1
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Han Y, Du J. A comparative study of the effect of bacteria and yeasts communities on inoculated and spontaneously fermented apple cider. Food Microbiol 2023; 111:104195. [PMID: 36681399 DOI: 10.1016/j.fm.2022.104195] [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: 06/09/2022] [Revised: 10/26/2022] [Accepted: 11/24/2022] [Indexed: 11/27/2022]
Abstract
Understanding bacteria and yeasts communities can reduce unpredictable changes of apple cider. In this study, apple juice inoculated with Saccharomyces cerevisiae WET 136 and fermented spontaneously were compared, the relationships of bacteria, yeasts, organic acids, and volatiles were analyzed. Results showed that microbial diversity affected the fermentation, organic acids and volatiles in apple ciders. In the first four spontaneous fermentation days, LAB (lactic acid bacteria) multiplied and reached 7.89 lg CFU/mL, and then triggered malolactic fermentation (MLF), leading to malic acid decreased by 3880.52 mg/L and lactic acid increased by 4787.55 mg/L. The citric, succinic and fumaric acids content was 2171.14, 701.51 and 8.06 mg/L lower than that in inoculated cider, respectively. Although the yeasts multiplied during spontaneous fermentation, it did not reach 7.50 lg CFU/mL until the 5th day, which led to a long lag period, as well as later and lower production of acetaldehyde and higher alcohols. The inoculated yeast inhibited LAB, acetic acid bacteria, Rahnella, and non-Saccharomyces. Yeasts were the key to produce citric acid, acetaldehyde and 3-methyl-1-butanol in apple cider; while bacteria were closely related to the formation of lactic acid, acetic acid and ethyl acetate. It suggested that low higher alcohols and acetaldehyde can be realized by selecting yeasts, and Leuconostoc pseudomesenteroides can work as candidate to reduce L-malic and citric acids in apple cider.
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Affiliation(s)
- Yingying Han
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, 271018, China
| | - Jinhua Du
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, 271018, China.
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2
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Rubilar G, Spano G, Aqueveque P, Aranda M, Henriquez‐Aedo K. Preliminary study of novel autochthonous starter culture for red wine production with reduced biogenic amine content. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17187] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Giovanni Rubilar
- Laboratory of Biotechnology and Genetic of the Foods, Department of Food Science and Technology, Faculty of Pharmacy University of Concepcion Concepcion Chile
| | - Giuseppe Spano
- Laboratory of Industrial Microbiology, Department of Agriculture, Food and Environmental Sciences University of Foggia Foggia Italy
| | - Pedro Aqueveque
- Laboratory of Microbiology and Mycology Applied, Department of Agroindustries, Faculty of Agricultural Engineering University of Concepcion Chillan Chile
| | - Mario Aranda
- Laboratory of Food & Drug Research, Department of Pharmacy, Faculty of Chemistry and Pharmacy Pontificia Universidad Católica de Chile Santiago Chile
| | - Karem Henriquez‐Aedo
- Laboratory of Biotechnology and Genetic of the Foods, Department of Food Science and Technology, Faculty of Pharmacy University of Concepcion Concepcion Chile
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3
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Cappello MS, Falco V, Curcio R, Mita G, Zapparoli G. Molecular and Physiological Properties of Indigenous Strains of Oenococcus oeni Selected from Nero di Troia Wine (Apulia, Italy). Microorganisms 2022; 10:microorganisms10040795. [PMID: 35456845 PMCID: PMC9031207 DOI: 10.3390/microorganisms10040795] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 04/06/2022] [Accepted: 04/07/2022] [Indexed: 01/27/2023] Open
Abstract
The characterization of Oenococcus oeni strains isolated from Nero di Troia wine (Apulia, Italy) sampled in two distinct production areas was carried out. The two indigenous populations, consisting of 95 and 97 isolates, displayed high genetic diversity when analyzed by amplified fragments length polymorphisms (AFLP). Based on the UPGMA dendrogram obtained by AFLP analysis, the two populations displayed similar genotypes that grouped in the same clusters with a high level of similarity (>95%). One genotype was found in only one of the two areas. Representative strains of each cluster were analyzed for their enzymatic activities (esterase, β-glucosidase, and protease), assayed in whole cells, and tested for their metabolic properties (consumption of L-malic acid, citric acid, acetaldehyde, and arginine) and growth parameters. Significant differences among strains, including the reference strain ATCC BAA-1163, were observed for all of these properties. Principal component analysis evidenced phenotypic differences among strains, and well separated some of them belonging to different genotypes. Strains exhibiting the best performances in most of these traits could be further investigated in order to select possible candidates as malolactic starters for Nero di Troia wine. This study provided insights on the population structure of O. oeni of a local winemaking area useful to the understanding of the regional diversity of this bacterium, an issue not yet completely resolved
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Affiliation(s)
- Maria Stella Cappello
- CNR, Institute of Science of Food Production (ISPA), Prov.le Lecce-Monteroni, 73100 Lecce, Italy; (V.F.); (G.M.)
