Studies on the Bacteria Found during the Process of Wine Making

Part II Properties of Malo-lactic Fermentative Bacteria

Abstract

Malic acid-decomposing bacteria were isolated from wine and their morphological and cytochemical properties were investigated. The results showed that the bacteria isolated were classified into three groups, Lactobacillus plantarum and two unknown bacteria belonging to a certain Lactobacillus species. One of the unknown bacteria fermented arabinose and ribose faster than hexose. The other strain of the unknown bacteria required a certain factor derived from tomato juice for its growth, and the best growth of the bacteria occurred ribose containing medium supplied with the tomato juice factor (s).