group of bacteria (MSB), one of the few that can survive in an acidic solution. You do not 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. Their growth or their increase in grapes takes place only to a small extent. At the alcoholic fermentation they are almost not active and can hardly multiply. With regard to carbohydrate metabolism, a distinction is made between homofermentative and heterofermentative MSB. Homofermentative MSB such as Lactobacillus plantarum form exclusively lactic acid, Heterofermentative MSBs such as Oenococcus oeni, on the other hand, also form ethanol (Alcohol), acetic acid. carbon dioxide and other partly unwanted by-products.
At a malolactic fermentation (BSA) are preferably optionally the two types of lactic acid bacteria mentioned above as so-called starter cultures targeted to the "sharp" malic acid converted into the "milder" lactic acid. By unwanted by-products can the 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).