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Hu L, Chen X, Cao Y, Gao P, Xu T, Xiong D, Zhao Z. Lactiplantibacillus plantarum exerts strain-specific effects on malolactic fermentation, antioxidant activity, and aroma profile of apple cider. Food Chem X 2024; 23:101575. [PMID: 39022787 PMCID: PMC11252787 DOI: 10.1016/j.fochx.2024.101575] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2023] [Revised: 05/14/2024] [Accepted: 06/14/2024] [Indexed: 07/20/2024] Open
Abstract
This study aimed to investigate the impact of different strains of Lactiplantibacillus plantarum on malolactic fermentation (MLF), antioxidant activity, and aroma of ciders. A commercial strain of Saccharomyces cerevisiae and six indigenous L. plantarum strains were co-inoculated into apple juice to induce simultaneous alcoholic fermentation (AF) and MLF. The findings indicated that despite belonging to the same species, the different L. plantarum strains significantly differed (p < 0.05) in terms of antioxidant activity and aroma compounds in the ciders. MLF induced by L. plantarum resulted in the substantial consumption of malic acid and increased levels of lactic acid in the ciders, with strain-specific effects observed, particularly with L. plantarum SCFF284. In addition, ciders produced from mixed fermentations exhibited higher levels of antioxidant activity than those from pure S. cerevisiae fermentation (p < 0.05), especially for LAM284. Furthermore, ciders produced from mixed fermentations exhibited higher levels of aroma compounds, such as ethyl acetate and isoamyl alcohol, and also received higher sensory scores compared to ciders produced through pure S. cerevisiae fermentation (p < 0.05). These results highlight the effectiveness of MLF induced by L. plantarum in enhancing the antioxidant activity and aroma profile of ciders.
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Affiliation(s)
- Lujun Hu
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, College of Biological Engineering, Sichuan University of Science and Engineering, Yibin 644005, China
| | - Xiaodie Chen
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, College of Biological Engineering, Sichuan University of Science and Engineering, Yibin 644005, China
| | - Yulan Cao
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, College of Biological Engineering, Sichuan University of Science and Engineering, Yibin 644005, China
| | - Pei Gao
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Teng Xu
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, College of Biological Engineering, Sichuan University of Science and Engineering, Yibin 644005, China
| | - Dake Xiong
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, College of Biological Engineering, Sichuan University of Science and Engineering, Yibin 644005, China
| | - Zhifeng Zhao
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, College of Biological Engineering, Sichuan University of Science and Engineering, Yibin 644005, China
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610000, China
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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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3
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Julliat F, Eicher C, Tourti N, Glaser P, Cabanel N, Coulon J, Favier M, Alexandre H, Reguant C, Guyot S, Grandvalet C. Experimental evolution forcing Oenococcus oeni acid tolerance highlights critical role of the citrate locus. Res Microbiol 2023:104048. [PMID: 36893970 DOI: 10.1016/j.resmic.2023.104048] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2022] [Revised: 02/24/2023] [Accepted: 02/27/2023] [Indexed: 03/09/2023]
Abstract
Oenococcus oeni is the main lactic acid bacterium associated with malolactic fermentation (MLF) of wines. MLF plays an important role in determining the final quality of wines. Nevertheless, due to the stressful conditions inherent to wine and especially acidity, MLF may be delayed. This study aimed to explore by adaptive evolution improvements in the acid tolerance of starters but also to gain a better understanding of the mechanisms involved in adaptation toward acidity. Four independent populations of the O. oeni ATCC BAA-1163 strain were propagated (approximately 560 generations) in a temporally varying environment, consisting in a gradual pH decrease from pH 5.3 to pH 2.9. Whole genome sequence comparison of these populations revealed that more than 45 % of the substituted mutations occurred in only five loci for the evolved populations. One of these five fixed mutations affects mae, the first gene of the citrate operon. When grown in an acidic medium supplemented with citrate, a significantly higher bacterial biomass was produced with the evolved populations compared to the parental strain. Furthermore, the evolved populations slowed down their citrate consumption at low pH without impacting malolactic performance.
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Affiliation(s)
- Frédérique Julliat
- Univ. Bourgogne Franche-Comté, Institut Agro Dijon, PAM UMR A 02.102, Institut Universitaire de La Vigne et Du Vin - Jules Guyot, Dijon, France.
| | - Camille Eicher
- Univ. Bourgogne Franche-Comté, Institut Agro Dijon, PAM UMR A 02.102, Institut Universitaire de La Vigne et Du Vin - Jules Guyot, Dijon, France.
| | - Nezha Tourti
- Univ. Bourgogne Franche-Comté, Institut Agro Dijon, PAM UMR A 02.102, Institut Universitaire de La Vigne et Du Vin - Jules Guyot, Dijon, France.
| | - Philippe Glaser
- Ecology and Evolution of Antibiotic Resistance Unit, Institut Pasteur, Université Paris-Cité, CNRS UMR6047, Paris, France.
| | - Nicolas Cabanel
- Ecology and Evolution of Antibiotic Resistance Unit, Institut Pasteur, Université Paris-Cité, CNRS UMR6047, Paris, France.
