Catabolism of L(-)malic acid in grape must: fermentation processes by associations of lactic acid bacteria and yeasts
1995
Perez-Zuniga, F.J. | Gomez Rodriguez, M. | Bravo Abad, F. (Instituto de Fermentaciones Industriales, Madrid (Spain))
Musts from two grape varieties enriched with L(-)malic acid were fermented using different species of yeasts and associations of yeasts and lactic acid bacteria in order to analyse the degradation of L(-)malic acid and formation of L(+) and D(-) lactic acid. Catabolism of L(-)malic acid and production of the two stereoisomers of lactic acid in the grape musts was followed over the first 92 hr of growth of pure inocula of Lactobacillus plantarum and Leuconostoc mesenteroides in grape must and compared to the results for the yeast Schizosaccharomyces pombe. Breakdown of the initial content of L(-)malic acid in the must was greater than 88 percent in those fermentations carried out using Schizosaccharomyces pombe or Saccharomyces ellipsoideus following initial inoculation with Lactobacillus plantarum.
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Эту запись предоставил University of Liège