Various supports and immobilization techniques have been proposed and tested for
application in wine-making, cider-making, brewing, distillates, potable alcohol and novel …

The diketone, diacetyl, is a major flavour metabolite produced by lactic acid bacteria (LAB).
Of the LAB associated with wine, Oenococcus oeni is encouraged during the malolactic (ML) …

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 …

Mannitol, a naturally occurring polyol (sugar alcohol), is widely used in the food,
pharmaceutical, medical, and chemical industries. The production of mannitol by …

Growth of Corynebacterium glutamicum on mixtures of the carbon sources glucose and
acetate is shown to be distinct from growth on either substrate alone. The organism showed …

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

Chinese sauerkraut is a kind of traditional and typical fermented food. Four lactic acid
bacteria (LAB) strains, Leuconostoc mesenteroides NCU1426, Lactococcus lactis …

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 …

It has been estimated that globally some 500 X 1012 kg of carbon dioxide are assimilated
into biomass by autotrophic organisms annually. More than 99% of this assimilated carbon …

This review article summarizes the state of the art on Leuconostoc oenos, the bacteria
responsible for malolactic fermentation in wine. Both basic and practical aspects related to …