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Naselli V, Pirrone A, Viola E, Craparo V, Porrello A, Maggio A, Seminerio V, Rocca G, Notarbartolo G, Krieger-Weber S, Vagnoli P, Weidmann S, Guzzon R, Settanni L, Moschetti G, Francesca N, Alfonzo A. Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and loreal aroma of Catarratto wines. Food Chem 2024; 460:140647. [PMID: 39121781 DOI: 10.1016/j.foodchem.2024.140647] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2024] [Revised: 06/26/2024] [Accepted: 07/24/2024] [Indexed: 08/12/2024]
Abstract
Microbial interactions during the fermentation process influence the sensory characteristics of wines. Alongside alcoholic fermentation, malolactic fermentation also plays a crucial role in determining the aromatic traits of wines. The time (t), rate (m) and volatile organic compounds (VOCs) of malolactic fermentation are linked to the interaction between yeasts and lactic acid bacteria. The study investigated the interactions between Lactiplantibacillus plantarum or Oenococcus oeni with Saccharomyces cerevisiae by using the Technological Affinity Index (TAIndex). The co-inoculation of L. plantarum/S. cerevisiae resulted in a higher TAIndex than the co-inoculation of O. oeni/S. cerevisiae conditions. A low TAIndex led to increased aromaticity of the wines. The time and rate of malolactic fermentation have a strong impact on the synthesis of VOCs with a high olfactory impact. Therefore, knowledge of the TAIndex could play a decisive role in improving winemaking planning to produce wines with higher fruit and floral perceptions.
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Affiliation(s)
- Vincenzo Naselli
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze, Building 5, Ent. C, 90128, Palermo, Italy
| | - Antonino Pirrone
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze, Building 5, Ent. C, 90128, Palermo, Italy
| | - Enrico Viola
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze, Building 5, Ent. C, 90128, Palermo, Italy
| | - Valentina Craparo
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze, Building 5, Ent. C, 90128, Palermo, Italy
| | - Antonella Porrello
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Viale Delle Scienze, Building 17 Parco d'Orleans II, 90128, Palermo, Italy
| | - Antonella Maggio
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Viale Delle Scienze, Building 17 Parco d'Orleans II, 90128, Palermo, Italy
| | - Venera Seminerio
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze, Building 5, Ent. C, 90128, Palermo, Italy
| | - Giuseppe Rocca
- Chimica Applicata Depurazione Acque Snc Di Giglio Filippo & C., Via Pio La Torre 13, 92013 Menfi, Italy
| | - Giuseppe Notarbartolo
- Az. Agr. G. Milazzo - Terre Della Baronia S.r.l., S.S. 123 km. 12+70, 92023, Campobello di Licata, Italy
| | - Sibylle Krieger-Weber
- Lallemand, Office Korntal-Münchingen, In den Seiten 53, 70825 Korntal-Münchingen, Germany
| | - Paola Vagnoli
- Lallemand Italia, Via Rossini 14/B, 37060 Castel D'Azzano, Italy
| | - Stéphanie Weidmann
- Procédés Alimentaires et Microbiologiques (PAM), AgroSup Dijon, PAM UMR A 02.102, Laboratoire VAlMiS-IUVV, Dijon, France
| | - Raffaele Guzzon
- Fondazione Edmund Mach, Via Mach 1, TN, 38010, San Michele all'Adige, Italy
| | - Luca Settanni
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze, Building 5, Ent. C, 90128, Palermo, Italy
| | - Giancarlo Moschetti
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze, Building 5, Ent. C, 90128, Palermo, Italy
| | - Nicola Francesca
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze, Building 5, Ent. C, 90128, Palermo, Italy.
