Unveiling the Potential of Lentilactobacillus hilgardii in Malolactic Fermentation: Comparative Genomics and Fermentation Dynamics. [PDF]
Microb BiotechnolThis study explores the metabolic potential of Lentilactobacillus hilgardii for malolactic fermentation in winemaking. Genomic and in silico analyses, combined with experimental validation, reveal its resilience at low temperatures and unique enzymatic traits. Comparative insights with Oenococcus oeni highlight L.
Mantegazza G +5 more
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Correction to 'Unveiling the Potential of Lentilactobacillus hilgardii in Malolactic Fermentation: Comparative Genomics and Fermentation Dynamics'. [PDF]
Microb BiotechnolMicrobial Biotechnology, Volume 19, Issue 6, June 2026.
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Non-Saccharomyces as a tool for modulating wine quality and stimulating malolactic fermentation
IVES Technical Reviews, 2021 Recent research in non-Saccharomyces yeasts promotes their use as starter cultures in wine alcoholic fermentation together with S. cerevisiae. The use of these non-conventional yeasts can modulate the organoleptic profile of wines. However, it is unclear
Aitor Balmaseda +5 more
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Malolactic fermentation byStreptococcus mutans [PDF]
FEMS Microbiology Letters, 2007 Streptococcus mutans and certain other oral lactic-acid bacteria were found to have the ability to carry out malolactic fermentation involving decarboxylation of L-malate to yield L-lactic acid and concomitant reduction in acidity. The activity was inducible by L-malate in S. mutans UA159 growing in suspensions or biofilms.
Jiangyun, Sheng, Robert E, Marquis
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Microbial Ecology at the Nexus of Food Safety and Biotechnology With Ecological Mechanisms, Risks, and Emerging Innovations. [PDF]
Int J Food SciFood systems are complex microbial ecosystems in which microorganisms play dual and often contrasting roles as agents of foodborne contamination and as essential drivers of food production and biotechnological innovation. Microbial ecology provides an integrative framework for understanding how microbial interactions, environmental conditions, and ...
Tepson JA, Agyirifo DS.
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Chemiosmotic energy from malolactic fermentation [PDF]
Journal of Bacteriology, 1989 By using the luciferase-luciferin ATP assay and whole cells of Leuconostoc oenos, we have demonstrated that malolactic fermentation does yield ATP. This energy-yielding mechanism did not occur in a cell extract and was inhibited in the presence of dicyclohexylcarbodiimide or an ionophore such as monensin.
D J, Cox, T, Henick-Kling
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Microorganisms, 2020 Malolactic fermentation (MLF) is a biological process that, in addition to deacidifying, also improves biological stability and changes the chemical and sensorial characteristics of wines. However, multiple biotic and abiotic factors, present in must and
Silvia Jane Lombardi +9 more
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Effect of spontaneous malolactic fermentation on the formation of organoleptic properties of red wine after ethyl alcohol removal [PDF]
BIO Web of ConferencesMalolactic fermentation, based on the conversion of malic acid to lactic acid, which leads to physicochemical and organoleptic changes, was investigated. Considering the influence of malolactic fermentation on the organoleptic profile of wine, the nature
Taranenko V. I., Oseledtseva I. V.
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Use of fumaric acid on must or during alcoholic fermentation
BIO Web of Conferences, 2023 Fumaric acid has been approved by OIV for the use on wine in 2021. This practice consists in treating wines with fumaric acid to inhibit malolactic fermentation by controlling the growth and activity of lactic acid bacteria.
Davaux François +2 more
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Quantitative study of interactions between Saccharomyces cerevisiae and Oenococcus oeni strains [PDF]
, 2008 This study examines the interactions that occur between Saccharomyces cerevisiae and Oenococcus oeni strains during the process of winemaking. Various yeast/bacteria pairs were studied by applying a sequential fermentation strategy which simulated the ...
Florence Mathieu +5 more
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