Revis？o: as bactérias do ácido láctico do vinho- Parte I

malolactic fermentation (mlf), the deacidification carried by lactic acid bacteria (lab), is a longstanding process in winemaking and the complexity and diversity of the metabolic activity of lab suggest that mlf can positively or negatively affect the quality of the final product. this review presents a general characterization of lab in terms of taxonomy, metabolism, habitats and industrial applications, followed by a state-of-the-art on wine lab and their role in the winemaking process. a particular emphasis is presented on the beneficial (the hydrolysis of glucosides by ?-glucosidases) and harmful effects (the degradation of arginine and formation of ethyl carbamate; the formation of biogenic amines such as histamine, tyramine and putrescine) of wine lab, as well as on the issue of starter cultures, to illustrate their oenological interest.