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Fu J, Wang L, Sun J, Ju N, Jin G. Malolactic Fermentation: New Approaches to Old Problems. Microorganisms 2022; 10:microorganisms10122363. [PMID: 36557616 PMCID: PMC9781322 DOI: 10.3390/microorganisms10122363] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 11/24/2022] [Accepted: 11/27/2022] [Indexed: 12/03/2022] Open
Abstract
Malolactic fermentation (MLF) is the decarboxylation of L-malic acid to L-lactic acid by lactic acid bacteria (LAB). For the majority of wine production, secondary fermentation is crucial. MLF significantly impacts the quality of most red and some white wine. The outcomes of the spontaneously initiated and finished MLF are frequently unpredictable and can even cause the wine to deteriorate. As a result, individuals typically favour inoculating superior starter cultures when performing MLF. The MLF method for wine has, however, faced new difficulties because of the altered wine fermentation substrate environment brought on by global climate change, the growing demands of winemakers for production efficiency, and the rising demand for high-quality wine. To serve as a reference for the study of wine production and MLF in the current situation, this review primarily updates and summarises the research findings on increasing the effectiveness and dependability of MLF in recent years.
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Affiliation(s)
- Junwei Fu
- School of Food and Wine, Ningxia University, Yinchuan 750021, China
| | - Ling Wang
- School of Agriculture, Ningxia University, Yinchuan 750021, China
| | - Jingxian Sun
- School of Agriculture, Ningxia University, Yinchuan 750021, China
| | - Ning Ju
- School of Food and Wine, Ningxia University, Yinchuan 750021, China
- Correspondence: (N.J.); (G.J.)
| | - Gang Jin
- School of Food and Wine, Ningxia University, Yinchuan 750021, China
- Engineering Research Center of Grape and Wine, Ministry of Education, Yinchuan 750021, China
- Correspondence: (N.J.); (G.J.)
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2
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Identification and Characterization of Malolactic Bacteria Isolated from the Eastern Foothills of Helan Mountain in China. Foods 2022; 11:foods11162455. [PMID: 36010455 PMCID: PMC9407436 DOI: 10.3390/foods11162455] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 08/11/2022] [Accepted: 08/12/2022] [Indexed: 11/17/2022] Open
Abstract
Malolactic fermentation (MLF) converts malic acid into lactic acid by lactic acid bacteria (LAB). MLF may affect potential wine quality impact as global warming intensifies, and the alcohol in the wine increases, which threatens MLF. Lactiplantibacillus plantarum is considered a new generation of MLF starter because of the ability of high ethanol tolerance and good enological characteristics. In this research, 132 LAB strains were isolated from the eastern foothills of Helan Mountain in Ningxia, China. Twenty-one higher ethanol tolerance isolates were obtained by 15% (v/v) ethanol preliminary screening. They were identified by 16S rRNA sequencing and differentiated by randomly amplified polymorphic DNA (RAPD). Stress factors include ethanol, pH, and SO2, and the combination of stresses was used to screen stress-tolerance strains. β-D-glucosidase activity, MLF performance, and biogenic amine content were tested to evaluate the enological characteristics. GC-MS detected the volatile components of the wine after MLF. The results showed that twenty strains were identified as L. plantarum, and one strain was Lentilactobacillus hilgardii. Especially, the strains of A7, A18, A23, A50, and B28 showed strong resistance to high ethanol, low pH, and high SO2. A7, A50, and B28 showed better β-D-glucosidase activity and thus were inoculated into cabernet sauvignon wines whose ethanol content was 14.75% (v/v) to proceed MLF. A7 finished MLF in 36 d, while the control strains Oenococcus oeni 31-DH and L. plantarum BV-S2 finished MLF in 24 d and 28 d, respectively. Nevertheless, A50 and B28 did not finish MLF in 36 d. The data showed that A7 brought a more volatile aroma than control. Notably, the esters and terpenes in the wine increased. These results demonstrated the potential applicability of L. plantarum A7 as a new MLF starter culture, especially for high-ethanol wines.
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Wang J, Lu C, Xu Q, Li Z, Song Y, Zhou S, Zhang T, Luo X. Bacterial Diversity and Lactic Acid Bacteria with High Alcohol Tolerance in the Fermented Grains of Soy Sauce Aroma Type Baijiu in North China. Foods 2022; 11:foods11121794. [PMID: 35741991 PMCID: PMC9222270 DOI: 10.3390/foods11121794] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 06/10/2022] [Accepted: 06/15/2022] [Indexed: 11/16/2022] Open
Abstract
Soy sauce aroma type baijiu (also known as Maotai-flavor baijiu) is one of the most popular types of baijiu in China. Traditionally, it is mainly produced in Southwest China. However, in recent decades, some other regions in China have also been able to produce high-quality soy sauce aroma type baijiu, but their microbial flora characteristics during fermentation are still unclear. Here, the bacterial microbial community structure of fermented grains in different rounds of Lutaichun soy sauce aroma type baijiu produced in North China was studied by high-throughput sequencing technology, and the potential probiotics strains with good characteristics (alcohol tolerance, etc.) were screened. The results showed that lactic acid bacteria were the main bacteria in the process of baijiu fermentation. However, as the number of repeated fermentation rounds increased, the proportion of lactic acid bacteria decreased. Firmicutes (96.81%) were the main bacteria in baijiu fermentation at the phylum level, and Lactobacillus (66.50%) were the main bacteria at the genus level. Finally, two strains with high resistance to alcohol stress, Lactiplantibacillus plantarum LTJ12 and Pediococcus acidilactici LTJ28, were screened from 48 strains of lactic acid bacteria in the fermented grains. The survival rates of L. plantarum LTJ12 and P. acidilactici LTJ28 under the 8% alcohol stress treatment were 59.01% and 55.50%, respectively. To the best of our knowledge, this study is the first to reveal the microbial succession of fermented grains in different rounds of soy sauce aroma type baijiu from North China, and has the benefit of explaining the deep molecular mechanism in the process of baijiu fermentation. In addition, the obtained lactic acid bacteria strains with high alcohol tolerance could be conducive to the development of new products such as active probiotic alcoholic beverages and may have important industrial development prospects also.
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New Malolactic Bacteria Strains Isolated from Wine Microbiota: Characterization and Technological Properties. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8010031] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Malolactic fermentation (MLF) or biological decrease of wine acidity is defined as the enzymatic bioconversion of malic acid in lactic acid, a process performed by lactic acid bacteria (LAB). The procedures for the isolation of new indigenous LAB strains from the red wines produced in Copou Iasi wine center (NE of Romania) undergoing spontaneous malolactic fermentation, resulted in the obtaining of 67 catalase-negative and Gram-positive LAB strains. After testing in the malolactic fermentative process, application of specific screening procedures and identification (API 50 CH), two bacterial strains belonging to the species Oenococcus oeni (strain 13-7) and Lactobacillus plantarum (strain R1-1) with high yield of malolactic bioconversion, non-producing biogenic amines, and with active extracellular enzymes related to wine aroma, were retained and characterized. Tested in synthetic medium (MRS-TJ) for 10 days, the new isolated LAB strains metabolized over 98% of the malic acid at ethanol concentrations between 10 and 14 % (v/v), low pH (>3.0), total SO2 doses up to 70 mg/L and temperatures between 15 and 35 °C, showing high potential for future use in the winemaking process as bacterial starter cultures, in order to obtain high quality wines with increased typicity.
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Rivas GA, Valdés La Hens D, Delfederico L, Olguin N, Bravo-Ferrada BM, Tymczyszyn EE, Semorile L, Brizuela NS. Molecular tools for the analysis of the microbiota involved in malolactic fermentation: from microbial diversity to selection of lactic acid bacteria of enological interest. World J Microbiol Biotechnol 2022; 38:19. [PMID: 34989896 DOI: 10.1007/s11274-021-03205-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Accepted: 12/08/2021] [Indexed: 01/19/2023]
Abstract
Winemaking is a complex process involving two successive fermentations: alcoholic fermentation, by yeasts, and malolactic fermentation (MLF), by lactic acid bacteria (LAB). During MLF, LAB can contribute positively to wine flavor through decarboxylation of malic acid with acidity reduction and other numerous enzymatic reactions. However, some microorganisms can have a negative impact on the quality of the wine through processes such as biogenic amine production. For these reasons, monitoring the bacterial community profiles during MLF can predict and control the quality of the final product. In addition, the selection of LAB from a wine-producing area is necessary for the formulation of native malolactic starter cultures well adapted to local winemaking practices and able to enhance the regional wine typicality. In this sense, molecular biology techniques are fundamental tools to decipher the native microbiome involved in MLF and to select bacterial strains with potential to function as starter cultures, given their enological and technological characteristics. In this context, this work reviews the different molecular tools (both culture-dependent and -independent) that can be applied to the study of MLF, either in bacterial isolates or in the microbial community of wine, and of its dynamics during the process.
