Quantitative approach to determining the contribution of viable-but-nonculturable subpopulations to malolactic fermentation processes.
Different sizes of viable-but-nonculturable cell subpopulations of a lactic acid bacterium strain were induced by adding increasing amounts of SO(2). The experimental data obtained here were fitted to a segregated kinetic model developed previously. This procedure allowed us to determine in quantitative terms the contribution of this physiological state to malolactic fermentation.
Quirós
Covadonga
C
Department of Chemical Engineering and Environmental Technology, University of Oviedo, C/ Julián Clavería s/n., 33071 Oviedo, Asturias, Spain.
Herrero
Mónica
M
García
Luis A
LA
Díaz
Mario
M
D005285:Fermentation; D005516:Food Microbiology; D019344:Lactic Acid / Q000378:metabolism*; D007778:Lactobacillus / Q000254:growth & development* / Q000302:isolation & purification / Q000378:metabolism*; D008293:Malates / Q000378:metabolism*
D008293:Malates; D019344:Lactic Acid; C030298:malic acid