MLO medium is used for the propagation and maintenance of wine bacteria. Malolactic fermentation is a biochemical process, conducted in most red wines and some white wines by certain lactic acid bacteria, which results in a lower titratable acidity, improved microbial stability, and improved flavor and mouthfeel. Oenococcus oeni is the major bacterial species found in wines during the malolactic fermentation and is well adapted to the low pH and high ethanol concentration of wine. Tryptone and yeast extract provide nitrogen, vitamins, minerals and amino acids essential for growth. Glucose and fructose are used as the carbon and energy sources. The use of fructose in the growth medium as an electron acceptor has usually been seen as beneficial for most strains of O.oeni. Magnesium sulphate and Manganese sulphate provide inorganic ions. Citrate is an alternative energy source to sugar metabolism, is related with the diacetyl production in wines and, at a low pH, inhibits most microorganisms. L-Cysteine hydrochloride is the reducing agent. Tween 80 is an emulsifier.
Write Your Own Review