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Affiliation(s)
- Gabriel Alejandro Rivas
- Departamento de Ciencia y Tecnología, Instituto de Microbiología Básica y Aplicada (IMBA), Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal, B1876BXD, Buenos Aires, Argentina
| | - Danay Valdés La Hens
- Departamento de Ciencia y Tecnología, Instituto de Microbiología Básica y Aplicada (IMBA), Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal, B1876BXD, Buenos Aires, Argentina
| | - Lucrecia Delfederico
- Departamento de Ciencia y Tecnología, Instituto de Microbiología Básica y Aplicada (IMBA), Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal, B1876BXD, Buenos Aires, Argentina
| | - Nair Olguin
- Departamento de Ciencia y Tecnología, Instituto de Microbiología Básica y Aplicada (IMBA), Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal, B1876BXD, Buenos Aires, Argentina
| | - Bárbara Mercedes Bravo-Ferrada
- Departamento de Ciencia y Tecnología, Instituto de Microbiología Básica y Aplicada (IMBA), Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal, B1876BXD, Buenos Aires, Argentina
| | - Emma Elizabeth Tymczyszyn
- Departamento de Ciencia y Tecnología, Instituto de Microbiología Básica y Aplicada (IMBA), Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal, B1876BXD, Buenos Aires, Argentina
| | - Liliana Semorile
- Departamento de Ciencia y Tecnología, Instituto de Microbiología Básica y Aplicada (IMBA), Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal, B1876BXD, Buenos Aires, Argentina
| | - Natalia Soledad Brizuela
- Departamento de Ciencia y Tecnología, Instituto de Microbiología Básica y Aplicada (IMBA), Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal, B1876BXD, Buenos Aires, Argentina.
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6
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Use of Apple Pomace as Substrate for Production of Lactiplantibacillus plantarum Malolactic Starter Cultures. FERMENTATION 2021. [DOI: 10.3390/fermentation7040244] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The by-products of the food industry are an economic alternative as a source of nutrients to obtain biomass. At the same time, theiruse could solve the environmental problem related to their disposal, which is highly polluting due to their elevated biochemical oxygen demand. In this work, we seek to optimize the production of cellular biomass of two native Patagonian strains of Lactiplantibacillus plantarum (UNQLp 11 and UNQLp155), selected for its oenological and technological properties, using apple pomace (AP), a residue from the juice and cider industry. The supplementation of AP with yeast extract, salts, and Tween 80 (sAP), proved to maintain the growth of the Lpb. plantarum strains, similar to the commercial medium used to grow LAB (De Man, Rogosa, Sharpe, MRS). Cultures grown in sAP medium showed good tolerance to wine conditions (high ethanol content and low pH), demonstrated by its ability to consume L-malic acid. The subsequent inoculation of these cultures in sterile wines (Merlot and Pinot noir) was carried out at laboratory scale, evaluating cell viability and L-malic acid consumption for 21 days at 21 °C. Cultures grown in sAP media showed a similar performance to MRS media. Thus, sAP media proved to be a suitable substrate to grow oenological Lpb. plantarum strains where cultures (with high size inoculums) were able to drive malolactic fermentation, with an L-malic acid consumption higher than 90%.
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β-Glucosidase Activity of Lactiplantibacillus plantarum UNQLp 11 in Different Malolactic Fermentations Conditions: Effect of pH and Ethanol Content. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7010022] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Lactiplantibacillus plantarum strain UNQLp 11 is a lactic acid bacterium with the potential to carry out malolactic fermentation (MLF) in red wines. Recently, the complete genome of UNQLp 11 was sequenced and this strain possesses four loci of the enzyme β-glucosidase. In order to demonstrate that these glucosidase enzymes could be functional under harsh wine conditions, we evaluated the hydrolysis of p-nitrophenyl-β-D-glucopyranoside (p-NPG) in synthetic wine with different ethanol contents (0%, 12%, and 14% v/v) and at different pH values (3.2, 3.5, and 3.8). Then, the hydrolysis of precursor n-octyl β-D-glucopyranoside was analyzed in sterile Pinot Noir wine (containing 14.5% v/v of ethanol, at different pH values) by headspace sorptive extraction gas chromatography-mass spectrometry (HSSE-GC/MS). The hydrolysis of p-NPG showed that β-glucosidase activity is very susceptible to low pH but induced in the presence of high ethanol content. Furthermore, UNQLp 11 was able to release the glycosilated precursor n-octyl, during MLF to a greater extent than a commercial enzyme. In conclusion, UNQLp 11 could improve the aromatic profile of the wine by the release of volatile precursors during MLF.
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Virdis C, Sumby K, Bartowsky E, Jiranek V. Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role. Front Microbiol 2021; 11:612118. [PMID: 33519768 PMCID: PMC7843464 DOI: 10.3389/fmicb.2020.612118] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Accepted: 11/23/2020] [Indexed: 12/21/2022] Open
Abstract
Currently, the main role of Lactic Acid Bacteria (LAB) in wine is to conduct the malolactic fermentation (MLF). This process can increase wine aroma and mouthfeel, improve microbial stability and reduce the acidity of wine. A growing number of studies support the appreciation that LAB can also significantly, positively and negatively, contribute to the sensorial profile of wine through many different enzymatic pathways. This is achieved either through the synthesis of compounds such as diacetyl and esters or by liberating bound aroma compounds such as glycoside-bound primary aromas and volatile thiols which are odorless in their bound form. LAB can also liberate hydroxycinnamic acids from their tartaric esters and have the potential to break down anthocyanin glucosides, thus impacting wine color. LAB can also produce enzymes with the potential to help in the winemaking process and contribute to stabilizing the final product. For example, LAB exhibit peptidolytic and proteolytic activity that could break down the proteins causing wine haze, potentially reducing the need for bentonite addition. Other potential contributions include pectinolytic activity, which could aid juice clarification and the ability to break down acetaldehyde, even when bound to SO2, reducing the need for SO2 additions during winemaking. Considering all these findings, this review summarizes the novel enzymatic activities of LAB that positively or negatively affect the quality of wine. Inoculation strategies, LAB improvement strategies, their potential to be used as targeted additions, and technological advances involving their use in wine are highlighted along with suggestions for future research.
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Affiliation(s)
- Carla Virdis
- Department of Wine Science, University of Adelaide, Urrbrae, SA, Australia
| | - Krista Sumby
- Department of Wine Science, University of Adelaide, Urrbrae, SA, Australia
- Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, SA, Australia
| | - Eveline Bartowsky
- Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, SA, Australia
- Lallemand Australia, Edwardstown, SA, Australia
| | - Vladimir Jiranek
- Department of Wine Science, University of Adelaide, Urrbrae, SA, Australia
- Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, SA, Australia
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Mendes Ferreira A, Mendes-Faia A. The Role of Yeasts and Lactic Acid Bacteria on the Metabolism of Organic Acids during Winemaking. Foods 2020; 9:E1231. [PMID: 32899297 PMCID: PMC7555314 DOI: 10.3390/foods9091231] [Citation(s) in RCA: 62] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2020] [Revised: 08/25/2020] [Accepted: 08/27/2020] [Indexed: 12/31/2022] Open
Abstract
The main role of acidity and pH is to confer microbial stability to wines. No less relevant, they also preserve the color and sensory properties of wines. Tartaric and malic acids are generally the most prominent acids in wines, while others such as succinic, citric, lactic, and pyruvic can exist in minor concentrations. Multiple reactions occur during winemaking and processing, resulting in changes in the concentration of these acids in wines. Two major groups of microorganisms are involved in such modifications: the wine yeasts, particularly strains of Saccharomyces cerevisiae, which carry out alcoholic fermentation; and lactic acid bacteria, which commonly conduct malolactic fermentation. This review examines various such modifications that occur in the pre-existing acids of grape berries and in others that result from this microbial activity as a means to elucidate the link between microbial diversity and wine composition.
