A Lactobaciluus From California Wine: Lactobaccillus Hilgardii

Abstract

IIISTORICAL DATAIn California, as well as in all other important wine-producing regions, wines are subject to attack and spoilage by a group of several species of rather closely related nonmotile, rod-like bacteria.According to Semichon (1905) one of these, the "mannitie ferment, " B a t . mannitopoeum, develops principally during fermentation of grape must a t high temperatures, 38 t o 40" C. (100.4 to 104" F-), and is characterized by production of considerable (often one per cent or more) mannite from levulose. He states that the disease known as "Tourne" and which in many respects resembles the mannite disease, usually develops after yeast fermentation has ceased or has become very slow, and is due t o a filamentous, anaerobic bacterium that converts tartrates into acetic and propionic acids. He states that it forms Iactic acid. snccinic acid and mannite, as well as acetic acid, from sugar. A similar organism, according to Semichon, is responsible for the disease known as "pousse" which differs from "tonme" in that gas, carbon dioxide, is produced abundantly, often giving the appearance of yeast fermentation. A third disease, "l'amertume'' (bitterness) is attributed by Semichon to a filamentous, anaerobic bacterium, similar to the tourne and pousse organisms.Other French authors Pacottet (1926), Chancrin (10th edition), Dugast (1930), Gayon and Dabourg (1894) and Eayser (1913) have expressed similar opinions. Recently a British author, Couche (1935), expressed views and used nomenclature very similar to those of the French authors cited above. His book summarizes very well the work and opinions of the old French school. Sannino (1925) refers briefly Bcbcilhs sapr-cqenzcs viwi I and I1,Bacillu.s m e u s vini of BaciE7us amrcrylus of Voisenet and Bacillzu. Iacticws as rod-shaped bacteria capable of growing in wine in the absence of air. Voisenet (1911) has studied extensively H. a m r c r y l u s that decomposes glycerine with formation of acrolein.Some of the most thorough research on the rod-shaped bacteria of wines was conducted by MiilIer-Thnrgau and OsterwaIder (1913, 1922, 1917 have described Bact. ma?zfinitopoeum, Bacd. Lder-113 FOOD RESEARCH, Tor.. 1, KO. 2

A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae

“…Basonym: Lactobacillus hilgardii Douglas and Cruess 1936, 115 (Approved Lists); the species was initially described in 1936; the description was emended in 1949 after the original type strain was lost [330, 331]…”

Lactobacillus nagelii sp. nov., an organism isolated from a partially fermented wine.

“…One of these strains was subsequently shown to represent a novel species of Lactobacillus, Lactobacillus kunkeei (Edwards et al, 1998). Species of Lactobacillus that have been isolated previously from grapes and wines include Lactobacillus brevis, Lactobacillus buchneri, Lactobacillus casei, Lactobacillus fermentum (Lactobacillus cellobiosus), Lactobacillus curvatus, Lactobacillus delbrueckii, Lactobacillus fructivorans (Lactobacillus trichodes), Lactobacillus hilgardii, Lactobacillus jensenii and Lactobacillus plantarum (Douglas & Cruess, 1936 ;Vaughn, 1955 ;Fornachon, 1957 ;Du Plessis & Van Zyl, 1963 ;Pilone et al, 1966 ;Chalfan et al, 1977 ;Maret & Sozzi, 1977, 1979Costello et al, 1983 Wibowo et al, 1985 ;Davis et al, 1986a, b ;Dicks & Van Vuuren, 1988 ;Sieiro et al, 1990). At the present time, L. kunkeei is the only species of Lactobacillus known that has been demonstrated to slow alcoholic fermentation of grape musts (Huang et al, 1996).…”

“…These problem fermentations can be due to improper fermentation conditions or to insufficient nutrients being present in the grape must to support adequate yeast growth (Ough, 1966 ; Houtman et al, 1980a, b ;Ingledew & Kunkee, 1985 ;Kunkee, 1991). Recently, Huang et al (1996) (Douglas & Cruess, 1936 ;Vaughn, 1955 ;Fornachon, 1957 ;Du Plessis & Van Zyl, 1963 ;Pilone et al, 1966 ; Chalfan et al, 1977 ;Maret & Sozzi, 1977, 1979Costello et al, 1983 Wibowo et al, 1985 ; Davis et al, 1986a, b ;Dicks & Van Vuuren, 1988 ;Sieiro et al, 1990). At the present time, L. kunkeei is the only species of Lactobacillus known that has been demonstrated to slow alcoholic fermentation of grape musts (Huang et al, 1996).…”

Shotgun Metagenomics of a Water Kefir Fermentation Ecosystem Reveals a Novel Oenococcus Species

“…The water kefir ecosystem of the present study contained L. paracasei , not L. casei , as shown through metagenomic recruitment plotting. L. hilgardii , a species frequently reported in water kefirs, and L. nagelii were first isolated from wines (Douglas and Cruess, 1936; Pidoux, 1989; Edwards et al, 2000; Waldherr et al, 2010; Gulitz et al, 2011, 2013; Laureys and De Vuyst, 2014, 2017; Zanirati et al, 2015). A Lactobacillus species closely related to L. hordei and L. mali , currently without a known genome sequence, was present in the water kefir samples of the present study.…”