High tolerance of wild Lactobacillus plantarum and Oenococcus oeni strains to lyophilisation and stress environmental conditions of acid pH and ethanol.
A total of 76 Lactobacillus plantarum and Oenococcus oeni wild strains were recovered from traditionally elaborated Spanish red wines and were investigated with respect to their response to acid pH, lyophilisation, temperature and ethanol concentrations which are normally lethal to lactic acid bacteria. Both L. plantarum and O. oeni strains were able to grow at pH 3.2, were highly resistant to lyophilisation treatment and proliferated in the presence of up to 13% ethanol at 18 degrees C. Therefore, it is shown that both species are highly tolerant to stress conditions and that similarly to O. oeni strains, L. plantarum strains are of interest in beverage biotechnology.
G-Alegría
Eva
E
Department of Food and Agriculture, University of La Rioja, Av. Madre de Dios 51, 26006 Logroño, Spain.
López
Isabel
I
Ruiz
J Ignacio
JI
Sáenz
Julio
J
Fernández
Eva
E
Zarazaga
Myriam
M
Dizy
Marta
M
Torres
Carmen
C
Ruiz-Larrea
Fernanda
F
D003470:Culture Media; D000431:Ethanol / Q000494:pharmacology*; D005612:Freeze Drying; D006095:Gram-Positive Cocci / Q000254:growth & development / Q000502:physiology*; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000254:growth & development; D014920:Wine / Q000382:microbiology*
D003470:Culture Media; D000431:Ethanol