Most "Lactobacillus" species are undesirable in winemaking with the potential of producing high levels of volatile acidity, off odors, wine haze, gassiness, and sediment that can be deposited in the bottle, especially if the wine had not been filtered. These bacteria also have the potential to create excessive amounts of lactic acid which can further influence the flavor and sensory perception of the wine. Some species, such as the so-called "ferocious "Lactobacillus"", have been implicated in causing sluggish or stuck fermentations, while other species, such as "L. fructivorans", have been known to create a cottony mycelium-like growth on the surface of wines, nicknamed "Fresno mold" after the wine region where it was discovered.