LACTIC ACID BACTERIA AND MALOLACTIC FERMENTATION IN THE MANUFACTURE OF SPANISH CIDER
Open Access
- 12 November 1990
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 96 (6) , 369-372
- https://doi.org/10.1002/j.2050-0416.1990.tb01041.x
Abstract
Numeration, isolation and identification of the lactic acid bacteria found in Asturian cider during processing and storage has been carried out. The species Leuconostoc oenos was predominant during both alcoholic and malolactic fermentations. In most of the ciders studied the malolactic fermentation and the alcoholic fermentation started at the same time; production of D-lactate as well as a decrease of L-lactate were to be found once the malolactic fermentation was complete.Keywords
This publication has 6 references indexed in Scilit:
- A SURVEY OF MICROBIOLOGICAL ASPECTS OF CIDER MAKINGJournal of the Institute of Brewing, 1988
- Evolution of Acetic Acid Bacteria During Fermentation and Storage of WineApplied and Environmental Microbiology, 1984
- Microbes I have known: A study of those associated with fermented productsJournal of Applied Bacteriology, 1983
- The Ecology of the Acetic Acid Bacteria with Particular Reference to Cider ManufactureJournal of Applied Bacteriology, 1975
- Selective media for yeasts and bacteria in apple juice and ciderJournal of the Science of Food and Agriculture, 1960