| | - Antonio Alfonzo
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze, Building 5, Ent. C, 90128, Palermo, Italy
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Miotto SPS, Fensterseifer LC, de Souza Hassemer G, Martins G, Ficagna E, Steffens J, Puton BMS, Backes GT, Valduga E, Cansian RL. Malolactic fermentation of lactic acid bacteria isolated from southern Brazilian red wine. World J Microbiol Biotechnol 2023; 39:201. [PMID: 37202540 DOI: 10.1007/s11274-023-03645-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Accepted: 05/08/2023] [Indexed: 05/20/2023]
Abstract
The objective was to isolate lactic acid bacteria (LAB) from southern Brazil's wines and investigate their potential as starter cultures for malolactic fermentation (MLF) in Merlot (ME) and Cabernet Sauvignon (CS) wines through the fermentative capacity. The LAB were isolated from CS, ME, and Pinot Noir (PN) wines in the 2016 and 2017 harvests and evaluated for morphological (color and shape of the colonies), genetic, fermentative (increase in pH, acidity reduction, preservation of anthocyanins, decarboxylation of L-malic acid, yield of L-lactic acid, and content of reduced sugars), and sensory characteristics. Four strains were identified as Oenococcus oeni [CS(16)3B1, ME(16)1A1, ME(17)26, and PN(17)65], one as Lactiplantibacillus plantarum [PN(17)75], and one as Paucilactobacillus suebicus [CS(17)5]. Isolates were evaluated in the MLF and compared to a commercial strain (O. oeni), as well as a control (without inoculation and spontaneous MLF), and standard (without MLF). CS(16)3B1 and ME(17)26 isolates finished the MLF for CS and ME wines, respectively, after 35 days, similar to the commercial strain, and CS(17)5 and ME(16)1A1 isolates ended the MLF in 45 days. In the sensory analysis, ME wines with isolated strains received better scores for flavor and overall quality than the control. Compared to the commercial strain, CS(16)3B1 isolate obtained the highest scores for buttery flavor and taste persistence. CS(17)5 isolate received the higher scores for a fruity flavor and overall quality and the lowest for a buttery flavor. The native LAB displayed MLF potential, regardless of the year and grape species from which they were isolated.
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Affiliation(s)
- Shana Paula Segala Miotto
- Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Sul, Campus Bento Gonçalves. Av. Osvaldo Aranha, 540. Zip code, Bento Gonçalves, 95700-000, RS, Brazil
| | - Letícia Caroline Fensterseifer
- Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Sul, Campus Bento Gonçalves. Av. Osvaldo Aranha, 540. Zip code, Bento Gonçalves, 95700-000, RS, Brazil
| | - Guilherme de Souza Hassemer
- Universidade Regional Integrada do Alto Uruguai e das Missões, Campus Erechim. Av. Sete de Setembro, 1621. Zip code, Erechim, 99709-910, RS, Brazil
| | - Guilherme Martins
- Institut des Sciences de la Vigne et du Vin - ISVV, Université de Bordeaux. 210 Chem. de Leysotte, Villenave-d'Ornon, 33140, France
| | - Evandro Ficagna
- Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Sul, Campus Bento Gonçalves. Av. Osvaldo Aranha, 540. Zip code, Bento Gonçalves, 95700-000, RS, Brazil
| | - Juliana Steffens
- Universidade Regional Integrada do Alto Uruguai e das Missões, Campus Erechim. Av. Sete de Setembro, 1621. Zip code, Erechim, 99709-910, RS, Brazil
| | - Bruna Maria Saorin Puton
- Universidade Regional Integrada do Alto Uruguai e das Missões, Campus Erechim. Av. Sete de Setembro, 1621. Zip code, Erechim, 99709-910, RS, Brazil.
| | - Geciane Toniazzo Backes
- Universidade Regional Integrada do Alto Uruguai e das Missões, Campus Erechim. Av. Sete de Setembro, 1621. Zip code, Erechim, 99709-910, RS, Brazil
| | - Eunice Valduga
- Universidade Regional Integrada do Alto Uruguai e das Missões, Campus Erechim. Av. Sete de Setembro, 1621. Zip code, Erechim, 99709-910, RS, Brazil
| | - Rogério Luis Cansian
- Universidade Regional Integrada do Alto Uruguai e das Missões, Campus Erechim. Av. Sete de Setembro, 1621. Zip code, Erechim, 99709-910, RS, Brazil
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New Malolactic Bacteria Strains Isolated from Wine Microbiota: Characterization and Technological Properties. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8010031] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Malolactic fermentation (MLF) or biological decrease of wine acidity is defined as the enzymatic bioconversion of malic acid in lactic acid, a process performed by lactic acid bacteria (LAB). The procedures for the isolation of new indigenous LAB strains from the red wines produced in Copou Iasi wine center (NE of Romania) undergoing spontaneous malolactic fermentation, resulted in the obtaining of 67 catalase-negative and Gram-positive LAB strains. After testing in the malolactic fermentative process, application of specific screening procedures and identification (API 50 CH), two bacterial strains belonging to the species Oenococcus oeni (strain 13-7) and Lactobacillus plantarum (strain R1-1) with high yield of malolactic bioconversion, non-producing biogenic amines, and with active extracellular enzymes related to wine aroma, were retained and characterized. Tested in synthetic medium (MRS-TJ) for 10 days, the new isolated LAB strains metabolized over 98% of the malic acid at ethanol concentrations between 10 and 14 % (v/v), low pH (>3.0), total SO2 doses up to 70 mg/L and temperatures between 15 and 35 °C, showing high potential for future use in the winemaking process as bacterial starter cultures, in order to obtain high quality wines with increased typicity.
