Identification and physiological characteristics of heterofermentative strains ofLactobacillusfrom South African red wines

摘要

Nineteen atypical heterofermentative strains ofLactobacillusspp. isolated from South African red wines were identified with the API 50 CHL system and by computerized comparison of their total soluble cell protein patterns. Eleven strains were identified asLactobacillus hilgardiiand eight strains asL. brevis. Three strains ofL. hilgardiiand three strains ofL. brevisproduced small amounts of H2S in peptone water supplemented with 001l‐cysteine. All strains produced mannitol from fructose. Proteolytic activity was detected in all except two strains ofL. hilgardii. Strains capable of digesting gelatine, hydrolized casein, but notvice versa. The excessive production of sulphur‐containing compounds, mannitol and acetaldehyde by lactic acid bacteria could have serious quality implications for the wine industry. Three strains ofL. hilgardiiand all strains ofL. brevisdecarboxylatedl‐malic acid tol‐lact