While only the L-isomer of lactate is produced by LAB in the conversion of malic acid, both hetero- and homofermenters can produce D-, L- and DL-isomers of lactic from glucose which may contribute to slightly different sensory properties in the wine. While O. oeni is often the LAB most desired by winemakers to complete malolactic fermentation, the process is most often carried out by a variety of LAB species that dominate the must at different points during fermentations. Several factors influence which species will be dominant, including fermentation temperature, nutritional resources, the presence of sulfur dioxide, interaction with yeast and other bacteria, pH, and alcohol levels (Lactobacillus species, for example, tend to prefer higher pH and can tolerate higher alcohol levels than O. oeni), as well as initial inoculation (such as "wild" ferments versus an inoculation of cultured O. oeni). Oenococcus The genus Oenococcus has one main member involved in winemaking, O. oeni, once known as Leuconostoc oeni. Despite having the name Oenococcus, under the microscope, the bacterium has a bacillus (shape) rod shape. The bacteria is a Gram-positive, facultative anaerobe that can utilize some oxygen for aerobic respiration but usually produces cellular energy through fermentation. O. oeni is a heterofermenter that creates multiple end products from the use of glucose with D-lactic acid and carbon dioxide being produced in roughly equal amounts to either ethanol or acetate. In reductive conditions (such as near the end of alcoholic fermentation), the third end product is usually ethanol while in slightly oxidative (such as early in alcohol fermentation or in an untopped barrel), the bacteria are more likely to produce acetate. Some O. oeni strains can use fructose to create mannitol (which can lead to wine fault known as mannitol taint), while many other strains can break down the amino acid arginine (which can be present in the wine that is resting on the lees after fermentation from the autolysis of dead yeast cells) into ammonia. In addition to the hexose glucose and fructose sugars, most strains of O. oeni can use the residual pentose sugars left behind from yeast fermentation including L-arabinose and ribose. Only around 45% of O. oeni strains can ferment sucrose (the form of sugar usually added for chaptalization that gets converted by yeast into glucose and fructose). Winemakers tend to prefer O. oeni for several reasons. First, the species is compatible with the main wine yeast Saccharomyces