Isolation and Identification of Microorganisms Including Lactic Acid Bacteria and Their Use in Microbial Deacidification of Wines from Domestic Vineyards

被引：1
作者：
Drozdz, Iwona [1 ]
Makarewicz, Malgorzata [1 ]
Tuszynski, Tadeusz [1 ]
机构：
[1] Univ Agr Kracow, Dept Fermentat Technol & Tech Microbiol, PL-30149 Krakow, Poland
来源：
POLISH JOURNAL OF MICROBIOLOGY | 2013年 / 62卷 / 03期
关键词：
lactic acid bacteria; malolactic fermentation; wine; MALOLACTIC FERMENTATION;
D O I：
暂无
中图分类号：
Q93 [微生物学];
学科分类号：
071005 ; 100705 ;
摘要：
The aim of this study was to identify various bacteria isolated from grapes and their wines. Additionally we investigated the capacity of lactic acid bacteria for microbiological deacidification of wines produced in Poland. We have identified Oenococcus oeni, Lactobacillus acidophilus and Lactobacillus delbrueckii. During the microbial deacidification process, we observed decreases of total acidity and increases of volatile acidity, with statistically significant changes noted for O. oeni in Marechal Foch and Seyval Blanc, and for Lb. acidophilus in Frontenac. On the other hand, a statistically significant increase in pH was observed in Marechal Foch and Seyval Blanc following deacidification by O. oeni.
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收藏
页码：331 / 334
页数：4
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