biostudies-literatureUnknown8Succi MForty-two oenological strains of <i>Lb. plantarum</i> were assessed for their response to ethanol and pH values generally encountered in wines. Strains showed a higher variability in the survival when exposed to low pH (3.5 or 3.0) than when exposed to ethanol (10 or 14%). The study allowed to individuate the highest ethanol concentration (8%) and the lowest pH value (4.0) for the growth of strains, even if the maximum specific growth rate (μ _<i>max</i> ) resulted significantly reduced by these conditions. Two strains (GT1 and LT11) preadapted to 2% ethanol and cultured up to 14% of ethanol showed a higher growth than those non-preadapted when they were cultivated at 8% of ethanol. The evaluation of the same strains preadapted to low pH values (5.0 and 4.0) and then grown at pH Frontiers in microbiology470https://www.ebi.ac.uk/biostudies/studies/S-EPMC5360758biostudies-literatureSub-optimal pH Preadaptation Improves the Survival of <i>Lactobacillus plantarum</i> Strains and the Malic Acid Consumption in Wine-Like Medium.PMC5360758Lombardi SJSorrentino EIorizzo MTipaldi LTremonte PCoppola RSucci MPannella GfalseSub-optimal pH Preadaptation Improves the Survival of <i>Lactobacillus plantarum</i> Strains and the Malic Acid Consumption in Wine-Like Medium.Forty-two oenological strains of <i>Lb. plantarum</i> were assessed for their response to ethanol and pH values generally encountered in wines. Strains showed a higher variability in the survival when exposed to low pH (3.5 or 3.0) than when exposed to ethanol (10 or 14%). The study allowed to individuate the highest ethanol concentration (8%) and the lowest pH value (4.0) for the growth of strains, even if the maximum specific growth rate (μ _<i>max</i> ) resulted significantly reduced by these conditions. Two strains (GT1 and LT11) preadapted to 2% ethanol and cultured up to 14% of ethanol showed a higher growth than those non-preadapted when they were cultivated at 8% of ethanol. The evaluation of the same strains preadapted to low pH values (5.0 and 4.0) and then grown at pH 2017-01-01T00:00:00Z20172025-04-04T11:24:40.586Z2019-03-27T02:39:12ZS-EPMC53607582838203010.3389/fmicb.2017.00470