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Balmaseda A, Lorentzen M, Dutilh L, Bauduin R, Guichard H, Ollivier S, Miot-Sertier C, Lucas PM. Alcoholic fermentation drives the selection of Oenococcus oeni strains in wine but not in cider. Int J Food Microbiol 2023; 400:110276. [PMID: 37270987 DOI: 10.1016/j.ijfoodmicro.2023.110276] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 05/10/2023] [Accepted: 05/28/2023] [Indexed: 06/06/2023]
Abstract
Oenococcus oeni is the predominant lactic acid bacteria species in wine and cider, where it performs the malolactic fermentation (MLF). The O. oeni strains analyzed to date form four major genetic lineages named phylogroups A, B, C and D. Most of the strains isolated from wine, cider, or kombucha belong to phylogroups A, B + C, and D, respectively, although B and C strains were also detected in wine. This study was performed to better understand the distribution of the phylogroups in wine and cider. Their population dynamics were determined by qPCR all through wine and cider productions, and the behavior of the strains was analyzed in synthetic wines and ciders. Phylogroups A, B and C were all represented in grape must and throughout the alcoholic fermentation, but on the transition to MLF, only phylogroup A remained at high levels in all wine productions. In the case of cider, phylogroups A, B and C were detected in stable levels during the process. When they were tested in synthetic wine and cider, all phylogroups performed MLF, but with different survival rates depending on the ethanol content. In this sense, ethanol and fermentation kinetics are the main agent that drives the selection of phylogroup A strains in wine, while B and C strains dominates in cider containing less ethanol.
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Affiliation(s)
- Aitor Balmaseda
- Univ. Bordeaux, INRAE, Bordeaux INP, UMR 1366, OENO, ISVV, F-33140 Villenave d'Ornon, France; Bordeaux Sciences Agro, F-33170 Gradignan, France; Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Grup de Biotecnologia Enològica, C/Marcel·líDomingo 1, 43007 Tarragona, Catalonia, Spain.
| | - Marc Lorentzen
- Univ. Bordeaux, INRAE, Bordeaux INP, UMR 1366, OENO, ISVV, F-33140 Villenave d'Ornon, France; Bordeaux Sciences Agro, F-33170 Gradignan, France
| | - Lucie Dutilh
- Univ. Bordeaux, INRAE, Bordeaux INP, UMR 1366, OENO, ISVV, F-33140 Villenave d'Ornon, France; Bordeaux Sciences Agro, F-33170 Gradignan, France
| | - Rémi Bauduin
- Institut Français des Produits Cidricoles (IFPC), Domaine de la Motte, Le Rheu 35653, France
| | - Hugues Guichard
- Institut Français des Produits Cidricoles (IFPC), Domaine de la Motte, Le Rheu 35653, France
| | - Séverine Ollivier
- Institut Français des Produits Cidricoles (IFPC), Domaine de la Motte, Le Rheu 35653, France
| | - Cécile Miot-Sertier
- Univ. Bordeaux, INRAE, Bordeaux INP, UMR 1366, OENO, ISVV, F-33140 Villenave d'Ornon, France; Bordeaux Sciences Agro, F-33170 Gradignan, France
| | - Patrick M Lucas
- Univ. Bordeaux, INRAE, Bordeaux INP, UMR 1366, OENO, ISVV, F-33140 Villenave d'Ornon, France; Bordeaux Sciences Agro, F-33170 Gradignan, France
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2
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Balmaseda A, Rozès N, Bordons A, Reguant C. Simulated lees of different yeast species modify the performance of malolactic fermentation by Oenococcus oeni in wine-like medium. Food Microbiol 2021; 99:103839. [PMID: 34119090 DOI: 10.1016/j.fm.2021.103839] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2020] [Revised: 05/07/2021] [Accepted: 05/25/2021] [Indexed: 11/30/2022]
Abstract
The use of non-Saccharomyces yeast together with S. cerevisiae in winemaking is a current trend. Apart from the organoleptic modulation of the wine, the composition of the resulting yeast lees is different and may thus impact malolactic fermentation (MLF). Yeasts of Saccharomyces cerevisiae, Torulaspora delbrueckii and Metschnikowia pulcherrima were inactivated and added to a synthetic wine. Three different strains of Oenococcus oeni were inoculated and MLF was monitored. Non-Saccharomyces lees, especially from some strains of T. delbrueckii, showed higher compatibility with some O. oeni strains, with a shorter MLF and a maintained bacterial cell viability. The supplementation of lees increased nitrogen compounds available by O. oeni. A lower mannoprotein consumption was related with longer MLF. Amino acid assimilation by O. oeni was strain specific. There may be many other compounds regulating these yeast lees-O. oeni interactions apart from the well-known mannoproteins and amino acids. This is the first study of MLF with different O. oeni strains in the presence of S. cerevisiae and non-Saccharomyces yeast lees to report a strain-specific interaction between them.