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Rivas GA, Valdés La Hens D, Delfederico L, Olguin N, Bravo-Ferrada BM, Tymczyszyn EE, Semorile L, Brizuela NS. Molecular tools for the analysis of the microbiota involved in malolactic fermentation: from microbial diversity to selection of lactic acid bacteria of enological interest. World J Microbiol Biotechnol 2022; 38:19. [PMID: 34989896 DOI: 10.1007/s11274-021-03205-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Accepted: 12/08/2021] [Indexed: 01/19/2023]
Abstract
Winemaking is a complex process involving two successive fermentations: alcoholic fermentation, by yeasts, and malolactic fermentation (MLF), by lactic acid bacteria (LAB). During MLF, LAB can contribute positively to wine flavor through decarboxylation of malic acid with acidity reduction and other numerous enzymatic reactions. However, some microorganisms can have a negative impact on the quality of the wine through processes such as biogenic amine production. For these reasons, monitoring the bacterial community profiles during MLF can predict and control the quality of the final product. In addition, the selection of LAB from a wine-producing area is necessary for the formulation of native malolactic starter cultures well adapted to local winemaking practices and able to enhance the regional wine typicality. In this sense, molecular biology techniques are fundamental tools to decipher the native microbiome involved in MLF and to select bacterial strains with potential to function as starter cultures, given their enological and technological characteristics. In this context, this work reviews the different molecular tools (both culture-dependent and -independent) that can be applied to the study of MLF, either in bacterial isolates or in the microbial community of wine, and of its dynamics during the process.
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Affiliation(s)
- Gabriel Alejandro Rivas
- Departamento de Ciencia y Tecnología, Instituto de Microbiología Básica y Aplicada (IMBA), Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal, B1876BXD, Buenos Aires, Argentina
| | - Danay Valdés La Hens
- Departamento de Ciencia y Tecnología, Instituto de Microbiología Básica y Aplicada (IMBA), Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal, B1876BXD, Buenos Aires, Argentina
| | - Lucrecia Delfederico
- Departamento de Ciencia y Tecnología, Instituto de Microbiología Básica y Aplicada (IMBA), Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal, B1876BXD, Buenos Aires, Argentina
| | - Nair Olguin
- Departamento de Ciencia y Tecnología, Instituto de Microbiología Básica y Aplicada (IMBA), Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal, B1876BXD, Buenos Aires, Argentina
| | - Bárbara Mercedes Bravo-Ferrada
- Departamento de Ciencia y Tecnología, Instituto de Microbiología Básica y Aplicada (IMBA), Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal, B1876BXD, Buenos Aires, Argentina
| | - Emma Elizabeth Tymczyszyn
- Departamento de Ciencia y Tecnología, Instituto de Microbiología Básica y Aplicada (IMBA), Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal, B1876BXD, Buenos Aires, Argentina
| | - Liliana Semorile
- Departamento de Ciencia y Tecnología, Instituto de Microbiología Básica y Aplicada (IMBA), Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal, B1876BXD, Buenos Aires, Argentina
| | - Natalia Soledad Brizuela
- Departamento de Ciencia y Tecnología, Instituto de Microbiología Básica y Aplicada (IMBA), Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal, B1876BXD, Buenos Aires, Argentina.
