1
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Palud A, Roullier-Gall C, Alexandre H, Weidmann S. Mixed biofilm formation by Oenococcus oeni and Saccharomyces cerevisiae: A new strategy for the wine fermentation process. Food Microbiol 2024; 117:104386. [PMID: 37919010 DOI: 10.1016/j.fm.2023.104386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 06/21/2023] [Accepted: 09/13/2023] [Indexed: 11/04/2023]
Abstract
Bacterial biofilms have attracted much attention in the food industry since this phenotype increases microbial resistance to environmental stresses. In wine-making, the biofilm produced by Oenococcus oeni is able to persist in this harsh environment and perform malolactic fermentations. Certain viticultural practices are interested in the simultaneous triggering of alcoholic fermentation by yeasts of the species Saccharomyces cerevisiae and malolactic fermentation by lactic acid bacteria. As yet, no data is available on the ability of these micro-organisms to produce mixed biofilms and promote fermentations. Here, the ability of S. cerevisiae and O. oeni to form mixed biofilms on different surfaces found in vinification was observed and analyzed using scanning electron microscopy experiments. Then, following co-inoculation with biofilm or planktonic cells microvinifications were carried out to demonstrate that the mixed biofilms developed on oak allow the efficient completion of fermentations because of their high resistance to stress. Finally, comparisons of the different metabolic profiles obtained by LC-MS were made to assess the impact of the mode of life of biofilms on wine composition.
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Affiliation(s)
- Aurore Palud
- Procédés Alimentaires et Microbiologiques (PAM), AgroSup Dijon, PAM UMR A 02.102, Laboratoire VAlMiS-IUVV, Dijon, France
| | - Chloé Roullier-Gall
- Procédés Alimentaires et Microbiologiques (PAM), AgroSup Dijon, PAM UMR A 02.102, Laboratoire VAlMiS-IUVV, Dijon, France
| | - Hervé Alexandre
- Procédés Alimentaires et Microbiologiques (PAM), AgroSup Dijon, PAM UMR A 02.102, Laboratoire VAlMiS-IUVV, Dijon, France
| | - Stéphanie Weidmann
- Procédés Alimentaires et Microbiologiques (PAM), AgroSup Dijon, PAM UMR A 02.102, Laboratoire VAlMiS-IUVV, Dijon, France.
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2
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Puertas AI, Llamas-Arriba MG, Etxebeste O, Berregi I, Pardo MÁ, Prieto A, López P, Dueñas MT. Characterization of the heteropolysaccharides produced by Liquorilactobacillus sicerae CUPV261 and Secundilactobacillus collinoides CUPV237 isolated from cider. Int J Food Microbiol 2023; 397:110199. [PMID: 37086527 DOI: 10.1016/j.ijfoodmicro.2023.110199] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 03/31/2023] [Accepted: 04/01/2023] [Indexed: 04/24/2023]
Abstract
Some lactic acid bacteria (LAB) strains isolated from alcoholic beverages are able to produce exopolysaccharides (EPS). The present work focuses on the physico-chemical characterization of the heteropolysaccharides (HePS) produced by Liquorilactobacillus sicerae CUPV261T (formerly known as Lactobacillus sicerae) and Secundilactobacillus collinoides CUPV237 (formerly known as Lactobacillus collinoides) strains isolated from cider. Genome sequencing and assembly enabled the identification of at least four putative HePS gene clusters in each strain, which correlated with the ability of both strains to secrete EPS. The crude EPS preparation from CUPV261T contained glucose, galactose and rhamnose, and that of CUPV237 was composed of glucose, galactose and N-acetylglucosamine. Both EPS were mixtures of HePS of different composition, with two major soluble components of average molecular weights (Mw) in the range of 106 and 104 g.mol-1. These HePS were resistant to gastric stress conditions in an in vitro model, and they significantly reduced zebrafish larvae mortality in an in vivo model of inflammatory bowel disease.
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Affiliation(s)
- Ana Isabel Puertas
- Faculty of Chemistry, University of the Basque Country, UPV/EHU, Manuel de Lardizabal 3, 20018, San Sebastián, Spain
| | - Mª Goretti Llamas-Arriba
- Faculty of Chemistry, University of the Basque Country, UPV/EHU, Manuel de Lardizabal 3, 20018, San Sebastián, Spain
| | - Oier Etxebeste
- Faculty of Chemistry, University of the Basque Country, UPV/EHU, Manuel de Lardizabal 3, 20018, San Sebastián, Spain
| | - Iñaki Berregi
- Faculty of Chemistry, University of the Basque Country, UPV/EHU, Manuel de Lardizabal 3, 20018, San Sebastián, Spain
| | - Miguel Ángel Pardo
- Food Research Unit, Food and Marine Research Technology Centre AZTI, Parque Tecnológico de Bizkaia, Astondo Bidea, Building 609, 48160 Derio, Bizkaia, Spain
| | - Alicia Prieto
- Margarita Salas Biological Research Centre, CIB-CSIC, Ramiro de Maeztu 9, 28040 Madrid, Spain
| | - Paloma López
- Margarita Salas Biological Research Centre, CIB-CSIC, Ramiro de Maeztu 9, 28040 Madrid, Spain
| | - Mª Teresa Dueñas
- Faculty of Chemistry, University of the Basque Country, UPV/EHU, Manuel de Lardizabal 3, 20018, San Sebastián, Spain.
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3
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Assessment of chitosan antimicrobial effect on wine microbes. Int J Food Microbiol 2022; 381:109907. [DOI: 10.1016/j.ijfoodmicro.2022.109907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 08/24/2022] [Accepted: 08/25/2022] [Indexed: 11/17/2022]
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4
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Bockwoldt JA, Ehrmann MA. Characterisation of recombinant GH 3 β-glucosidase from β-glucan producing Levilactobacillus brevis TMW 1.2112. Antonie Van Leeuwenhoek 2022; 115:955-968. [PMID: 35661053 PMCID: PMC9296380 DOI: 10.1007/s10482-022-01751-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Accepted: 05/13/2022] [Indexed: 11/12/2022]
Abstract
Levilactobacillus (L.) brevis TMW 1.2112 is an isolate from wheat beer that produces O2-substituted (1,3)-β-D-glucan, a capsular exopolysaccharide (EPS) from activated sugar nucleotide precursors by use of a glycosyltransferase. Within the genome sequence of L. brevis TMW 1.2112 enzymes of the glycoside hydrolases families were identified. Glycoside hydrolases (GH) are carbohydrate-active enzymes, able to hydrolyse glycosidic bonds. The enzyme β-glucosidase BglB (AZI09_02170) was heterologous expressed in Escherichia coli BL21. BglB has a monomeric structure of 83.5 kDa and is a member of the glycoside hydrolase family 3 (GH 3) which strongly favoured substrates with β-glycosidic bonds. Km was 0.22 mM for pNP β-D-glucopyranoside demonstrating a high affinity of the recombinant enzyme for the substrate. Enzymes able to degrade the (1,3)-β-D-glucan of L. brevis TMW 1.2112 have not yet been described. However, BglB showed only a low hydrolytic activity towards the EPS, which was measured by means of the D-glucose releases. Besides, characterised GH 3 β-glucosidases from various lactic acid bacteria (LAB) were phylogenetically analysed to identify connections in terms of enzymatic activity and β-glucan formation. This revealed that the family of GH 3 β-glucosidases of LABs comprises most likely exo-active enzymes which are not directly associated with the ability of these LAB to produce EPS.
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Affiliation(s)
- Julia A Bockwoldt
- Chair of Microbiology, Technical University of Munich, Freising, Germany
| | - Matthias A Ehrmann
- Chair of Microbiology, Technical University of Munich, Freising, Germany.
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5
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Werning ML, Hernández-Alcántara AM, Ruiz MJ, Soto LP, Dueñas MT, López P, Frizzo LS. Biological Functions of Exopolysaccharides from Lactic Acid Bacteria and Their Potential Benefits for Humans and Farmed Animals. Foods 2022; 11:1284. [PMID: 35564008 PMCID: PMC9101012 DOI: 10.3390/foods11091284] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 04/18/2022] [Accepted: 04/25/2022] [Indexed: 02/04/2023] Open
Abstract
Lactic acid bacteria (LAB) synthesize exopolysaccharides (EPS), which are structurally diverse biopolymers with a broad range of technological properties and bioactivities. There is scientific evidence that these polymers have health-promoting properties. Most commercialized probiotic microorganisms for consumption by humans and farmed animals are LAB and some of them are EPS-producers indicating that some of their beneficial properties could be due to these polymers. Probiotic LAB are currently used to improve human health and for the prevention and treatment of specific pathologic conditions. They are also used in food-producing animal husbandry, mainly due to their abilities to promote growth and inhibit pathogens via different mechanisms, among which the production of EPS could be involved. Thus, the aim of this review is to discuss the current knowledge of the characteristics, usage and biological role of EPS from LAB, as well as their postbiotic action in humans and animals, and to predict the future contribution that they could have on the diet of food animals to improve productivity, animal health status and impact on public health.
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Affiliation(s)
- María Laura Werning
- Laboratory of Food Analysis “Rodolfo Oscar DALLA SANTINA”, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral-National, Council of Scientific and Technical Research (UNL/CONICET), Esperanza 3080, SF, Argentina; (M.J.R.); (L.P.S.); (L.S.F.)
| | - Annel M. Hernández-Alcántara
- Department of Microorganisms and Plant Biotechnology, Margarita Salas Center for Biological Research (CIB)-Consejo Superior de Investigaciones Científicas (CSIC), 28040 Madrid, Spain; (A.M.H.-A.); (P.L.)
| | - María Julia Ruiz
- Laboratory of Food Analysis “Rodolfo Oscar DALLA SANTINA”, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral-National, Council of Scientific and Technical Research (UNL/CONICET), Esperanza 3080, SF, Argentina; (M.J.R.); (L.P.S.); (L.S.F.)
- Department of Animal Health and Preventive Medicine, Faculty of Veterinary Sciences, National University of the Center of the Province of Buenos Aires, Buenos Aires 7000, Argentina
| | - Lorena Paola Soto
- Laboratory of Food Analysis “Rodolfo Oscar DALLA SANTINA”, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral-National, Council of Scientific and Technical Research (UNL/CONICET), Esperanza 3080, SF, Argentina; (M.J.R.); (L.P.S.); (L.S.F.)
- Department of Public Health, Faculty of Veterinary Science, Litoral National University, Esperanza 3038, Argentina
| | - María Teresa Dueñas
- Department of Applied Chemistry, Faculty of Chemistry, University of the Basque Country (UPV/EHU), 20018 San Sebastián, Spain;
| | - Paloma López
- Department of Microorganisms and Plant Biotechnology, Margarita Salas Center for Biological Research (CIB)-Consejo Superior de Investigaciones Científicas (CSIC), 28040 Madrid, Spain; (A.M.H.-A.); (P.L.)
| | - Laureano Sebastián Frizzo
- Laboratory of Food Analysis “Rodolfo Oscar DALLA SANTINA”, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral-National, Council of Scientific and Technical Research (UNL/CONICET), Esperanza 3080, SF, Argentina; (M.J.R.); (L.P.S.); (L.S.F.)
- Department of Public Health, Faculty of Veterinary Science, Litoral National University, Esperanza 3038, Argentina
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6
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Bockwoldt JA, Meng C, Ludwig C, Kupetz M, Ehrmann MA. Proteomic Analysis Reveals Enzymes for β-D-Glucan Formation and Degradation in Levilactobacillus brevis TMW 1.2112. Int J Mol Sci 2022; 23:ijms23063393. [PMID: 35328813 PMCID: PMC8951740 DOI: 10.3390/ijms23063393] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/17/2022] [Accepted: 03/18/2022] [Indexed: 02/01/2023] Open
Abstract
Bacterial exopolysaccharide (EPS) formation is crucial for biofilm formation, for protection against environmental factors, or as storage compounds. EPSs produced by lactic acid bacteria (LAB) are appropriate for applications in food fermentation or the pharmaceutical industry, yet the dynamics of formation and degradation thereof are poorly described. This study focuses on carbohydrate active enzymes, including glycosyl transferases (GT) and glycoside hydrolases (GH), and their roles in the formation and potential degradation of O2-substituted (1,3)-β-D-glucan of Levilactobacillus (L.) brevis TMW 1.2112. The fermentation broth of L. brevis TMW 1.2112 was analyzed for changes in viscosity, β-glucan, and D-glucose concentrations during the exponential, stationary, and early death phases. While the viscosity reached its maximum during the stationary phase and subsequently decreased, the β-glucan concentration only increased to a plateau. Results were correlated with secretome and proteome data to identify involved enzymes and pathways. The suggested pathway for β-glucan biosynthesis involved a β-1,3 glucan synthase (GT2) and enzymes from maltose phosphorylase (MP) operons. The decreased viscosity appeared to be associated with cell lysis as the β-glucan concentration did not decrease, most likely due to missing extracellular carbohydrate active enzymes. In addition, an operon was discovered containing known moonlighting genes, all of which were detected in both proteome and secretome samples.
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Affiliation(s)
- Julia A. Bockwoldt
- Lehrstuhl für Mikrobiologie, Technische Universität München, 85354 Freising, Germany;
| | - Chen Meng
- Bayerisches Zentrum für Biomolekulare Massenspektrometrie (BayBioMS), Technische Universität München, 85354 Freising, Germany; (C.M.); (C.L.)
| | - Christina Ludwig
- Bayerisches Zentrum für Biomolekulare Massenspektrometrie (BayBioMS), Technische Universität München, 85354 Freising, Germany; (C.M.); (C.L.)
| | - Michael Kupetz
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München, 85354 Freising, Germany;
| | - Matthias A. Ehrmann
- Lehrstuhl für Mikrobiologie, Technische Universität München, 85354 Freising, Germany;
- Correspondence:
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7
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Dimopoulou M, Dols-Lafargue M. Exopolysaccharides Producing Lactic Acid Bacteria in Wine and Other Fermented Beverages: For Better or for Worse? Foods 2021; 10:2204. [PMID: 34574312 PMCID: PMC8466591 DOI: 10.3390/foods10092204] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 09/12/2021] [Accepted: 09/15/2021] [Indexed: 11/21/2022] Open
Abstract
Lactic acid bacteria (LAB) from fermented beverages such as wine, cider and beer produce a wide range of exopolysaccharides (EPS) through multiple biosynthetic pathways. These extracellular polysaccharides constitute key elements for bacterial species adaptation to such anthropic processes. In the food industry, LAB polysaccharides have been widely studied for their rheological, functional and nutritional properties; however, these have been poorly studied in wine, beer and cider until recently. In this review, we have gathered the information available on these specific polysaccharide structure and, biosynthetic pathways, as well as the physiology of their production. The genes associated with EPS synthesis are also presented and compared. Finally, the possible role of EPS for bacterial survival and spread, as well as the risks or possible benefits for the winemaker and the wine lover, are discussed.
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Affiliation(s)
- Maria Dimopoulou
- Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, Ag. Spyridonos str, Egaleo, 12243 Athens, Greece;
| | - Marguerite Dols-Lafargue
- Unité de Recherche Œnologie EA 4577, University of Bordeaux, ISVV, USC 1366 INRA, Bordeaux INP, F-33140 Villenave d’Ornon, France
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8
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Oerlemans MM, Akkerman R, Ferrari M, Walvoort MT, de Vos P. Benefits of bacteria-derived exopolysaccharides on gastrointestinal microbiota, immunity and health. J Funct Foods 2021. [DOI: 10.1016/j.jff.2020.104289] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
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9
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Fiocco D, Longo A, Arena MP, Russo P, Spano G, Capozzi V. How probiotics face food stress: They get by with a little help. Crit Rev Food Sci Nutr 2019; 60:1552-1580. [DOI: 10.1080/10408398.2019.1580673] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Daniela Fiocco
- Department of Clinical and Experimental Medicine, University of Foggia, Foggia, Italy
| | - Angela Longo
- Department of Agriculture Food and Environment Sciences, University of Foggia, Foggia, Italy
| | - Mattia Pia Arena
- Department of Agriculture Food and Environment Sciences, University of Foggia, Foggia, Italy
| | - Pasquale Russo
- Department of Agriculture Food and Environment Sciences, University of Foggia, Foggia, Italy
| | - Giuseppe Spano
- Department of Agriculture Food and Environment Sciences, University of Foggia, Foggia, Italy
| | - Vittorio Capozzi
- Department of Agriculture Food and Environment Sciences, University of Foggia, Foggia, Italy
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10
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Castro-Bravo N, Wells JM, Margolles A, Ruas-Madiedo P. Interactions of Surface Exopolysaccharides From Bifidobacterium and Lactobacillus Within the Intestinal Environment. Front Microbiol 2018; 9:2426. [PMID: 30364185 PMCID: PMC6193118 DOI: 10.3389/fmicb.2018.02426] [Citation(s) in RCA: 135] [Impact Index Per Article: 22.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2018] [Accepted: 09/21/2018] [Indexed: 12/28/2022] Open
Abstract
Exopolysaccharides (EPS) are surface carbohydrate polymers present in most bacteria acting as a protective surface layer but also interacting with the surrounding environment. This review discusses the roles of EPS synthesized by strains of Lactobacillus and Bifidobacterium, many of them with probiotic characteristics, in the intestinal environment. Current knowledge on genetics and biosynthesis pathways of EPS in lactic acid bacteria and bifidobacteria, as well as the development of genetic tools, has created possibilities to elucidate the interplay between EPS and host intestinal mucosa. These include the microbiota that inhabits this ecological niche and the host cells. Several carbohydrate recognition receptors located in the intestinal epithelium could be involved in the interaction with bacterial EPS and modulation of immune response; however, little is known about the receptors recognizing EPS from lactobacilli or bifidobacteria and the triggered response. On the contrary, it has been clearly demonstrated that EPS play a relevant role in the persistence of the producing bacteria in the intestinal tract. Indeed, some authors postulate that some of the beneficial actions of EPS-producing probiotics could be related to the formation of a biofilm layer protecting the host against injury, for example by pathogens or their toxins. Nevertheless, the in vivo formation of biofilms by probiotics has not been proved to date. Finally, EPS produced by probiotic strains are also able to interact with the intestinal microbiota that populates the gut. In fact, some of these polymers can be used as carbohydrate fermentable source by some gut commensals thus being putatively involved in the release of bacterial metabolites that exert positive benefits for the host. In spite of the increasing knowledge about the role that these surface molecules play in the interaction of probiotic bacteria with the gut mucosal actors, both intestinal receptors and microbiota, the challenging issue is to demonstrate the functionality of EPS in vivo, which will open an avenue of opportunities for the application of EPS-producing probiotics to improve health.
