Contribution à l'étude de la dégradation de l'acide L-malique par les bactéries lactiques isolées du vin: <p>Effet stimulant des autolysats de levures</p>

Authors

  • M. Guilloux-Benatier
  • M. Feuillat
  • B. Ciolfi

DOI:

https://doi.org/10.5073/vitis.1985.24.59-74

Keywords:

yeast, autolysis, protein, lactic acid, bacteria, malo-lactic fermentation

Abstract

Degradation of L-malic acid by lactic bacteria isolated from wine:
Stimulating effect of yeast autolysates

Five yeast autolysates used in the present study showed very different levels of proteolysis. They had a major effect on the growth and the malolactic activity of four strains of lactic acid bacteria isolated from wine (Lactobacillus hilgardii, Leuconostoc mesenteroi'des, Leuconostoc oenos strain 44-40 and Leuconostoc oenos strain B). This effect was always stimulating, but there was considerable interaction between the type of autolysate and the bacterial strain on the one hand and the composition of the culture medium (pH, ethanol) on the other hand.

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Published

2015-12-17

Issue

Vol. 24 No. 1 (1985): VITIS

Section

Article

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