Isolation and Identification of Microorganisms Including Lactic Acid Bacteria and Their Use in Microbial Deacidification Wines from Domestic Vineyards

Iwona Drożdż , Małgorzata Makarewicz , Tadeusz Tuszyński


The aim of this study was to identify various bacteria isolated from grapes and their wines. Additionally we investigated the capacity of lactic acid bacteria for microbiological deacidification of wines produced in Poland. We have identified Oenococcus oeni, Lactobacillus acidophilus and Lactobacillus delbrueckii. During the microbial deacidification process, we observed decreases of total acidity and increases of volatile acidity, with statistically significant changes noted for O. oeni in Marechal Foch and Seyval Blanc, and for Lb. acidophilus in Frontenac. On the other hand, a statistically significant increase in pH was observed in Marechal Foch and Seyval Blanc following deacidification by O. oeni.
Author Iwona Drożdż (FoFT / DoFTaTM)
Iwona Drożdż,,
- Department of Fermentation Technology and Technical Microbiology
, Małgorzata Makarewicz (FoFT / DoFTaTM)
Małgorzata Makarewicz,,
- Department of Fermentation Technology and Technical Microbiology
, Tadeusz Tuszyński (FoFT / DoFTaTM)
Tadeusz Tuszyński,,
- Department of Fermentation Technology and Technical Microbiology
Journal seriesPolish Journal of Microbiology, ISSN 1733-1331, (A 15 pkt)
Issue year2013
Publication size in sheets0.5
Keywords in Englishlactic acid bacteria, malolactic fermentation, wine
Internal identifierWTŻ/2013/12
Languageen angielski
Score (nominal)15
ScoreMinisterial score = 15.0, 26-07-2017, ArticleFromJournal
Ministerial score (2013-2016) = 15.0, 26-07-2017, ArticleFromJournal
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