Controlling Wine Malolactic Fermentation with Nisin and Nisin-Resistant Strains of <i>Leuconostoc oenos</i>
Applied and Environmental MicrobiologyPublished 1 February 1991Open access
Mark A. Daeschel, Dong-Sun Jung, Barney Watson
Citations84
SJR quartileQ1
SJR score1.11
SNIP0.99
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TL;DR
Results indicated that nisin or nisin with resistant bacterial starter cultures can be used to control malolactic fermentation in wines.
Abstract
The polypeptide nisin (100 U/ml) prevented malolactic fermentation in wines by indigenous or intentionally added lactic acid bacteria. Nisin (100 U/ml)-resistant mutants of Leuconostoc oenos were obtained and used with nisin in wine to carry out a pure-culture malolactic fermentation in the presence or absence of other lactic acid bacteria. Nisin degradation by mutants was not observed, and residual nisin was detectable in wines 4 months after it was added. Results indicated that nisin or nisin with resistant bacterial starter cultures can be used to control malolactic fermentation in wines.
Keywords
Agricultural and Biological SciencesBiochemistry, Genetics and Molecular Biology
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