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Affiliation(s)
- Ana Mendes Ferreira
- University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal;
- WM&B—Wine Microbiology & Biotechnology Laboratory, Department of Biology and Environment, UTAD, 5001-801 Vila Real, Portugal
- BioISI—Biosystems & Integrative Sciences Institute, Faculty of Sciences, University of Lisboa, 1749-016 Lisboa, Portugal
| | - Arlete Mendes-Faia
- University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal;
- WM&B—Wine Microbiology & Biotechnology Laboratory, Department of Biology and Environment, UTAD, 5001-801 Vila Real, Portugal
- BioISI—Biosystems & Integrative Sciences Institute, Faculty of Sciences, University of Lisboa, 1749-016 Lisboa, Portugal
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Pannella G, Lombardi SJ, Coppola F, Vergalito F, Iorizzo M, Succi M, Tremonte P, Iannini C, Sorrentino E, Coppola R. Effect of Biofilm Formation by Lactobacillus plantarum on the Malolactic Fermentation in Model Wine. Foods 2020; 9:E797. [PMID: 32560415 PMCID: PMC7353508 DOI: 10.3390/foods9060797] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 06/11/2020] [Accepted: 06/15/2020] [Indexed: 11/16/2022] Open
Abstract
Biofilm life-style of Lactobacillus plantarum (L. plantarum) strains was evaluated in vitro as a new and suitable biotechnological strategy to assure L-malic acid conversion in wine stress conditions. Sixty-eight L. plantarum strains isolated from diverse sources were assessed for their ability to form biofilm in acid (pH 3.5 or 3.2) or in ethanol (12% or 14%) stress conditions. The effect of incubation times (24 and 72 h) on the biofilm formation was evaluated. The study highlighted that, regardless of isolation source and stress conditions, the ability to form biofilm was strain-dependent. Specifically, two clusters, formed by high and low biofilm producer strains, were identified. Among high producer strains, L. plantarum Lpls22 was chosen as the highest producer strain and cultivated in planktonic form or in biofilm using oak supports. Model wines at 12% of ethanol and pH 3.5 or 3.2 were used to assess planktonic and biofilm cells survival and to evaluate the effect of biofilm on L-malic acid conversion. For cells in planktonic form, a strong survival decay was detected. In contrast, cells in biofilm life-style showed high resistance, assuring a prompt and complete L-malic acid conversion.
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Affiliation(s)
- Gianfranco Pannella
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy; (G.P.); (S.J.L.); (F.V.); (M.S.); (P.T.); (C.I.); (E.S.); (R.C.)
| | - Silvia Jane Lombardi
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy; (G.P.); (S.J.L.); (F.V.); (M.S.); (P.T.); (C.I.); (E.S.); (R.C.)
| | - Francesca Coppola
- Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples “Federico II”, Viale Italia, 83100 Avellino, Italy;
| | - Franca Vergalito
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy; (G.P.); (S.J.L.); (F.V.); (M.S.); (P.T.); (C.I.); (E.S.); (R.C.)
| | - Massimo Iorizzo
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy; (G.P.); (S.J.L.); (F.V.); (M.S.); (P.T.); (C.I.); (E.S.); (R.C.)
| | - Mariantonietta Succi
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy; (G.P.); (S.J.L.); (F.V.); (M.S.); (P.T.); (C.I.); (E.S.); (R.C.)
| | - Patrizio Tremonte
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy; (G.P.); (S.J.L.); (F.V.); (M.S.); (P.T.); (C.I.); (E.S.); (R.C.)
| | - Caterina Iannini
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy; (G.P.); (S.J.L.); (F.V.); (M.S.); (P.T.); (C.I.); (E.S.); (R.C.)
| | - Elena Sorrentino
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy; (G.P.); (S.J.L.); (F.V.); (M.S.); (P.T.); (C.I.); (E.S.); (R.C.)
| | - Raffaele Coppola
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy; (G.P.); (S.J.L.); (F.V.); (M.S.); (P.T.); (C.I.); (E.S.); (R.C.)
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11
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Sousa MAD, Rama GR, Volken de Souza CF, Granada CE. Acid lactic lactobacilli as a biotechnological toll to improve food quality and human health. Biotechnol Prog 2020; 36:e2937. [DOI: 10.1002/btpr.2937] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2019] [Revised: 10/21/2019] [Accepted: 10/23/2019] [Indexed: 12/13/2022]
Affiliation(s)
- Márcio A. de Sousa
- University of Taquari Valley ‐ Univates Lajeado Rio Grande do Sul Brazil
| | | | | | - Camille E. Granada
- University of Taquari Valley ‐ Univates Lajeado Rio Grande do Sul Brazil
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12
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Liu P, Miao L. Multiple Batches of Fermentation Promote the Formation of Functional Microbiota in Chinese Miscellaneous-Flavor Baijiu Fermentation. Front Microbiol 2020; 11:75. [PMID: 32082290 PMCID: PMC7005924 DOI: 10.3389/fmicb.2020.00075] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2019] [Accepted: 01/14/2020] [Indexed: 11/13/2022] Open
Abstract
Baiyunbian baijiu, the most popular miscellaneous-flavor baijiu in China, has been widely consumed for decades. Similar to many Chinese baijiu, Baiyunbian baijiu is fermented in five successive batches every year. Sensory analysis demonstrated that the raw baijiu obtained from the last two fermentation batches always has better quality than that produced from the former three batches. In this study, the microbial compositions of fungi and bacteria in each fermentation batch were investigated via high-throughput sequencing. The results showed that Bacillus, Virgibacillus, and Lactobacillus dominated the bacterial community in the last two batches, and the most prevalent fungi were Paecilomyces, Saccharomyces, and Zygosaccharomyces. In contrast, large percentages of fungi belonging to Thermomyces, Thermoascus, Monascus, and Issatchenkia and prokaryotes belonging to Acetobacter, Lactobacillus, and Thermoactinomyces were observed in the former three fermentation batches. GC-MS analysis revealed that the fermented grains sampled from the latter two batches contained high concentrations of ethyl lactate, 2,3-butanediol and ethyl caproate, which were mainly generated by co-fermentation of Lactobacillus and yeast. The high acidity of the fermented grains in the fourth and fifth fermentation batches as well as the large contents of ethanol and moisture promoted the formation of the functional microbial community. This study provides insight into factors that influenced the baijiu fermentation and is helpful for developing new fermentation techniques with higher baijiu quality.
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Affiliation(s)
- Pulin Liu
- College of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Lihong Miao
- College of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan, China
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13
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López-Seijas J, García-Fraga B, da Silva AF, Zas-García X, Lois LC, Gago-Martínez A, Leão-Martins JM, Sieiro C. Evaluation of Malolactic Bacteria Associated with Wines from Albariño Variety as Potential Starters: Screening for Quality and Safety. Foods 2020; 9:foods9010099. [PMID: 31963478 PMCID: PMC7022644 DOI: 10.3390/foods9010099] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Revised: 01/03/2020] [Accepted: 01/13/2020] [Indexed: 01/01/2023] Open
Abstract
The biodiversity of lactic acid bacteria in musts and wines of Albariño variety has been studied. The identification of species was addressed through a combination of biochemical and genetic methods (API® 50 CHL test, 16S rDNA and recA gene sequences, Amplified Ribosomal DNA Restriction Analysis -ARDRA- and 16S-26S intergenic region analysis). The results grouped the isolates into six species predominating those of the genus Lactobacillus and showing a typical biogeographical distribution. Among sixteen strains evaluated, eight of them showed malolactic activity. The study of the presence of genes hdc, odc, and tdc, along with the LC/MS-MS analysis of biogenic amines in wine, showed five strains lacking aminogenic ability. The absence of the pad gene in the above-mentioned strains discards its ability to produce volatile phenols that may adversely affect the aroma. Finally, all malolactic strains showed β-glucosidase activity so that they could contribute to enhance and differentiate the aromatic profile of Albariño wines.
