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
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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