Currently, the main role of Lactic Acid Bacteria (LAB) in wine is to conduct the malolactic
fermentation (MLF). This process can increase wine aroma and mouthfeel, improve …

Malolactic fermentation (MLF) is a secondary wine fermentation conducted by lactic acid
bacteria (LAB). This fermentation is important in winemaking as it deacidifies the wine, it …

While lactic acid-producing fermentation has long been used to improve the storability,
palatability, and nutritive value of perishable foods, only recently have we begun to …

There are two main fermentations associated with the winemaking process. Alcoholic
fermentation is conducted by the yeast culture and malolactic fermentation takes place as a …

Malolactic fermentation (MLF) is a process in winemaking responsible for the conversion of l-
malic acid to l-lactic acid and CO 2, which reduces the total acidity, improves the biological …

The initial conversion of grape must to wine is an alcoholic fermentation (AF) largely carried
out by one or more strains of yeast, typically Saccharomyces cerevisiae. After the AF, a …

This study focused on characterising 23 Oenococcus oeni and 19 Lactobacillus plantarum
strains isolated from the South African wine environment for the development of potential …

The genus Pediococcus comprises a group of nutritionally fastidious bacteria, several of
which have been isolated from wines worldwide, for example P. damnosus, P. inopinatus, P …

This study aimed to identify specific microorganisms related to the formation of precursors of
EC (ethyl carbamate) in the solid-state fermentation of Chinese Moutai-flavor liquor. The EC …

Sourdough, which consists of flour and water, is used to make baked foods such as
sourdough bread and contains metabolically active microorganisms, including lactic acid …