Controlling Wine Malolactic Fermentation with Nisin and Nisin-Resistant Strains of Leuconostoc oenos
| Autor: | Dong-Sun Jung, Mark A. Daeschel, Barney Watson |
|---|---|
| Rok vydání: | 1991 |
| Předmět: |
Wine
Ecology biology food and beverages biochemical phenomena metabolism and nutrition biology.organism_classification Applied Microbiology and Biotechnology Microbiology Lactic acid chemistry.chemical_compound Starter chemistry Food Microbiology polycyclic compounds Malolactic fermentation bacteria Leuconostoc lipids (amino acids peptides and proteins) Fermentation Food science Nisin Bacteria Food Science Biotechnology |
| Zdroj: | Applied and Environmental Microbiology. 57:601-603 |
| ISSN: | 1098-5336 0099-2240 |
| DOI: | 10.1128/aem.57.2.601-603.1991 |
| Popis: | The polypeptide nisin (100 U/ml) prevented malolactic fermentation in wines by indigenous or intentionally added lactic acid bacteria. Nisin (100 U/ml)-resistant mutants of Leuconostoc oenos were obtained and used with nisin in wine to carry out a pure-culture malolactic fermentation in the presence or absence of other lactic acid bacteria. Nisin degradation by mutants was not observed, and residual nisin was detectable in wines 4 months after it was added. Results indicated that nisin or nisin with resistant bacterial starter cultures can be used to control malolactic fermentation in wines. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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