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Affiliation(s)
- Aitor Balmaseda
- Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Grup de Biotecnologia Enològica, C/ Marcel.lí Domingo 1, 43007 Tarragona, Catalonia, Spain
| | - Nicolas Rozès
- Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Grup de Biotecnologia Microbiana dels Aliments, C/ Marcel·lí Domingo 1, 43007 Tarragona, Catalonia, Spain
| | - Albert Bordons
- Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Grup de Biotecnologia Enològica, C/ Marcel.lí Domingo 1, 43007 Tarragona, Catalonia, Spain
| | - Cristina Reguant
- Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Grup de Biotecnologia Enològica, C/ Marcel.lí Domingo 1, 43007 Tarragona, Catalonia, Spain.
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3
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Evaluating the effect of using non-Saccharomyces on Oenococcus oeni and wine malolactic fermentation. Food Res Int 2020; 138:109779. [DOI: 10.1016/j.foodres.2020.109779] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Revised: 06/18/2020] [Accepted: 10/02/2020] [Indexed: 12/15/2022]
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4
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Characterization of natural Oenococcus oeni strains for Montepulciano d’Abruzzo organic wine production. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03466-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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5
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Relative expression of stress-related genes during acclimation at low temperature of psychrotrophic Oenococcus oeni strains from Patagonian wine. World J Microbiol Biotechnol 2018; 35:5. [DOI: 10.1007/s11274-018-2577-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2018] [Accepted: 12/07/2018] [Indexed: 10/27/2022]
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6
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MOTA RVD, RAMOS CL, PEREGRINO I, HASSIMOTTO NMA, PURGATTO E, SOUZA CRD, DIAS DR, REGINA MDA. Identification of the potential inhibitors of malolactic fermentation in wines. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.1590/1678-457x.16517] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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7
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Morgan SC, Tantikachornkiat M, Scholl CM, Benson NL, Cliff MA, Durall DM. The effect of sulfur dioxide addition at crush on the fungal and bacterial communities and the sensory attributes of Pinot gris wines. Int J Food Microbiol 2018; 290:1-14. [PMID: 30278370 DOI: 10.1016/j.ijfoodmicro.2018.09.020] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2018] [Revised: 09/19/2018] [Accepted: 09/21/2018] [Indexed: 11/18/2022]
Abstract
Modern day winemaking often involves the addition of sulfur dioxide (SO2) at crush to act as both an antioxidant and an antimicrobial agent. While the effects of SO2 on microbial communities and particularly on spoilage microorganisms has been well-studied, the advent of culture-independent molecular technologies, such as Illumina sequencing, allows the subject to be re-visited in a new context. High-throughput amplicon sequencing allows for a more thorough evaluation of microbial communities, as thousands of microbial sequences per sample can be identified and even rare microorganisms can be studied. This research investigated whether the addition of different levels of SO2 at crush (0, 20, or 40 mg/L) would affect the composition of fungal and bacterial communities, as well as the sensory attributes of the resulting wines. Samples were taken from uninoculated fermentations of Pinot gris and analyzed via high-throughput amplicon sequencing using the Illumina MiSeq platform. Yeast relative abundance and overall fungal community composition differed among the SO2 additions. Notably, a Hanseniaspora yeast appeared in all treatments and persisted until the end of alcoholic fermentation, although its relative abundance was significantly higher in the fermentations to which low or no SO2 had been added. Two key wine sensory attributes (citrus aroma and pome fruit flavor) differed among the SO2 treatments. This research provides an in-depth look into the fungal and bacterial communities during alcoholic fermentation and gives a better understanding of the microbial community response to SO2 additions during the crush period.