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Selection of Lactic Acid Bacteria Species and Strains for Efficient Trapping of Drosophila suzukii. INSECTS 2021; 12:insects12020153. [PMID: 33670332 PMCID: PMC7918454 DOI: 10.3390/insects12020153] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Revised: 02/05/2021] [Accepted: 02/08/2021] [Indexed: 02/07/2023]
Abstract
Simple Summary The spotted wing drosophila (SWD) is an invasive fruit fly that causes serious economic damage to many fruit crops. Monitoring is the first step for any management program to determine the characteristics of a pest. For this purpose, there are no efficient baits registered to date. Certain bacteria release chemical compounds that attract SWD. We studied the bacterial impact on the enhanced attractiveness of a commercial bait (Droskidrink®) under field and laboratory conditions. At first, Oenococcus oeni belonging to lactic acid bacteria (LAB) was found to release chemical compounds that were highly attractive for SWD. The attractiveness of Droskidrink® bait was increased by O. oeni culture, resulting in a higher capture rate of SWD in traps. Therefore, our findings suggest the use of the bacterial culture inside the commercial SWD baits. The use of these kinds of baits can minimize the risk of pest outbreaks in fruit orchards in both domestic and wild environments. Our pest management approach is farmer-friendly in all aspects, as well as the food sector. Abstract (1) Monitoring of Drosophila suzukii is based on the use of effective traps and baits. The current baits are insufficient to provide efficient monitoring. The use of bacteria as bio-catalyzers to produce bioactive volatiles may improve flies’ attraction. Thus, we conducted this work to improve Droskidrink® bait’s attractiveness using lactic acid bacteria. (2) Different baits that were based on the use of Droskidrink® were assessed for flies’ attraction in a Droso-Trap® in a vineyard. Oenococcus oeni, Pediococcus spp., and Lactobacillus spp. were used. The performance of the most attractive species, O. oeni, inoculated into Droskidrink® was assessed in laboratory tests. The responses of female flies to volatiles produced by Droskidrink® with O. oeni strains were recorded by electroantennography. (3) Preliminary field assessment of baits recorded O. oeni as the most attractive species. Three strain groups showed adaptation to test conditions. Volatiles extracted by the headspace of baits inoculated with O. oeni, elicited electroantennographic responses from fly antennae. (4) Droskidrink® inoculated with O. oeni is a highly attractive bait for monitoring. These findings will be useful for improving the attractiveness of D. suzukii commercial baits based on the utilization of LAB volatiles in a strain-dependent manner.
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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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López-Seijas J, García-Fraga B, da Silva AF, Zas-García X, Lois LC, Gago-Martínez A, Leão-Martins JM, Sieiro C. Evaluation of Malolactic Bacteria Associated with Wines from Albariño Variety as Potential Starters: Screening for Quality and Safety. Foods 2020; 9:foods9010099. [PMID: 31963478 PMCID: PMC7022644 DOI: 10.3390/foods9010099] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Revised: 01/03/2020] [Accepted: 01/13/2020] [Indexed: 01/01/2023] Open
Abstract
The biodiversity of lactic acid bacteria in musts and wines of Albariño variety has been studied. The identification of species was addressed through a combination of biochemical and genetic methods (API® 50 CHL test, 16S rDNA and recA gene sequences, Amplified Ribosomal DNA Restriction Analysis -ARDRA- and 16S-26S intergenic region analysis). The results grouped the isolates into six species predominating those of the genus Lactobacillus and showing a typical biogeographical distribution. Among sixteen strains evaluated, eight of them showed malolactic activity. The study of the presence of genes hdc, odc, and tdc, along with the LC/MS-MS analysis of biogenic amines in wine, showed five strains lacking aminogenic ability. The absence of the pad gene in the above-mentioned strains discards its ability to produce volatile phenols that may adversely affect the aroma. Finally, all malolactic strains showed β-glucosidase activity so that they could contribute to enhance and differentiate the aromatic profile of Albariño wines.
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Affiliation(s)
- Jacobo López-Seijas
- Department of Functional Biology and Health Sciences, Microbiology Area, University of Vigo, Lagoas–Marcosende, 36310 Vigo, Spain; (J.L.-S.); (B.G.-F.); (A.F.d.S.)
| | - Belén García-Fraga
- Department of Functional Biology and Health Sciences, Microbiology Area, University of Vigo, Lagoas–Marcosende, 36310 Vigo, Spain; (J.L.-S.); (B.G.-F.); (A.F.d.S.)
| | - Abigail F. da Silva
- Department of Functional Biology and Health Sciences, Microbiology Area, University of Vigo, Lagoas–Marcosende, 36310 Vigo, Spain; (J.L.-S.); (B.G.-F.); (A.F.d.S.)
| | - Xavier Zas-García
- Department of Research & Development of Cellar “Condes de Albarei”, Lugar A Bouza 1, 36639 Cambados, Spain; (X.Z.-G.); (L.C.L.)
| | - Lucía C. Lois
- Department of Research & Development of Cellar “Condes de Albarei”, Lugar A Bouza 1, 36639 Cambados, Spain; (X.Z.-G.); (L.C.L.)
| | - Ana Gago-Martínez
- Department of Analytical and Food Chemistry, University of Vigo, Lagoas–Marcosende, 36310 Vigo, Spain; (A.G.-M.); (J.M.L.-M.)
| | - José Manuel Leão-Martins
- Department of Analytical and Food Chemistry, University of Vigo, Lagoas–Marcosende, 36310 Vigo, Spain; (A.G.-M.); (J.M.L.-M.)
| | - Carmen Sieiro
- Department of Functional Biology and Health Sciences, Microbiology Area, University of Vigo, Lagoas–Marcosende, 36310 Vigo, Spain; (J.L.-S.); (B.G.-F.); (A.F.d.S.)
