The effect of amino acids on malolactic fermentation by Leuconostoc oenos
1989
Tracey, R.P. | Britz, T.J.
Eight Leuconostoc oenos strains and one Pediococcus damnosus strain were tested to determine the effect of certain essential amino acids (arginine, cystine, glutamic acid, isoleucine, tyrosine, valine) on malolactic fermentation. The six essential amino acids were excluded from the basal medium in turn, and three other media, containing all the amino acids, yeast extract and casein hydrolysate respectively, were all used in the study. The growth of the organisms, L-malic acid utilization, glucose utilization and changes in the pH of the media were determined. The organisms differed greatly in their growth and MLF in the various media. The medium with casein hydrolysate had the most negative effect on the strains. It was also found that L. oenos strains DSM 20252, 37D and 36 were the least affected.
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