Researchers from the University of Adelaide have discovered strains of lactic acid bacteria from Kangaroo Island that could be used in the fermentation of wine, ciders, and sour beers.
Six strains of bacteria were isolated from insects and flowers on various properties across Kangaroo Island in late 2019. Through this, the scientists were able to find five unique species – Fructilactobacillus cliffordii, Fructilactobacillus hinvesii, Fructilactobacillus myrtifloralis, Fructilactobacillus carniphilus, and Fructobacillus americanaquae.
The bacteria are now being tested for their use in the beverage industry.
“These samples were collected shortly before the devastating bushfires in the summer of 2019-20,” lead author and PhD candidate Scott Oliphant from the University of Adelaide’s School of Agriculture, Food, and Wine said.
“Some of the microbes we assessed were from Flinders Chase National Park apiaries, which were destroyed in those bushfires.”
The research, published in the International Journal of Systematic and Evolutionary Microbiology, looked for samples in Kangaroo Island for its unique microclimates, undisturbed and biodiverse plant life and beekeeping industry with intact biosecurity protocols.
The samples were taken from Kangaroo Island Ciders, Clifford’s Honey Farms, Living Honey, De Tong Ling, Island Beehive, and near Sunrise of Falie accommodation.
Lactic bacteria represent a diverse group of microorganisms that can be found in a variety of plants and insects,” Oliphant said.
“Flowers have previously been a common source for isolating diverse groups of lactic acid bacteria,” Mr Oliphant said.
