Degradation of L-malic acid by lactic bacteria isolated from wine: Stimulating effect of yeast autolysates Five yeast autolysates used in the present study showed very different levels of proteolysis. They had a major effect on the growth and the malolactic activity of four strains of lactic acid bacteria isolated from wine (Lactobacillus hilgardii, Leuconostoc mesenteroi'des, Leuconostoc oenos strain 44-40 and Leuconostoc oenos strain B). This effect was always stimulating, but there was considerable interaction between the type of autolysate and the bacterial strain on the one hand and the composition of the culture medium (pH, ethanol) on the other hand.
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Guilloux-Bénatier et al. (2015) studied this question.