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Affiliation(s)
- Nuria Castro-Bravo
- Microhealth Group, Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias - Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Spain.,Host-Microbe Interactomics Group, Animal Science Department, Wageningen University and Research (WUR), Wageningen, Netherlands
| | - Jerry M Wells
- Host-Microbe Interactomics Group, Animal Science Department, Wageningen University and Research (WUR), Wageningen, Netherlands
| | - Abelardo Margolles
- Microhealth Group, Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias - Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Spain
| | - Patricia Ruas-Madiedo
- Microhealth Group, Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias - Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Villaviciosa, Spain
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11
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Llamas-Arriba MG, Pérez-Ramos A, Puertas AI, López P, Dueñas MT, Prieto A. Characterization of Pediococcus ethanolidurans CUPV141: A β-D-glucan- and Heteropolysaccharide-Producing Bacterium. Front Microbiol 2018; 9:2041. [PMID: 30233527 PMCID: PMC6131198 DOI: 10.3389/fmicb.2018.02041] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2018] [Accepted: 08/13/2018] [Indexed: 12/22/2022] Open
Abstract
Pediococcus ethanolidurans CUPV141 is an exopolysaccharide (EPS)-producing lactic acid bacterium, first isolated from Basque Country cider (Spain). Physicochemical analysis of the EPS synthesized by the bacterium revealed that CUPV141 produces mostly a homopolysaccharide (HoPS), characterized as a 2-substituted (1,3)-β-D-glucan, together with a small quantity of a heteropolysaccharide (HePS) composed of glucose, galactose, glucosamine, and glycerol-3-phosphate, this being the first Pediococcus strain described to produce this kind of polymer. On the contrary, an isogenic strain CUPV141NR, generated by chemical mutagenesis of CUPV141, produced the HePS as the main extracellular polysaccharide and a barely detectable amount of 2-substituted (1,3)-β-D-glucan. This HoPS is synthesized by the transmembrane GTF glycosyltransferase (GTF), encoded by the gtf gene, which has been previously reported to be located in the pPP2 plasmid of the Pediococcus parvulus 2.6 strain. Southern blot hybridization revealed that in CUPV141 the gtf gene is located in a plasmid designated as pPE3, whose molecular mass (34.4 kbp) is different from that of pPP2 (24.5 kbp). Analysis of the influence of the EPS on the ability of the producing bacteria to adhere to the eukaryotic Caco-2 cells revealed higher affinity for the human enterocytes of CUPV141NR compared to that of CUPV141. This result indicates that, in contrast to the 2.6 strain, the presence of the HoPS does not potentiate the binding ability of P. ethanolidurans. Moreover, it supports that the phosphate-containing bacterial HePS improved the interaction between P. ethanolidurans and the eukaryotic cells.
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Affiliation(s)
- María G. Llamas-Arriba
- Chemistry Faculty, Department of Applied Chemistry, University of the Basque Country (UPV/EHU), San Sebastián, Spain
- Department of Microorganisms and Plant Technology, Biological Research Center, Spanish National Research Council (CIB-CSIC), Madrid, Spain
| | - Adrián Pérez-Ramos
- Department of Microorganisms and Plant Technology, Biological Research Center, Spanish National Research Council (CIB-CSIC), Madrid, Spain
| | - Ana I. Puertas
- Chemistry Faculty, Department of Applied Chemistry, University of the Basque Country (UPV/EHU), San Sebastián, Spain
| | - Paloma López
- Department of Microorganisms and Plant Technology, Biological Research Center, Spanish National Research Council (CIB-CSIC), Madrid, Spain
| | - María T. Dueñas
- Chemistry Faculty, Department of Applied Chemistry, University of the Basque Country (UPV/EHU), San Sebastián, Spain
| | - Alicia Prieto
- Department of Microorganisms and Plant Technology, Biological Research Center, Spanish National Research Council (CIB-CSIC), Madrid, Spain
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12
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Breniaux M, Dutilh L, Petrel M, Gontier E, Campbell-Sills H, Deleris-Bou M, Krieger S, Teissedre PL, Jourdes M, Reguant C, Lucas P. Adaptation of two groups of Oenococcus oeni strains to red and white wines: the role of acidity and phenolic compounds. J Appl Microbiol 2018; 125:1117-1127. [PMID: 29904988 DOI: 10.1111/jam.13946] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2017] [Revised: 04/17/2018] [Accepted: 06/01/2018] [Indexed: 11/28/2022]
Abstract
AIMS Oenococcus oeni is the lactic acid bacteria species which is the most adapted to wine. Recently, two groups of strains that form two genetic lineages were described in red and white Burgundy wines. The aim of this study was to analyse the phenotypes of these strains in order to determine how they have adapted specifically to either red or white wine. METHODS AND RESULTS Four strains from each group were tested in grape must and in wines to evaluate their tolerance to pH and to phenolic compound content. White wine strains proved to be the most tolerant to low pH, both in grape must and in wine, whereas they were inhibited by the presence of grape tannins in wine. Red wine strains were more sensitive to acidity, but very resistant to phenolic compounds. CONCLUSIONS The results suggest that pH and phenolic compounds drive strain selection at several stages of wine production. SIGNIFICANCE AND IMPACT OF THE STUDY Although it is well known that O. oeni is well adapted to wine, this study shows that strains of some genetic lineages within this species have evolved to adapt better than others to specific types of wines.
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Affiliation(s)
- M Breniaux
- Unité de recherche Œnologie, Univ. Bordeaux, Villenave d'Ornon Cedex, France
| | - L Dutilh
- Unité de recherche Œnologie, Univ. Bordeaux, Villenave d'Ornon Cedex, France
| | - M Petrel
- Univ. Bordeaux, Bordeaux Imaging Center, Bordeaux, France
| | - E Gontier
- Univ. Bordeaux, Bordeaux Imaging Center, Bordeaux, France
| | - H Campbell-Sills
- Unité de recherche Œnologie, Univ. Bordeaux, Villenave d'Ornon Cedex, France.,LALLEMAND SAS, Blagnac, France
| | | | | | - P-L Teissedre
- Unité de recherche Œnologie, Univ. Bordeaux, Villenave d'Ornon Cedex, France
| | - M Jourdes
- Unité de recherche Œnologie, Univ. Bordeaux, Villenave d'Ornon Cedex, France
| | - C Reguant
- Department of Biochemistry and Biotechnology, University Rovira i Virgili, Tarragona, Catalonia, Spain
| | - P Lucas
- Unité de recherche Œnologie, Univ. Bordeaux, Villenave d'Ornon Cedex, France
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13
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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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14
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Disclosing diversity of exopolysaccharide-producing lactobacilli from Spanish natural ciders. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.048] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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15
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Contreras A, Ribbeck M, Gutiérrez GD, Cañon PM, Mendoza SN, Agosin E. Mapping the Physiological Response of Oenococcus oeni to Ethanol Stress Using an Extended Genome-Scale Metabolic Model. Front Microbiol 2018; 9:291. [PMID: 29545779 PMCID: PMC5838312 DOI: 10.3389/fmicb.2018.00291] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2017] [Accepted: 02/07/2018] [Indexed: 11/13/2022] Open
Abstract
The effect of ethanol on the metabolism of Oenococcus oeni, the bacterium responsible for the malolactic fermentation (MLF) of wine, is still scarcely understood. Here, we characterized the global metabolic response in O. oeni PSU-1 to increasing ethanol contents, ranging from 0 to 12% (v/v). We first optimized a wine-like, defined culture medium, MaxOeno, to allow sufficient bacterial growth to be able to quantitate different metabolites in batch cultures of O. oeni. Then, taking advantage of the recently reconstructed genome-scale metabolic model iSM454 for O. oeni PSU-1 and the resulting experimental data, we determined the redistribution of intracellular metabolic fluxes, under the different ethanol conditions. Four growth phases were clearly identified during the batch cultivation of O. oeni PSU-1 strain, according to the temporal consumption of malic and citric acids, sugar and amino acids uptake, and biosynthesis rates of metabolic products - biomass, erythritol, mannitol and acetic acid, among others. We showed that, under increasing ethanol conditions, O. oeni favors anabolic reactions related with cell maintenance, as the requirements of NAD(P)+ and ATP increased with ethanol content. Specifically, cultures containing 9 and 12% ethanol required 10 and 17 times more NGAM (non-growth associated maintenance ATP) during phase I, respectively, than cultures without ethanol. MLF and citric acid consumption are vital at high ethanol concentrations, as they are the main source for proton extrusion, allowing higher ATP production by F0F1-ATPase, the main route of ATP synthesis under these conditions. Mannitol and erythritol synthesis are the main sources of NAD(P)+, countervailing for 51-57% of its usage, as predicted by the model. Finally, cysteine shows the fastest specific consumption rate among the amino acids, confirming its key role for bacterial survival under ethanol stress. As a whole, this study provides a global insight into how ethanol content exerts a differential physiological response in O. oeni PSU-1 strain. It will help to design better strategies of nutrient addition to achieve a successful MLF of wine.
