KINETICS OF WINE SPOILAGE BY ACETIC-ACID BACTERIA

被引：0
作者：
KOSEBALABAN, F
OZILGEN, M
机构：
来源：
JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY | 1992年 / 55卷 / 01期
关键词：
KINETICS; WINE SPOILAGE; ACETIC ACID BACTERIA;
D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Acid production in wines inoculated with acetic acid bacteria from vinegar was studied at 15-degrees-C, 20-degrees-C, 25-degrees-C and 30-degrees-C and simulated with kinetic models. Results indicated that major wine spoilage did not occur during the growth of the microorganisms, but during their extended presence at high concentrations during the stationary and death phases. Acetophilic species were observed to resist death, which is in agreement with the mechanism suggested by Kittelmann et al.9 for the development of gradual acid tolerance by acetic acid bacteria.
引用
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页码：59 / 63
页数：5
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