Characterization of EstCOo8 and EstC34, intracellular esterases, from the wine-associated lactic acid bacteria<i>Oenococcus oeni</i>and<i>Lactobacillus hilgardii</i>

Abstract

This study provides information that might help improve the performance of LAB during malolactic fermentation in wine in the future, either by strain selection, optimization or direct enzyme addition.