- Correspondence: (M.S.C.); (R.C.)
| | - Vittorio Falco
- CNR, Institute of Science of Food Production (ISPA), Prov.le Lecce-Monteroni, 73100 Lecce, Italy; (V.F.); (G.M.)
| | - Rosita Curcio
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, Italy
- Correspondence: (M.S.C.); (R.C.)
| | - Giovanni Mita
- CNR, Institute of Science of Food Production (ISPA), Prov.le Lecce-Monteroni, 73100 Lecce, Italy; (V.F.); (G.M.)
| | - Giacomo Zapparoli
- Department of Biotechnology, University of Verona, Strada le Grazie 15, 37134 Verona, Italy;
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4
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Xu X, Li T, Ji Y, Jiang X, Shi X, Wang B. Origin, Succession, and Control of Biotoxin in Wine. Front Microbiol 2021; 12:703391. [PMID: 34367103 PMCID: PMC8339702 DOI: 10.3389/fmicb.2021.703391] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Accepted: 06/22/2021] [Indexed: 11/13/2022] Open
Abstract
Wine is a worldwide alcoholic beverage with antioxidant active substances and complex flavors. Moderate drinking of wine has been proven to be beneficial to health. However, wine has some negative components, such as residual pesticides, heavy metals, and biotoxins. Of these, biotoxins from microorganisms were characterized as the most important toxins in wine. Wine fermentation mainly involves alcoholic fermentation, malolactic fermentation, and aging, which endue wine with complex flavors and even produce some undesirable metabolites. These metabolites cause potential safety risks that are not thoroughly understood. This review aimed to investigate the origin, evolution, and control technology of undesirable metabolites (e.g., ochratoxin A, ethyl carbamate, and biogenic amines) in wine. It also highlighted current wine industry practices of minimizing the number of biotoxins in wine.
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Affiliation(s)
| | | | | | | | - Xuewei Shi
- School of Food Science and Technology, Shihezi University, Shihezi, China
| | - Bin Wang
- School of Food Science and Technology, Shihezi University, Shihezi, China
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5
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Tong A, Tang X, Zhang F, Wang B. Study on the shift of ultraviolet spectra in aqueous solution with variations of the solution concentration. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2020; 234:118259. [PMID: 32208356 DOI: 10.1016/j.saa.2020.118259] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/12/2019] [Revised: 03/14/2020] [Accepted: 03/14/2020] [Indexed: 06/10/2023]
Abstract
In this study, we mainly focused on predictable regularities of the red shift of ultraviolet spectra for β-phenylethylamine (PEA), NaCl and NaOH in aqueous solution. The absorption peaks of the UV spectra near 191 nm of NaCl, NaOH and PEA in aqueous solution moved in the direction of a red shift while the molar absorption coefficient at the peak increased regularly with the increasing solution concentration. These shifts were obtained for solutions with concentrations ranging from 3.68 to 1000 mmol/L for NaCl, from 0.762 to 2000 mmol/L for NaOH, and from 0.0515 to 8.91 mmol/L for PEA. The plots of the logarithm of the solution concentration for NaCl and PEA versus the absorbance at 191 nm and at the peak were linear, and the plots of the logarithm of the solution concentration for NaCl and PEA versus the wavelength at the peak (shifted from 191 nm) were also linear. In addition, the plots of the logarithm of the solution concentration for NaOH that ranged from 0.762 to 1.96 mmol/L versus the absorbance at 191 nm and at the peak were linear as well as the plots of the logarithm of the solution concentration for NaOH that ranged from 1.96 to 2000 mmol/L versus the wavelength at the peak. The slopes of the absorbance at 191 nm of PEA, NaCl and NaOH were somewhat similar to the absorbance at the peak separately, whereas the slopes of the wavelengths at the peak were different from them. Finally, in order to obtain the predictable regularity of the red shift of the UV spectrum for the mixture, 22 ternary mixtures were prepared. The results indicate that the inhibiting effect of hydroxide ions (OH-) caused the wavelength near 206 nm to remain unchanged when the solution concentration of NaOH in the mixture was more than 0.762 mmol/L.
