Variation of nutritional requirements of <em>Leuconostoc oenos</em> by organic acids

Abstract

<p style="text-align: justify;"><em>Leuconostoc oenos</em> strains: m, L<sub>2</sub> ST, X<sub>2</sub>L, have been isolated from different Argentinian red wines. Amino acids, vitamins and base requirements were determined in a synthetic medium containing L-malic acid, citric acid or both organic acids. The organisms differed in their requirements. The growth of the four <em>L. oenos</em> strains studied was greater in the synthetic medium with L-malic acid plus citric acid. In this medium, <em>L. oenos</em> m, L<sub>2</sub>, and ST eliminated their amino acid requirements, however X<sub>2</sub>L in the same medium increased these requirements. In respect of the vitamin and base requirements, <em>L. oenos</em> m and L<sub>2</sub> showed no significant difference by the addition of L-malic acid, citric acid or both organic acids to the synthetic medium. <em>L. oenos</em> ST needed L-malic acid plus citric acid to avoid these requirements, while the X<sub>2</sub>L strain increased its requirements with both organic acids.</p>