Studies on the Bacteria Found during the Process of Wine Making
- 1 August 1963
- journal article
- research article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 27 (8) , 590-595
- https://doi.org/10.1080/00021369.1963.10858147
Abstract
Malic acid-decomposing bacteria were isolated from wine and their morphological and cytochemical properties were investigated. The results showed that the bacteria isolated were classified into three groups, Lactobacillus plantarum and two unknown bacteria belonging to a certain Lactobacillus species. One of the unknown bacteria fermented arabinose and ribose much faster than hexose. The other strain of the unknown bacteria required a certain factor(s) derived from tomato juice for its growth, and the best growth of the bacteria occurred on ribose containing medium supplied with the tomato juice factor(s).This publication has 0 references indexed in Scilit: