Lactobacillusspp. from Washington State Wines: Isolation and Characterization

摘要

ABSTRACTSpecies ofLactobacilluswere isolated and identified from commercial Washington state grapes and wines includingL. brevis(4 strains),L. hilgardii(4),L. plantarum(3), andL. fructivorans(1). Unlike other strains,L. brevisandL. pluntarumgrew in media at relatively low pH (pH 3.16 and 3.34). Sulfur dioxide inhibited all strains as growth was delayed in 33 mg/L total SO2 (pH 3.5). None of the strains grew in 12 or 14 ethanol. Alcoholic fermentations of two grape musts were not slowed in the presence of strains ofL. brevis, L. hilgardii, orL. plantarum.