Physical and chemical stress factors in lactic acid bacteria

Abstract

The parameters influencing the malolactic fermentation in wine are multiple. The wine making process methods can be critical but the main cause of delay appear to be the physical and chemical factors especially acidic pH and ethanol content. However, the interactions of lactic acid bacteria with yeast have to be considered to master this fermentation process. The cumulative effect of these multiples stresses increases the limitation for bacterial growth. Several adaptative mechanisms at the genetical and physiological levels are implied for bacterial development and adaptation in wine. Some of them are discussed in this chapter. © 2009 Springer-Verlag Berlin Heidelberg. All rights reserved.