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Affiliation(s)
- Sydney C Morgan
- Irving K. Barber School of Arts and Sciences, Unit 2 (Biology), University of British Columbia, 1177 Research Rd, Kelowna, British Columbia V1V 1V7, Canada.
| | - Mansak Tantikachornkiat
- Irving K. Barber School of Arts and Sciences, Unit 2 (Biology), University of British Columbia, 1177 Research Rd, Kelowna, British Columbia V1V 1V7, Canada
| | - Chrystal M Scholl
- Irving K. Barber School of Arts and Sciences, Unit 2 (Biology), University of British Columbia, 1177 Research Rd, Kelowna, British Columbia V1V 1V7, Canada
| | - Natasha L Benson
- Irving K. Barber School of Arts and Sciences, Unit 2 (Biology), University of British Columbia, 1177 Research Rd, Kelowna, British Columbia V1V 1V7, Canada
| | - Margaret A Cliff
- Agriculture and Agri-Food Canada, Summerland Research and Development Centre, 4200 Highway 97, Summerland, British Columbia V0H 1Z0, Canada.
| | - Daniel M Durall
- Irving K. Barber School of Arts and Sciences, Unit 2 (Biology), University of British Columbia, 1177 Research Rd, Kelowna, British Columbia V1V 1V7, Canada.
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Breniaux M, Dutilh L, Petrel M, Gontier E, Campbell-Sills H, Deleris-Bou M, Krieger S, Teissedre PL, Jourdes M, Reguant C, Lucas P. Adaptation of two groups of Oenococcus oeni strains to red and white wines: the role of acidity and phenolic compounds. J Appl Microbiol 2018; 125:1117-1127. [PMID: 29904988 DOI: 10.1111/jam.13946] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2017] [Revised: 04/17/2018] [Accepted: 06/01/2018] [Indexed: 11/28/2022]
Abstract
AIMS Oenococcus oeni is the lactic acid bacteria species which is the most adapted to wine. Recently, two groups of strains that form two genetic lineages were described in red and white Burgundy wines. The aim of this study was to analyse the phenotypes of these strains in order to determine how they have adapted specifically to either red or white wine. METHODS AND RESULTS Four strains from each group were tested in grape must and in wines to evaluate their tolerance to pH and to phenolic compound content. White wine strains proved to be the most tolerant to low pH, both in grape must and in wine, whereas they were inhibited by the presence of grape tannins in wine. Red wine strains were more sensitive to acidity, but very resistant to phenolic compounds. CONCLUSIONS The results suggest that pH and phenolic compounds drive strain selection at several stages of wine production. SIGNIFICANCE AND IMPACT OF THE STUDY Although it is well known that O. oeni is well adapted to wine, this study shows that strains of some genetic lineages within this species have evolved to adapt better than others to specific types of wines.
