Characterisation of wine malolactic bacteria and acetic acid from fructose metabolism : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Microbiology, at Massey University

Simple item page
dc.contributor.authorVan Duivenboden, Robert John
dc.date.accessioned2019-06-20T23:10:29Z
dc.date.available2019-06-20T23:10:29Z
dc.date.issued1993
dc.descriptionThe publication can be viewed in the print copy held in the library.en_US
dc.description.abstractTwenty-four strains of wine Lactic Acid Bacteria from the genera Leuconostoc, Lactobacillus and Pediococcus were characterised with respect to their growth responses to ethanol, temperature, pH, ability to degrade wine organic acids and utilisation of carbon sources. A novel single broth culture (HFA) was developed for the determination of heterofermentation, mannitol formation and ammonia production. Some strains of Leuconostoc oenos were found to produce ammonia from arginine. The implications of this are discussed. The production of mannitol from fructose by heterofem1entative strains indicated potential acetic acid (volatile acid) spoilage risk for wrnes. To investigate this risk, semi-synthetic media were devised to simulate "stuck" yeast alcoholic fem1entation and the spoilage potential was evaluated under conditions of pH, substrate availability and ethanol concentration. Acetic acid production was analysed in the media by HPLC and found to occur at high levels from growth in the presence of fructose, but not glucose. The production was not affected by low pH or ethanol concentrations, or their combined effect. This indicated that acetic acid spoilage could occur under wine conditions. Other mechanisms of acetic acid production relative to this experiment are discussed. Erythritol and glycerol were detected in fermentation media but not quantified by HPLC. Their presence supported evidence of the activity of a novel glucose fem1entation pathway in Le. oenos.en_US
dc.identifier.urihttp://hdl.handle.net/10179/14699
dc.language.isoenen_US
dc.publisherMassey Universityen_US
dc.rightsThe Authoren_US
dc.subjectWineen_US
dc.subjectWine makingen_US
dc.subjectMicrobiologyen_US
dc.subjectLactic acid bacteriaen_US
dc.titleCharacterisation of wine malolactic bacteria and acetic acid from fructose metabolism : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Microbiology, at Massey Universityen_US
dc.typeThesisen_US
massey.contributor.authorVan Duivenboden, Robert John
thesis.degree.disciplineMicrobiologyen_US
thesis.degree.grantorMassey Universityen_US
thesis.degree.levelMastersen_US
thesis.degree.nameMaster of Science (M. Sc.)en_US
Files
Original bundle
Now showing 1 - 2 of 2
Thumbnail Image
Name:
01_front.pdf
Size:
195.72 KB
Format:
Adobe Portable Document Format
Description:
Download
Thumbnail Image
Name:
02_whole.pdf
Size:
2.96 MB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
3.32 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Theses and Dissertations