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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… 
National Institutes of Health

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Broader (1)

biological control
glucose catabolic process to lactate via pyruvate

Papers overview

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2010
2010
CHEMICAL, PHYSICOCHEMICAL AND PHYSICAL PROPERTIES OF WASTEWATER FROM THE SUDANESE FERMENTATION INDUSTRY (SFI)
Large amounts of untreated waste water of baker’s yeast industry from the Sudanese fermentation industry (SFI) are discharged in… 
2007
2007
Thermotolerant Zymomonas mobilis: Comparison of Ethanol FermentationCapability with that of an Efficient Type Strain
Zymomonas mobilis is an alternative microorganism to Saccharomyces cerevisiae for ethanol production. To find a thermotolerant Z… 
Review
2005
Review
2005
Microbial changes during malolactic fermentation in red wine elaboration
Winemaking is based on complex microbial interactions. They result in alcoholic and malolactic fermentation. In some cases… 
2001
2001
Inhibitory Effect of Copper and Dichlofluanid on Oenococcus oeni and Malolactic Fermentation
The inhibitory effect of pesticides, mainly copper and dichlofluanid, on Oenococcus oeni and malolactic fermentation was studied… 
2001
2001
Influence of Malolactic Fermentation on the Quality of Riesling Wine
SUMMARY The composition and sensory properties in Riesling wines of suppressed, natural and induced malolactic fermentation (MLF… 
1997
1997
Development of an Enzymatic Reactor for Initiating Malolactic Fermentation in Wine
Malolactic fermentation is carried out by lactic acid bacteria which convert L-malic acid, present in wine after the alcoholic… 
1995
1995
Formation and Degradation of Diacetyl in Wine During Alcoholic Fermentation withSaccharomyces cerevisiaeStrain EC1118 and Malolactic Fermentation withLeuconostoc oenosStrain MCW
Diacetyl accumulates in wine during alcoholic and malolactic fermentation (MLF). In an effort to understand the factors… 
1995
1995
Protonmotive Force and ATP Generation During Malolactic Fermentation
Malate catabolism by Lactobacillus plantarum formed a Δp at external pH of 3.5 to 6.5. Observed ATP concentrations increased as a… 
1989
1989
Effect of Malolactic Fermentation on Ethyl Carbamate Formation in Chardonnay Wine
Malolactic fermentation of a Chardonnay wine with five different strains of lactic acid bacteria ( Leuconostoc oenos ) showed no… 
1984
1984
The Occurrence of Malolactic Fermentation and Diacetyl Content of Dry Table Wines from Northeastern Portugal
A high incidence of the malolactic fermentation was found in wines from the Vila Real area (northeastern Portugal). The…