Use of novel bacteria from winery waste sites to reduce the organic content of lees and to produce enzyme extracts that will alleviate fermenter biofouling

Abstract

Use of novel bacteria from winery waste sites to reduce the organic content of lees and to produce enzyme extracts that will alleviate fermenter biofouling

Summary

Aim was removing contamination from winery waste and fermenters by bacteria from dumpsites which can remediate tannin-protein precipitates aerobically and anaerobically however activity could not be maintained due to lack of bacterial survival. More work needed.