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Affiliation(s)
- Angela Contreras
- Department of Chemical and Bioprocess Engineering, School of Engineering, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Magdalena Ribbeck
- Department of Chemical and Bioprocess Engineering, School of Engineering, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Guillermo D Gutiérrez
- Department of Chemical and Bioprocess Engineering, School of Engineering, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Pablo M Cañon
- Department of Chemical and Bioprocess Engineering, School of Engineering, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Sebastián N Mendoza
- Mathomics, Center for Mathematical Modeling, Universidad de Chile, Santiago, Chile.,Center for Genome Regulation, Universidad de Chile, Santiago, Chile
| | - Eduardo Agosin
- Department of Chemical and Bioprocess Engineering, School of Engineering, Pontificia Universidad Católica de Chile, Santiago, Chile
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16
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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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17
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Fraunhofer ME, Jakob F, Vogel RF. Influence of Different Sugars and Initial pH on β-Glucan Formation by Lactobacillus brevis TMW 1.2112. Curr Microbiol 2018; 75:794-802. [DOI: 10.1007/s00284-018-1450-z] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2018] [Accepted: 02/05/2018] [Indexed: 11/29/2022]
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18
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Bokulich NA, Bamforth CW, Mills DA. A Review of Molecular Methods for Microbial Community Profiling of Beer and Wine. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2012-0709-01] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Nicholas A. Bokulich
- Department of Viticulture and Enology and Department of Food Science and Technology
| | | | - David A. Mills
- Department of Viticulture and Enology and Department of Food Science and Technology, University of California, Davis 95616
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19
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Pittet V, Morrow K, Ziola B. Ethanol Tolerance of Lactic Acid Bacteria, Including Relevance of the Exopolysaccharide GeneGtf. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2011-0124-01] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Vanessa Pittet
- Department of Pathology and Laboratory Medicine, University of Saskatchewan, Royal University Hospital, Saskatoon, SK, Canada
| | - Kendra Morrow
- Department of Pathology and Laboratory Medicine, University of Saskatchewan, Royal University Hospital, Saskatoon, SK, Canada
| | - Barry Ziola
- Department of Pathology and Laboratory Medicine, University of Saskatchewan, Royal University Hospital, Saskatoon, SK, Canada
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20
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Fraunhofer ME, Geissler AJ, Wefers D, Bunzel M, Jakob F, Vogel RF. Characterization of β-glucan formation by Lactobacillus brevis TMW 1.2112 isolated from slimy spoiled beer. Int J Biol Macromol 2018; 107:874-881. [DOI: 10.1016/j.ijbiomac.2017.09.063] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2017] [Revised: 09/01/2017] [Accepted: 09/17/2017] [Indexed: 10/18/2022]
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21
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Pérez-Ramos A, Mohedano ML, López P, Spano G, Fiocco D, Russo P, Capozzi V. In Situ β-Glucan Fortification of Cereal-Based Matrices by Pediococcus parvulus 2.6: Technological Aspects and Prebiotic Potential. Int J Mol Sci 2017; 18:E1588. [PMID: 28754020 PMCID: PMC5536075 DOI: 10.3390/ijms18071588] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2017] [Revised: 07/07/2017] [Accepted: 07/17/2017] [Indexed: 01/31/2023] Open
Abstract
Bacterial exopolysaccharides produced by lactic acid bacteria are of increasing interest in the food industry, since they might enhance the technological and functional properties of some edible matrices. In this work, Pediococcus parvulus 2.6, which produces an O2-substituted (1,3)-β-d-glucan exopolysaccharide only synthesised by bacteria, was proposed as a starter culture for the production of three cereal-based fermented foods. The obtained fermented matrices were naturally bio-fortified in microbial β-glucans, and used to investigate the prebiotic potential of the bacterial exopolysaccharide by analysing the impact on the survival of a probiotic Lactobacillus plantarum strain under starvation and gastrointestinal simulated conditions. All of the assays were performed by using as control of the P. parvulus 2.6's performance, the isogenic β-glucan non-producing 2.6NR strain. Our results showed a differential capability of P. parvulus to ferment the cereal flours. During the fermentation step, the β-glucans produced were specifically quantified and their concentration correlated with an increased viscosity of the products. The survival of the model probiotic L. plantarum WCFS1 was improved by the presence of the bacterial β-glucans in oat and rice fermented foods under starvation conditions. The probiotic bacteria showed a significantly higher viability when submitted to a simulated intestinal stress in the oat matrix fermented by the 2.6 strain. Therefore, the cereal flours were a suitable substrate for in situ bio-fortification with the bacterial β-glucan, and these matrices could be used as carriers to enhance the beneficial properties of probiotic bacteria.
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Affiliation(s)
- Adrián Pérez-Ramos
- Centro de Investigaciones Biológicas (CIB), CSIC, Ramiro de Maeztu 9, 28040 Madrid, Spain.
| | - María Luz Mohedano
- Centro de Investigaciones Biológicas (CIB), CSIC, Ramiro de Maeztu 9, 28040 Madrid, Spain.
| | - Paloma López
- Centro de Investigaciones Biológicas (CIB), CSIC, Ramiro de Maeztu 9, 28040 Madrid, Spain.
| | - Giuseppe Spano
- Department of Agriculture, Food and Environment Sciences, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
| | - Daniela Fiocco
- Department of Clinical and Experimental Medicine, University of Foggia, Via Pinto 1, 71122 Foggia, Italy.
| | - Pasquale Russo
- Department of Agriculture, Food and Environment Sciences, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
- Promis Biotech srl, Via Napoli 25, 71122 Foggia, Italy.
| | - Vittorio Capozzi
- Department of Agriculture, Food and Environment Sciences, University of Foggia, Via Napoli 25, 71122 Foggia, Italy.
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22
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Dimopoulou M, Claisse O, Dutilh L, Miot-Sertier C, Ballestra P, Lucas PM, Dols-Lafargue M. Molecular Cloning, Expression and Characterization of Oenococcus oeni Priming Glycosyltransferases. Mol Biotechnol 2017; 59:323-333. [PMID: 28667570 DOI: 10.1007/s12033-017-0021-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Oenococcus oeni is the main bacterial species that drives malolactic fermentation in wine. Most O. oeni strains produce capsular exopolysaccharides (EPS) that may contribute to protect them in the wine hostile environment. In O. oeni genome sequences, several genes are predicted to encode priming glycosyltransferases (pGTs). These enzymes are essential for EPS formation as they catalyze the first biosynthetic step through the formation of a phosphoanhydride bond between a hexose-1-phosphate and a lipid carrier undecaprenyl phosphate. In many microorganisms, mutations abolishing the pGT activity also abolish the EPS formation. We first made an in silico analysis of all the genes encoding putative pGT over 50 distinct O. oeni genome sequences. Two polyisoprenyl-phosphate-hexose-1-phosphate transferases, WoaA and WobA, and a glycosyltransferase (It3) were particularly examined for their topology and amino acid sequence. Several isoforms of these enzymes were then expressed in E. coli, and their substrate specificity was examined in vitro. The substrate specificity varied depending on the protein isoform examined, and several mutations were shown to abolish WobA activity but not EPS synthesis. Further analysis of woaA and wobA gene expression levels suggests that WoaA could replace the deficient WobA and maintain EPS formation.