| | | | | | - Hervé Alexandre
- Univ. Bourgogne Franche-Comté, Institut Agro Dijon, PAM UMR A 02.102, Institut Universitaire de La Vigne et Du Vin - Jules Guyot, Dijon, France.
| | - Cristina Reguant
- Universitat Rovira I Virgili, Departament de Bioquímica I Biotecnologia, Facultat D'Enologia, Tarrragona, Catalonia, Spain.
| | - Stéphane Guyot
- Univ. Bourgogne Franche-Comté, Institut Agro Dijon, PAM UMR A 02.102, Institut Universitaire de La Vigne et Du Vin - Jules Guyot, Dijon, France.
| | - Cosette Grandvalet
- Univ. Bourgogne Franche-Comté, Institut Agro Dijon, PAM UMR A 02.102, Institut Universitaire de La Vigne et Du Vin - Jules Guyot, Dijon, France.
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Contreras Á, Díaz G, Mendoza SN, Canto M, Agosín E. Metabolic behavior for a mutant Oenococcus oeni strain with high resistance to ethanol to survive under oenological multi-stress conditions. Front Microbiol 2023; 14:1100501. [PMID: 36970676 PMCID: PMC10033693 DOI: 10.3389/fmicb.2023.1100501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Accepted: 02/09/2023] [Indexed: 03/29/2023] Open
Abstract
Malolactic fermentation (MLF) positively influences the quality of the wine, and it occurs as a result of a lactic acid bacteria's metabolism, mainly of the Oenococcus oeni species. However, delays and halting of MLF are frequent problems in the wine industry. This is mainly because O. oeni's development is inhibited by different kinds of stress. Even though the sequencing of the genome of the PSU-1 strain of O. oeni, as well as other strains, has made it possible to identify genes involved in the resistance to some types of stress, all of the factors that could be involved are still unknown. With the aim of contributing to this knowledge, the random mutagenesis technique was used in this study as a strategy for genetic improvement of strains of the O. oeni species. The technique proved to be capable of generating a different and improved strain when compared to the PSU-1 strain (the parent from which it descends). Then, we evaluated the metabolic behavior of both strains in three different wines. We used synthetic MaxOeno wine (pH 3.5; 15% v/v ethanol), red wine (Cabernet Sauvignon), and white wine (Chardonnay). Furthermore, we compared the transcriptome of both strains, grown in MaxOeno synthetic wine. The specific growth rate of the E1 strain was on average 39% higher in comparison to the PSU-1 strain. Interestingly, E1 strain showed an overexpression of the OEOE_1794 gene, which encodes a UspA-like protein, which has been described as promoting growth. We observed that the E1 strain was able to convert, on average, 34% more malic acid into lactate than the PSU-1 strain, regardless of the wine being used. On the other hand, the E1 strain showed a flux rate of fructose-6-phosphate production that was 86% higher than the mannitol production rate, and the internal flux rates increase in the direction of pyruvate production. This coincides with the higher number of OEOE_1708 gene transcripts observed in the E1 strain grown in MaxOeno. This gene encodes for an enzyme fructokinase (EC 2.7.1.4) involved in the transformation of fructose to fructose-6-phosphate.
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Affiliation(s)
- Ángela Contreras
- Applied Microbiology Laboratory, Center for Biotechnology of Natural Resources, Faculty of Agricultural and Forestry Sciences, School of Biotechnology, Universidad Católica del Maule, Talca, Chile
- *Correspondence: Angela Contreras,
| | - Gabriela Díaz
- Laboratory of Biotechnology, Department of Chemical and Bioprocess Engineering, School of Engineering, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Sebastián N. Mendoza
- Systems Biology Lab, Amsterdam Institute of Molecular and Life Sciences (AIMMS), Vrije Universiteit Amsterdam, Amsterdam, Netherlands
| | - Mauricio Canto
- Applied Microbiology Laboratory, Center for Biotechnology of Natural Resources, Faculty of Agricultural and Forestry Sciences, School of Biotechnology, Universidad Católica del Maule, Talca, Chile
| | - Eduardo Agosín
- Laboratory of Biotechnology, Department of Chemical and Bioprocess Engineering, School of Engineering, Pontificia Universidad Católica de Chile, Santiago, Chile
- Eduardo Agosin,
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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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6
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Zhao H, Li Y, Liu L, Zheng M, Feng Z, Hu K, Tao Y. Effects of inoculation timing and mixed fermentation with Pichia fermentans on Oenococcus oeni viability, fermentation duration and aroma production during wine malolactic fermentation. Food Res Int 2022; 159:111604. [DOI: 10.1016/j.foodres.2022.111604] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 06/24/2022] [Accepted: 06/28/2022] [Indexed: 11/26/2022]
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Effect of Deacidification Treatment on the Flavor Quality of Zaosu Pear–Kiwifruit Wine. Foods 2022; 11:foods11142007. [PMID: 35885250 PMCID: PMC9324503 DOI: 10.3390/foods11142007] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 07/03/2022] [Accepted: 07/05/2022] [Indexed: 11/17/2022] Open
Abstract
Conventional pear–kiwifruit wine has a bland flavor and sour taste, because of excessive l-malic acid content and, consequently, little consumer appeal. An Oenococcus oeni strain, GF-2, has good malolactic fermentation (MLF) performance and high glucosidase activity. Through a Box–Behnken design, the optimum MLF parameters for deacidification by GF-2 were determined: initial pH of 3.4, 5% v/v inoculation, and temperature of 20 °C, which reduced the malic acid content by 98.3%. The changes in the content of organic acids, polyphenols, and aromatic compounds after MLF were compared with chemical deacidification. MLF significantly decreased the total concentration of organic acids by 29.7% and promoted the accumulation of aromatic esters, higher alcohols, and terpenoids, but chemical deacidification markedly decreased aromatic compound content by 59.8%. MLF wine achieved the highest sensory scores for aroma, taste, and overall acceptability. Therefore, MLF with O. oeni GF-2 has great potential to markedly improve the quality of commercial pear–kiwifruit wine.
