negative regulation of glucose catabolic process to lactate via pyruvate

Known as: down-regulation of glucose catabolic process to lactate via pyruvate, downregulation of homofermentation, down-regulation of homofermentative pathway 
Any process that stops, prevents or reduces the frequency, rate or extent of glucose catabolic process to lactate via pyruvate. [GO_REF:0000058, GOC… (More)
National Institutes of Health

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Highly Cited
2012
Highly Cited
2012
Grapes have a complex microbial ecology including filamentous fungi, yeasts and bacteria with different physiological… (More)
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Highly Cited
2006
Highly Cited
2006
The evolution of the wine microbial ecosystem is generally restricted to Saccharomyces cerevisiae and Oenococcus oeni, which are… (More)
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Highly Cited
2005
Highly Cited
2005
BACKGROUND/AIMS Lactobacilli are known to play an important role in the maintenance of health by stimulating natural immunity and… (More)
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Review
2005
Review
2005
Oenococcus oeni is an acidophilic member of the Leuconostoc branch of lactic acid bacteria indigenous to wine and similar… (More)
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Review
2003
Review
2003
Wine is the product of complex interactions between fungi, yeasts and bacteria that commence in the vineyard and continue… (More)
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Review
1999
Review
1999
The winemaking process includes two main steps: lactic acid bacteria are responsible for the malolactic fermentation which… (More)
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Highly Cited
1996
Highly Cited
1996
Glycerol fermentation by Enterobacter agglomerans revealed that both growth and 1,3-propanediol production ceased after… (More)
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Highly Cited
1991
Highly Cited
1991
The mechanism of metabolic energy production by malolactic fermentation in Lactococcus lactis has been investigated. In the… (More)
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Highly Cited
1979
Highly Cited
1979
Lactic streptococci, classically regarded as homolactic fermenters of glucose and lactose, became heterolactic when grown with… (More)
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