Lactic acid bacteria comprise an ecologically diverse group of microorganisms united by formation of lactic acid as the primary metabolite of sugar metabolism (Davis et al., 1985b; 1988; Lonvaud-Funel, 1999; Carr et al., 2002; Liu, 2002). These bacteria utilize sugars by either homo- or heterofermentative pathways (Section 2.4.1) as well as l-malic acid, a major acid present in grape must (Section 2.4.3). Whereas growth of some bacteria in certain wines is desirable (i.e., malolactic fermentation or MLF), growth of other species can lead to spoilage.
KeywordsLactic Acid Lactic Acid Bacterium Acetyl Phosphate Malolactic Fermentation Thiamine Pyrophosphate
Unable to display preview. Download preview PDF.