Malolactic Fermentation
Mostrando 1-12 de 41 artigos, teses e dissertações.
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1. Identification of the potential inhibitors of malolactic fermentation in wines
Abstract This exploratory work aims to identify the potential inhibitors of lactic bacterial growth and to propose enological practices to guarantee the occurrence of spontaneous malolactic fermentation (MLF) in wines from traditional and double-pruning management harvests in southeast Brazil. One white wine from a summer harvest and one red wine from a wint
Food Sci. Technol. Publicado em: 26/10/2017
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2. Simultaneous and successive inoculations of yeasts and lactic acid bacteria on the fermentation of an unsulfited Tannat grape must
Interactions between yeasts and lactic acid bacteria are strain specific, and their outcome is expected to change in simultaneous alcoholic -malolactic fermentations from the pattern observed in successive fermentations. One Oenococcus oeni strain Lalvin VP41TM was inoculated with two Saccharomyces cerevisiae strains either simultaneously, three days after t
Braz. J. Microbiol.. Publicado em: 2014
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3. Population dynamics of mixed cultures of yeast and lactic acid bacteria in cider conditions
The objective of this work was to study the malolactic bioconversion in low acidity cider, according Brazilian conditions. The apple must was inoculated with Saccharomyces cerevisiae or S. cerevisiae with Oenococcus oeni. The control contained the indigenous microorganisms. Fermentation assays were carried out with clarified apple must from the Gala variety.
Braz. arch. biol. technol.. Publicado em: 2013-10
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4. Abordagem microbiológica da fermentação oxidativa, alcoólica e malolática no processamento da sidra
In the Europe the fermentation process of apple juice for cider obtention comprehend 3 phases distinct, oxidative and alcoholic fermentation phase (synthesis of aromas and ethanol release respectively) and the malolatic phase (reduction of the acid). In the Brazil the process occurs in temperatures of 25-35C, presence of sulfite and with addition of yeast, r
Publicado em: 2008
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5. IMMOBILIZED Saccharomyces cerevisiae AND Leuconostoc oenus FOR ALCOHOLIC AND MALOLACTIC FERMENTATION IN CONTINUOUS WINE MAKING
The use of sugarcane stalks to immobilize microorganisms by adsorption in continuous fermentation was investigated. The canes were peeled and cut horizontally and transversally into pieces 2 × 1 × 1 cm3. Scanning electron microscopy (SEM) was employed to verify the external and internal structure of the sugarcane stalk support prior to cell immobilization.
Publicado em: 1999
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6. 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 oenos conducted the malolactic fermentation in all wines and w
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7. Stimulatory Effect of Malo-Lactic Fermentation on the Growth Rate of Leuconostoc oenos
Although l-malic acid is not an energy source for the malo-lactic organism Leuconostoc oenos (L. citrovorum) ML 34, the growth rate of the organism was found to be greatly increased by malo-lactic fermentation (the decarboxylation of l-malic acid to l-lactic acid). The stimulation was especially striking at the low pH (below pH 4) of wine, the natural habita
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8. Biochemical basis for glucose-induced inhibition of malolactic fermentation in Leuconostoc oenos.
The sugar-induced inhibition of malolactic fermentation in cell suspensions of Leuconostoc oenos, recently reclassified as Oenococcus oeni (L. M. T. Dicks, F. Dellaglio, and M. D. Collins, Int. J. Syst. Bacteriol. 45:395-397, 1995) was investigated by in vivo and in vitro nuclear magnetic resonance (NMR) spectroscopy and manometric techniques. At 2 mM, gluco
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9. Controlling Wine Malolactic Fermentation with Nisin and Nisin-Resistant Strains of Leuconostoc oenos
The polypeptide nisin (100 U/ml) prevented malolactic fermentation in wines by indigenous or intentionally added lactic acid bacteria. Nisin (100 U/ml)-resistant mutants of Leuconostoc oenos were obtained and used with nisin in wine to carry out a pure-culture malolactic fermentation in the presence or absence of other lactic acid bacteria. Nisin degradation
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10. Stimulation of Malo-Lactic Fermentation in Eastern Grape Musts 1
Induced malo-lactic fermentation was stimulated in Eastern grape musts by the addition of a new fermentation enhancer product.
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11. Product of the Lactococcus lactis gene required for malolactic fermentation is homologous to a family of positive regulators.
Malolactic fermentation is a secondary fermentation that many lactic acid bacteria can carry out when L-malate is present in the medium. The activation of the malolactic system in Lactococcus lactis is mediated by a locus we call mleR. Induction of the genes necessary to perform malolactic fermentation occurs only in bacteria with a functional copy of mleR.
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12. Medium for Screening Leuconostoc oenos Strains Defective in Malolactic Fermentation
A new sensitive medium was developed to screen and isolate mutagenic Leuconostoc oenos strains defective in malolactic fermentation. The essential components of the medium included fructose (22 mM), l-malic acid (74.6 mM), bromocresol green (as pH indicator), and cellulose powder. The wild-type colonies turned blue, but defective malolactic colonies gave an