[1] The bacterium is rod shaped and can be found in the following forms: single, pairs, chains of varying lengths, or long curved filaments.
The main end product of the metabolic process is lactate, although ethanol, acetate, formate, CO2, and succinate may also be produced.
F. fructivorans is one of the few species that successfully survives alcoholic fermentation and continues to grow and engage in cell multiplication afterwards.
[5] It therefore plays an important role in the production of fermented beverages such as wine, beer, sake and cider, yogurt, cheese, kimchi, pickled vegetables, sourdough bread and sauerkraut.
"Taxonomic Status of Lactic Acid Bacteria in Wine and Key Characteristics to Differentiate Species."