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Affiliation(s)
- M Breniaux
- Unité de recherche Œnologie, Univ. Bordeaux, Villenave d'Ornon Cedex, France
| | - L Dutilh
- Unité de recherche Œnologie, Univ. Bordeaux, Villenave d'Ornon Cedex, France
| | - M Petrel
- Univ. Bordeaux, Bordeaux Imaging Center, Bordeaux, France
| | - E Gontier
- Univ. Bordeaux, Bordeaux Imaging Center, Bordeaux, France
| | - H Campbell-Sills
- Unité de recherche Œnologie, Univ. Bordeaux, Villenave d'Ornon Cedex, France.,LALLEMAND SAS, Blagnac, France
| | | | | | - P-L Teissedre
- Unité de recherche Œnologie, Univ. Bordeaux, Villenave d'Ornon Cedex, France
| | - M Jourdes
- Unité de recherche Œnologie, Univ. Bordeaux, Villenave d'Ornon Cedex, France
| | - C Reguant
- Department of Biochemistry and Biotechnology, University Rovira i Virgili, Tarragona, Catalonia, Spain
| | - P Lucas
- Unité de recherche Œnologie, Univ. Bordeaux, Villenave d'Ornon Cedex, France
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González-Arenzana L, López-Alfaro I, Garde-Cerdán T, Portu J, López R, Santamaría P. Microbial inactivation and MLF performances of Tempranillo Rioja wines treated with PEF after alcoholic fermentation. Int J Food Microbiol 2018; 269:19-26. [DOI: 10.1016/j.ijfoodmicro.2018.01.008] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2017] [Revised: 12/18/2017] [Accepted: 01/07/2018] [Indexed: 11/28/2022]
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10
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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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11
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Pérez-Martín F, Seseña S, Palop ML. Inventory of lactic acid bacteria populations in red wine varieties from Appellation of Origin Méntrida. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2377-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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12
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Cafaro C, Bonomo MG, Rossano R, Larocca M, Salzano G. Efficient recovery of whole cell proteins in Oenococcus oeni—a comparison of different extraction protocols for high-throughput malolactic starter applications. Folia Microbiol (Praha) 2014; 59:399-408. [DOI: 10.1007/s12223-014-0312-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2013] [Accepted: 02/20/2014] [Indexed: 10/25/2022]
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13
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The application of malolactic fermentation process to create good-quality grape wine produced in cool-climate countries: a review. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-2083-x] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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González-Arenzana L, López R, Santamaría P, López-Alfaro I. Dynamics of lactic acid bacteria populations in Rioja wines by PCR-DGGE, comparison with culture-dependent methods. Appl Microbiol Biotechnol 2013; 97:6931-41. [DOI: 10.1007/s00253-013-4974-y] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2013] [Revised: 04/29/2013] [Accepted: 05/01/2013] [Indexed: 11/24/2022]
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15
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González-Arenzana L, Santamaría P, López R, López-Alfaro I. Indigenous lactic acid bacteria communities in alcoholic and malolactic fermentations of Tempranillo wines elaborated in ten wineries of La Rioja (Spain). Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.11.008] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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16
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Zapparoli G, Fracchetti F, Stefanelli E, Torriani S. Genetic and phenotypic strain heterogeneity within a natural population of Oenococcus oeni from Amarone wine. J Appl Microbiol 2012; 113:1087-96. [PMID: 22897221 DOI: 10.1111/j.1365-2672.2012.05425.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2012] [Revised: 07/11/2012] [Accepted: 07/21/2012] [Indexed: 11/28/2022]
Abstract
AIMS To investigate the Oenococcus oeni population occurring during spontaneous malolactic fermentation (MLF) of Amarone wine, a peculiar and hostile environment for malolactic bacteria. METHODS AND RESULTS Pulsed-field gel electrophoresis (PFGE) analysis showed a high level of genetic heterogeneity within the O. oeni population involved in MLF throughout an industrial vinification of Amarone wine. The 13 strains with distinct PFGE profile displayed different capability to hydrolyse esters and glycosides, as well as great variability to growth under stress parameters, such as high ethanol content (15% v/v), low pH (3·0) and temperature (15°C), and presence of SO(2). Moreover, polymorphism in the gene sacB involved in exopolysaccharide production was observed among the strains. The strains showed differences to convert l-malic acid into l-lactic acid in wine. CONCLUSIONS The occurrence of spontaneous MLF in stressful ecosystems such as Amarone wine is related to the heterogeneity of O. oeni community; biodiversity indexes and strain evolution analyses suggested that its success depends on its initial strain evenness. SIGNIFICANCE AND IMPACT OF THE STUDY Remarkable intraspecies complexity within the O. oeni natural population could explain the great versatility of this species as key of successful adaptation to harsh winemaking conditions.
