**2.4 Lactobacilli in wine industry**

**The major role of lactic acid bacteria in wine production is to conduct** the process of **malolactic** fermentation. The process of wine fermentation reduces the acidity in wine, enhances the mouth feel and aroma and also improves the microbial stability of wine. **Therefore,** *Lactobacilli* **have application in** the **production process of wine from both grapes and fruits** cider [82]. During the process of malolactic fermentation malic acid is converted into lactic acid and carbon dioxide which is extensively required for the maturation of fruit wine [83]. The recent efforts focused towards discovering the biodiversity of geographic areas associated for wine production with the purpose of finding new strains of lactic acid bacteria which can be used as starters [84]. For instance, two potent new autochthonous malolactic fermentation starters i.e. *Lactobacillus paracasei* UVI-2 and *Lb. hilgardii* UVI-23, have been isolated

and identified from Albariño grapes in Val do Salnés, Spain [84]. The following species of *Lactobacilli* such as *Lb. plantarum* [85], *Lb. brevis*; *Lb. collinoides*; *Lb. hilgardii*; *Lb. paracasei*; *Lb. pentosus*; *Lb. plantarum*; *Lb. mali* [86] are naturally present or added as a starter during the fermentation processing of wine. *Lactobacillus sakei subsp. sakei* was first isolated from rice alcoholic beverage i.e. sake and it is the product from which its name was taken [35].
