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Lactic acid bacteria as bioactive potential against selected resistance Candida species and pathogenic bacteria

Holly, University of Bristol, United Kingdom Reviewed by Suresh Vaikkakara, All India Institute of Medical Sciences, Mangalagiri, India

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Uses Winemaking The content of glutathione in must, the first raw form of wine, determines the browning, or caramelizing effect, during the production of white wine by trapping the caffeoyltartaric acid quinones generated by enzymic oxidation as grape reaction product.[69] Its concentration in wine can be determined by UPLC-MRM mass spectrometry