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Affiliation(s)
- Maria Dimopoulou
- Univ. Bordeaux, ISVV, EA 4577 Œnologie, 33140, Villenave d'Ornon, France
| | - Olivier Claisse
- Univ. Bordeaux, ISVV, EA 4577 Œnologie, 33140, Villenave d'Ornon, France.,INRA, ISVV, USC 1366 Œnologie, 33140, Villenave d'Ornon, France
| | - Lucie Dutilh
- Univ. Bordeaux, ISVV, EA 4577 Œnologie, 33140, Villenave d'Ornon, France
| | - Cécile Miot-Sertier
- Univ. Bordeaux, ISVV, EA 4577 Œnologie, 33140, Villenave d'Ornon, France.,INRA, ISVV, USC 1366 Œnologie, 33140, Villenave d'Ornon, France
| | - Patricia Ballestra
- Univ. Bordeaux, ISVV, EA 4577 Œnologie, 33140, Villenave d'Ornon, France
| | - Patrick M Lucas
- Univ. Bordeaux, ISVV, EA 4577 Œnologie, 33140, Villenave d'Ornon, France
| | - Marguerite Dols-Lafargue
- Univ. Bordeaux, ISVV, EA 4577 Œnologie, 33140, Villenave d'Ornon, France. .,Bordeaux INP, ISVV, EA 4577 Œnologie, 33140, Villenave d'Ornon, France.
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23
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Multiple Genome Sequences of Exopolysaccharide-Producing, Brewery-Associated Lactobacillus brevis Strains. GENOME ANNOUNCEMENTS 2017; 5:5/26/e00585-17. [PMID: 28663299 PMCID: PMC5638283 DOI: 10.1128/genomea.00585-17] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Lactobacillus brevis represents one of the most relevant beer-spoiling bacteria. Besides strains causing turbidity and off flavors upon growth and metabolite formation, this species also comprises strains that produce exopolysaccharides (EPSs), which increase the viscosity of beer. Here, we report the complete genome sequences of three EPS-producing, brewery-associated L. brevis strains.
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24
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Rodriguez SB, Thornton MA, Thornton RJ. Discrimination of wine lactic acid bacteria by Raman spectroscopy. J Ind Microbiol Biotechnol 2017; 44:1167-1175. [PMID: 28439768 DOI: 10.1007/s10295-017-1943-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2016] [Accepted: 04/06/2017] [Indexed: 11/30/2022]
Abstract
Species of Lactobacillus, Pediococcus, Oenococcus, and Leuconostoc play an important role in winemaking, as either inoculants or contaminants. The metabolic products of these lactic acid bacteria have considerable effects on the flavor, aroma, and texture of a wine. However, analysis of a wine's microflora, especially the bacteria, is rarely done unless spoilage becomes evident, and identification at the species or strain level is uncommon as the methods required are technically difficult and expensive. In this work, we used Raman spectral fingerprints to discriminate 19 strains of Lactobacillus, Pediococcus, and Oenococcus. Species of Lactobacillus and Pediococcus and strains of O. oeni and P. damnosus were classified with high sensitivity: 86-90 and 84-85%, respectively. Our results demonstrate that a simple, inexpensive method utilizing Raman spectroscopy can be used to accurately identify lactic acid bacteria isolated from wine.
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Affiliation(s)
- Susan B Rodriguez
- Department of Enology and Viticulture, California State University, Fresno, CA, 93740, USA
| | - Mark A Thornton
- Department of Psychology, Harvard University, Cambridge, MA, 02138, USA
| | - Roy J Thornton
- Department of Enology and Viticulture, California State University, Fresno, CA, 93740, USA.
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25
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Biogeography of Oenococcus oeni Reveals Distinctive but Nonspecific Populations in Wine-Producing Regions. Appl Environ Microbiol 2017; 83:AEM.02322-16. [PMID: 27864168 DOI: 10.1128/aem.02322-16] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2016] [Accepted: 11/10/2016] [Indexed: 01/19/2023] Open
Abstract
Understanding the mechanisms behind the typicity of regional wines inevitably brings attention to microorganisms associated with their production. Oenococcus oeni is the main bacterial species involved in wine and cider making. It develops after the yeast-driven alcoholic fermentation and performs the malolactic fermentation, which improves the taste and aromatic complexity of most wines. Here, we have evaluated the diversity and specificity of O. oeni strains in six regions. A total of 235 wines and ciders were collected during spontaneous malolactic fermentations and used to isolate 3,212 bacterial colonies. They were typed by multilocus variable analysis, which disclosed a total of 514 O. oeni strains. Their phylogenetic relationships were evaluated by a second typing method based on single nucleotide polymorphism (SNP) analysis. Taken together, the results indicate that each region holds a high diversity of strains that constitute a unique population. However, strains present in each region belong to diverse phylogenetic groups, and the same groups can be detected in different regions, indicating that strains are not genetically adapted to regions. In contrast, greater strain identity was seen for cider, white wine, or red wine of Burgundy, suggesting that genetic adaptation to these products occurred. IMPORTANCE This study reports the isolation, genotyping, and geographic distribution analysis of the largest collection of O. oeni strains performed to date. It reveals that there is very high diversity of strains in each region, the majority of them being detected in a single region. The study also reports the development of an SNP genotyping method that is useful for analyzing the distribution of O. oeni phylogroups. The results show that strains are not genetically adapted to regions but to specific types of wines. They reveal new phylogroups of strains, particularly two phylogroups associated with white wines and red wines of Burgundy. Taken together, the results shed light on the diversity and specificity of wild strains of O. oeni, which is crucial for understanding their real contribution to the unique properties of wines.
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26
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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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27
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Caggianiello G, Kleerebezem M, Spano G. Exopolysaccharides produced by lactic acid bacteria: from health-promoting benefits to stress tolerance mechanisms. Appl Microbiol Biotechnol 2016; 100:3877-86. [PMID: 27020288 DOI: 10.1007/s00253-016-7471-2] [Citation(s) in RCA: 220] [Impact Index Per Article: 27.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2016] [Revised: 03/10/2016] [Accepted: 03/14/2016] [Indexed: 02/07/2023]
Abstract
A wide range of lactic acid bacteria (LAB) is able to produce capsular or extracellular polysaccharides, with various chemical compositions and properties. Polysaccharides produced by LAB alter the rheological properties of the matrix in which they are dispersed, leading to typically viscous and "ropy" products. Polysaccharides are involved in several mechanisms such as prebiosis and probiosis, tolerance to stress associated to food process, and technological properties of food. In this paper, we summarize the beneficial properties of exopolysaccharides (EPS) produced by LAB with particular attention to prebiotic properties and to the effect of exopolysaccharides on the LAB-host interaction mechanisms, such as bacterial tolerance to gastrointestinal tract conditions, ability of ESP-producing probiotics to adhere to intestinal epithelium, their immune-modulatory activity, and their role in biofilm formation. The pro-technological aspect of exopolysaccharides is discussed, focusing on advantageous applications of EPS in the food industry, i.e., yogurt and gluten-free bakery products, since it was found that these microbial biopolymers positively affect the texture of foods. Finally, the involvement of EPS in tolerance to stress conditions that are commonly encountered in fermented beverages such as wine is discussed.
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Affiliation(s)
- Graziano Caggianiello
- Department of Agricultural, Food and Environmental Sciences, University of Foggia, Via Napoli 25, 71122, Foggia, Italy
| | - Michiel Kleerebezem
- Host-Microbe Interactomics Group, Wageningen University, De Elst 1, 6708WD, Wageningen, The Netherlands
| | - Giuseppe Spano
- Department of Agricultural, Food and Environmental Sciences, University of Foggia, Via Napoli 25, 71122, Foggia, Italy.
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Exopolysaccharides produced by Oenococcus oeni: From genomic and phenotypic analysis to technological valorization. Food Microbiol 2016; 53:10-7. [DOI: 10.1016/j.fm.2015.07.011] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2014] [Revised: 10/14/2014] [Accepted: 07/07/2015] [Indexed: 11/20/2022]
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29
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Hidalgo-Cantabrana C, López P, Gueimonde M, de Los Reyes-Gavilán CG, Suárez A, Margolles A, Ruas-Madiedo P. Immune Modulation Capability of Exopolysaccharides Synthesised by Lactic Acid Bacteria and Bifidobacteria. Probiotics Antimicrob Proteins 2016; 4:227-37. [PMID: 26782182 DOI: 10.1007/s12602-012-9110-2] [Citation(s) in RCA: 130] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
During recent years, the exopolysaccharides (EPS) produced by some strains of lactic acid bacteria and bifidobacteria have attracted the attention of researchers, mainly due to their potential technological applications. However, more recently, it has been observed that some of these EPS present immunomodulatory properties, which suggest a potential effect on human health. Whereas EPS from lactic acid bacteria have been studied in some detail, those of bifidobacteria largely remain uncharacterized in spite of the ubiquity of EPS genes in Bifidobacterium genomes. In this review, we have analysed the data collected in the literature about the potential immune-modulating capability of EPS produced by lactic acid bacteria and bifidobacteria. From this data analysis, as well as from results obtained in our group, a hypothesis relating the physicochemical characteristics of EPS with their immune modulation capability was highlighted. We propose that EPS having negative charge and/or small size (molecular weight) are able to act as mild stimulators of immune cells, whereas those polymers non-charged and with a large size present a suppressive profile.