- Correspondence:
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Manera C, Olguin NT, Bravo-Ferrada BM, Tymczyszyn EE, Delfederico L, Bibiloni H, Caballero AC, Semorile L, La Hens DV. Survival and implantation of indigenous psychrotrophic Oenococcus oeni strains during malolactic fermentation in a Patagonian Pinot noir wine. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.063] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Lorentzen MPG, Lucas PM. Distribution of Oenococcus oeni populations in natural habitats. Appl Microbiol Biotechnol 2019; 103:2937-2945. [PMID: 30788540 PMCID: PMC6447504 DOI: 10.1007/s00253-019-09689-z] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2018] [Revised: 02/05/2019] [Accepted: 02/06/2019] [Indexed: 12/02/2022]
Abstract
Oenococcus oeni is the lactic acid bacteria species most commonly encountered in wine, where it develops after the alcoholic fermentation and achieves the malolactic fermentation that is needed to improve the quality of most wines. O. oeni is abundant in the oenological environment as well as in apple cider and kombucha, whereas it is a minor species in the natural environment. Numerous studies have shown that there is a great diversity of strains in each wine region and in each product or type of wine. Recently, genomic studies have shed new light on the species diversity, population structure, and environmental distribution. They revealed that O. oeni has unique genomic features that have contributed to its fast evolution and adaptation to the enological environment. They have also unveiled the phylogenetic diversity and genomic properties of strains that develop in different regions or different products. This review explores the distribution of O. oeni and the diversity of strains in natural habitats.
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Affiliation(s)
- Marc P. G. Lorentzen
- Unité de recherche Oenologie, EA 4577, USC 1366 INRA, ISVV, Université de Bordeaux, F-33882 Villenave d’Ornon, France
| | - Patrick M. Lucas
- Unité de recherche Oenologie, EA 4577, USC 1366 INRA, ISVV, Université de Bordeaux, F-33882 Villenave d’Ornon, France
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Brizuela N, Tymczyszyn EE, Semorile LC, Valdes La Hens D, Delfederico L, Hollmann A, Bravo-Ferrada B. Lactobacillus plantarum as a malolactic starter culture in winemaking: A new (old) player? ELECTRON J BIOTECHN 2019. [DOI: 10.1016/j.ejbt.2018.12.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
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11
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Bravo-Ferrada BM, Gonçalves S, Semorile L, Santos NC, Brizuela NS, Elizabeth Tymczyszyn E, Hollmann A. Cell surface damage and morphological changes in Oenococcus oeni after freeze-drying and incubation in synthetic wine. Cryobiology 2018; 82:15-21. [DOI: 10.1016/j.cryobiol.2018.04.014] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2018] [Revised: 04/25/2018] [Accepted: 04/25/2018] [Indexed: 10/17/2022]
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Determination of Effects of Genetic Diversity of Oenococcus oeni and Physicochemical Characteristics on Malolactic Fermentation Across Chilean Vineyards, using Multivariate Methods. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2018. [DOI: 10.22207/jpam.12.1.03] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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13
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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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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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Mechanisms and improvement of acid resistance in lactic acid bacteria. Arch Microbiol 2017; 200:195-201. [DOI: 10.1007/s00203-017-1446-2] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2017] [Revised: 10/16/2017] [Accepted: 10/19/2017] [Indexed: 01/19/2023]
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16
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Brizuela NS, Bravo-Ferrada BM, La Hens DV, Hollmann A, Delfederico L, Caballero A, Tymczyszyn EE, Semorile L. Comparative vinification assays with selected Patagonian strains of Oenococcus oeni and Lactobacillus plantarum. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.023] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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17
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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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18
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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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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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Berbegal C, Peña N, Russo P, Grieco F, Pardo I, Ferrer S, Spano G, Capozzi V. Technological properties of Lactobacillus plantarum strains isolated from grape must fermentation. Food Microbiol 2016; 57:187-94. [DOI: 10.1016/j.fm.2016.03.002] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2015] [Revised: 03/02/2016] [Accepted: 03/02/2016] [Indexed: 10/22/2022]
