• Decrease font size
  • Reset font size to default
  • Increase font size

EA Login

User Menu

EA Calendar

August 2014
S M T W T F S
27 28 29 30 31 1 2
3 4 5 6 7 8 9
10 11 12 13 14 15 16
17 18 19 20 21 22 23
24 25 26 27 28 29 30
31 1 2 3 4 5 6
Lactobacillus paracasei PDF Print
Tuesday, May 25 2010 23:01

Genus/species: Lactobacillus paracasei

Gram Stain: Positive

Morphology:

Cell: Rods. 0.8-1.0μm. Single or chains.
Colony: small round creamy-yellow colonies
Liquid Growth: likely dispersed

Physiological Traits:

Grows on tofu whey and uses fructose, glucose, and sucrose.

Ecological Traits:
Generally found in fermented products like yogurt and natural dairy products, silage, humans, clinical sources, grape must/wine.

Distinguishing Features:

Facultatively heterofermentative, stereoisomer of lactic acid produced is L-Lactic acid, positive fermentation of amygdalin, mannitol and melezitose.

Role in wine:  
Seldom isolated from wines, but when it has been, it was isolated from must/wines.

Sensitivities:

  • SO2: n/a
  • Sorbate: n/a
  • DMDC: n/a
  • pH:n/a
  • Acids: n/a
  • Ethanol: n/a
  • Anaerobiosis: yes
  • Heat: n/a