Lactic acid bacteria as a potential source of enzymes for use in vinification

Matthews et al examine the potential of lactic acid bacteria as a source of enzymes that could improve wine quality and complexity. Also discussed are the malolactic enzyme, proteases and peptidases, glycosidases, polysaccharide-degrading enzymes, esterases, ureases, phenoloxidases and lipases.

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Bibliographic Details
Published in:Applied and environmental microbiology 2004-10, Vol.70 (10), p.5715-5731
Main Authors: Matthews, A, Grimaldi, A, Walker, M, Bartowsky, E, Grbin, P, Jiranek, V
Format: Article
Language:English
Subjects:
Acids
Bacteria
Biological and medical sciences
Biology of microorganisms of confirmed or potential industrial interest
Biotechnology
Enzymes
esterases
Fermentation
food biotechnology
Food Microbiology
Food Technology
Fundamental and applied biological sciences. Psychology
laccase
Lactic Acid - metabolism
lactic acid bacteria
Lactobacillus - enzymology
Leuconostoc - enzymology
literature reviews
malolactic enzyme
malolactic fermentation
Minireview
Miscellaneous
Mission oriented research
O-glycoside hydrolases
Pediococcus - enzymology
peptidases
proteinases
triacylglycerol lipase
urease
Wine - microbiology
winemaking
Wines
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Summary:Matthews et al examine the potential of lactic acid bacteria as a source of enzymes that could improve wine quality and complexity. Also discussed are the malolactic enzyme, proteases and peptidases, glycosidases, polysaccharide-degrading enzymes, esterases, ureases, phenoloxidases and lipases.
ISSN:0099-2240
1098-5336
DOI:10.1128/AEM.70.10.5715-5731.2004