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21
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Wang P, Li A, Sun H, Dong M, Wei X, Fan M. Selection and characterization of Oenococcus oeni strains for use as new malolactic fermentation starter cultures. ANN MICROBIOL 2016. [DOI: 10.1007/s13213-016-1217-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022] Open
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22
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Jaomanjaka F, Claisse O, Blanche-Barbat M, Petrel M, Ballestra P, Marrec CL. Characterization of a new virulent phage infecting the lactic acid bacterium Oenococcus oeni. Food Microbiol 2016. [DOI: 10.1016/j.fm.2015.09.016] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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23
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Growth and consumption of l-malic acid in wine-like medium by acclimated and non-acclimated cultures of Patagonian Oenococcus oeni strains. Folia Microbiol (Praha) 2016; 61:365-73. [DOI: 10.1007/s12223-016-0446-y] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2015] [Accepted: 01/12/2016] [Indexed: 11/27/2022]
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24
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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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25
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Bravo-Ferrada B, Gonçalves S, Semorile L, Santos N, Tymczyszyn E, Hollmann A. Study of surface damage on cell envelope assessed by AFM and flow cytometry of Lactobacillus plantarum
exposed to ethanol and dehydration. J Appl Microbiol 2015; 118:1409-17. [DOI: 10.1111/jam.12796] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2014] [Revised: 03/03/2015] [Accepted: 03/05/2015] [Indexed: 11/28/2022]
Affiliation(s)
- B.M. Bravo-Ferrada
- Laboratorio de Microbiología Molecular; Instituto de Microbiología Básica y Aplicada (IMBA); Departamento de Ciencia y Tecnología; Universidad Nacional de Quilmes; Bernal Argentina
| | - S. Gonçalves
- Instituto de Medicina Molecular; Faculdade de Medicina; Universidade de Lisboa; Lisbon Portugal
| | - L. Semorile
- Laboratorio de Microbiología Molecular; Instituto de Microbiología Básica y Aplicada (IMBA); Departamento de Ciencia y Tecnología; Universidad Nacional de Quilmes; Bernal Argentina
| | - N.C. Santos
- Instituto de Medicina Molecular; Faculdade de Medicina; Universidade de Lisboa; Lisbon Portugal
| | - E.E. Tymczyszyn
- Laboratorio de Microbiología Molecular; Instituto de Microbiología Básica y Aplicada (IMBA); Departamento de Ciencia y Tecnología; Universidad Nacional de Quilmes; Bernal Argentina
- CONICET; Buenos Aires Argentina
| | - A. Hollmann
- Laboratorio de Microbiología Molecular; Instituto de Microbiología Básica y Aplicada (IMBA); Departamento de Ciencia y Tecnología; Universidad Nacional de Quilmes; Bernal Argentina
- Instituto de Medicina Molecular; Faculdade de Medicina; Universidade de Lisboa; Lisbon Portugal
- Laboratory of Biointerfaces and Biomimetic Systems; CITSE-University of Santiago del Estero-CONICET; Santiago del Estero Argentina
- CONICET; Buenos Aires Argentina
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Genetic and technological characterisation of vineyard- and winery-associated lactic acid bacteria. BIOMED RESEARCH INTERNATIONAL 2015; 2015:508254. [PMID: 25866789 PMCID: PMC4383310 DOI: 10.1155/2015/508254] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/20/2014] [Revised: 08/07/2014] [Accepted: 08/08/2014] [Indexed: 11/17/2022]
Abstract
Vineyard- and winery-associated lactic acid bacteria (LAB) from two major PDO regions in Greece, Peza and Nemea, were surveyed. LAB were isolated from grapes, fermenting musts, and winery tanks performing spontaneous malolactic fermentations (MLF). Higher population density and species richness were detected in Nemea than in Peza vineyards and on grapes than in fermenting musts. Pediococcus pentosaceus and Lactobacillus graminis were the most abundant LAB on grapes, while Lactobacillus plantarum dominated in fermenting musts from both regions. No particular structure of Lactobacillus plantarum populations according to the region of origin was observed, and strain distribution seems random. LAB species diversity in winery tanks differed significantly from that in vineyard samples, consisting principally of Oenococcus oeni. Different strains were analysed as per their enological characteristics and the ability to produce biogenic amines (BAs). Winery-associated species showed higher resistance to low pH, ethanol, SO2, and CuSO4 than vineyard-associated isolates. The frequency of BA-producing strains was relatively low but not negligible, considering that certain winery-associated Lactobacillus hilgardii strains were able to produce BAs. Present results show the necessity of controlling the MLF by selected starters in order to avoid BA accumulation in wine.
