Lactic acid bacteria

lactic acid bacteria (GB)

Group of bacteria (MSB) that are one of the few that can survive in an acidic solution. They do not need oxygen. They are therefore anaerobic bacteria for which oxygen is poison, so to speak. They are found in milk and are involved in the production of cheese, yoghurt or sour milk. Their growth or multiplication in grapes occurs only to a small extent. In alcoholic fermentation they are almost inactive and can hardly multiply. With regard to carbohydrate metabolism, a distinction is made between homofermentative and heterofermentative MSB. Homofermentative MSB such as Lactobacillus plantarum only form lactic acid.

Heterofermentative MSB such as Oenococcus oeni, on the other hand, also form ethanol (alcohol), acetic acid, carbon dioxide and also other sometimes undesirable by-products. In a malolactic fermentation (BSA), the two above-mentioned genera of lactic acid bacteria are preferably optionally used specifically as so-called starter cultures to convert the "sharp" malic acid into the "milder" lactic acid. Undesirable by-products can cause the wine defects bitter tint, geranium tint, lime t int, mannitol tint and lactic acid tint. MSB are sensitive to sulphur dioxide and cold and are therefore easier to control than Acetobacter (acetic acid bacteria).

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Lactic acid bacteria

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