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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Veröffentlicht in:	Appl Environ Microbiol
Hauptverfasser:	Davis, C. R., Wibowo, D. J., Lee, T. H., Fleet, G. H.
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	American Society for Microbiology (ASM) 1986
Schlagworte:	Food Microbiology
Online-Zugang:	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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