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Bravo-Ferrada BM, Gómez-Zavaglia A, Semorile L, Tymczyszyn EE. Effect of the fatty acid composition of acclimated oenological Lactobacillus plantarum on the resistance to ethanol. Lett Appl Microbiol 2014; 60:155-161. [PMID: 25359087 DOI: 10.1111/lam.12350] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2014] [Revised: 10/22/2014] [Accepted: 10/27/2014] [Indexed: 11/28/2022]
Abstract
The aim of this work was to evaluate the changes due to acclimation to ethanol on the fatty acid composition of three oenological Lactobacillus plantarum strains and their effect on the resistance to ethanol and malic acid consumption (MAC). Lactobacillus plantarum UNQLp 133, UNQLp 65.3 and UNQLp 155 were acclimated in the presence of 6 or 10% v/v ethanol, for 48 h at 28°C. Lipids were extracted to obtain fatty acid methyl esters and analysed by gas chromatography interfaced with mass spectroscopy. The influence of change in fatty acid composition on the viability and MAC in synthetic wine was analysed by determining the Pearson correlation coefficient. Acclimated strains showed a significant change in the fatty composition with regard to the nonacclimated strains. Adaptation to ethanol led to a decrease in the unsaturated/saturated ratio, mainly resulting from an increase in the contribution of short-length fatty acid C12:0 and a decrease of C18:1. The content of C12:0 was related to a higher viability after inoculation of synthetic wine. The MAC increased at higher contents in saturated fatty acid, but its efficiency was strain dependent.
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Affiliation(s)
- B M Bravo-Ferrada
- Laboratorio de Microbiología Molecular, Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Bernal, Argentina
| | - A Gómez-Zavaglia
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) (CONICET La Plata, UNLP), La Plata, Argentina
| | - L Semorile
- Laboratorio de Microbiología Molecular, Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Bernal, Argentina
| | - E E Tymczyszyn
- Laboratorio de Microbiología Molecular, Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Bernal, Argentina
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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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29
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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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30
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Bravo-Ferrada BM, Tymczyszyn EE, Gómez-Zavaglia A, Semorile L. Effect of acclimation medium on cell viability, membrane integrity and ability to consume malic acid in synthetic wine by oenological Lactobacillus plantarum strains. J Appl Microbiol 2013; 116:360-7. [PMID: 24224840 DOI: 10.1111/jam.12372] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2013] [Revised: 09/29/2013] [Accepted: 10/21/2013] [Indexed: 11/26/2022]
Abstract
AIMS The aim of this work was to evaluate the effect of acclimation on the viability, membrane integrity and the ability to consume malic acid of three oenological strains of Lactobacillus plantarum. METHODS AND RESULTS Cultures in the stationary phase were inoculated in an acclimation medium (Accl.) containing 0, 6 or 10% v/v ethanol and incubated 48 h at 28°C. After incubation, cells were harvested by centrifugation and inoculated in a synthetic wine, containing 14% v/v ethanol and pH 3.5 at 28°C. Viability and membrane integrity were determined by flow cytometry (FC) using carboxyfluorescein diacetate (cFDA) and propidium iodide. Bacterial growth and malic acid consumption were monitored in a synthetic wine during 15 days. In nonacclimated strains, the damage of bacterial membranes produced a dramatic decrease in microbial viability in synthetic wine. In contrast, survival of strains previously acclimated in Accl. with 6 and 10% v/v ethanol was noticeable higher. Therefore, acclimation with ethanol increased the cultivability in synthetic wine and consequently, the consumption of l-malic acid after 15 days of growth. CONCLUSION Acclimation of oenological strains in media containing ethanol prior to wine inoculation significantly decreases the membrane damage and improves viability in the harsh wine conditions. The role of membrane integrity is crucial to warrant the degradation of l-malic acid. SIGNIFICANCE AND IMPACT OF THE STUDY The efficiency of multiparametric FC in monitoring viability and membrane damage along with the malic acid consumption has a strong impact on winemaking because it represents a useful tool for a quick and highly reliable evaluation of oenological parameters.
