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Effect of l-malate, d-glucose and l-lactate on malolactic fermentation and growth of Lactobacillus plantarum and Lactobacillus curvatus wild strains isolated from wine

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Abstract

l-Malate fermentative rate in Lactobacillus plantarum and Lactobacillus curvatus was improved when l-malate was over 0.1% but decreased when exogenous d-glucose raised over 0.3% or in the presence of exogenous l-lactate. Significant increases in the growth were observed in the presence of exogenous d-glucose. l-malate residual concentrations were in all cases below 1%.

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