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'''Malolactic fermentation (MLF) ''' is a process through which malic acid is converted to lactic acid by lactic acid bacteria (LAB). The main impact of MLF on cider is likely to be seen in de-acidification, as malic acid is a stronger acid than lactic acid<ref>https://winemakermag.com/493-mastering-malolactic-fermentation-tips-from-the-pros</ref>, and the conversion will decrease pH and change the perception of acidity. The process can create other compounds and change the flavor or aroma of the cider; notably MLF can produce diacetyl well above the taste threshold and other compounds that may not be above the taste or aroma threshold, but together may increase perceived complexity.<ref>http://byo.com/hops/item/1448-taking-control-of-malolactic-fermentation</ref> ===Process=======Beer and Cider/Wine Hybrids====For maximum MLF in beer that has fruit added to it, one recommendation is to ferment the fruit/cider/wine separately and then blend it into the beer. Add ''O. oeni'' to the must before yeast for 48 hours, then add a MLF yeast such as Lavlin 71B (estimated to reduce malic acid by 30%). Blend the resulting wine/cider with the beer after it has fermented <ref>[https://www.facebook.com/groups/592560317438853/?comment_tracking=%7B%22tn%22%3A%22R5%22%7D Tariq Ahmed. Milk The Funk thread about malolactic fermentation. 09/12/2017.]</ref>. ===Microbes=== ''Oenococcus oeni'' is considered the primary MLF bacteria in wine because it can withstand the harsh conditions of wine. Other lactic acid bacteria besides ''O. oeni'' also have some malolactic fermentation capabilities. ''Pedioccocus'', ''Leuconostoc'' and ''Lactobacillus'' species are often present at the beginning of MLF, but generally die off in wine towards the end of MLF. These genre are generally seen as spoilage species that create off-flavors in wine and cider making, specifically [[Pediococcus#.22Ropy.22_or_.22Sick.22_Beer|exopolysaccharide (ropy)]] production and [https://en.wikipedia.org/wiki/Biogenic_amine#Determination_of_biogenic_amines_in_wines biogenic amines]. Despite this general rule, some strains of ''P. damnosus'' have been found to positively affect Albariño and Caiño white wines due to their ability to perform MLF, and dominated over inoculations of ''O. oeni''. The strains used were ones that did not produce exopolysaccharides or biogenic amines, and were determined to have a positive influence on the white wine <ref>[http://onlinelibrary.wiley.com/doi/10.1111/jam.12392/full Effect of malolactic fermentation by Pediococcus damnosus on the composition and sensory profile of Albariño and Caiño white wines. M. Juega, A. Costantini, F. Bonello, M.-C. Cravero, A.J. Martinez-Rodriguez, A.V. Carraschosa, E. Garcia-Moruno. 2013.]</ref>.