Abstract

J. Inst. Brew. 109(4), 299–304, 2003 In this work, populations of acetic acid bacteria and zymomonads were studied and the kinetics of several parameters followed in three ciders: one “healthy”, one “framboise” and one stabilized. In the “framboise” cider, correlations were observed between cider-sickness symptoms (reduction of sugars, production of CO2 and increase of ethanol and acetaldehyde content) and the presence of a bacteria growing on a zymomonads medium. When inoculated in a “healthy” cider at pH 4.1, the bacteria induced cider-sickness symptoms while no symptoms were observed at pH 3.7. The bacteria were characterized and identified by sequencing of the 16S rDNA region and corresponded to a strain of Z. mobilis pomaceae. A detection study on 17 spoiled ciders and 5 “healthy” ciders appeared to indicate that there was a high prevalence of this microorganism involved in “framboise” cases in France. To our knowledge this is the first description of the involvement of Z. mobilis strains in French “framboise” ciders.

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