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update to Oenococcus oeni
Althought ''O. oeni'' has primarily been used for Malolactic Fermentation, trials with the White Labs culture(only one reported on so far) has show lactic acid production without the presence of malic acid. James Sites reported souring within a week at 70°F. <ref name="post">[https://www.facebook.com/groups/MilkTheFunk/permalink/1121887807839432/ James Site. Milk The Funk Facebook group. 08/04/2015.]</ref>
This species can also produce exopolysaccharides (EPS) similar to [[Pediococcus]], but in most wines the levels of EPS do not make wine ropy <ref>[https://www.academia.edu/27927068/Evidence_for_exopolysaccharide_production_by_Oenococcus_oeni_strains_isolated_from_non_ropy_wines?email_work_card=title Ciezack, G. et al. “Evidence for Exopolysaccharide Production by Oenococcus Oeni Strains Isolated from Non-Ropy Wines.” Journal of Applied Microbiology 108.2 (2010): 499–509. Web.]</ref>.
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