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	<title>wine microbiology &#8211; BIOENGINEER.ORG</title>
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		<title>Native Latin American Bacteria Could Reshape Chardonnay Winemaking</title>
		<link>https://bioengineer.org/native-latin-american-bacteria-could-reshape-chardonnay-winemaking/</link>
		
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		<pubDate>Fri, 16 Oct 2026 18:58:25 +0000</pubDate>
				<category><![CDATA[Biology]]></category>
		<category><![CDATA[biogenic amines]]></category>
		<category><![CDATA[Chardonnay]]></category>
		<category><![CDATA[co-inoculation]]></category>
		<category><![CDATA[food safety]]></category>
		<category><![CDATA[lactic acid bacteria]]></category>
		<category><![CDATA[Lactiplantibacillus plantarum]]></category>
		<category><![CDATA[Latin America]]></category>
		<category><![CDATA[Levilactobacillus brevis]]></category>
		<category><![CDATA[malolactic fermentation]]></category>
		<category><![CDATA[Saccharomyces cerevisiae]]></category>
		<category><![CDATA[sensory profile]]></category>
		<category><![CDATA[wine microbiology]]></category>
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					<description><![CDATA[Researchers tested native Latin American lactic acid bacteria as malolactic fermentation starters in Chardonnay, finding that strain choice shapes flavor, acid conversion, and biogenic amine safety.]]></description>
		
		
		
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		<title>Wine Bacteria Turn Industrial Byproducts Into Natural Vanilla Flavor</title>
		<link>https://bioengineer.org/wine-bacteria-turn-industrial-byproducts-into-natural-vanilla-flavor/</link>
		
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		<pubDate>Fri, 16 Oct 2026 18:56:35 +0000</pubDate>
				<category><![CDATA[Biology]]></category>
		<category><![CDATA[4-vinylguaiacol]]></category>
		<category><![CDATA[biotransformation]]></category>
		<category><![CDATA[biovanillin]]></category>
		<category><![CDATA[fermentation]]></category>
		<category><![CDATA[ferulic acid]]></category>
		<category><![CDATA[lactic acid bacteria]]></category>
		<category><![CDATA[natural flavors]]></category>
		<category><![CDATA[Oenococcus oeni]]></category>
		<category><![CDATA[sustainable biotechnology]]></category>
		<category><![CDATA[vanillin]]></category>
		<category><![CDATA[vanillylmandelic acid]]></category>
		<category><![CDATA[wine microbiology]]></category>
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					<description><![CDATA[Greek researchers have shown that Oenococcus oeni strains isolated from Xinomavro wine lees can convert ferulic acid and vanillylmandelic acid into natural vanillin and 4-vinylguaiacol, with one strain achieving sustained high-yield production under continuous substrate feeding.]]></description>
		
		
		
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