Description
The enzyme is involved in the malolactic fermentation of wine, which results in a natural decrease in acidity and favorable changes in wine flavors. It has been purified from several lactic acid bacteria, including Leuconostoc mesenteroides, Lactobacillus plantarum, and Oenococcus oeni. The enzyme contains a tightly bound NAD+ cofactor and requires Mn2+.
Form
Liquid or lyophilized powder
Storage
Store it at +4 ºC for short term. For long term storage, store it at -20 ºC～-80 ºC.
Synonyms
mleA (gene name); mleS (gene name)
Reaction
(S)-malate = (S)-lactate + CO2
Notes
This item requires custom production and lead time is between 5-9 weeks. We can custom produce according to your specifications.
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