth rate of the organism was found to be greatly increased by malo-lactic fermentation (the decarboxylation of l-malic acid to l-lactic acid). The stimulation was especially striking at the low pH (below pH 4) of wine, the natural habitat of this bacterium. The stimulation ...
متن کاملChemical characterization of wines fermented with various malo-lactic bacteria.
Six malo-lactic strains of lactic acid bacteria were isolated from California wines and identified as Lactobacillus delbrueckii, L. buchneri, L. brevis, Leuconostoc citrovorum, and two strains of Pediococcus cerevisiae. Malo-lactic fermentation was induced in separate lots of wine by inoculation of each lot with one of the strains of bacteria. Malo-lactic fermentation had occurred in each inocu...
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Adaptive processes in bacteria, whereby growth of organisms in deficient or drug-enriched media can be initiated through the production of new or latent enzyme systems, have been widely described. Reviews on this subject by Karstrom (1938), Dubos (1940), and Monod (1947) have provided examples of adaptation in bacterial carbohydrases and proteases, in enzymes of fermentation and glycolysis, and...
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Lactic acid bacteria are industrially important microorganisms recognized for their fermentative ability mostly in their probiotic benefits as well as lactic acid production for various applications. Nevertheless, lactic acid fermentation often suffers end-product inhibition which decreases the cell growth rate. The inhibition of lactic acid is due to the solubility of the undissociated lactic ...
متن کاملMalolactic Activity of Lactic Acid Bacteria during Sauerkraut Fermentation
The frequency of lactic acid bacteria (LAB) involved in sauerkraut fermentation with (MDC+) or without (MDC–) the ability to decarboxylate malic acid was determined. The MDC+ phenotype was found in > 99% of homofermentative LAB isolated from commercial fermentations. In contrast, heterofermentative LAB isolates from 0.25, 3, 7, and 10 d had only 53%, 54%, 15%, and 11% MDC+ phenotype, respective...
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ژورنال
عنوان ژورنال: Agricultural and Biological Chemistry
سال: 1971
ISSN: 0002-1369
DOI: 10.1080/00021369.1971.10860057