Currently, the main role of Lactic Acid Bacteria (LAB) in wine is to conduct the malolactic
fermentation (MLF). This process can increase wine aroma and mouthfeel, improve …

Starter cultures are defined as selected microbial preparations used to increase the
efficiency of fermentation processes. In the food industry, numerous microbial cultures are …

This review focuses on the considerable amount of research that has been directed towards
the improvement of efficiency and reliability of malolactic fermentation (MLF), which is …

Understanding bacteria and yeasts communities can reduce unpredictable changes of
apple cider. In this study, apple juice inoculated with Saccharomyces cerevisiae WET 136 …

There has been a growing interest in develo** co-inoculum of Oenococcus oeni and
Saccharomyces cerevisiae/non-Saccharomyces for simultaneous malolactic fermentation …

Stress is an inextricable aspect of life, and stress biology has been a field of intensive study
over the last 200–300 years. In human psychology, we consider a stress-free condition to be …

The diversity and complexity of wine environments present challenges for predicting
success of fermentation. In particular, compatibility between yeast and lactic acid bacteria is …

Malolactic fermentation (MLF) is the decarboxylation of L-malic acid to L-lactic acid by lactic
acid bacteria (LAB). For the majority of wine production, secondary fermentation is crucial …

This study aimed to investigate the impact of different strains of Lactiplantibacillus plantarum
on malolactic fermentation (MLF), antioxidant activity, and aroma of ciders. A commercial …

Microbial metabolism plays a critical role in the flavor development of Guangxi fermented
bamboo shoots (GFBS). To clarify the role of microorganisms in flavor formation and predict …