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Affiliation(s)
- Claudio Hidalgo-Cantabrana
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias-Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Paseo Río Linares s/n, 33300, Villaviciosa, Asturias, Spain
| | - Patricia López
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias-Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Paseo Río Linares s/n, 33300, Villaviciosa, Asturias, Spain
- Department of Functional Biology, University of Oviedo, Immunology Area, Oviedo, Asturias, Spain
| | - Miguel Gueimonde
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias-Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Paseo Río Linares s/n, 33300, Villaviciosa, Asturias, Spain
| | - Clara G de Los Reyes-Gavilán
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias-Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Paseo Río Linares s/n, 33300, Villaviciosa, Asturias, Spain
| | - Ana Suárez
- Department of Functional Biology, University of Oviedo, Immunology Area, Oviedo, Asturias, Spain
| | - Abelardo Margolles
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias-Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Paseo Río Linares s/n, 33300, Villaviciosa, Asturias, Spain
| | - Patricia Ruas-Madiedo
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias-Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Paseo Río Linares s/n, 33300, Villaviciosa, Asturias, Spain.
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Delsart C, Grimi N, Boussetta N, Miot Sertier C, Ghidossi R, Vorobiev E, Mietton Peuchot M. Impact of pulsed-electric field and high-voltage electrical discharges on red wine microbial stabilization and quality characteristics. J Appl Microbiol 2015; 120:152-64. [DOI: 10.1111/jam.12981] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2015] [Revised: 09/17/2015] [Accepted: 09/25/2015] [Indexed: 02/01/2023]
Affiliation(s)
- C. Delsart
- USC 1366 Œnologie; ISVV; INRA; Villenave d'Ornon Cedex France
- Unité de recherche Œnologie, EA 4577; ISVV; Université de Bordeaux; Villenave d'Ornon France
| | - N. Grimi
- Equipe Technologies Agro-industrielles; Centre de Recherche de Royallieu; Transformation Intégrée de la Matière Renouvelable (TIMR, EA 4297, UTC/ESCOM); Université de Technologie de Compiègne; Sorbonne Universités; Compiègne France
| | - N. Boussetta
- Equipe Technologies Agro-industrielles; Centre de Recherche de Royallieu; Transformation Intégrée de la Matière Renouvelable (TIMR, EA 4297, UTC/ESCOM); Université de Technologie de Compiègne; Sorbonne Universités; Compiègne France
| | - C. Miot Sertier
- USC 1366 Œnologie; ISVV; INRA; Villenave d'Ornon Cedex France
- Unité de recherche Œnologie, EA 4577; ISVV; Université de Bordeaux; Villenave d'Ornon France
| | - R. Ghidossi
- USC 1366 Œnologie; ISVV; INRA; Villenave d'Ornon Cedex France
- Unité de recherche Œnologie, EA 4577; ISVV; Université de Bordeaux; Villenave d'Ornon France
| | - E. Vorobiev
- Equipe Technologies Agro-industrielles; Centre de Recherche de Royallieu; Transformation Intégrée de la Matière Renouvelable (TIMR, EA 4297, UTC/ESCOM); Université de Technologie de Compiègne; Sorbonne Universités; Compiègne France
| | - M. Mietton Peuchot
- USC 1366 Œnologie; ISVV; INRA; Villenave d'Ornon Cedex France
- Unité de recherche Œnologie, EA 4577; ISVV; Université de Bordeaux; Villenave d'Ornon France
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31
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Production and partial characterization of exopolysaccharides produced by two Lactobacillus suebicus strains isolated from cider. Int J Food Microbiol 2015; 214:54-62. [DOI: 10.1016/j.ijfoodmicro.2015.07.012] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2015] [Revised: 06/19/2015] [Accepted: 07/09/2015] [Indexed: 11/23/2022]
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32
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Torino MI, Font de Valdez G, Mozzi F. Biopolymers from lactic acid bacteria. Novel applications in foods and beverages. Front Microbiol 2015; 6:834. [PMID: 26441845 PMCID: PMC4566036 DOI: 10.3389/fmicb.2015.00834] [Citation(s) in RCA: 104] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2015] [Accepted: 07/29/2015] [Indexed: 02/03/2023] Open
Abstract
Lactic acid bacteria (LAB) are microorganisms widely used in the fermented food industry worldwide. Certain LAB are able to produce exopolysaccharides (EPS) either attached to the cell wall (capsular EPS) or released to the extracellular environment (EPS). According to their composition, LAB may synthesize heteropolysaccharides or homopolysaccharides. A wide diversity of EPS are produced by LAB concerning their monomer composition, molecular mass, and structure. Although EPS-producing LAB strains have been traditionally applied in the manufacture of dairy products such as fermented milks and yogurts, their use in the elaboration of low-fat cheeses, diverse type of sourdough breads, and certain beverages are some of the novel applications of these polymers. This work aims to collect the most relevant issues of the former reviews concerning the monomer composition, structure, and yields and biosynthetic enzymes of EPS from LAB; to describe the recently characterized EPS and to present the application of both EPS-producing strains and their polymers in the fermented (specifically beverages and cereal-based) food industry.
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Affiliation(s)
- María I. Torino
- Technology Department, Centro de Referencia para Lactobacilos – Consejo Nacional de Investigaciones Científicas y Técnicas, San Miguel de TucumánArgentina
| | | | - Fernanda Mozzi
- Technology Department, Centro de Referencia para Lactobacilos – Consejo Nacional de Investigaciones Científicas y Técnicas, San Miguel de TucumánArgentina
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33
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Juvonen R, Honkapää K, Maina NH, Shi Q, Viljanen K, Maaheimo H, Virkki L, Tenkanen M, Lantto R. The impact of fermentation with exopolysaccharide producing lactic acid bacteria on rheological, chemical and sensory properties of pureed carrots (Daucus carota L.). Int J Food Microbiol 2015; 207:109-18. [DOI: 10.1016/j.ijfoodmicro.2015.04.031] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2014] [Revised: 03/13/2015] [Accepted: 04/19/2015] [Indexed: 11/28/2022]
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34
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Predominant lactic acid bacteria in mukeunji, a long-term-aged kimchi, for different aging periods. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0071-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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35
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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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36
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Rossi F, Rizzotti L, Felis GE, Torriani S. Horizontal gene transfer among microorganisms in food: Current knowledge and future perspectives. Food Microbiol 2014; 42:232-43. [DOI: 10.1016/j.fm.2014.04.004] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2013] [Accepted: 04/10/2014] [Indexed: 01/01/2023]
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37
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Werning ML, Pérez-Ramos A, Fernández de Palencia P, Mohedano ML, Dueñas MT, Prieto A, López P. A specific immunological method to detect and quantify bacterial 2-substituted (1,3)-β-D-glucan. Carbohydr Polym 2014; 113:39-45. [PMID: 25256456 DOI: 10.1016/j.carbpol.2014.06.072] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2014] [Revised: 06/25/2014] [Accepted: 06/27/2014] [Indexed: 10/25/2022]
Abstract
Exopolysaccharides synthesized by lactic acid bacteria have prebiotic properties and contribute to the rheology and texture of fermented foods. Here, we have standardized an immunological method for the specific detection of 2-substituted (1,3)-β-D-glucans. The method allows direct detection and quantification of this exopolysaccharide in culture supernatants containing other mono- and poly-saccharides. Moreover, it allows specific detection of the biomolecules synthesized in vitro in enzymatic reactions. Thus, this method allows the fast identification of producing bacteria, as well as biochemical characterization of the glycosyltransferases responsible for their synthesis.
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Affiliation(s)
- María Laura Werning
- Centro de Investigaciones Biológicas, C.S.I.C., Ramiro de Maeztu 9, 28040 Madrid, Spain
| | - Adrián Pérez-Ramos
- Centro de Investigaciones Biológicas, C.S.I.C., Ramiro de Maeztu 9, 28040 Madrid, Spain
| | | | - María Luz Mohedano
- Centro de Investigaciones Biológicas, C.S.I.C., Ramiro de Maeztu 9, 28040 Madrid, Spain
| | - María Teresa Dueñas
- Departamento de Química Aplicada, Facultad de Ciencias Químicas, Box 1072, 20080 San Sebastian, Spain
| | - Alicia Prieto
- Centro de Investigaciones Biológicas, C.S.I.C., Ramiro de Maeztu 9, 28040 Madrid, Spain
| | - Paloma López
- Centro de Investigaciones Biológicas, C.S.I.C., Ramiro de Maeztu 9, 28040 Madrid, Spain.
