{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,20]],"date-time":"2026-10-20T01:31:04Z","timestamp":1792459864237,"version":"4.5.0"},"reference-count":0,"publisher":"American Society for Microbiology","issue":"3","license":[{"start":{"date-parts":[[1986,3,1]],"date-time":"1986-03-01T00:00:00Z","timestamp":510019200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.asm.org\/non-commercial-tdm-license"}],"content-domain":{"domain":["journals.asm.org"],"crossmark-restriction":true},"short-container-title":["Appl Environ Microbiol"],"published-print":{"date-parts":[[1986,3]]},"abstract":"<jats:p>\n            Commercially produced red wines were adjusted to pH 3.0, 3.2, 3.5, 3.7, or 4.0 and examined during and after malolactic fermentation for growth of lactic acid bacteria and changes in the concentrations of carbohydrates, organic acids, amino acids, and acetaldehyde. With one exception,\n            <jats:italic>Leuconostoc oenos<\/jats:italic>\n            conducted the malolactic fermentation in all wines and was the only species to occur in wines at pH below 3.5. Malolactic fermentation by\n            <jats:italic>L. oenos<\/jats:italic>\n            was accompanied by degradation of malic, citric, and fumaric acids and production of lactic and acetic acids. The concentrations of arginine, histidine, and acetaldehyde also decreased at this stage, but the behavior of hexose and pentose sugars was complicated by other factors.\n            <jats:italic>Pediococcus parvulus<\/jats:italic>\n            conducted the malolactic fermentation in one wine containing 72 mg of total sulfur dioxide per liter. Fumaric and citric acids were not degraded during this malolactic fermentation, but hexose sugars were metabolized.\n            <jats:italic>P. parvulus<\/jats:italic>\n            and species of\n            <jats:italic>Lactobacillus<\/jats:italic>\n            grew after malolactic fermentation in wines with pH adjusted above 3.5. This growth was accompanied by the utilization of wine sugars and production of lactic and acetic acids.\n          <\/jats:p>","DOI":"10.1128\/aem.51.3.539-545.1986","type":"journal-article","created":{"date-parts":[[2020,1,1]],"date-time":"2020-01-01T03:51:41Z","timestamp":1577850701000},"page":"539-545","update-policy":"https:\/\/doi.org\/10.1128\/asmj-crossmark-policy-page","source":"Crossref","is-referenced-by-count":128,"title":["Growth and Metabolism of Lactic Acid Bacteria during and after Malolactic Fermentation of Wines at Different pH"],"prefix":"10.1128","volume":"51","author":[{"given":"C. R.","family":"Davis","sequence":"first","affiliation":[{"name":"School of Food Science and Technology, The University of New South Wales, Kensington, New South Wales, Australia 2033"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"D. J.","family":"Wibowo","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, The University of New South Wales, Kensington, New South Wales, Australia 2033"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"T. H.","family":"Lee","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, The University of New South Wales, Kensington, New South Wales, Australia 2033"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"G. H.","family":"Fleet","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, The University of New South Wales, Kensington, New South Wales, Australia 2033"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"235","container-title":["Applied and Environmental Microbiology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/journals.asm.org\/doi\/pdf\/10.1128\/aem.51.3.539-545.1986","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/journals.asm.org\/doi\/pdf\/10.1128\/aem.51.3.539-545.1986","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2022,2,23]],"date-time":"2022-02-23T20:36:59Z","timestamp":1645648619000},"score":1,"resource":{"primary":{"URL":"https:\/\/journals.asm.org\/doi\/10.1128\/aem.51.3.539-545.1986"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[1986,3]]},"references-count":0,"journal-issue":{"issue":"3","published-print":{"date-parts":[[1986,3]]}},"alternative-id":["10.1128\/aem.51.3.539-545.1986"],"URL":"https:\/\/doi.org\/10.1128\/aem.51.3.539-545.1986","relation":{},"ISSN":["0099-2240","1098-5336"],"issn-type":[{"value":"0099-2240","type":"print"},{"value":"1098-5336","type":"electronic"}],"subject":[],"published":{"date-parts":[[1986,3]]},"assertion":[{"value":"1986-03-01","order":2,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}