Lactobacillus trichodes nov. spec., a bacterium causing spoilage in appetizer and dessert wines
AuthorsJohn C. M. Fornachon
Howard C. Douglas
Reese H. Vaughn
Authors AffiliationsJohn C. M. Fornachon was Officer, Council for Scientific and Industrial Research, Australia. Formerly Associate in the California Agricultural Experiment Station; Howard C. Douglas was Assistant Professor of Microbiology, University of Washington, Seattle, Washington. Formerly Research Assistant in Fruit Products, California Agricultural Experiment Station; Reese H. Vaughn was Associate Professor of Food Technology and Associate Bacteriologist in the California Agricultural Experiment Station.
Hilgardia 19(4):129-132. DOI:10.3733/hilg.v19n04p129. April 1949.
A new species of Lactobacillus which has been observed in wines of high alcohol content for many years is described and named. The name L. trichodes is proposed because of the marked tendency to grow as long intertwined chains and filaments resembling a mass of hair.
Douglas H. C., McClung L. S. Characteristics of an organism causing spoilage in fortified sweet wines. Food Research. 1937. 2(6):471-75. DOI: 10.1111/j.1365-2621.1937.tb17820.x [CrossRef]
Fornachon J. C. M. Bacterial spoilage of fortified wines. 1943. Adelaide: Australian Wine Board. 126p.