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Heterofermentative Lactobacilli Causing Ropiness in Basque Country Ciders.

M Dueñas1, A Irastorza1, K Fernandez1

  • 1Departamento de Química Aplicada, Facultad de Química, Universidad del País Vasco, 20080 San Sebastian (Gipuzkoa), Spain.

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Ropy strains of heterolactic Lactobacillus spp. causing cider spoilage were identified. These bacteria produce slime, tolerate high ethanol and low temperatures, but are sensitive to low pH.

Keywords:
Lactobacilliciderropiness

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Area of Science:

  • Food Microbiology
  • Industrial Microbiology

Background:

  • Spoilage in bottled ciders can be caused by microbial contamination.
  • Ropy spoilage is a textural defect affecting product quality.

Purpose of the Study:

  • To isolate and characterize ropy strains of heterolactic Lactobacillus spp. from spoiled ciders.
  • To understand the growth characteristics of these spoilage bacteria under various conditions.

Main Methods:

  • Isolation of Lactobacillus spp. from spoiled ciders.
  • Experimental induction of slime production.
  • Growth characterization at different pH, sulfur dioxide (SO2), ethanol concentrations, and temperatures.

Main Results:

  • Ropy heterolactic Lactobacillus strains were isolated from spoiled Basque ciders.
  • Slime production, a polysaccharide, correlated with increased viscosity during exponential growth.
  • Strains exhibited tolerance to 15% ethanol, low temperatures (10-15°C), and up to 50 mg/l total SO2.
  • Growth was significantly inhibited below pH 3.7.

Conclusions:

  • Heterolactic Lactobacillus spp. are capable of causing ropy spoilage in ciders.
  • Understanding their tolerance ranges is crucial for developing control strategies.
  • pH is a critical factor limiting the growth of these spoilage organisms.