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38
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Dimopoulou M, Vuillemin M, Campbell-Sills H, Lucas PM, Ballestra P, Miot-Sertier C, Favier M, Coulon J, Moine V, Doco T, Roques M, Williams P, Petrel M, Gontier E, Moulis C, Remaud-Simeon M, Dols-Lafargue M. Exopolysaccharide (EPS) synthesis by Oenococcus oeni: from genes to phenotypes. PLoS One 2014; 9:e98898. [PMID: 24901216 PMCID: PMC4047060 DOI: 10.1371/journal.pone.0098898] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2014] [Accepted: 05/08/2014] [Indexed: 11/24/2022] Open
Abstract
Oenococcus oeni is the bacterial species which drives malolactic fermentation in wine. The analysis of 50 genomic sequences of O. oeni (14 already available and 36 newly sequenced ones) provided an inventory of the genes potentially involved in exopolysaccharide (EPS) biosynthesis. The loci identified are: two gene clusters named eps1 and eps2, three isolated glycoside-hydrolase genes named dsrO, dsrV and levO, and three isolated glycosyltransferase genes named gtf, it3, it4. The isolated genes were present or absent depending on the strain and the eps gene clusters composition diverged from one strain to another. The soluble and capsular EPS production capacity of several strains was examined after growth in different culture media and the EPS structure was determined. Genotype to phenotype correlations showed that several EPS biosynthetic pathways were active and complementary in O. oeni. Can be distinguished: (i) a Wzy -dependent synthetic pathway, allowing the production of heteropolysaccharides made of glucose, galactose and rhamnose, mainly in a capsular form, (ii) a glucan synthase pathway (Gtf), involved in β-glucan synthesis in a free and a cell-associated form, giving a ropy phenotype to growth media and (iii) homopolysaccharide synthesis from sucrose (α-glucan or β-fructan) by glycoside-hydrolases of the GH70 and GH68 families. The eps gene distribution on the phylogenetic tree was examined. Fifty out of 50 studied genomes possessed several genes dedicated to EPS metabolism. This suggests that these polymers are important for the adaptation of O. oeni to its specific ecological niche, wine and possibly contribute to the technological performance of malolactic starters.
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Affiliation(s)
- Maria Dimopoulou
- Université de Bordeaux, Institut polytechnique de Bordeaux, ISVV, EA 4577, Unité de recherche Oenologie, INRA USC 1366, Villenave d’Ornon, France
| | - Marlène Vuillemin
- Université de Toulouse, INSA, UPS, INP, INRA, CNRS, LISBP, Toulouse, France
| | - Hugo Campbell-Sills
- Université de Bordeaux, Institut polytechnique de Bordeaux, ISVV, EA 4577, Unité de recherche Oenologie, INRA USC 1366, Villenave d’Ornon, France
| | - Patrick M. Lucas
- Université de Bordeaux, Institut polytechnique de Bordeaux, ISVV, EA 4577, Unité de recherche Oenologie, INRA USC 1366, Villenave d’Ornon, France
| | - Patricia Ballestra
- Université de Bordeaux, Institut polytechnique de Bordeaux, ISVV, EA 4577, Unité de recherche Oenologie, INRA USC 1366, Villenave d’Ornon, France
| | - Cécile Miot-Sertier
- Université de Bordeaux, Institut polytechnique de Bordeaux, ISVV, EA 4577, Unité de recherche Oenologie, INRA USC 1366, Villenave d’Ornon, France
| | - Marion Favier
- BioLaffort, research subsidiary of the Laffort Group, Bordeaux, France
| | - Joana Coulon
- BioLaffort, research subsidiary of the Laffort Group, Bordeaux, France
| | - Virginie Moine
- BioLaffort, research subsidiary of the Laffort Group, Bordeaux, France
| | - Thierry Doco
- INRA, UMR1083, Sciences pour l’œnologie, Montpellier, France
| | - Maryline Roques
- INRA, UMR1083, Sciences pour l’œnologie, Montpellier, France
| | | | - Melina Petrel
- Université de Bordeaux, Bordeaux Imaging Center, UMS 3420 CNRS - US4 INSERM, Bordeaux, France
| | - Etienne Gontier
- Université de Bordeaux, Bordeaux Imaging Center, UMS 3420 CNRS - US4 INSERM, Bordeaux, France
| | - Claire Moulis
- Université de Toulouse, INSA, UPS, INP, INRA, CNRS, LISBP, Toulouse, France
| | | | - Marguerite Dols-Lafargue
- Université de Bordeaux, Institut polytechnique de Bordeaux, ISVV, EA 4577, Unité de recherche Oenologie, INRA USC 1366, Villenave d’Ornon, France
- * E-mail:
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González-Arenzana L, López R, Santamaría P, López-Alfaro I. Dynamics of lactic acid bacteria populations in Rioja wines by PCR-DGGE, comparison with culture-dependent methods. Appl Microbiol Biotechnol 2013; 97:6931-41. [DOI: 10.1007/s00253-013-4974-y] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2013] [Revised: 04/29/2013] [Accepted: 05/01/2013] [Indexed: 11/24/2022]
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40
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Distribution and functions of phosphotransferase system genes in the genome of the lactic acid bacterium Oenococcus oeni. Appl Environ Microbiol 2013; 79:3371-9. [PMID: 23524676 DOI: 10.1128/aem.00380-13] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Abstract
Oenococcus oeni, the lactic acid bacterium primarily responsible for malolactic fermentation in wine, is able to grow on a large variety of carbohydrates, but the pathways by which substrates are transported and phosphorylated in this species have been poorly studied. We show that the genes encoding the general phosphotransferase proteins, enzyme I (EI) and histidine protein (HPr), as well as 21 permease genes (3 isolated ones and 18 clustered into 6 distinct loci), are highly conserved among the strains studied and may form part of the O. oeni core genome. Additional permease genes differentiate the strains and may have been acquired or lost by horizontal gene transfer events. The core pts genes are expressed, and permease gene expression is modulated by the nature of the bacterial growth substrate. Decryptified O. oeni cells are able to phosphorylate glucose, cellobiose, trehalose, and mannose at the expense of phosphoenolpyruvate. These substrates are present at low concentrations in wine at the end of alcoholic fermentation. The phosphotransferase system (PTS) may contribute to the perfect adaptation of O. oeni to its singular ecological niche.
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41
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Lindström C, Holst O, Nilsson L, Öste R, Andersson KE. Effects of Pediococcus parvulus 2.6 and its exopolysaccharide on plasma cholesterol levels and inflammatory markers in mice. AMB Express 2012; 2:66. [PMID: 23234432 PMCID: PMC3560120 DOI: 10.1186/2191-0855-2-66] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2012] [Accepted: 12/03/2012] [Indexed: 12/16/2022] Open
Abstract
Intake of dietary fibres may reduce the prevalence of physiological risk factors of the metabolic syndrome, such as high plasma lipid levels and low-grade inflammatory state. Dietary fibres are usually of plant origin however microbial exopolysaccharides (EPSs) have analogue structures that could potentially exert similar physiological effects. Pediococcus parvulus 2.6 (Pd 2.6) excretes a ropy EPS and has previously shown probiotic potential. The aim of this work was to evaluate physiological effects of Pd 2.6 and its EPS in vivo. The live Pd 2.6 (both the ropy and non-ropy isogenic variant) and its purified EPS were fed to hypercholesterolemic LDL-receptor deficient mice for 6 weeks to investigate their effects on cholesterol levels and the inflammatory tone of the animals. Both variants of Pd 2.6 survived passage through the mouse gut fulfilling an important criterion of probiotics. The ability to produce EPS was conferring an advantage to survival (faecal recovery of 3.7 (1.9-8.7) vs. 0.21 (0.14-0.34) *108 CFU, P < 0.001, median and 25th and 75th percentiles). The ropy Pd 2.6 decreased the levels of soluble vascular cell adhesion molecule-1 compared to the EPS alone (591 ± 14 vs. 646 ± 13 ng/ml, P < 0.05). An increase in liver weight in mice fed the purified EPS was observed, but with no change in liver lipids. No changes in blood lipids were detected in any group. Further the EPS induced growth of the caecal tissue and increased the amount of caecal content showing bulking properties like that of a dietary fibre.
