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A case of D-lactic acid encephalopathy associated with use of probiotics

✍ Scribed by Shun Munakata; Chikako Arakawa; Ryutaro Kohira; Yukihiko Fujita; Tatsuo Fuchigami; Hideo Mugishima

Book ID
113498844
Publisher
Elsevier Science
Year
2010
Tongue
English
Weight
162 KB
Volume
32
Category
Article
ISSN
0387-7604

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We have investigated the prevalence of spoilage lactic acid bacteria (LAB) in table wines produced in the Apulia region. The occurrence of LAB was evaluated in wines produced with low sulphur dioxide doses and not supplemented with selected malolactic starters such as Oenococcus oeni. About 150 stra