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Affiliation(s)
- Jacobo López-Seijas
- Department of Functional Biology and Health Sciences, Microbiology Area, University of Vigo, Lagoas–Marcosende, 36310 Vigo, Spain; (J.L.-S.); (B.G.-F.); (A.F.d.S.)
| | - Belén García-Fraga
- Department of Functional Biology and Health Sciences, Microbiology Area, University of Vigo, Lagoas–Marcosende, 36310 Vigo, Spain; (J.L.-S.); (B.G.-F.); (A.F.d.S.)
| | - Abigail F. da Silva
- Department of Functional Biology and Health Sciences, Microbiology Area, University of Vigo, Lagoas–Marcosende, 36310 Vigo, Spain; (J.L.-S.); (B.G.-F.); (A.F.d.S.)
| | - Xavier Zas-García
- Department of Research & Development of Cellar “Condes de Albarei”, Lugar A Bouza 1, 36639 Cambados, Spain; (X.Z.-G.); (L.C.L.)
| | - Lucía C. Lois
- Department of Research & Development of Cellar “Condes de Albarei”, Lugar A Bouza 1, 36639 Cambados, Spain; (X.Z.-G.); (L.C.L.)
| | - Ana Gago-Martínez
- Department of Analytical and Food Chemistry, University of Vigo, Lagoas–Marcosende, 36310 Vigo, Spain; (A.G.-M.); (J.M.L.-M.)
| | - José Manuel Leão-Martins
- Department of Analytical and Food Chemistry, University of Vigo, Lagoas–Marcosende, 36310 Vigo, Spain; (A.G.-M.); (J.M.L.-M.)
| | - Carmen Sieiro
- Department of Functional Biology and Health Sciences, Microbiology Area, University of Vigo, Lagoas–Marcosende, 36310 Vigo, Spain; (J.L.-S.); (B.G.-F.); (A.F.d.S.)
- Correspondence:
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14
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Manera C, Olguin NT, Bravo-Ferrada BM, Tymczyszyn EE, Delfederico L, Bibiloni H, Caballero AC, Semorile L, La Hens DV. Survival and implantation of indigenous psychrotrophic Oenococcus oeni strains during malolactic fermentation in a Patagonian Pinot noir wine. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.063] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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15
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Cerdeira V, Bravo‐Ferrada BM, Semorile L, Tymczyszyn E. Design of a low‐cost culture medium based in whey permeate for biomass production of enologicalLactobacillus plantarumstrains. Biotechnol Prog 2019; 35:e2791. [DOI: 10.1002/btpr.2791] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2018] [Revised: 01/07/2019] [Accepted: 02/20/2019] [Indexed: 12/11/2022]
Affiliation(s)
- Victoria Cerdeira
- Laboratorio de Microbiología Molecular, Instituto de Microbiología Básica y Aplicada (IMBA), Departamento de Ciencia y TecnologíaUniversidad Nacional de Quilmes Bernal Argentina
| | - Bárbara M. Bravo‐Ferrada
- Laboratorio de Microbiología Molecular, Instituto de Microbiología Básica y Aplicada (IMBA), Departamento de Ciencia y TecnologíaUniversidad Nacional de Quilmes Bernal Argentina
| | - Liliana Semorile
- Laboratorio de Microbiología Molecular, Instituto de Microbiología Básica y Aplicada (IMBA), Departamento de Ciencia y TecnologíaUniversidad Nacional de Quilmes Bernal Argentina
| | - Elizabeth Tymczyszyn
- Laboratorio de Microbiología Molecular, Instituto de Microbiología Básica y Aplicada (IMBA), Departamento de Ciencia y TecnologíaUniversidad Nacional de Quilmes Bernal Argentina
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Abstract
In recent years, in line with consumer preferences and due to the effects of global climate change, new trends have emerged in wine fermentation and wine technology. Consumers are looking for wines with less ethanol and fruitier aromas, but also with a good balance in terms of acidity and mouthfeel. Nonconventional yeasts contain a wide range of different genera of non-Saccharomyces. If in the past they were considered spoilage yeasts, now they are used to enhance the aroma profile of wine or to modulate wine composition. Recent publications highlight the role of non-Saccharomyces as selected strains for controlling fermentations mostly in cofermentation with Saccharomyces. In this article, I have reviewed the ability of some bacteria and non-Saccharomyces strains to modulate wine acidity.
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17
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Brizuela N, Tymczyszyn EE, Semorile LC, Valdes La Hens D, Delfederico L, Hollmann A, Bravo-Ferrada B. Lactobacillus plantarum as a malolactic starter culture in winemaking: A new (old) player? ELECTRON J BIOTECHN 2019. [DOI: 10.1016/j.ejbt.2018.12.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
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18
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Brizuela NS, Bravo-Ferrada BM, Curilén Y, Delfederico L, Caballero A, Semorile L, Pozo-Bayón MÁ, Tymczyszyn EE. Advantages of Using Blend Cultures of Native L. plantarum and O. oeni Strains to Induce Malolactic Fermentation of Patagonian Malbec Wine. Front Microbiol 2018; 9:2109. [PMID: 30237792 PMCID: PMC6135894 DOI: 10.3389/fmicb.2018.02109] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2018] [Accepted: 08/20/2018] [Indexed: 11/13/2022] Open
Abstract
The malolactic fermentation (MLF) of Patagonian Malbec wine inoculated with blend cultures of selected native strains of Lactobacillus plantarum and Oenococcus oeni was monitored during 14 days, analyzing the strains ability to modify the content of some organic acids and to change the volatile compounds profile. The performance of the LAB strains was tested as single and blends cultures of both species. An implantation control by RAPD PCR was also carried out to differentiate among indigenous and inoculated strains. The L. plantarum strains UNQLp11 and UNQLp155 and the O. oeni strain UNQOe73.2 were able to remain viable during the monitoring time of MLF, whereas the O. oeni strain UNQOe31b showed a decrease of five log CFU at day 14. The four strains assayed showed a similar behavior in wine whether they were inoculated individually or as blend cultures. All strains were able to consume L-malic acid, particularly the L. plantarum strains, which showed the highest consumption values at day 14, both as single or blend cultures. The changes in the volatile compounds profile of Malbec wine samples, before and after MLF, were determined by HS-SPME and GC-MS technique. Wines inoculated with blend cultures containing strain UNQLp155 showed a decrease in the total alcohols content and an increase in the total esters content. On the other hand, wines inoculated with single cultures of strains UNQLp155, UNQOe31b or UNQOe73.2 showed no significant decrease in the total alcohols concentration but a significant increase in the total esters content. When strain UNQLp11 was inoculated as single or as blend culture with strain UNQOe31b, wines exhibited an increase in the total alcohols content, and a decrease in the total esters content. The content of diethyl succinate showed the greatest increase at final of MLF, and a particular synergistic effect in its synthesis was observed with a blend culture of strains UNQLp155 and UNQOe73.2. These results suggest that the use of blend cultures formulated with strains belonging to L. plantarum and O. oeni species could offer an interesting advantage to induce MLF in Malbec wines, contributing to diversify their aromatic profiles.