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Affiliation(s)
- G Zapparoli
- Dipartimento di Biotecnologie, Università degli Studi di Verona, Verona, Italy
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Quirós C, Herrero M, García LA, Díaz M. Effects of SO2on lactic acid bacteria physiology when used as a preservative compound in malolactic fermentation. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/jib.9] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- C. Quirós
- Department of Chemical Engineering and Environmental Technology; University of Oviedo; Spain
| | - M. Herrero
- Department of Chemical Engineering and Environmental Technology; University of Oviedo; Spain
| | - L. A. García
- Department of Chemical Engineering and Environmental Technology; University of Oviedo; Spain
| | - M. Díaz
- Department of Chemical Engineering and Environmental Technology; University of Oviedo; Spain
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18
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González-Arenzana L, Santamaría P, López R, Tenorio C, López-Alfaro I. Ecology of indigenous lactic acid bacteria along different winemaking processes of Tempranillo red wine from La Rioja (Spain). ScientificWorldJournal 2012; 2012:796327. [PMID: 22489202 PMCID: PMC3317608 DOI: 10.1100/2012/796327] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2011] [Accepted: 12/05/2011] [Indexed: 11/17/2022] Open
Abstract
Ecology of the lactic acid bacteria (LAB) during alcoholic fermentation (AF) and spontaneous malolactic fermentation (MLF) of Tempranillo wines from four wineries of La Rioja has been studied analyzing the influence of the winemaking method, processing conditions, and geographical origin. Five different LAB species were isolated during AF, while, during MLF, only Oenococcus oeni was detected. Although the clonal diversity of O. oeni strains was moderate, mixed populations were observed, becoming at least one strain with distinct PFGE profile the main responsible for MLF. Neither the winemaking method nor the cellar situation was correlated with the LAB diversity. However, processing conditions influenced the total number of isolates and the percentage of each isolated species and strains. The winemaking method could cause that genotypes found in semicarbonic maceration did not appear in other wineries. Four genotypes of O. oeni were isolated in more than one of the rest wineries. These four together with other dominant strains might be included in a future selection process.
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Affiliation(s)
- Lucía González-Arenzana
- Instituto de Ciencias de la Vid y del Vino (ICVV), CSIC, Universidad de La Rioja, Gobierno de La Rioja, C/Madre de Dios 51, La Rioja, 26006 Logroño, Spain
| | - Pilar Santamaría
- Instituto de Ciencias de la Vid y del Vino (ICVV), CSIC, Universidad de La Rioja, Gobierno de La Rioja, C/Madre de Dios 51, La Rioja, 26006 Logroño, Spain
| | - Rosa López
- Instituto de Ciencias de la Vid y del Vino (ICVV), CSIC, Universidad de La Rioja, Gobierno de La Rioja, C/Madre de Dios 51, La Rioja, 26006 Logroño, Spain
| | - Carmen Tenorio
- Instituto de Ciencias de la Vid y del Vino (ICVV), CSIC, Universidad de La Rioja, Gobierno de La Rioja, C/Madre de Dios 51, La Rioja, 26006 Logroño, Spain
| | - Isabel López-Alfaro
- Instituto de Ciencias de la Vid y del Vino (ICVV), CSIC, Universidad de La Rioja, Gobierno de La Rioja, C/Madre de Dios 51, La Rioja, 26006 Logroño, Spain
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19
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González-Arenzana L, López R, Santamaría P, Tenorio C, López-Alfaro I. Dynamics of indigenous lactic acid bacteria populations in wine fermentations from La Rioja (Spain) during three vintages. MICROBIAL ECOLOGY 2012; 63:12-19. [PMID: 21779812 DOI: 10.1007/s00248-011-9911-y] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/22/2011] [Accepted: 06/30/2011] [Indexed: 05/31/2023]