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8
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Gardner JM, Walker ME, Boss PK, Jiranek V. The effect of grape juice dilution and complex nutrient addition on oenological fermentation and wine chemical composition. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104241] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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9
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Meng Q, Yuan Y, Li Y, Wu S, Shi K, Liu S. Optimization of Electrotransformation Parameters and Engineered Promoters for Lactobacillus plantarum from Wine. ACS Synth Biol 2021; 10:1728-1738. [PMID: 34048225 DOI: 10.1021/acssynbio.1c00123] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Robust and versatile promoters for Lactobacillus plantarum found in wine are necessary gene expression tools for genetic research involving wine stress. We optimized the electrotransformation parameters for L. plantarum XJ25 isolated from wine and engineered five promoters based on the promoter P23; these promoters showed significantly different transcriptional activities under nonstress conditions. The activities of these promoters in vivo and the resulting growth burden to the host strain under different wine stresses were also evaluated. A range of colors (from white to dark pink) of the developing colonies with the plasmid pNZ8148 carrying an X-mCherry expression cassette, namely, P23-mCherry, trcP23-mCherry, POL1-mCherry, POL2-mCherry, POL3-mCherry, or POL4-mCherry, were analyzed. The applicability of the optimized electrotransformation parameters and synthetic promoters with different activities were also verified in several L. plantarum strains. Therefore, the optimized electrotransformation and these characterized promoters were determined to be suitable for applications in wine research in the future.
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Affiliation(s)
- Qiang Meng
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Yuxin Yuan
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Yueyao Li
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Shaowen Wu
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Kan Shi
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Shuwen Liu
- College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China
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10
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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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Bartle L, Sumby K, Sundstrom J, Jiranek V. The microbial challenge of winemaking: yeast-bacteria compatibility. FEMS Yeast Res 2020; 19:5513997. [PMID: 31187141 DOI: 10.1093/femsyr/foz040] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Accepted: 06/10/2019] [Indexed: 12/25/2022] Open
Abstract
The diversity and complexity of wine environments present challenges for predicting success of fermentation. In particular, compatibility between yeast and lactic acid bacteria is affected by chemical and physical parameters that are strain and cultivar specific. This review focuses on the impact of compound production by microbes and physical interactions between microbes that ultimately influence how yeast and bacteria may work together during fermentation. This review also highlights the importance of understanding microbial interactions for yeast-bacteria compatibility in the wine context.
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Affiliation(s)
- Louise Bartle
- Department of Wine and Food Science, University of Adelaide, Adelaide, SA 5064, Australia
| | - Krista Sumby
- Department of Wine and Food Science, University of Adelaide, Adelaide, SA 5064, Australia.,Australian Research Council Training Centre for Innovative Wine Production, PMB1, Glen Osmond, SA, 5064, Australia
| | - Joanna Sundstrom
- Department of Wine and Food Science, University of Adelaide, Adelaide, SA 5064, Australia.,Australian Research Council Training Centre for Innovative Wine Production, PMB1, Glen Osmond, SA, 5064, Australia
| | - Vladimir Jiranek
- Department of Wine and Food Science, University of Adelaide, Adelaide, SA 5064, Australia.,Australian Research Council Training Centre for Innovative Wine Production, PMB1, Glen Osmond, SA, 5064, Australia
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Vinicius De Melo Pereira G, De Carvalho Neto DP, Junqueira ACDO, Karp SG, Letti LAJ, Magalhães Júnior AI, Soccol CR. A Review of Selection Criteria for Starter Culture Development in the Food Fermentation Industry. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1630636] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
| | - Dão P. De Carvalho Neto
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | - Ana C. De O. Junqueira
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | - Susan G. Karp
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | - Luiz A. J. Letti
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | | | - Carlos R. Soccol
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
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13
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Measures to improve wine malolactic fermentation. Appl Microbiol Biotechnol 2019; 103:2033-2051. [DOI: 10.1007/s00253-018-09608-8] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2018] [Accepted: 12/27/2018] [Indexed: 01/06/2023]
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14
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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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15
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