Lactic Acid Bacteria

König, Helmut; Fröhlich, Jürgen

doi:10.1007/978-3-319-60021-5_1

Cited by 62 publications

(53 citation statements)

References 156 publications

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“…Yeasts, lactic acid and acetic acid bacteria have a significant influence on wine quality [110]. Microbial growth in musts and wines is conventionally controlled by the addition of sulfur dioxide.…”

Section: Lysozymementioning

confidence: 99%

Enzymes for Wine Fermentation: Current and Perspective Applications

Claus

Mojsov

2018

Fermentation

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Enzymes are used in modern wine technology for various biotransformation reactions from prefermentation through fermentation, post-fermentation and wine aging. Industrial enzymes offer quantitative benefits (increased juice yields), qualitative benefits (improved color extraction and flavor enhancement) and processing advantages (shorter maceration, settling and filtration time). This study gives an overview about key enzymes used in winemaking and the effects of commercial enzyme preparations on process engineering and the quality of the final product. In addition, we highlight on the presence and perspectives of beneficial enzymes in wine-related yeasts and lactic acid bacteria.

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Section: Lysozymementioning

confidence: 99%

Enzymes for Wine Fermentation: Current and Perspective Applications

Claus

Mojsov

2018

Fermentation

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“…Heterofermentative, facultatively heterofermentative, and homofermentative LAB can all be found in wine (Bartwosky, 2005;Dicks & Endo, 2009;König & Fröhlich, 2009;Unden & Zaunmüller, 2009). Heterofermentative bacteria catabolize sugars using the pentose phosphate pathway, and in addition to lactic acid produce carbon dioxide, acetic acid, ethanol, and acetaldehyde as end-products (Bartowsky, 2005).…”

Section: The Malolactic Conversion Microbiotamentioning

confidence: 99%

The microbial dynamics of wine fermentation

Bisson

Walker

2015

Advances in Fermented Foods and Beverages

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“…LAB are used as starter cultures in food fermentation, such as in the production of cheeses and fermented sausages, and they are in such cases introduced to the processing environment in high numbers. Otherwise, LAB may originate from a large variety of sources, as they are abundant in environments with a rich nutrient supply, including decomposing plant material, vegetables, sourdough, beverages, water, juices, sewage, and cavities (such as the mouth, genitals, and the intestinal and respiratory tracts) of humans and animals (König and Fröhlich 2009 Residential bacteria in food industry . .…”

Section: Gram-positive Bacteriamentioning

confidence: 99%

Residential Bacteria on Surfaces in the Food Industry and Their Implications for Food Safety and Quality

Møretrø

Langsrud

2017

Comp Rev Food Sci Food Safe

312

165

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Surface hygiene is commonly measured as a part of the quality system of food processing plants, but as the bacteria present are commonly not identified, their roles for food quality and safety are not known. Here, we review the identity of residential bacteria and characteristics relevant for survival and growth in the food industry along with potential implications for food safety and quality. Sampling after cleaning and disinfection increases the likelihood of targeting residential bacteria. The increasing use of sequencing technologies to identify bacteria has improved knowledge about the bacteria present in food premises. Overall, nonpathogenic Gram-negative bacteria, especially Pseudomonas spp., followed by Enterobacteriaceae and Acinetobacter spp. dominate on food processing surfaces. Pseudomonas spp. persistence is likely due to growth at low temperatures, biofilm formation, tolerance to biocides, and low growth requirements. Gram-positive bacteria are most frequently found in dairies and in dry production environments. The residential bacteria may end up in the final products through cross-contamination and may affect food quality. Such effects can be negative and lead to spoilage, but the bacteria may also contribute positively, as through spontaneous fermentation. Pathogenic bacteria present in food processing environments may interact with residential bacteria, resulting in both inhibitory and stimulatory effects on pathogens in multispecies biofilms. The residential bacterial population, or bacteriota, does not seem to be an important source for the transfer of antibiotic resistance genes to humans, but more knowledge is needed to verify this. If residential bacteria occur in high numbers, they may influence processes such as membrane filtration and corrosion.

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Lactic Acid Bacteria

Cited by 62 publications

References 156 publications

Enzymes for Wine Fermentation: Current and Perspective Applications

Enzymes for Wine Fermentation: Current and Perspective Applications

The microbial dynamics of wine fermentation

Residential Bacteria on Surfaces in the Food Industry and Their Implications for Food Safety and Quality

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