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Affiliation(s)
- Natalia S Brizuela
- Laboratorio de Microbiología Molecular, Instituto de Microbiología Básica y Aplicada, Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Bernal, Argentina
| | - Bárbara M Bravo-Ferrada
- Laboratorio de Microbiología Molecular, Instituto de Microbiología Básica y Aplicada, Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Bernal, Argentina
| | - Yolanda Curilén
- Facultad de Ciencia y Tecnología de los Alimentos, Universidad Nacional del Comahue y PROBIEN, CONICET-Universidad Nacional del Comahue, Neuquén, Argentina
| | - Lucrecia Delfederico
- Laboratorio de Microbiología Molecular, Instituto de Microbiología Básica y Aplicada, Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Bernal, Argentina
| | - Adriana Caballero
- Facultad de Ciencia y Tecnología de los Alimentos, Universidad Nacional del Comahue y PROBIEN, CONICET-Universidad Nacional del Comahue, Neuquén, Argentina
| | - Liliana Semorile
- Laboratorio de Microbiología Molecular, Instituto de Microbiología Básica y Aplicada, Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Bernal, Argentina
| | - M Ángeles Pozo-Bayón
- Instituto de Investigación en Ciencias de la Alimentación, Consejo Superior de Investigaciones Científicas-Universidad Autónoma de Madrid, Madrid, Spain
| | - E Elizabeth Tymczyszyn
- Laboratorio de Microbiología Molecular, Instituto de Microbiología Básica y Aplicada, Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Bernal, Argentina
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Miranda-Castilleja DE, Martínez-Peniche RÁ, Nadal Roquet-Jalmar M, Aldrete-Tapia JA, Arvizu-Medrano SM. Enological Qualities and Interactions Between Native Yeast and Lactic Acid Bacteria from Queretaro, Mexico. J Food Sci 2018; 83:1904-1912. [PMID: 29905939 DOI: 10.1111/1750-3841.14197] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2017] [Revised: 04/04/2018] [Accepted: 04/24/2018] [Indexed: 12/01/2022]
Abstract
Despite the importance of strain compatibility, most of the enological strain selection studies are carried out separately on yeasts and lactic acid bacteria (LAB). In this study, the enological traits and interactions between native yeasts and LAB were studied. The H2 S and acetic acid production, growth rates at 8 °C, killer phenotypes, flocculation, and tolerance to must and wine inhibitors were determined for 25 Saccharomyces yeasts. The ability to grow under two wine-like conditions was also determined in 37 LAB (Oenococcus oeni and Lactobacillus plantarum). The yeast-LAB compatibility of selected strains was tested in a sequential scheme. Finally, microvinification trials were performed using two strains from each group to determine the efficiencies and quality parameters. The phenotypic characterization by the K-means and hierarchical clusters indicated a correlation between flocculation and optical density increase in simulated must and wine medium (r = -0.415) and grouped the prominent yeasts SR19, SR26, and N05 as moderately flocculent, killer, acid producing, and highly tolerant strains. Among the LAB, L. plantarum FU39 grew 230% more than the rest. With regard to interactions, LAB growth stimulation (14-fold on average) due to the previous action of yeasts, particularly of SR19, was observed. The final quality of all wines was similar, but yeast SR19 performed a faster and more efficient fermentation than did N05, Also L. plantarum FU39 fermented faster than did O. oeni VC32. The use of quantitative data, and multivariate analyses allowed an integrative approach to the selection of a compatible and efficient pair of enological yeast-LAB strains. PRACTICAL APPLICATION An alternative scheme is proposed for the joint selection of yeast and lactic acid bacteria strains, which allows us to foresee the interactions that may occur between them during winemaking. The kinetic parameters, turbidimetrically measured and analyzed by multivariate methods, simplify the detection of outstanding selectable microorganisms. This methodology can be implemented at any cellar or even any fermentative industry that aims to select compatible yeast and lactic acid bacteria.
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Affiliation(s)
- Dalia E Miranda-Castilleja
- Cuerpo Académico de Inocuidad Microbiana de los Alimentos. Depto. de Investigación y Posgrado en Alimentos, Facultad de Química, Univ. Autónoma de Querétaro, Centro Univ. S/N, Colonia Las Campanas, 76010, Querétaro, México
| | - Ramón Á Martínez-Peniche
- Cuerpo Académico de Inocuidad Microbiana de los Alimentos. Depto. de Investigación y Posgrado en Alimentos, Facultad de Química, Univ. Autónoma de Querétaro, Centro Univ. S/N, Colonia Las Campanas, 76010, Querétaro, México
| | - Montserrat Nadal Roquet-Jalmar
- Grup Vitivinicultura, Facultat d'Enologia, Dept. Bioquímica i Biotecnologia, Univ. Rovira i Virgili, Campus Sescelades, 43007, Tarragona, España
| | - J Alejandro Aldrete-Tapia
- Cuerpo Académico de Inocuidad Microbiana de los Alimentos. Depto. de Investigación y Posgrado en Alimentos, Facultad de Química, Univ. Autónoma de Querétaro, Centro Univ. S/N, Colonia Las Campanas, 76010, Querétaro, México
| | - Sofía M Arvizu-Medrano
- Cuerpo Académico de Inocuidad Microbiana de los Alimentos. Depto. de Investigación y Posgrado en Alimentos, Facultad de Química, Univ. Autónoma de Querétaro, Centro Univ. S/N, Colonia Las Campanas, 76010, Querétaro, México
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20
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Nsogning SD, Fischer S, Becker T. Investigating on the fermentation behavior of six lactic acid bacteria strains in barley malt wort reveals limitation in key amino acids and buffer capacity. Food Microbiol 2018. [PMID: 29526209 DOI: 10.1016/j.fm.2018.01.010] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Understanding lactic acid bacteria (LAB) fermentation behavior in malt wort is a milestone towards flavor improvement of lactic acid fermented malt beverages. Therefore, this study aims to outline deficiencies that may exist in malt wort fermentation. First, based on six LAB strains, cell viability and vitality were evaluated. Second, sugars, organic acids, amino acids, pH value and buffering capacity (BC) were monitored. Finally, the implication of key amino acids, fructose and wort BC on LAB growth was determined. Short growth phase coupled with prompt cell death and a decrease in metabolic activity was observed. Low wort BC caused rapid pH drop with lactic acid accumulation, which conversely increased the BC leading to less pH change at late-stage fermentation. Lactic acid content (≤3.9 g/L) was higher than the reported inhibitory concentration (1.8 g/L). Furthermore, sugars were still available but fructose and key amino acids lysine, arginine and glutamic acid were considerably exhausted (≤98%). Wort supplementations improved cell growth and viability leading to conclude that key amino acid depletion coupled with low BC limits LAB growth in malt wort. Then, a further increase in organic acid reduces LAB viability. This knowledge opens doors for LAB fermentation process optimization in malt wort.
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Affiliation(s)
- Sorelle Dongmo Nsogning
- Institute of Brewing and Beverage Technology, Technische Universität München, Weihenstephaner Steig 20, 85354 Freising, Germany.
| | - Susann Fischer
- Institute of Brewing and Beverage Technology, Technische Universität München, Weihenstephaner Steig 20, 85354 Freising, Germany.
| | - Thomas Becker
- Institute of Brewing and Beverage Technology, Technische Universität München, Weihenstephaner Steig 20, 85354 Freising, Germany.
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21
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Brizuela NS, Bravo-Ferrada BM, Pozo-Bayón MÁ, Semorile L, Elizabeth Tymczyszyn E. Changes in the volatile profile of Pinot noir wines caused by Patagonian Lactobacillus plantarum and Oenococcus oeni strains. Food Res Int 2017; 106:22-28. [PMID: 29579921 DOI: 10.1016/j.foodres.2017.12.032] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2017] [Revised: 11/22/2017] [Accepted: 12/12/2017] [Indexed: 11/25/2022]
Abstract
The ability of Patagonian L. plantarum and O. oeni strains to change the volatile profile of a sterile Pinot noir wine was studied through fermentation assays, at laboratory scale. Two strains of each LAB species were selected based on data regarding to their ability to survive in wine and to consume l-malic acid. Both O. oeni strains but only one L. plantarum (UNQLp 11) strain were able to remain viable, consuming l-malic acid through the fermentation assay with a concomitant increase of l-lactic acid. The volatile profile of Pinot noir wine, before and after LAB inoculation, was measured by using HS-SPME gas chromatography technique. This analysis showed that alcohols were the main volatile compounds after alcoholic fermentation and that after fermentation with the selected LAB strains, a decrease in the volatile alcohols concentration and an increase in the volatile esters concentration could be observed. The O. oeni UNQOe 73.2 strain produced the most notable change in the volatile profile, with the production of some important odorant esters at higher concentration, compared to O. oeni UNQOe 31b strain. Although, L. plantarum UNQLp 11 strain showed a better performance in the consumption of l-malic acid, this strain had a low capacity to modify the volatile compounds profile after incubation in red wine. The results found in the present work showed that different strains selected as potential malolactic starters could have different behavior when are incubated in real wine. Although L. plantarum UNQLp 11 strain showed a good consumption of l-malic acid, the O. oeni UNQOe 73.2 strain exhibited superior capacity to improve the flavor of wine due to its esterase activity that produce an increase of fruity and creamy odorants.