Abstract
Diversity of lactic acid bacteria (LAB) species has been analyzed for three consecutive years (2006, 2007, and 2008) during alcoholic and malolactic fermentations of Tempranillo wine in a winery at La Rioja. The results showed differences in malolactic fermentation duration, and in both diversity of LAB species and diversity of Oenococcus oeni genotypes. O. oeni was shown to be the predominant species (73% of total isolates). Monitoring the different strains of O. oeni using pulsed-field gel electrophoresis of chromosomal DNA digested with SfiI and ApaI allowed detection of a total of 37 distinct genotypes, most of them comprised at least two isolates. Six appeared in more than one vintage, one of them being present in the three studied years. Moreover, four genotypes were indistinct of the strains isolated from the air of this same winery in 2007 vintage. The frequency of participation of each genotype varied from year to year, thus dominant genotypes at one year were minority or not present at another year. This suggests that distinct indigenous O. oeni strains are better adapted to the different winery conditions every year. Predominant genotypes that appeared in more than one vintage and lead to quality wines with low histamine contents could be considered as interesting for selecting of new malolactic starter cultures.
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Affiliation(s)
- Lucía González-Arenzana
- Servicio de Investigación y Desarrollo Tecnológico Agroalimentario del Gobierno de La Rioja, Instituto de Ciencias de la Vid y del Vino (Gobierno de La Rioja), Universidad de La Rioja and CSIC, Ctra. de Mendavia-Logroño (NA 134, km. 88), 26071, Logroño, La Rioja, Spain
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Pramateftaki PV, Metafa M, Karapetrou G, Marmaras G. Assessment of the genetic polymorphism and biogenic amine production of indigenous Oenococcus oeni strains isolated from Greek red wines. Food Microbiol 2011; 29:113-20. [PMID: 22029925 DOI: 10.1016/j.fm.2011.09.007] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2011] [Revised: 09/07/2011] [Accepted: 09/10/2011] [Indexed: 11/15/2022]
Abstract
In the warm climate country of Greece malolactic fermentation (MLF) has received limited attention. Molecular techniques and High Performance Liquid Chromatography (HPLC) were used to study the genetic polymorphism of autochthonous lactic acid bacteria developing towards the end of spontaneous MLF of Greek red wines and for the assessment of their potential to produce harmful biogenic amines. This research revealed that native Oenococcus oeni isolates are very much adapted to specific winery conditions since the majority of spontaneous MLF were driven mostly or exclusively by a single strain of O. oeni. Native O. oeni strains showed only limited dispersion since cluster analysis uncovered only few common genotypes among indigenous isolates from different wineries. The genotype of a frequently used malolactic starter was more than often detected among autochthonous isolates without nevertheless compromising the biodiversity of natural microflora residing in wineries but rather becoming a part of it. For the majority of the wine samples studied, MLF implementation and storage in bottles resulted in negligible changes on the levels of the BA histamine, tyramine, phenylethylamine, cadaverine as well as of ethylamine, methylamine, isobutylamine. We provide evidence that autochthonous O. oeni isolates can only contribute to putrescine accumulation in Greek wines but still the specific trait behaves as strain-specific with a limited dispersion.
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Affiliation(s)
- P V Pramateftaki
- Wine Institute of Athens, National Agricultural Research Foundation, S. Venizelou 1, Lykovrissi 14123, Greece.
