Currently, the main role of Lactic Acid Bacteria (LAB) in wine is to conduct the malolactic
fermentation (MLF). This process can increase wine aroma and mouthfeel, improve …

Biocatalysis utilizes enzymes and microbial cells as catalysts for a wide range of
applications in biotechnology. Immobilization of biocatalysts on various materials has …

Winemaking depends on several elaborate biochemical processes that see as protagonist
either yeasts or lactic acid bacteria (LAB) of oenological interest. In particular, LAB have a …

Human microbial niches such as the healthy vagina, are recently emerging as
“unconventional” sources of candidate probiotics capable of preventing from different …

Malolactic fermentation (MLF) is the decarboxylation of L-malic acid to L-lactic acid by lactic
acid bacteria (LAB). For the majority of wine production, secondary fermentation is crucial …

The relevance of fermentation as an important and key aspect of food processing cannot be
overemphasized, as it enhances beneficial composition and ensures safety. Fermentation …

Hydrogen, as a clean and sustainable energy source, is of great significance in addressing
energy crises and environmental issues. Microorganisms such as Escherichia coli (E. coli) …

In industrial vinegar production, there are three main types of methods involved; the slow,
handcrafted, traditional method (" Orleans" or" French" method), and the rapid submerged …

Glucose oxidase (GOX) and catalase (CAT) were co-immobilized in silica–calcium–alginate
hydrogels to degrade must glucose. The effect of the enzyme dose (1.2–2.4 U/mL), the initial …

Higher temperatures due to climate change are causing greater sugar production in grapes
and more alcoholic wines. The use of glucose oxidase (GOX) and catalase (CAT) in grape …