IDENTIFICATION OF LACTIC ACID BACTERIA ISOLATED FROM DIFFERENT STAGES OF MALT WHISKY DISTILLERY FERMENTATIONS

Abstract

A number of strains of lactic acid bacteria were isolated and identified from samples obtained from different stages of malt whisky distillery fermentations. Isolates were subjected to a range of biochemical and physiological tests and results obtained were used to make tentative identifications. The types of lactic acid bacteria associated with a particular stage of the fermentation are discussed. Results obtained suggest that Leuconostoc was the most common bacterial contaminant and tends to die off at the later stages of the fermentation. The most likely sources of bacterial contamination in the distillery are discussed. Results have shown that yeast is a very important source of contamination on an industrial scale.