Production of Oenococcus oeni biomass to induce malolactic fermentation in wine by control of pH and substrate addition

Abstract

To increase the commercial production of Oenococcus oeni strains to be used for biological deacidification of wines, substrates addition and pH control have been optimized. The highest biomass yield of Oenococcus oeni (Y=6.9 mg mmol−1 sugar) was obtained when 55 mmol glucose l−1 and 30 mmol fructose l−1 were added both to the culture medium, and the pH was controlled at 4.8. Fructose was used as carbon and energy source, but also as electron acceptor improving the ability to reoxidize NAD(P)H.