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Effect of <i>Lactiplantibacillus plantarum</i>-mediated lactic fermentation on the characteristic flavor of sea buckthorn juice by volatolomics and metabolomics analysis. [PDF]
Food Chem XYan T +11 more
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Enhancement of "Laohan" melon wine quality via co-fermentation with <i>Saccharomyces cerevisiae</i> and lactic acid bacteria. [PDF]
Food Chem XHu Y +9 more
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Dual-temperature dual-state fermentation: A novel approach to improve aroma and color characteristics of Marselan wines. [PDF]
Food Chem XYao X +10 more
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Inducing malolactic fermentation in wines
Biotechnology Advances, 1989Malolactic fermentation (MLF) in wine can be accomplished by relying on the natural microflora or by inducing through inoculation of a specific strain(s) of malolactic bacteria, primarily strains of Leuconostoc oenos. Problems with inducing MLF include intrinsic factors of the grape must such as pH, presence of sulfur dioxide, and ethanol in addition ...
Charles G Edwards +2 more
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Role of malolactic fermentation in lactic acid bacteria
Biochimie, 1988Although decarboxylation of malate to lactate by malolactic enzyme does not liberate biologically available energy (e.g., ATP, NADH), the growth rate of many malolactic bacteria is greatly enhanced by malolactic fermentation. The deacidification of the medium due to malate dissipation cannot fully account for this situation.
Pierre Renault, Claude Gaillardin
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A Tentative Model to Evaluate the Kinetics of Malolactic Fermentationa
Annals of the New York Academy of Sciences, 1988 Etude de la cinetique de la fermentation du malate en lactate par une souche de Leuconostoc oenos ML 34, en ...
ANDRICH, GIANPAOLO +3 more
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