High tolerance of wild Lactobacillus plantarum and Oenococcus oeni strains to lyophilisation and stress environmental conditions of acid pH and ethanol

被引：164

作者：

G-Alegría, E

López, I

Ruiz, JI

Sáenz, J

Fernández, E

Zarazaga, M

Dizy, M

Torres, C

Ruiz-Larrea, F

机构：

[1] Univ La Rioja, Dept Food & Agr, Logrono 26006, Spain

[2] Univ Basque Country, Dept Biochem & Physiol, Fac Med, Bilbao 48080, Spain

来源：

FEMS MICROBIOLOGY LETTERS | 2004年 / 230卷 / 01期

关键词：

Lactobacillus plantarum; Oenococcus oeni; wine; stress;

D O I：

10.1016/S0378-1097(03)00854-1

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

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 18degreesC. 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. (C) 2003 Federation of European Microbiological Societies. Published by Elsevier B.V. All rights reserved.

引用

页码：53 / 61

页数：9

共 32 条

[1] Study of the cryotolerance of Lactobacillus acidophilus:: effect of culture and freezing conditions on the viability and cellular protein levels [J].