Malo-Lactic Fermentation

Kunkee, Ralph E.

doi:10.1016/s0065-2164(08)70530-6

Cited by 126 publications

(95 citation statements)

References 89 publications

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“…According to the mechanism generally accepted for MLF, no D-lactic acid production would be expected from malate degradation by MLase (Kunkee, 1967). However, we detected high levels of Dlactate (Fig.…”

Section: Discussionmentioning

confidence: 48%

“…A similar role has been proposed for malolactic fermentation (MLF) (Kunkee, 1967;Caspritz & Radler, 1983). MLF is the decarboxylation of L-malic acid to L-lactic acid by the malo-lactic enzyme (MLase), which is only found in LAB.…”

Section: Introductionmentioning

confidence: 61%

“…The proposed mechanism for MLF includes neither the formation of ATP nor the reduction of NAD (Kunkee, 1967). Kandler et al (1973) suggested that the stimulatory effect on the growth of LAB by the MLF was due exclusively to the increase of the environmental pH.…”

Section: Discussionmentioning

confidence: 99%

“…MLF is the decarboxylation of L-malic acid to L-lactic acid by the malo-lactic enzyme (MLase), which is only found in LAB. This reaction does not seem to provide energy to the cells (Kunkee, 1967;Daeschel, 1988) but appears to be beneficial, because their growth rates are increased when grown in a medium with Lmalic acid and a carbon source (Pilone & Kunkee, 1976). Recently, Cox & Henick-Kling (1989) proposed a chemiosmotic hypothesis for MLF in Leuconostoc oenos where energy is produced by the efflux of L-lactate from L-malate degradation.…”

Section: Introductionmentioning

confidence: 99%

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Energy production from L-malic acid degradation and protection against acidic external pH in Lactobacillus plantarum CECT 220

García

Zúñiga

Kobayashi

1992

Journal of General Microbiology

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Malate degradation by Luctobaciffus pfanturum CECT 220 provides energy which enables this organism to remain viable for longer at low environmental pH values. Energy production was not coupled to H+-ATPase activity. This protective mechanism against acidic external pH is complemented by another system of ApH maintenance. The H+-ATPase did not seem to be involved in this system of pH maintenance as the system was not sensitive to N , Ndicyclohexylcarbodiimide (DCCD) and was functional at very low pH values where ATPase activity was severely inhibited.

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Section: Discussionmentioning

confidence: 48%

Section: Introductionmentioning

confidence: 61%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Energy production from L-malic acid degradation and protection against acidic external pH in Lactobacillus plantarum CECT 220

García

Zúñiga

Kobayashi

1992

Journal of General Microbiology

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“…Na realidade, o momento ideal para a inoculação depende de vários fatores, como a composição do mosto, a cepa de levedura e as técnicas de elaboração (DAVIS et al, 1985). A seleção de cepas de bactérias lácticas que degradam o ácido málico levou ao desenvolvimento de estudos de classificação e metabolismo deste grupo de bactérias em diversas regiões vitícolas (KUNKEE, 1967;GARVIE & FARROW, 1980;WIBOWO et al, 1985;TRACEY & BRITZ, 1987;PILONE et al, 1991;VAN VUUREN & DICKS, 1993). Ainda hoje, muitas dúvidas existem sobre estes aspectos.…”

Section: A Fermentação Maloláctica é Responsável Pela Redução Da Acidunclassified

Indução da fermentação maloláctica em vinho tinto com a cultura láctica viniflora oenos

Ávila

Daudt

1997

Cienc. Rural

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Cider Making and Cider Research: A Review*

Beech

1972

Journal of the Institute of Brewing

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Over the last twenty years there has been a progressive improvement in the fermentation methods employed by the cider industry. The mixed microfiora, typical of traditional cider making and derived in the main from the processing equipment, was first controlled by the rational addition of sulphur dioxide to the juice. This, together with the maintenance of a rigorous standard of hygiene in the pressing equipment, led to the need for pure yeast cultures. The process has been further improved by the increasing adoption of fermenting vessels made with impervious surfaces and the use of sterile concentrated juice which can be stored until required for dilution and fermentation. These changes have been based largely upon chemical, biochemical and microbiological research into all aspects of the process. Future research is directed towards the control of the flavour of the final cider.

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Malo-Lactic Fermentation

Cited by 126 publications

References 89 publications

Energy production from L-malic acid degradation and protection against acidic external pH in Lactobacillus plantarum CECT 220

Energy production from L-malic acid degradation and protection against acidic external pH in Lactobacillus plantarum CECT 220

Indução da fermentação maloláctica em vinho tinto com a cultura láctica viniflora oenos

Cider Making and Cider Research: A Review*

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