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Affiliation(s)
- B M Bravo-Ferrada
- Laboratorio de Microbiología Molecular, Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Bernal, Argentina
| | - E E Tymczyszyn
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) (CONICET La Plata, UNLP), La Plata, Argentina
| | - A Gómez-Zavaglia
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) (CONICET La Plata, UNLP), La Plata, Argentina
| | - L Semorile
- Laboratorio de Microbiología Molecular, Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Bernal, Argentina
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Patagonian red wines: selection of Lactobacillus plantarum isolates as potential starter cultures for malolactic fermentation. World J Microbiol Biotechnol 2013; 29:1537-49. [DOI: 10.1007/s11274-013-1337-x] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2013] [Accepted: 03/24/2013] [Indexed: 11/26/2022]
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32
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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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33
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Bonnin-Jusserand M, Grandvalet C, Rieu A, Weidmann S, Alexandre H. Tyrosine-containing peptides are precursors of tyramine produced by Lactobacillus plantarum strain IR BL0076 isolated from wine. BMC Microbiol 2012; 12:199. [PMID: 22963406 PMCID: PMC3492074 DOI: 10.1186/1471-2180-12-199] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2012] [Accepted: 08/31/2012] [Indexed: 02/16/2023] Open
Abstract
BACKGROUND Biogenic amines are molecules with allergenic properties. They are found in fermented products and are synthesized by lactic acid bacteria through the decarboxylation of amino acids present in the food matrix. The concentration of biogenic amines in fermented foodstuffs is influenced by many environmental factors, and in particular, biogenic amine accumulation depends on the quantity of available precursors. Enological practices which lead to an enrichment in nitrogen compounds therefore favor biogenic amine production in wine. Free amino acids are the only known precursors for the synthesis of biogenic amines, and no direct link has previously been demonstrated between the use of peptides by lactic acid bacteria and biogenic amine synthesis. RESULTS Here we demonstrate for the first time that a Lactobacillus plantarum strain isolated from a red wine can produce the biogenic amine tyramine from peptides containing tyrosine. In our conditions, most of the tyramine was produced during the late exponential growth phase, coinciding with the expression of the tyrDC and tyrP genes. The DNA sequences of tyrDC and tyrP in this strain share 98% identity with those in Lactobacillus brevis consistent with horizontal gene transfer from L. brevis to L. plantarum. CONCLUSION Peptides amino acids are precursors of biogenic amines for Lactobacillus plantarum strain IR BL0076.
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Affiliation(s)
- Maryse Bonnin-Jusserand
- AgrosupDijon, Valmis UMR PAM, Université de Bourgogne, Institut Universitaire de la Vigne et du Vin Jules Guyot, rue Claude Ladrey, BP 2787721078, Dijon Cedex, France
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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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Inventory of non starter lactic acid bacteria from ripened Parmigiano Reggiano cheese as assessed by a culture dependent multiphasic approach. Syst Appl Microbiol 2012; 35:270-7. [DOI: 10.1016/j.syapm.2012.04.002] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2012] [Revised: 04/20/2012] [Accepted: 04/23/2012] [Indexed: 11/23/2022]
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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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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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Knoll C, Fritsch S, Schnell S, Grossmann M, Rauhut D, du Toit M. Influence of pH and ethanol on malolactic fermentation and volatile aroma compound composition in white wines. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.05.009] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Bartowsky EJ, Borneman AR. Genomic variations of Oenococcus oeni strains and the potential to impact on malolactic fermentation and aroma compounds in wine. Appl Microbiol Biotechnol 2011; 92:441-7. [DOI: 10.1007/s00253-011-3546-2] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2011] [Revised: 08/02/2011] [Accepted: 08/11/2011] [Indexed: 10/17/2022]
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Development of a sequence-characterized amplified region marker-targeted quantitative PCR assay for strain-specific detection of Oenococcus oeni during wine malolactic fermentation. Appl Environ Microbiol 2010; 76:7765-74. [PMID: 20935116 DOI: 10.1128/aem.00929-10] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Control over malolactic fermentation (MLF) is a difficult goal in winemaking and needs rapid methods to monitor Oenococcus oeni malolactic starters (MLS) in a stressful environment such as wine. In this study, we describe a novel quantitative PCR (QPCR) assay enabling the detection of an O. oeni strain during MLF without culturing. O. oeni strain LB221 was used as a model to develop a strain-specific sequence-characterized amplified region (SCAR) marker derived from a discriminatory OPA20-based randomly amplified polymorphic DNA (RAPD) band. The 5' and 3' flanking regions and the copy number of the SCAR marker were characterized using inverse PCR and Southern blotting, respectively. Primer pairs targeting the SCAR sequence enabled strain-specific detection without cross amplification of other O. oeni strains or wine species of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeasts. The SCAR-QPCR assay was linear over a range of cell concentrations (7 log units) and detected as few as 2.2 × 10(2) CFU per ml of red wine with good quantification effectiveness, as shown by the correlation of QPCR and plate counting results. Therefore, the cultivation-independent monitoring of a single O. oeni strain in wine based on a SCAR marker represents a rapid and effective strain-specific approach. This strategy can be adopted to develop easy and rapid detection techniques for monitoring the implantation of inoculated O. oeni MLS on the indigenous LAB population, reducing the risk of unsuccessful MLF.
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Torriani S, Felis GE, Fracchetti F. Selection criteria and tools for malolactic starters development: an update. ANN MICROBIOL 2010. [DOI: 10.1007/s13213-010-0072-x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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