Acid tolerance response implications

P. damnosus and P. pentosaceus have been implicated in this defect in wines (Manca de Nadra and Strasser de Saad, 1995 Lonvaud-Funel, 1999 Walling et al., 2005) while Lactobacillus spp. have been reported to cause ropiness in ciders (Duenas et al., 1995). Factors that affect bacterial growth also impact ropiness. For instance, exopolysaccharide production by P. damnosus is enhanced above pH 3.5 (Walling et al., 2005). Although ropy strains of pediococci are thought to be more tolerant of alcohol, acid, and SO2 than other strains of Pediococcus (Lonvaud-Funel and Joyeux, 1988 Walling et al., 2005), synthesis of these polysaccharides is not a response to ethanol stress (Walling et al., 2005). 

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