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Lactid Acid Bacteria: Oenococcus oeni is a lactic acid bacteria (LAB) of economic interest used in winemaking. This bacterium is the preferred species for malolactic fermentation (MLF) due its adaptability to the chemically harsh wine environment. MLF enhances the organoleptic properties and ensures deacidification and microbial stability of wines. After depletion of malic acid, LAB can use amino acids in wine, producing biogenic amines, as a mechanism to obtain survival energy.
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