Lysozyme resistance of the ropy strain Pediococcus parvulus IOEB 8801 is correlated with beta-glucan accumulation around the cell.

@article{Coulon2012LysozymeRO,
  title={Lysozyme resistance of the ropy strain Pediococcus parvulus IOEB 8801 is correlated with beta-glucan accumulation around the cell.},
  author={Joana Coulon and Anne Houl{\`e}s and Maria I. Dimopoulou and Julie Maupeu and Marguerite Dols-Lafargue},
  journal={International journal of food microbiology},
  year={2012},
  volume={159 1},
  pages={25-9}
}
Lactic acid bacteria (LAB) are often exploited to carry out malolactic fermentation in wine. However, a few specific LAB strains and, more precisely, some Pediococcus parvulus strains synthesize a β-glucan, which can be deleterious to wine quality as it confers a ropy texture to the wine that can no longer be commercialized. Although molecular methods exist to detect these unwanted microorganisms, ropy Pediococcus still remain difficult to remove from wine, because of their natural resistance… CONTINUE READING