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 …

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 …

The potential to produce the biogenic amines tyramine, histamine and putrescine, was
investigated for lactic acid bacteria (LAB) of various origin, including commercial malolactic …

Heterofermentative lactic acid bacteria (LAB) such as Leuconostoc, Oenococcus, and
Lactobacillus strains ferment pentoses by the phosphoketolase pathway. The extra NAD (P) …

Red wine amino acids and volatile compounds were analyzed before and after malolactic
fermentation carried out by four different starter cultures of the species Oenococcus oeni and …

Malolactic fermentation (MLF) is conducted by lactic acid bacteria (LAB) and refers to the
decarboxylation of Lmalate to L-lactate. This secondary fermentation is difficult to control and …

Ethyl carbamate (EC) commonly found in fermented beverages has been verified to be a
multisite carcinogen in experimental animals. EC was upgraded to Group 2A by the Intl …

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 …

Alcoholic fermentation is the anaerobic transformation of sugars, mainly glucose and
fructose, into ethanol and carbon dioxide. This process, which is carried out by yeast and …

The coordination of single or multiple microorganisms are required for the manufacture of
traditional fermented foods, improving the flavour and nutrition of the food materials …