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Affiliation(s)
- Angxin Tong
- State Key Laboratory of Electrical Insulation & Power Equipment, Xi'an Jiaotong University, No. 28 Xianning West Road, Xi'an, Shaanxi 710049, China
| | - Xiaojun Tang
- State Key Laboratory of Electrical Insulation & Power Equipment, Xi'an Jiaotong University, No. 28 Xianning West Road, Xi'an, Shaanxi 710049, China.
| | - Feng Zhang
- State Key Laboratory of Electrical Insulation & Power Equipment, Xi'an Jiaotong University, No. 28 Xianning West Road, Xi'an, Shaanxi 710049, China
| | - Bin Wang
- State Key Laboratory of Electrical Insulation & Power Equipment, Xi'an Jiaotong University, No. 28 Xianning West Road, Xi'an, Shaanxi 710049, China
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6
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Ecology of indigenous lactic acid bacteria from Rioja Alavesa red wines, focusing on biogenic amine production ability. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108544] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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7
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Evidence of the genetic diversity and clonal population structure of Oenococcus oeni strains isolated from different wine-making regions of China. J Microbiol 2018; 56:556-564. [PMID: 30047084 DOI: 10.1007/s12275-018-7568-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2017] [Revised: 05/23/2018] [Accepted: 05/28/2018] [Indexed: 01/19/2023]
Abstract
Studies of the genetic diversity and population structure of Oenococcus oeni (O. oeni) strains from China are lacking compared to other countries and regions. In this study, amplified fragment length polymorphism (AFLP) and multilocus sequence typing (MLST) methods were used to investigate the genetic diversity and regional evolutionary patterns of 38 O. oeni strains isolated from different wine-making regions in China. The results indicated that AFLP was markedly more efficient than MLST for typing O. oeni strains. AFLP distinguished 37 DNA patterns compared to 7 sequence types identified using MLST, corresponding to discriminatory indices of 0.999 and 0.602, respectively. The AFLP results revealed a high level of genetic diversity among the O. oeni strains from different regions of China, since two subpopulations and an intraspecific homology higher than 60% were observed. Phylogenetic analysis of the O. oeni strains using the MLST method also identified two major phylogroups, which were differentiated into two distinct clonal complexes by minimum spanning tree analysis. Neither intragenic nor intergenic recombination verified the existence of the clonal population structure of the O. oeni strains.
