Oenococcus, Pediococcus, and Lactobacillus

oeni and P. pentosaceus in mixed culture (Rodriguez and Manca de Nadra, 1995a 1995b). 

Many species of lactic acid bacteria are known to produce antibacterial proteinaceous substances called bacteriocins (De Vuyst and Vandamme, 1994 Jack et al., 1994 Nes et al., 1996), and a number of researchers have reported the production of bacteriocins by bacterial species present in wine. As examples, Navarro et al. (2000) isolated nine strains of L. plan-tarum from Rioja red wine that showed antibacterial activity. In addition, Yurdugul and Bozoglu (2002) identified an isolate of Leuconostoc mesenteroi-des subsp. cremoris from wine that produced a bacteriocin-like inhibitory substance. Furthermore, Strasser de Saad and Manca de Nadra (1993) isolated two strains of P. pentosaceus that produced an inhibitory substance against strains of Lactobacillus, Oenococcus, and Pediococcus. 

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