Lactic Acid Bacteria

By Rosario Muñoz, M. Moreno-Arribas, B. Rivas. Handbook of Enology, 2011

853 citations recorded by the source corpus.

Publisher Summary This chapter discusses the main aspects of malolactic fermentation and the growth of lactic acid bacteria in wine. In winemaking, lactic acid bacteria are doubly important as they can both enhance and diminish the quality of wine. During malolactic fermentation, the concentration of lactic acid bacteria reaches approximately 107 colony-forming units (CFU)/mL, which gives an indication of their importance in winemaking. The reactivation protocols based on the incubation of bacteria in grape must enriched with yeast extract for 24 to 48 h followed by the inoculation of this culture as soon as possible after alcoholic fermentation. Malolactic fermentation increases the fruity, buttery aroma of wine but reduces vegetal, grassy notes. This increase in fruitiness is possibly caused by the formation of esters by lactic acid bacteria and the increased buttery aroma is due to the formation of diacetyl from the fermentation of citrate by lactic acid bacteria.

Subfields: Food Science, Molecular Biology

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Citations in the corpus

Microbial ecology of the gastrointestinal tract of fish and the potential application of probiotics and prebiotics in finfish aquaculture (2009, background): “In addition, probiotics improving enzyme activity feed digestibility and feed utilization, fish health and performance (Ringø and Gatesoupe 1998; Verschuere et al. 2000; Balcázar et al. 2004, 2006b; Das et al. 2008; Gómez and Balcázar 2008; Kesarcodi-Watson et al. 2008).”
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Host-Associated Probiotics: A Key Factor in Sustainable Aquaculture (2020, background): “Additionally, there are several mechanisms through which probiotic bacteria can induce bacterial antagonism, by producing antimicrobial agents, like antibiotics, antimicrobial peptides (bacteriocins), siderophore substances, or hydrogen peroxide (e.g. Ringø et al. 2018; Sugita et al. 1998).”
Stress Physiology of Lactic Acid Bacteria (2016, background): “The first technical definition, by Orla-Jensen, recognized LAB as Gram-positive cocci or bacilli that were nonsporulating and nonmotile and had the ability to catabolize sugars mainly into lactic acid (2).”
Current Limitations and Challenges with Lactic Acid Bacteria: A Review (2013, background): “The main metabolic activity of LAB is breaking down different carbohydrates and related compounds to obtain energy and carbon molecules [10] [11] [14].”
Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry (2021, background): “Lactic acid bacteria such as Lactobacillus delbrueckii, Lactococcus lactis, Lentilactobacillus kefiri, Streptococcus thermophilus, Lactobacillus acidophilus, Lacticaseibacillus casei, and Lactobacillus helveticus can produce angiotensin converting enzyme (ACE) inhibitory peptides (Fuglsang et al., 2”
Enzymes for Wine Fermentation: Current and Perspective Applications (2018, background): “Yeasts, lactic acid and acetic acid bacteria have a significant influence on wine quality [110].”
A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae. (2020, background): “helveticus [2, 90] is an earlier heterotypic synonym of Lactobacillus suntoryeus [91].”