Some Lactobacilli Associated with Decomposition of Tartaric Acid in Wine

¹ Department of Food Science and Technology, University of California, Davis, California 95616.

One hundred and eighty-four pure cultures of lactobacilli were isolated from environments where these microorganisms are commonly found. Induction of tartrate fermentation was successful with 64 of these isolates. Twenty-four of these isolates were heterofermentative, and 40 were homofermentative.

Successful isolation of tartrate-fermenting lactobacilli required a tartrate broth containing yeast autolysate, adjusted to pH 3.8-4.0, and exclusion of oxygen. If the latter two conditions are not met, other microorganisms quickly become established which are capable of more rapid tartrate degradation.

The ability of certain lactobacilli to dissimilate tartrate in full-strength table wine was demonstrated. It was observed, however, that yeast autolysate must be added to the wine.

Succinic acid, acetic acid, and carbon dioxide are formed by the dissimilation of tartrate by both homo and heterofermenmentative species of Lactobacillus. Propionic acid, which had been reported to be among the end products of tartrate fermentation by organisms thought to be lactobacilli, was not found.