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Affiliation(s)
- Natalia S Brizuela
- Laboratorio de Microbiología Molecular, Instituto de Microbiología Básica y Aplicada (IMBA), Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Bernal, Argentina.
| | - Bárbara M Bravo-Ferrada
- Laboratorio de Microbiología Molecular, Instituto de Microbiología Básica y Aplicada (IMBA), Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Bernal, Argentina
| | - María Ángeles Pozo-Bayón
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, Campus de Cantoblanco, Madrid, Spain
| | - Liliana Semorile
- Laboratorio de Microbiología Molecular, Instituto de Microbiología Básica y Aplicada (IMBA), Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Bernal, Argentina
| | - E Elizabeth Tymczyszyn
- Laboratorio de Microbiología Molecular, Instituto de Microbiología Básica y Aplicada (IMBA), Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Bernal, Argentina
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22
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Mechanisms and improvement of acid resistance in lactic acid bacteria. Arch Microbiol 2017; 200:195-201. [DOI: 10.1007/s00203-017-1446-2] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2017] [Revised: 10/16/2017] [Accepted: 10/19/2017] [Indexed: 01/19/2023]
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23
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Ricigliano VA, Fitz W, Copeland DC, Mott BM, Maes P, Floyd AS, Dockstader A, Anderson KE. The impact of pollen consumption on honey bee (Apis mellifera) digestive physiology and carbohydrate metabolism. ARCHIVES OF INSECT BIOCHEMISTRY AND PHYSIOLOGY 2017; 96. [PMID: 28833462 DOI: 10.1002/arch.21406] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Carbohydrate-active enzymes play an important role in the honey bee (Apis mellifera) due to its dietary specialization on plant-based nutrition. Secretory glycoside hydrolases (GHs) produced in worker head glands aid in the processing of floral nectar into honey and are expressed in accordance with age-based division of labor. Pollen utilization by the honey bee has been investigated in considerable detail, but little is known about the metabolic fate of indigestible carbohydrates and glycosides in pollen biomass. Here, we demonstrate that pollen consumption stimulates the hydrolysis of sugars that are toxic to the bee (xylose, arabinose, mannose). GHs produced in the head accumulate in the midgut and persist in the hindgut that harbors a core microbial community composed of approximately 108 bacterial cells. Pollen consumption significantly impacted total and specific bacterial abundance in the digestive tract. Bacterial isolates representing major fermentative gut phylotypes exhibited primarily membrane-bound GH activities that may function in tandem with soluble host enzymes retained in the hindgut. Additionally, we found that plant-originating β-galactosidase activity in pollen may be sufficient, in some cases, for probable physiological activity in the gut. These findings emphasize the potential relative contributions of host, bacteria, and pollen enzyme activities to carbohydrate breakdown, which may be tied to gut microbiome dynamics and associated host nutrition.
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Affiliation(s)
| | - William Fitz
- USDA-ARS Carl Hayden Bee Research Center, Tucson, AZ, USA
- Department of Entomology and Center for Insect Science, University of Arizona, Tucson, AZ, USA
| | | | - Brendon M Mott
- USDA-ARS Carl Hayden Bee Research Center, Tucson, AZ, USA
| | - Patrick Maes
- USDA-ARS Carl Hayden Bee Research Center, Tucson, AZ, USA
- Department of Entomology and Center for Insect Science, University of Arizona, Tucson, AZ, USA
| | - Amy S Floyd
- USDA-ARS Carl Hayden Bee Research Center, Tucson, AZ, USA
| | | | - Kirk E Anderson
- USDA-ARS Carl Hayden Bee Research Center, Tucson, AZ, USA
- Department of Entomology and Center for Insect Science, University of Arizona, Tucson, AZ, USA
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24
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Brizuela NS, Bravo-Ferrada BM, La Hens DV, Hollmann A, Delfederico L, Caballero A, Tymczyszyn EE, Semorile L. Comparative vinification assays with selected Patagonian strains of Oenococcus oeni and Lactobacillus plantarum. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.023] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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25
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Succi M, Pannella G, Tremonte P, Tipaldi L, Coppola R, Iorizzo M, Lombardi SJ, Sorrentino E. Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium. Front Microbiol 2017; 8:470. [PMID: 28382030 PMCID: PMC5360758 DOI: 10.3389/fmicb.2017.00470] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2016] [Accepted: 03/07/2017] [Indexed: 11/13/2022] Open
Abstract
Forty-two oenological strains of Lb. plantarum were assessed for their response to ethanol and pH values generally encountered in wines. Strains showed a higher variability in the survival when exposed to low pH (3.5 or 3.0) than when exposed to ethanol (10 or 14%). The study allowed to individuate the highest ethanol concentration (8%) and the lowest pH value (4.0) for the growth of strains, even if the maximum specific growth rate (μmax) resulted significantly reduced by these conditions. Two strains (GT1 and LT11) preadapted to 2% ethanol and cultured up to 14% of ethanol showed a higher growth than those non-preadapted when they were cultivated at 8% of ethanol. The evaluation of the same strains preadapted to low pH values (5.0 and 4.0) and then grown at pH 3.5 or 3.0 showed only for GT1 a sensitive μmax increment when it was cultivated in MRS at pH 3 after a preadaptation to pH 5.0. The survival of GT1 and LT11 was evaluated in Ringer's solution at 14% ethanol after a long-term adaptation in MRS with 2% ethanol or in MRS with 2% ethanol acidified at pH 5.0 (both conditions, BC). Analogously, the survival was evaluated at pH 3.5 after a long-term adaptation in MRS at pH 5.0 or in MRS BC. The impact of the physiologic state (exponential phase vs stationary phase) on the survival was also evaluated. Preadapted cells showed the same behavior of non-preadapted cells only when cultures were recovered in the stationary phase. Mathematical functions were individuated for the description of the survival of GT1 and LT11 in MRS at 14% ethanol or at pH 3.5. Finally, a synthetic wine (SW) was used to assess the behavior of Lb. plantarum GT1 and LT11 preadapted in MRS at 2% ethanol or at pH 5.0 or in BC. Only GT1 preadapted to pH 5.0 and collected in the stationary phase showed constant values of microbial counts after incubation for 15 days at 20°C. In addition, after 15 days the L-malic acid resulted completely degraded and the pH value increased of about 0.3 units.
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Affiliation(s)
- Mariantonietta Succi
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise Campobasso, Italy
| | - Gianfranco Pannella
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise Campobasso, Italy
| | - Patrizio Tremonte
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise Campobasso, Italy
| | - Luca Tipaldi
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise Campobasso, Italy
| | - Raffaele Coppola
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise Campobasso, Italy
| | - Massimo Iorizzo
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise Campobasso, Italy
| | - Silvia Jane Lombardi
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise Campobasso, Italy
| | - Elena Sorrentino
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise Campobasso, Italy
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26
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de J C Munanga B, Loiseau G, Grabulos J, Mestres C. Modeling Lactic Fermentation of Gowé Using Lactobacillus Starter Culture. Microorganisms 2016; 4:E44. [PMID: 27916901 PMCID: PMC5192527 DOI: 10.3390/microorganisms4040044] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2016] [Revised: 11/21/2016] [Accepted: 11/23/2016] [Indexed: 11/16/2022] Open
Abstract
A global model of the lactic fermentation step of gowé was developed by assembling blocks hosting models for bacterial growth, lactic acid production, and the drop of pH during fermentation. Commercial strains of Lactobacillus brevis and of Lactobacillus plantarum were used; their growth was modeled using Rosso's primary model and the gamma concept as a secondary model. The optimum values of pH and temperature were 8.3 ± 0.3, 44.6 ± 1.2 °C and 8.3 ± 0.3, 3.2 ± 37.1 °C with μmax values of 1.8 ± 0.2 and 1.4 ± 0.1 for L. brevis and L. plantarum respectively. The minimum inhibitory concentration of undissociated lactic acid was 23.7 mM and 35.6 mM for L. brevis and L. plantarum, respectively. The yield of lactic acid was five times higher for L. plantarum than for L. brevis, with a yield of glucose conversion to lactic acid close to 2.0 for the former and 0.8 for the latter. A model was developed to predict the pH drop during gowé fermentation. The global model was partially validated during manufacturing of gowé. The global model could be a tool to aid in the choice of suitable starters and to determine the conditions for the use of the starter.
