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FermentationConsumption
Fermentation2
  • Malolactic conversion (also known as malolactic fermentation or MLF) is a process in winemaking in which tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid. (wikipedia.org)
  • Our hypothesis is that there is a direct interaction stress response (DISR) between S. cerevisiae and the other yeast species that, under excess sugar conditions, induces transcription of the hexose transporters, triggering glucose flow to fermentation and inhibiting respiration, leading to an increase in both, metabolic flow and population dynamics. (bvsalud.org)
Consumption2
  • While Pasteur did notice an acid reduction in wine with the lactic bacteria, he did not link that process to a consumption of malic acid by the bacteria, but rather assumed it was just tartrate precipitation. (wikipedia.org)
  • An activation of sugar consumption and glycolysis, membrane and cell wall biogenesis, and nitrogen utilization was observed, suggesting a metabolic boost of S. cerevisiae in response to competing yeasts. (bvsalud.org)