Comparison of Procedures for Isolation of Malolactic Bacteria from Wine

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Abstract
Malolactic bacteria were isolated from wine by direct streaking on modified Rogosa agar plates followed by aerobic incubation or incubation in a high CO2 atmosphere, or enrichment in modified Rogosa broth before streaking and aerobic incubation (designated aerobic, high CO2 and enrichment incubations, respectively). The incubation temperature was 30°C throughout. More cocci were isolated with the aerobic and high CO2 incubations than with the enrichment incubation. Preliminary identification tests indicated that 41 lactobacilli, 34 leuconostocs and 15 pediococci were isolated by the aerobic and high CO2 incubations while 45 lactobacilli and only two leuconostocs and one pediococcus were isolated with the enrichment incubation. The high C02 incubation seemed the most suitable for the isolation of leuconostocs.

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