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Affiliation(s)
| | - Gérard Loiseau
- Montpellier SupAgro, UMR Qualisud, Montpellier 34398, France.
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Draft Genome Sequence of Lactobacillus plantarum XJ25 Isolated from Chinese Red Wine. GENOME ANNOUNCEMENTS 2016; 4:4/6/e01216-16. [PMID: 27856576 PMCID: PMC5114368 DOI: 10.1128/genomea.01216-16] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
Here, we present the draft genome sequence of Lactobacillus plantarum XJ25, isolated from Chinese red wine that had undergone spontaneous malolactic fermentation, which consists of 25 contigs and is 3,218,018 bp long.
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Miranda-Castilleja DE, Martínez-Peniche RÁ, Aldrete-Tapia JA, Soto-Muñoz L, Iturriaga MH, Pacheco-Aguilar JR, Arvizu-Medrano SM. Distribution of Native Lactic Acid Bacteria in Wineries of Queretaro, Mexico and Their Resistance to Wine-Like Conditions. Front Microbiol 2016; 7:1769. [PMID: 27877164 PMCID: PMC5100547 DOI: 10.3389/fmicb.2016.01769] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2016] [Accepted: 09/21/2016] [Indexed: 11/13/2022] Open
Abstract
Native lactic acid bacteria (LAB) are capable of growing during winemaking, thereby strongly affecting wine quality. The species of LAB present in musts, wines during malolactic fermentation (MLF), and barrels/filters were investigated in wineries from the emerging wine region of Queretaro, México using multiplex PCR and culture. The resistance to wine-like conditions (WLC): ethanol (10, 12, and 13%), SO2 (30 mg⋅l-1), and low pH (3.5) of native LAB strains was also studied. Five species were detected within 61 samples obtained: Oenococcus oeni, Lactobacillus plantarum, Pediococcus parvulus, Lactobacillus hilgardi, and Lactobacillus brevis. Four species (excepting L. brevis) were found in must; O. oeni and P. parvulus were ubiquitous in wine and L. plantarum and L. brevis were mainly present at the initial stage of MLF, while L. hilgardii was mostly detected at the advanced stage. Furthermore, some species detected in barrel/filter, prove them to be hazardous reservoirs. From 822 LAB isolates, only 119 resisted WLC with 10% ethanol; the number of strains able to grow in WLC with 13% ethanol decreased approximately by 50%, O. oeni being the most versatile species with 65% of resistant isolates, while Lactobacillus spp. and P. parvulus were the most strongly affected, especially those recovered from barrel/filter, with less than 10% of resistant isolates. This study evidences the presence of local strains able to be used as starter cultures, and also enabled the assessment of the risks derived from the presence of spoilage LAB strains resistant to WLC.
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Affiliation(s)
- Dalia E Miranda-Castilleja
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro Santiago de Querétaro, Mexico
| | - Ramón Álvar Martínez-Peniche
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro Santiago de Querétaro, Mexico
| | - J A Aldrete-Tapia
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro Santiago de Querétaro, Mexico
| | - Lourdes Soto-Muñoz
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro Santiago de Querétaro, Mexico
| | - Montserrat H Iturriaga
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro Santiago de Querétaro, Mexico
| | - J R Pacheco-Aguilar
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro Santiago de Querétaro, Mexico
| | - Sofía M Arvizu-Medrano
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro Santiago de Querétaro, Mexico
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Selection and technological potential of Lactobacillus plantarum bacteria suitable for wine malolactic fermentation and grape aroma release. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.06.062] [Citation(s) in RCA: 53] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Berbegal C, Peña N, Russo P, Grieco F, Pardo I, Ferrer S, Spano G, Capozzi V. Technological properties of Lactobacillus plantarum strains isolated from grape must fermentation. Food Microbiol 2016; 57:187-94. [DOI: 10.1016/j.fm.2016.03.002] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2015] [Revised: 03/02/2016] [Accepted: 03/02/2016] [Indexed: 10/22/2022]
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31
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Sun SY, Gong HS, Liu WL, Jin CW. Application and validation of autochthonous Lactobacillus plantarum starter cultures for controlled malolactic fermentation and its influence on the aromatic profile of cherry wines. Food Microbiol 2016; 55:16-24. [DOI: 10.1016/j.fm.2015.11.016] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2015] [Revised: 11/17/2015] [Accepted: 11/25/2015] [Indexed: 11/16/2022]
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Effects of protectant and rehydration conditions on the survival rate and malolactic fermentation efficiency of freeze-dried Lactobacillus plantarum JH287. Appl Microbiol Biotechnol 2016; 100:7853-63. [DOI: 10.1007/s00253-016-7509-5] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2015] [Revised: 03/23/2016] [Accepted: 03/29/2016] [Indexed: 10/22/2022]
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Growth and consumption of l-malic acid in wine-like medium by acclimated and non-acclimated cultures of Patagonian Oenococcus oeni strains. Folia Microbiol (Praha) 2016; 61:365-73. [DOI: 10.1007/s12223-016-0446-y] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2015] [Accepted: 01/12/2016] [Indexed: 11/27/2022]
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Bravo-Ferrada BM, Brizuela N, Gerbino E, Gómez-Zavaglia A, Semorile L, Tymczyszyn EE. Effect of protective agents and previous acclimation on ethanol resistance of frozen and freeze-dried Lactobacillus plantarum strains. Cryobiology 2015; 71:522-8. [PMID: 26586097 DOI: 10.1016/j.cryobiol.2015.10.154] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2015] [Revised: 09/28/2015] [Accepted: 10/28/2015] [Indexed: 11/29/2022]
Abstract
The aim of this work was to study the protective effect of sucrose, trehalose and glutamate during freezing and freeze-drying of three oenological Lactobacillus plantarum strains previously acclimated in the presence of ethanol. The efficiency of protective agents was assessed by analyses of membrane integrity and bacterial cultivability in a synthetic wine after the preservation processes. No significant differences in the cultivability, with respect to the controls cells, were observed after freezing at -80 °C and -20 °C, and pre-acclimated cells were more resistant to freeze-drying than non-acclimated ones. The results of multiparametric flow cytometry showed a significant level of membrane damage after freeze-drying in two of the three strains. The cultivability was determined after incubation in wine-like medium containing 13 or 14% v/v ethanol at 21 °C for 24 h and the results were interpreted using principal component analysis (PCA). Acclimation was the most important factor for preservation, increasing the bacterial resistance to ethanol after freezing and freeze-drying. Freeze-drying was the most drastic method of preservation, followed by freezing at -20 °C. The increase of ethanol concentration from 6 to 10% v/v in the acclimation medium improved the recovery of two of the three strains. In turn, the increase of ethanol content in the synthetic wine led to a dramatic decrease of viable cells in the three strains investigated. The results of this study indicate that a successful inoculation of dehydrated L. plantarum in wine depends not only on the use of protective agents, but also on the cell acclimation process prior to preservation, and on the ethanol content of wine.
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Affiliation(s)
- Bárbara Mercedes Bravo-Ferrada
- Laboratory of Molecular Microbiology, Department of Science and Technology, Universidad Nacional de Quilmes, Bernal, Argentina
| | - Natalia Brizuela
- Laboratory of Molecular Microbiology, Department of Science and Technology, Universidad Nacional de Quilmes, Bernal, Argentina
| | - Esteban Gerbino
- Center for Research and Development in Food Cryotechnology (CIDCA) CCT- La Plata, RA-1900, Argentina
| | - Andrea Gómez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CIDCA) CCT- La Plata, RA-1900, Argentina
| | - Liliana Semorile
- Laboratory of Molecular Microbiology, Department of Science and Technology, Universidad Nacional de Quilmes, Bernal, Argentina
| | - E Elizabeth Tymczyszyn
- Laboratory of Molecular Microbiology, Department of Science and Technology, Universidad Nacional de Quilmes, Bernal, Argentina.
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Draft Genome Sequence of Lactobacillus plantarum Strain SNU.Lp177 from Pig Feces in South Korea. GENOME ANNOUNCEMENTS 2015; 3:3/5/e01184-15. [PMID: 26450744 PMCID: PMC4599103 DOI: 10.1128/genomea.01184-15] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Herein we report a draft genome sequence for Lactobacillus plantarum SNU.Lp177, which was isolated from animal gut pig feces in South Korea. The draft genome of L. plantarum SNU.Lp177 contains 3,204,772 bp with a G+C content of 44.98% in 101 contigs (N50 = 116,595 bp).