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8
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Dimopoulou M, Raffenne J, Claisse O, Miot-Sertier C, Iturmendi N, Moine V, Coulon J, Dols-Lafargue M. Oenococcus oeni Exopolysaccharide Biosynthesis, a Tool to Improve Malolactic Starter Performance. Front Microbiol 2018; 9:1276. [PMID: 29946314 PMCID: PMC6006919 DOI: 10.3389/fmicb.2018.01276] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2018] [Accepted: 05/25/2018] [Indexed: 01/01/2023] Open
Abstract
Oenococcus oeni is the lactic acid bacterium that most commonly drives malolactic fermentation (MLF) in wine. Though the importance of MLF in terms of wine microbial stability and sensory improvement is well established, it remains a winemaking step not so easy to control. O. oeni displays many adaptation tools to resist the harsh wine conditions which explain its natural dominance at this stage of winemaking. Previous findings showed that capsular polysaccharides and endogenous produced dextran increased the survival rate and the conservation time of malolactic starters. In this paper, we showed that exopolysaccharides specific production rates were increased in the presence of single stressors relevant to wine (pH, ethanol). The transcription of the associated genes was investigated in distinct O. oeni strains. The conditions in which eps genes and EPS synthesis were most stimulated were then evaluated for the production of freeze dried malolactic starters, for acclimation procedures and for MLF efficiency. Sensory analysis tests on the resulting wines were finally performed.
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Affiliation(s)
- Maria Dimopoulou
- Université de Bordeaux, EA 4577 Œnologie, INRA, USC 1366, ISVV, Bordeaux INP, Villenave-d'Ornon, France
| | - Jerôme Raffenne
- Université de Bordeaux, EA 4577 Œnologie, INRA, USC 1366, ISVV, Bordeaux INP, Villenave-d'Ornon, France
| | - Olivier Claisse
- Université de Bordeaux, EA 4577 Œnologie, INRA, USC 1366, ISVV, Bordeaux INP, Villenave-d'Ornon, France
| | - Cécile Miot-Sertier
- Université de Bordeaux, EA 4577 Œnologie, INRA, USC 1366, ISVV, Bordeaux INP, Villenave-d'Ornon, France
| | | | | | | | - Marguerite Dols-Lafargue
- Université de Bordeaux, EA 4577 Œnologie, INRA, USC 1366, ISVV, Bordeaux INP, Villenave-d'Ornon, France
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9
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Bartowsky EJ. Oenococcus oeni and the genomic era. FEMS Microbiol Rev 2018; 41:S84-S94. [PMID: 28830095 DOI: 10.1093/femsre/fux034] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2017] [Accepted: 06/13/2017] [Indexed: 11/13/2022] Open
Abstract
Oenococcus oeni is the main lactic acid bacteria species associated with grapes and wine. It is a bacterium that has adapted itself to the harsh conditions of wine, and demonstrated its importance in the production of quality wines. It has a small genome (1.8 Mb); over 200 strains have had their genome sequenced. Genomic analyses have proposed that there are two major branches of O. oeni strains that might be linked to wine style (sparkling wine versus white and red) and metagenomic studies have suggested a possible influence of terroir. This review explores recent developments of O. oeni including genomic studies examining O. oeni diversity and how this might shape future regional-specific commercial O. oeni starter strains.
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Affiliation(s)
- Eveline J Bartowsky
- Lallemand Australia, PO Box 210, Edwardstown, Adelaide, SA 5039, Australia.,School of Agriculture, Food and Wine, The University of Adelaide, Urrbrae, SA 5064, Australia
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10
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Bonomo MG, Di Tomaso K, Calabrone L, Salzano G. Ethanol stress in Oenococcus oeni: transcriptional response and complex physiological mechanisms. J Appl Microbiol 2018; 125:2-15. [PMID: 29377375 DOI: 10.1111/jam.13711] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2016] [Revised: 12/21/2017] [Accepted: 01/23/2018] [Indexed: 01/24/2023]
Abstract
Oenococcus oeni is the dominant species able to cope with a hostile environment of wines, comprising cumulative effects of low pH, high ethanol and SO2 content, nonoptimal growth temperatures and growth inhibitory compounds. Ethanol tolerance is a crucial feature for the activity of O. oeni cells in wine because ethanol acts as a disordering agent of its cell membrane and negatively affects metabolic activity; it damages the membrane integrity, decreases cell viability and, as other stress conditions, delays the start of malolactic fermentation with a consequent alteration of wine quality. The cell wall, cytoplasmic membrane and metabolic pathways are the main sites involved in physiological changes aimed to ensure an adequate adaptive response to ethanol stress and to face the oxidative damage caused by increasing production of reactive oxygen species. Improving our understanding of the cellular impact of ethanol toxicity and how the cell responds to ethanol stress can facilitate the development of strategies to enhance microbial ethanol tolerance; this allows to perform a multidisciplinary endeavour requiring not only an ecological study of the spontaneous process but also the characterization of useful technological and physiological features of the predominant strains in order to select those with the highest potential for industrial applications.
