Lactobacillus spp. from Washington State Wines: Isolation and Characterization |
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| Authors: | CG EDWARDS JR POWERS KA JENSEN KM WELLER JC PETERSON |
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| Affiliation: | The authors are affiliated with the Dept. of Food Science and Human Nutrition, Washington State Univ., Pullman, WA, 99164-6376. |
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| Abstract: | Species of Lactobacillus were isolated and identified from commercial Washington state grapes and wines including L. brevis (4 strains), L. hilgardii (4), L. plantarum (3), and L. fructivorans (1). Unlike other strains, L. brevis and L. pluntarum grew in media at relatively low pH (pH 3.16 and 3.34). Sulfur dioxide inhibited all strains as growth was delayed in 33 mg/L total SO2 (pH 3.5). None of the strains grew in 12% or 14% ethanol. Alcoholic fermentations of two grape musts were not slowed in the presence of strains of L. brevis, L. hilgardii, or L. plantarum. |
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| Keywords: | wine fermentation Lactobacillus grapes |
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