Journal of Fermentation and Bioengineering
Volume 71, Issue 5, 1991, Pages 363-366
NoteEffect 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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Cited by (5)
Selection of Lactobacillus strains to induce biological acidification in low acidity wines
2016, LWTCitation Excerpt :In addition, Lactobacillus strains, as O. oeni, also contain the malolactic enzyme. Therefore, these bacteria could carry out the MLF and the acidification simultaneously during vinification (Bravo-Ferrada et al., 2011; Caspritz & Radler, 1983; Chagnaud, Naouri, Arnaud, Galzy, & Mathieu, 1989; Lucio, Ferrer, Krieger, Heras, & Pardo, 2011; Claus; Prahl, 1989; Strasser de Saad, Pesce de Ruiz Holgado, & Oliver, 1984; Velázquez et al., 1991). Therefore, the unpleasant and strong taste of acid malic is removed from wine, resulting in a relative increase of pH, which is rapidly surpassed by the synthesis of lactic acid by fermenting sugars.
Improved lysis of wine lactobacilli for high yield isolation and chatacterization of chromosomal DNA
1993, Journal of Microbiological MethodsUse of starter cultures of Lactobacillus to induce malolactic fermentation in wine
2017, Australian Journal of Grape and Wine ResearchPredominance of malolactic fermentation over d-glucose utilization in Lactobacillus plantarum and Lactobacillus curvatus wine strains
1993, Journal of Industrial Microbiology
Copyright © 1991 Published by Elsevier B.V.