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Affiliation(s)
- M G Bonomo
- Dipartimento di Scienze, Università degli Studi della Basilicata, Potenza, Italy
| | - K Di Tomaso
- Dipartimento di Scienze, Università degli Studi della Basilicata, Potenza, Italy.,Ph.D School in Applied and Environmental Safeguard, Università degli Studi della Basilicata, Potenza, Italy
| | - L Calabrone
- Dipartimento di Scienze, Università degli Studi della Basilicata, Potenza, Italy
| | - G Salzano
- Dipartimento di Scienze, Università degli Studi della Basilicata, Potenza, Italy
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11
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Romero J, Ilabaca C, Ruiz M, Jara C. Oenococcus oeni in Chilean Red Wines: Technological and Genomic Characterization. Front Microbiol 2018; 9:90. [PMID: 29491847 PMCID: PMC5817079 DOI: 10.3389/fmicb.2018.00090] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2017] [Accepted: 01/15/2018] [Indexed: 12/26/2022] Open
Abstract
The presence and load of species of LAB at the end of the malolactic fermentation (MLF) were investigated in 16 wineries from the different Chilean valleys (Limarí, Casablanca, Maipo, Rapel, and Maule Valleys) during 2012 and 2013, using PCR-RFLP and qPCR. Oenococcus oeni was observed in 80% of the samples collected. Dominance of O. oeni was reflected in the bacterial load (O. oeni/total bacteria) measured by qPCR, corresponding to >85% in most of the samples. A total of 178 LAB isolates were identified after sequencing molecular markers, 95 of them corresponded to O. oeni. Further genetic analyses were performed using MLST (7 genes) including 10 commercial strains; the results indicated that commercial strains were grouped together, while autochthonous strains distributed among different genetic clusters. To pre-select some autochthonous O. oeni, these isolates were also characterized based on technological tests such as ethanol tolerance (12 and 15%), SO2 resistance (0 and 80 mg l−1), and pH (3.1 and 3.6) and malic acid transformation (1.5 and 4 g l−1). For comparison purposes, commercial strain VP41 was also tested. Based on their technological performance, only 3 isolates were selected for further examination (genome analysis) and they were able to reduce malic acid concentration, to grow at low pH 3.1, 15% ethanol and 80 mg l−1 SO2. The genome analyses of three selected isolates were examined and compared to PSU-1 and VP41 strains to study their potential contribution to the organoleptic properties of the final product. The presence and homology of genes potentially related to aromatic profile were compared among those strains. The results indicated high conservation of malolactic enzyme (>99%) and the absence of some genes related to odor such as phenolic acid decarboxylase, in autochthonous strains. Genomic analysis also revealed that these strains shared 470 genes with VP41 and PSU-1 and that autochthonous strains harbor an interesting number of unique genes (>21). Altogether these results reveal the presence of local strains distinguishable from commercial strains at the genetic/genomic level and also having genomic traits that enforce their potential use as starter cultures.
