Genus/species (aliases): Lactobacillus mali (Lactobacillus yamanashiensis; 70-95% similar, not identical)
Gram Stain: Positive
Morphology:
- Cell: Rods: .6-.8 x 2-4 microns: single, paired, in chains palisades in irregular clumps, often forms chains of 5-8 cells long.
- Colony: Die if repeatedly cultured at 27 degrees C.
- Liquid Growth: likely dispersed
Physiological Traits:
- Homofermentative: ferments glu, fructose, sucrose, trehalose, Salicin, alpha methyl glucoside.
- No oxygen requirements
- Most strains can ferment many kinds of hexoses
Ecological Traits:
Isolated from fermenting musts, ciders and molasses, but more often found in juices.
Distinguishing Features:
- LAB that produces a postive catalase test; Weak reaction.
- Obligately homofermentative(negative gas production from glucose and gluconate)
- Meso-DAP in Mucopeptides(peptidoglycan of cell wall
- Can be ID from Lactobacillus plantarum because of the lack of the ability to metabolize quinic acid
Role in wine:
Sensitivities:
- SO2:
- Sorbate:
- DMDC:
- pH: llke low: no growth >8.0
- Acids:
- Ethanol: No, survives fermentation
- Anaerobiosis: Low
- Heat: Can grow at 15C, but not thermotolerant.