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

  1. G-Alegría, E. 1
  2. López, I. 1
  3. Ruiz, José Ignacio. 2
  4. Sáenz, J. 1
  5. Fernández, Eva. 1
  6. Zarazaga, M. 1
  7. Dizy, M. 1
  8. Torres, C. 1
  9. Ruiz-Larrea, F. 1
  1. 1 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

  2. 2 Universidad del País Vasco/Euskal Herriko Unibertsitatea
    info

    Universidad del País Vasco/Euskal Herriko Unibertsitatea

    Lejona, España

    ROR https://ror.org/000xsnr85

Revista:
FEMS Microbiology Letters

ISSN: 0378-1097

Año de publicación: 2004

Volumen: 230

Número: 1

Páginas: 53-61

Tipo: Artículo

DOI: 10.1016/S0378-1097(03)00854-1 PMID: 14734166 SCOPUS: 2-s2.0-0346492811 WoS: WOS:000188615500009 GOOGLE SCHOLAR

Otras publicaciones en: FEMS Microbiology Letters

Repositorio institucional: lock_openAcceso abierto Editor

Resumen

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 18°C. 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. © 2003 Federation of European Microbiological Societies. Published by Elsevier B.V. All rights reserved.