Growth and Metabolism of Lactic Acid Bacteria during and after Malolactic Fermentation of Wines at Different pH

Commercially produced red wines were adjusted to pH 3.0, 3.2, 3.5, 3.7, or 4.0 and examined during and after malolactic fermentation for growth of lactic acid bacteria and changes in the concentrations of carbohydrates, organic acids, amino acids, and acetaldehyde. With one exception, Leuconostoc oe...

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Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Davis, C. R., Wibowo, D. J., Lee, T. H., Fleet, G. H.
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 1986
Assuntos:	Food Microbiology
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC238915/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16347015/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.51.3.539-545.1986
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