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Polo L, Ferrer S, Peña-Gallego A, Hernández-Orte P, Pardo I. Biogenic amine synthesis in high quality Tempranillo wines. Relationship with lactic acid bacteria and vinification conditions. ANN MICROBIOL 2010. [DOI: 10.1007/s13213-010-0108-2] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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22
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Analysis of lactic acid bacteria populations during spontaneous malolactic fermentation of Tempranillo wines at five wineries during two consecutive vintages. Food Control 2010. [DOI: 10.1016/j.foodcont.2009.04.002] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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23
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Garijo P, López R, Santamaría P, Ocón E, Olarte C, Sanz S, Gutiérrez AR. Presence of lactic bacteria in the air of a winery during the vinification period. Int J Food Microbiol 2009; 136:142-6. [PMID: 19740562 DOI: 10.1016/j.ijfoodmicro.2009.08.018] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2009] [Accepted: 08/14/2009] [Indexed: 10/20/2022]
Abstract
In this paper we have studied the presence and evolution in the winery air of the lactic bacteria responsible for malolactic fermentation. Sampling took place during the winemaking process (between September 2007 and July 2008) in a winery from the Rioja appellation in Spain. The results obtained indicated that the presence of these microorganisms in the atmosphere was detected when grapes were entering the winery, while malolactic fermentation was taking place, and when liquid containing bacteria was manipulated. The species and clones of the lactic bacteria identified were also related to those present in the vinification tanks at any given stage of the process.
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Affiliation(s)
- P Garijo
- ICVV, Instituto de Ciencias de la Vid y el Vino (CSIC, Gobierno de La Rioja), Logroño, Spain
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24
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Genetic and phenotypic evidence for two groups of Oenococcus oeni strains and their prevalence during winemaking. Appl Microbiol Biotechnol 2009; 83:85-97. [DOI: 10.1007/s00253-008-1843-1] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2008] [Revised: 12/23/2008] [Accepted: 12/24/2008] [Indexed: 10/21/2022]
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25
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López I, Torres C, Ruiz-Larrea F. Genetic typification by pulsed-field gel electrophoresis (PFGE) and randomly amplified polymorphic DNA (RAPD) of wild Lactobacillus plantarum and Oenococcus oeni wine strains. Eur Food Res Technol 2007. [DOI: 10.1007/s00217-007-0755-0] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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26
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Pramateftaki PV, Metafa M, Kallithraka S, Lanaridis P. Evolution of malolactic bacteria and biogenic amines during spontaneous malolactic fermentations in a Greek winery. Lett Appl Microbiol 2006; 43:155-60. [PMID: 16869898 DOI: 10.1111/j.1472-765x.2006.01937.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AIMS To study the population dynamics of indigenous malolactic bacteria in a Greek winery and to examine their potential to produce detrimental levels of biogenic amines (BA) under winemaking conditions. METHODS AND RESULTS Although the wines studied were of different vintage, grape variety and enological characteristics, molecular typing of malolactic bacteria revealed only a low number of strains within the single-species populations of Oenococcus oeni that developed during spontaneous fermentations. Strain MF1, originating primarily from the vineyards surrounding the winery invariably predominated in almost all samples. HPLC analysis showed a slight increase in the BA, putrescine, tyramine and phenylethylamine after malolactic conversion, while histamine, methylamine and ethylamine remained unaffected. No correlation could be established between the BA profiles and the bacterial compositions or the amino acid concentrations in wine samples studied. CONCLUSIONS A certain regional bacterial flora is established in the winery that prevails in spontaneous malolactic fermentations (MLF) irrespective of the wine characteristics. In all cases, the BA content of the wines after malolactic conversion was within enologically acceptable levels. SIGNIFICANCE AND IMPACT OF THE STUDY This is the first report on the malolactic bacteria occurring naturally in spontaneous MLF in Greek red wines and a preliminary assessment of their impact on wine safety in relation to BA.
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Affiliation(s)
- P V Pramateftaki
- Wine Institute of Athens, National Agricultural Research Foundation, Lykovrissi, Greece.
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Current awareness on yeast. Yeast 2005; 22:1249-56. [PMID: 16320446 DOI: 10.1002/yea.1170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
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