Lactic acid bacteria (LAB) constitute a diverse group of Gram positive obligately fermentative
microorganisms which include both beneficial and pathogenic strains. LAB generally have …

Malolactic fermentation (MLF) in wine is a secondary fermentation that usually occurs at the
end of alcoholic fermentation by yeasts, although it sometimes occurs earlier. It is practically …

Handbook of food science, technology, and engineering Page 1 HANDBOOK of FOOD
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …

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 …

L. acidophilus is a homofermentative, microaerophilic, short chain gram positive
microorganism with rod morphology having its bacteriocins belonging to class II a. Several …

Oenococcus oeni is an acidophilic member of the Leuconostoc branch of lactic acid bacteria
indigenous to wine and similar environments. O. oeni is commonly responsible for the …

Lactobacillus plantarum is a heterofermentative microaerophilic Gram-positive
microorganism, with rod morphology, occurring singly or grouped in short chains. This …

In this paper, the influence of lactic acid fermentation on the metabolic profile of ginkgo
kernel juice was studied. For this purpose, three lactic acid bacteria (LAB), Lactobacillus …

This study was designed to investigate the formation of ethyl carbamate during the
fermentation of musts of Vitis vinifera L. cv. Tempranillo and Cabernet Sauvignon by …