Kinetics of growth of Lactobacillus plantarum with glucose, organic acids (malate, citrate, acetate) and ethanol

L. plantarum was grown on glucose and organic acids, i.e. malate, citrate, and acetate, frequently jointly encountered in wine and cider fermentation. The effect on fermentation patterns of different mixtures of acids as well as ethanol was studied. Specific growth rates and apparent biomass yields on glucose increased when adding citrate or malate. Acetate and ethanol were not consummed by the lactobacillus. The presence of acetate, but not ethanol, slightly decreased citrate consumption rates, but did not significantly influence glucose or malate fermentations.