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Bravo-Ferrada B, Gonçalves S, Semorile L, Santos N, Tymczyszyn E, Hollmann A. Study of surface damage on cell envelope assessed by AFM and flow cytometry of Lactobacillus plantarum
exposed to ethanol and dehydration. J Appl Microbiol 2015; 118:1409-17. [DOI: 10.1111/jam.12796] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2014] [Revised: 03/03/2015] [Accepted: 03/05/2015] [Indexed: 11/28/2022]
Affiliation(s)
- B.M. Bravo-Ferrada
- Laboratorio de Microbiología Molecular; Instituto de Microbiología Básica y Aplicada (IMBA); Departamento de Ciencia y Tecnología; Universidad Nacional de Quilmes; Bernal Argentina
| | - S. Gonçalves
- Instituto de Medicina Molecular; Faculdade de Medicina; Universidade de Lisboa; Lisbon Portugal
| | - L. Semorile
- Laboratorio de Microbiología Molecular; Instituto de Microbiología Básica y Aplicada (IMBA); Departamento de Ciencia y Tecnología; Universidad Nacional de Quilmes; Bernal Argentina
| | - N.C. Santos
- Instituto de Medicina Molecular; Faculdade de Medicina; Universidade de Lisboa; Lisbon Portugal
| | - E.E. Tymczyszyn
- Laboratorio de Microbiología Molecular; Instituto de Microbiología Básica y Aplicada (IMBA); Departamento de Ciencia y Tecnología; Universidad Nacional de Quilmes; Bernal Argentina
- CONICET; Buenos Aires Argentina
| | - A. Hollmann
- Laboratorio de Microbiología Molecular; Instituto de Microbiología Básica y Aplicada (IMBA); Departamento de Ciencia y Tecnología; Universidad Nacional de Quilmes; Bernal Argentina
- Instituto de Medicina Molecular; Faculdade de Medicina; Universidade de Lisboa; Lisbon Portugal
- Laboratory of Biointerfaces and Biomimetic Systems; CITSE-University of Santiago del Estero-CONICET; Santiago del Estero Argentina
- CONICET; Buenos Aires Argentina
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37
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Apple juice as a medium for fermentation by the probiotic Lactobacillus plantarum PCS 26 strain. ANN MICROBIOL 2015. [DOI: 10.1007/s13213-015-1056-7] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023] Open
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Bravo-Ferrada BM, Gómez-Zavaglia A, Semorile L, Tymczyszyn EE. Effect of the fatty acid composition of acclimated oenological Lactobacillus plantarum on the resistance to ethanol. Lett Appl Microbiol 2014; 60:155-161. [PMID: 25359087 DOI: 10.1111/lam.12350] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2014] [Revised: 10/22/2014] [Accepted: 10/27/2014] [Indexed: 11/28/2022]
Abstract
The aim of this work was to evaluate the changes due to acclimation to ethanol on the fatty acid composition of three oenological Lactobacillus plantarum strains and their effect on the resistance to ethanol and malic acid consumption (MAC). Lactobacillus plantarum UNQLp 133, UNQLp 65.3 and UNQLp 155 were acclimated in the presence of 6 or 10% v/v ethanol, for 48 h at 28°C. Lipids were extracted to obtain fatty acid methyl esters and analysed by gas chromatography interfaced with mass spectroscopy. The influence of change in fatty acid composition on the viability and MAC in synthetic wine was analysed by determining the Pearson correlation coefficient. Acclimated strains showed a significant change in the fatty composition with regard to the nonacclimated strains. Adaptation to ethanol led to a decrease in the unsaturated/saturated ratio, mainly resulting from an increase in the contribution of short-length fatty acid C12:0 and a decrease of C18:1. The content of C12:0 was related to a higher viability after inoculation of synthetic wine. The MAC increased at higher contents in saturated fatty acid, but its efficiency was strain dependent.
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Affiliation(s)
- B M Bravo-Ferrada
- Laboratorio de Microbiología Molecular, Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Bernal, Argentina
| | - A Gómez-Zavaglia
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) (CONICET La Plata, UNLP), La Plata, Argentina
| | - L Semorile
- Laboratorio de Microbiología Molecular, Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Bernal, Argentina
| | - E E Tymczyszyn
- Laboratorio de Microbiología Molecular, Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Bernal, Argentina
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Implications of new research and technologies for malolactic fermentation in wine. Appl Microbiol Biotechnol 2014; 98:8111-32. [PMID: 25142694 DOI: 10.1007/s00253-014-5976-0] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2014] [Revised: 07/18/2014] [Accepted: 07/21/2014] [Indexed: 01/11/2023]
Abstract
The initial conversion of grape must to wine is an alcoholic fermentation (AF) largely carried out by one or more strains of yeast, typically Saccharomyces cerevisiae. After the AF, a secondary or malolactic fermentation (MLF) which is carried out by lactic acid bacteria (LAB) is often undertaken. The MLF involves the bioconversion of malic acid to lactic acid and carbon dioxide. The ability to metabolise L-malic acid is strain specific, and both individual Oenococcus oeni strains and other LAB strains vary in their ability to efficiently carry out MLF. Aside from impacts on acidity, LAB can also metabolise other precursors present in wine during fermentation and, therefore, alter the chemical composition of the wine resulting in an increased complexity of wine aroma and flavour. Recent research has focused on three main areas: enzymatic changes during MLF, safety of the final product and mechanisms of stress resistance. This review summarises the latest research and technological advances in the rapidly evolving study of MLF and investigates the directions that future research may take.
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Bravo-Ferrada BM, Tymczyszyn EE, Gómez-Zavaglia A, Semorile L. Effect of acclimation medium on cell viability, membrane integrity and ability to consume malic acid in synthetic wine by oenological Lactobacillus plantarum strains. J Appl Microbiol 2013; 116:360-7. [PMID: 24224840 DOI: 10.1111/jam.12372] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2013] [Revised: 09/29/2013] [Accepted: 10/21/2013] [Indexed: 11/26/2022]
Abstract
AIMS The aim of this work was to evaluate the effect of acclimation on the viability, membrane integrity and the ability to consume malic acid of three oenological strains of Lactobacillus plantarum. METHODS AND RESULTS Cultures in the stationary phase were inoculated in an acclimation medium (Accl.) containing 0, 6 or 10% v/v ethanol and incubated 48 h at 28°C. After incubation, cells were harvested by centrifugation and inoculated in a synthetic wine, containing 14% v/v ethanol and pH 3.5 at 28°C. Viability and membrane integrity were determined by flow cytometry (FC) using carboxyfluorescein diacetate (cFDA) and propidium iodide. Bacterial growth and malic acid consumption were monitored in a synthetic wine during 15 days. In nonacclimated strains, the damage of bacterial membranes produced a dramatic decrease in microbial viability in synthetic wine. In contrast, survival of strains previously acclimated in Accl. with 6 and 10% v/v ethanol was noticeable higher. Therefore, acclimation with ethanol increased the cultivability in synthetic wine and consequently, the consumption of l-malic acid after 15 days of growth. CONCLUSION Acclimation of oenological strains in media containing ethanol prior to wine inoculation significantly decreases the membrane damage and improves viability in the harsh wine conditions. The role of membrane integrity is crucial to warrant the degradation of l-malic acid. SIGNIFICANCE AND IMPACT OF THE STUDY The efficiency of multiparametric FC in monitoring viability and membrane damage along with the malic acid consumption has a strong impact on winemaking because it represents a useful tool for a quick and highly reliable evaluation of oenological parameters.
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Affiliation(s)
- B M Bravo-Ferrada
- Laboratorio de Microbiología Molecular, Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Bernal, Argentina
| | - E E Tymczyszyn
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) (CONICET La Plata, UNLP), La Plata, Argentina
| | - A Gómez-Zavaglia
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) (CONICET La Plata, UNLP), La Plata, Argentina
| | - L Semorile
- Laboratorio de Microbiología Molecular, Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Bernal, Argentina
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