Lactobacillus kunkeei

Genus/species: Lactobacillus kunkeei 

Gram Stain: Positive

Morphology:
Cell: rod-shaped cells 
Colony: thin, almost translucent colonies, off-white in color            
Liquid Growth: likely dispersed



Physiological Traits: 

The bacteria produces lactic acid from glucose, possessed weak catalase activity, and fermented relatively few carbohydrates (glucose, fructose, sucrose, raffinose (weakly) and mannitol). Is an aerotolerant organism.


Ecological Traits: 
Grape juice only medium found. 

Distinguishing Features: 
Known for causing especially “ferocious" spoilages. 

Role in wine:  
The bacteria is a spoilage organism in grape juice that has been relatively recently discovered. Is a strain of Lactobacillus known to strongly inhibit yeast. 

Sensitivities: 

  • SO2: yes
  • Sorbate: no
  • DMDC: yes
  • pH: yes, exist at < 5
  • Acids: no
  • Ethanol: yes, at higher levels
  • Anaerobiosis: no
  • Heat: no