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Affiliation(s)
- Jaime Romero
- Laboratorio de Biotecnología, Instituto de Nutrición y Tecnología de los Alimentos, Universidad de Chile, Santiago, Chile
| | - Carolina Ilabaca
- Laboratorio de Biotecnología, Instituto de Nutrición y Tecnología de los Alimentos, Universidad de Chile, Santiago, Chile.,Departamento de Agroindustria y Enología, Facultad de Ciencias Agronómicas, Universidad de Chile, Santiago, Chile
| | | | - Carla Jara
- Departamento de Agroindustria y Enología, Facultad de Ciencias Agronómicas, Universidad de Chile, Santiago, Chile
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12
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Cruz-Pio LE, Poveda M, Alberto MR, Ferrer S, Pardo I. Exploring the biodiversity of two groups of Oenococcus oeni isolated from grape musts and wines: Are they equally diverse? Syst Appl Microbiol 2017; 40:1-10. [DOI: 10.1016/j.syapm.2016.11.003] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2016] [Revised: 11/04/2016] [Accepted: 11/05/2016] [Indexed: 11/27/2022]
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13
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Berbegal C, Benavent-Gil Y, Navascués E, Calvo A, Albors C, Pardo I, Ferrer S. Lowering histamine formation in a red Ribera del Duero wine (Spain) by using an indigenous O. oeni strain as a malolactic starter. Int J Food Microbiol 2016; 244:11-18. [PMID: 28061327 DOI: 10.1016/j.ijfoodmicro.2016.12.013] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2016] [Revised: 12/20/2016] [Accepted: 12/21/2016] [Indexed: 02/09/2023]
Abstract
This study demonstrates for the first time that a non-commercial selected autochthonous O. oeni strain has been used to conduct malolactic fermentation (MLF) while lowering histamine formation in the same winery. Lactic acid bacteria (LAB) were isolated from 13 vats before and after spontaneous MLF at the Pago de Carraovejas winery from the Ribera del Duero region (Spain). Only O. oeni were present, typed and characterized, and both histamine producer and non-producers existed. From the non-producers, one strain was selected to become a starter according to its genetic profile, prevalence in the different wines in the winery, resistance to alcoholic degree, resistance to high polyphenolic content, inability to synthesise histamine, growth kinetics and malolactic activity. This starter was produced at semi-industrial levels to inoculate 20,000L of Tempranillo red wine. The inoculated vat showed 5-fold less histamine than the non-inoculated control vat. After 1year, the barrel-ageing histamine concentrations were 3-fold lower in the inoculated vat than in the non-inoculated vat.
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Affiliation(s)
- Carmen Berbegal
- Enolab. Estructura de Recerca Interdisciplinar en Biotecnologia i Biomedicina (ERI BIOTECMED), Universitat de València, Dr. Moliner 50, Burjassot, Valencia 46100, Spain
| | - Yaiza Benavent-Gil
- Enolab. Estructura de Recerca Interdisciplinar en Biotecnologia i Biomedicina (ERI BIOTECMED), Universitat de València, Dr. Moliner 50, Burjassot, Valencia 46100, Spain
| | - Eva Navascués
- Departamento de Química y Tecnología de Alimentos, ETS Ingenieros Agrónomos Universidad Politécnica de Madrid, Spain
| | - Almudena Calvo
- Finca y Bodega Pago de Carraovejas, Camino de Carraovejas, s/n, 47300 Peñafiel, Valladolid, Spain
| | - Clara Albors
- Finca y Bodega Pago de Carraovejas, Camino de Carraovejas, s/n, 47300 Peñafiel, Valladolid, Spain
| | - Isabel Pardo
- Enolab. Estructura de Recerca Interdisciplinar en Biotecnologia i Biomedicina (ERI BIOTECMED), Universitat de València, Dr. Moliner 50, Burjassot, Valencia 46100, Spain
| | - Sergi Ferrer
- Enolab. Estructura de Recerca Interdisciplinar en Biotecnologia i Biomedicina (ERI BIOTECMED), Universitat de València, Dr. Moliner 50, Burjassot, Valencia 46100, Spain.
