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====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/MilkTheFunk/permalink/1819173978110808/?comment_id=1819435098084696&reply_comment_id=1819437938084412&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Tariq Ahmed. Milk The Funk thread about malolactic fermentation. 09/12/2017.]</ref>.
For natural MLF, which is caused by lactic acid bacteria present on the fruit, MLF begins after primary fermentation. Yeast cells undergo autolysis, and release nitrogen-rich compounds, polysaccharides, and fatty acids, which can serve as food sources for LAB <ref name="Wade_2018">[https://onlinelibrary.wiley.com/doi/full/10.1111/ajgw.12366 Role of Pediococcus in winemaking. M.E. Wade, M.T. Strickland, J.P. Osborn, C.G. Edwards. 2018. DOI: https://doi.org/10.1111/ajgw.12366.]</ref>.
===Microbes===