✍ Scribed by Peynaud, E. ;Domercq, Simone
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Isolated ]rom Wines Summary. The authors have studied 750 strains of lactic acid bacteria isolated from wines. In this study the test and classification of RoGosA and St~AP~PW were used. Of the strains mentioned 23 belonged to the homolactie bacteria, including 9 strains of Lactobacillus lolantarum, 2 strains of LactobaciUus casei var. easel, 4 strains of Lactobacillus casei var. alactosus, and 8 strains of a non-identified StrelJtobacterium species.
The authors discuss the value of the classification mentioned from the point of view of wine technology. They conclude that it cannot be applied in the case of lactic acid bacteria isolated from acid fermentation products such as wine. It is only of little practical interest because it does not render the identification of the strains possible, nor does it permit a prediction of the wine constituents which the strains concerned are able to metabolize.
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