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14
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Sequencing-based screening of functional microorganism to decrease the formation of biogenic amines in Chinese rice wine. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.12.013] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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15
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Vigentini I, Praz A, Domeneghetti D, Zenato S, Picozzi C, Barmaz A, Foschino R. Characterization of malolactic bacteria isolated from Aosta Valley wines and evidence of psychrotrophy in some strains. J Appl Microbiol 2016; 120:934-45. [PMID: 26820246 DOI: 10.1111/jam.13080] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2015] [Revised: 11/23/2015] [Accepted: 01/04/2016] [Indexed: 11/27/2022]
Affiliation(s)
- I. Vigentini
- Department of Food, Environmental and Nutrition Sciences; Università degli studi di Milano; Milan Italy
| | - A. Praz
- Department of Food, Environmental and Nutrition Sciences; Università degli studi di Milano; Milan Italy
| | | | - S. Zenato
- Institut Agricole Régional of Aosta; Aosta Italy
| | - C. Picozzi
- Department of Food, Environmental and Nutrition Sciences; Università degli studi di Milano; Milan Italy
| | - A. Barmaz
- Institut Agricole Régional of Aosta; Aosta Italy
| | - R. Foschino
- Department of Food, Environmental and Nutrition Sciences; Università degli studi di Milano; Milan Italy
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16
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Cafaro C, Bonomo MG, Guerrieri A, Crispo F, Ciriello R, Salzano G. Assessment of the genetic polymorphism and physiological characterization of indigenous Oenococcus oeni strains isolated from Aglianico del Vulture red wine. Folia Microbiol (Praha) 2015; 61:1-10. [DOI: 10.1007/s12223-015-0402-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2014] [Accepted: 05/11/2015] [Indexed: 10/23/2022]
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17
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Non-Saccharomyces biodiversity in wine and the ‘microbial terroir’: a survey on Nero di Troia wine from the Apulian region, Italy. ANN MICROBIOL 2015. [DOI: 10.1007/s13213-015-1090-5] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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18
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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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19
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Mutation and selection of Oenococcus oeni for controlling wine malolactic fermentation. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2310-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Cappello MS, De Domenico S, Logrieco A, Zapparoli G. Bio-molecular characterisation of indigenous Oenococcus oeni strains from Negroamaro wine. Food Microbiol 2014; 42:142-8. [PMID: 24929730 DOI: 10.1016/j.fm.2014.02.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2013] [Revised: 01/03/2014] [Accepted: 02/11/2014] [Indexed: 11/29/2022]
Affiliation(s)
| | | | | | - Giacomo Zapparoli
- Department of Biotechnology, University of Verona, 37134 Verona, Italy
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González-Arenzana L, Santamaría P, López R, López-Alfaro I. Oenococcus oeni strain typification by combination of Multilocus Sequence Typing and Pulsed Field Gel Electrophoresis analysis. Food Microbiol 2014; 38:295-302. [DOI: 10.1016/j.fm.2013.07.014] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2013] [Revised: 07/26/2013] [Accepted: 07/30/2013] [Indexed: 10/26/2022]
Affiliation(s)
- Lucía González-Arenzana
- ICVV, Instituto de Ciencias de la Vid y del Vino (Gobierno de La Rioja, Universidad de La Rioja and CSIC), C/Madre de Dios 51, 26006 Logroño, La Rioja, Spain
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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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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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Garcia-Moruno E, Muñoz R. Does Oenococcus oeni produce histamine? Int J Food Microbiol 2012; 157:121-9. [PMID: 22652194 DOI: 10.1016/j.ijfoodmicro.2012.05.013] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2010] [Revised: 05/07/2012] [Accepted: 05/12/2012] [Indexed: 11/29/2022]
Abstract
The presence of histamine in wine and other fermented foods may pose a toxicological risk for consumers. Production of histamine by Oenococcus oeni, which is the main agent of malolactic fermentation in wine and thus very important for the wine industry, has been extensively analyzed with contradictory results. If histamine production by O. oeni strains is a widespread trait, enological practices will be affected and the use of non-producing commercial O. oeni starters should be strongly recommended to avoid histamine production during winemaking. However, a review of published data showed that most evidence strongly supports the view that O. oeni is not responsible for histamine production in wine. We therefore propose the adoption of common analytical methods and the introduction of publicly-available validated histamine-producing O. oeni reference strains as a common positive control in assays to resolve this important issue.
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Martínez-Pinilla O, Martínez-Lapuente L, Guadalupe Z, Ayestarán B. Sensory profiling and changes in colour and phenolic composition produced by malolactic fermentation in red minority varieties. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.12.030] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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