group of bacteria (MSB) who are one of the few who can survive in an acidic solution. You don't need oxygen. So it's about anaerobic Bacteria for which oxygen is poison, so to speak. They are in the milk and are involved in the production of cheese, yoghurt or sour milk. They only grow or multiply in grapes to a small extent. At the alcoholic fermentation they are almost inactive and can hardly multiply. With regard to carbohydrate metabolism, a distinction is made between homofermentative and heterofermentative MSB. Homofermentative MSB like Lactobacillus plantarum form exclusively lactic acid, Heterofermentative MSB like Oenococcus oeni, however, also form ethanol (Alcohol), acetic acid. carbon dioxide and also other partially undesirable by-products.
At a malolactic fermentation (BSA) are preferably the two above-mentioned genera of lactic acid bacteria as so-called starter cultures specifically used to "sharp" malic acid converted into the "milder" lactic acid. Unwanted by-products can cause wine defects bitter. Geranienton. Lindton. Mannitstich and Lactic acid sting caused. The MSB are sensitive to sulfur dioxide and cold and therefore easier to control than Acetobacter (Acetic acid bacteria).