Studies on the Malo-lactic Fermentation

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 habitat of this bacterium. The stimulation ...

Chemical characterization of wines fermented with various malo-lactic bacteria.

Six malo-lactic strains of lactic acid bacteria were isolated from California wines and identified as Lactobacillus delbrueckii, L. buchneri, L. brevis, Leuconostoc citrovorum, and two strains of Pediococcus cerevisiae. Malo-lactic fermentation was induced in separate lots of wine by inoculation of each lot with one of the strains of bacteria. Malo-lactic fermentation had occurred in each inocu...

Lactic Acid Fermentation, Muscle

Lactic acid fermentation

One isomer of lactic acid This is presented to you by TATSA WAMBEA LANDRY www.futurelabtechnologist.weebly.com [1]</'' Lactic acid fermentation is a biological process by which sugars such as glucose, fructose, and sucrose, are converted into cellular energy and the metabolic byproduct lactate. It is an anaerobic fermentation reaction that occurs in some bacteria and animal cells, such as muscl...

On the lactic fermentation and its bearings on pathology

Tyndall experienced great di@culty in sterilizing some liquids, and found his results to be highly variable. Many an investigator observing variable results has discarded a whole line of approach, but Tyndall, having faith in the theoretical basis of his researches, continued his work. The reason Tyndall could not sterilize his fluids reproducibly was because he was working with hay infusions, ...