Lactobacillus paracasei

Genus/species: Lactobacillus paracasei

Gram Stain: Positive 

Morphology:

Cell: Rods. 0.8-1.0μm. Single or chains.
Colony: small round creamy-yellow colonies
Liquid Growth: likely dispersed

Physiological Traits: 

Grows on tofu whey and uses fructose, glucose, and sucrose. 

Ecological Traits:
Generally found in fermented products like yogurt and natural dairy products, silage, humans, clinical sources, grape must/wine.

Distinguishing Features: 

Facultatively heterofermentative, stereoisomer of lactic acid produced is L-Lactic acid, positive fermentation of amygdalin, mannitol and melezitose.

Role in wine:  
Seldom isolated from wines, but when it has been, it was isolated from must/wines.

Sensitivities:

  • SO2: n/a
  • Sorbate: n/a
  • DMDC: n/a
  • pH:n/a
  • Acids: n/a
  • Ethanol: n/a
  • Anaerobiosis: yes
  • Heat: n/a