Lactobacillus are Gram+, microaerophilic bacteria (liking slight amounts of oxygen) ranging in shape from rods to coccobacilli (short rods to elongated spheres).  Lactobacillus, along with oenococcus and pediococcus are referred to as Lactic Acid Bacteria (LAB). Lactobacillus have complex nutritional requirements (besides carbohydrates, they require amino acids, nucleic acids, vitamins and fatty acids). This is called being "fastidious."

 

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There are two categories of lactobacillus homofermenters and heterofermenters. Homofermenters lactobacilli convert glucose to lactic acid without making CO2. Heterofermenters metabolize hexoses into compounds like lactic acid, CO₂, ethanol and acetate. 

 

 

When lactobacillus occurs in wine it is ph-. Lactobacillus fuctions better in higher ph wines unlike oenococcus oeni which does better with lower ph wines.

 

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Lactobacillus damages wines by creating excessive acetic acids, causing stopped or stuck fermentations, causing rapid spoilage, and makes the flavor mousy(Mousy off-flavor has been described as "a peculiarly disagreeable flavor in wine, which closely resembles the smell of a residence of mice.").

 

Lactobacillus

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ACROSS 5   Elongated Spheres 7   Lactobacillus makes wine smell like __________ 8   Acids creared by lactobacilli.

DOWN 1   What does LAB stand for? 2   The name for Lactobacillus' nutrition requirements. 3   Is Lactobacillus gram + or -? 4   Converts glucose to lactic acid without making CO2. 6   Lactobacillus likes slight amounts of ___________

 

 

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