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Affiliation(s)
- Cecilia Lindström
- Division of Biotechnology, Department of Chemistry, Lund University, Box 124, Lund, SE-221 00, Sweden
- Aventure AB, Scheelevägen 22, Box 719, Lund, SE-220 07, Sweden
| | - Olle Holst
- Division of Biotechnology, Department of Chemistry, Lund University, Box 124, Lund, SE-221 00, Sweden
| | - Lars Nilsson
- Department of Food Technology, Engineering and Nutrition, Lund University, Box 124, Lund, SE-221 00, Sweden
| | - Rickard Öste
- Aventure AB, Scheelevägen 22, Box 719, Lund, SE-220 07, Sweden
- Division of Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Lund University, Box 124, Lund, SE-221 00, Sweden
| | - Kristina E Andersson
- Department of Experimental Medical Science, Lund University, BMC D12, Lund, SE-221 84, Sweden
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42
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Lysozyme resistance of the ropy strain Pediococcus parvulus IOEB 8801 is correlated with beta-glucan accumulation around the cell. Int J Food Microbiol 2012; 159:25-9. [DOI: 10.1016/j.ijfoodmicro.2012.07.024] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2012] [Revised: 07/13/2012] [Accepted: 07/26/2012] [Indexed: 11/21/2022]
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43
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El Gharniti F, Dols-Lafargue M, Bon E, Claisse O, Miot-Sertier C, Lonvaud A, Le Marrec C. IS30 elements are mediators of genetic diversity in Oenococcus oeni. Int J Food Microbiol 2012; 158:14-22. [PMID: 22809637 DOI: 10.1016/j.ijfoodmicro.2012.06.009] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2012] [Revised: 06/11/2012] [Accepted: 06/16/2012] [Indexed: 01/23/2023]
Abstract
Oenococcus oeni is responsible for the malolactic fermentation of wines. Genomic diversity has been recently established in the species and extensive attention is now being given to the genomic bases of strain-specific differences. We explored the role of insertion sequences (IS), which are considered as driving forces for novel genotypic and phenotypic variants in prokaryotes. The present study focuses on members of the IS30 family, which are widespread among lactic acid bacteria. An in silico analysis of the three available genomes of O. oeni in combination with the use of an inverse PCR strategy targeting conserved IS30-related sequences indicated the presence of seven IS30 copies in the pangenome of O. oeni. A primer designed to anneal to the conserved 3' end of the IS30 element was paired with each of the seven primers selected to bind to unique sequences upstream of each of the seven mobile elements identified. The study presents an overview of the abundance, and the genomic environment of IS30 elements in the O. oeni pangenome and shows that the two existing genetic sub-populations previously described in the species through multilocus sequence typing analysis (MLST) differ in their IS30 content. Possible IS30 impacts on bacterial adaptation are discussed.
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44
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Beta-glucans improve growth, viability and colonization of probiotic microorganisms. Int J Mol Sci 2012; 13:6026-6039. [PMID: 22754347 PMCID: PMC3382753 DOI: 10.3390/ijms13056026] [Citation(s) in RCA: 97] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2012] [Revised: 05/10/2012] [Accepted: 05/11/2012] [Indexed: 02/07/2023] Open
Abstract
Probiotics, prebiotics and synbiotics are frequently-used components for the elaboration of functional food. Currently, most of the commercialized probiotics are limited to a few strains of the genera Bifidobacteria, Lactobacillus and Streptococcus, most of which produce exopolysaccharides (EPS). This suggests that the beneficial properties of these microorganisms may be related to the biological activities of these biopolymers. In this work we report that a 2-substituted-(1,3)-β-d-glucan of non-dairy bacterial origin has a prebiotic effect on three probiotic strains. Moreover, the presence of this β-d-glucan potentiates in vitro adhesion of the probiotic Lactobacillus plantarum WCFS1 to human intestinal epithelial cells.
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45
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Suzuki K. 125th Anniversary Review: Microbiological Instability of Beer Caused by Spoilage Bacteria. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2011.tb00454.x] [Citation(s) in RCA: 109] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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46
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Notararigo S, Nácher-Vázquez M, Ibarburu I, Werning ML, de Palencia PF, Dueñas MT, Aznar R, López P, Prieto A. Comparative analysis of production and purification of homo- and hetero-polysaccharides produced by lactic acid bacteria. Carbohydr Polym 2012; 93:57-64. [PMID: 23465901 DOI: 10.1016/j.carbpol.2012.05.016] [Citation(s) in RCA: 66] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2011] [Revised: 03/26/2012] [Accepted: 05/04/2012] [Indexed: 11/17/2022]
Abstract
Lactic acid bacteria (LAB) produce homopolysaccharides (HoPS) and heteropolysaccharides (HePS) with potential functional properties. In this work, we have performed a comparative analysis of production and purification trials of these biopolymers from bacterial culture supernatants. LAB strains belonging to four different genera, both natural as well as recombinant, were used as model systems for the production of HoPS and HePS. Two well characterized strains carrying the gft gene were used for β-glucan production, Pediococcus parvulus 2.6 (P. parvulus 2.6) isolated from cider, and the recombinant strain Lactococcus lactis NZ9000[pGTF] (L. lactis NZ9000[pGTF]). In addition, another cider isolate, Lactobacillus suebicus CUPV225 (L. suebicus CUPV225), and Leuconostoc mesenteroides RTF10 (L. mesenteroides RTF10), isolated from meat products were included in the study. Chemical analysis of the EPS revealed that L. mesenteroides produces a dextran, L. suebicus a complex heteropolysaccharide, and the β-glucan producing-strains the expected 2-substituted (1,3)-β-glucan.
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Affiliation(s)
- Sara Notararigo
- Department of Molecular Microbiology and Infection Biology, Centro de Investigaciones Biológicas, Spanish Council for Scientific Research (CSIC), Ramiro de Maeztu 9, 28040 Madrid, Spain.
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Contribution of surface β-glucan polysaccharide to physicochemical and immunomodulatory properties of Propionibacterium freudenreichii. Appl Environ Microbiol 2012; 78:1765-75. [PMID: 22247154 DOI: 10.1128/aem.07027-11] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023] Open
Abstract
Propionibacterium freudenreichii is a bacterial species found in Swiss-type cheeses and is also considered for its health properties. The main claimed effect is the bifidogenic property. Some strains were shown recently to display other interesting probiotic potentialities such as anti-inflammatory properties. About 30% of strains were shown to produce a surface exopolysaccharide (EPS) composed of (1→3,1→2)-β-D-glucan due to a single gene named gtfF. We hypothesized that functional properties of P. freudenreichii strains, including their anti-inflammatory properties, could be linked to the presence of β-glucan. To evaluate this hypothesis, gtfF genes of three β-glucan-producing strains were disrupted. These knockout (KO) mutants were complemented with a plasmid harboring gtfF (KO-C mutants). The absence of β-glucan in KO mutants was verified by immunological detection and transmission electron microscopy. We observed by atomic force microscopy that the absence of β-glucan in the KO mutant dramatically changed the cell's topography. The capacity to adhere to polystyrene surface was increased for the KO mutants compared to wild-type (WT) strains. Anti-inflammatory properties of WT strains and mutants were analyzed by stimulation of human peripheral blood mononuclear cells (PBMCs). A significant increase of the anti-inflammatory interleukin-10 cytokine production by PBMCs was measured in the KO mutants compared to WT strains. For one strain, the role of β-glucan in mice gut persistence was assessed, and no significant difference was observed between the WT strain and its KO mutant. Thus, β-glucan appears to partly hide the anti-inflammatory properties of P. freudenreichii; which is an important result for the selection of probiotic strains.
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Dimopoulou M, Hazo L, Dols-Lafargue M. Exploration of phenomena contributing to the diversity of Oenococcus oeni exopolysaccharides. Int J Food Microbiol 2011; 153:114-22. [PMID: 22119266 DOI: 10.1016/j.ijfoodmicro.2011.10.024] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2011] [Revised: 10/13/2011] [Accepted: 10/29/2011] [Indexed: 11/19/2022]
Abstract
Many food-grade bacteria produce exopolysaccharides (EPS) that may modify the food texture or affect their survival rate during food processing. This is the case of O. oeni, a bacterial species who drives malolactic fermentation in wine. The five strains analyzed in the present study all display both isolated genes dedicated to homopolysaccharide synthesis and gene clusters potentially associated with heteropolysaccharide synthesis. The number of isolated glycosyltransferase gene present and the gene composition of one of the operons change from one strain to the other. The soluble EPS yields and the EPS monomer composition vary depending on the strain and or the medium composition. O. oeni appears as a bacterium able to synthesize both homo and heteropolysaccharides. This unique property has rarely been described. Moreover, the abundance of the genetic determinants associated with EPS metabolism suggests that it is very important for the adaptation of the bacteria to wine.
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Affiliation(s)
- Maria Dimopoulou
- Université de Bordeaux, IPB, ISVV, EA 4602, Unité de recherche OENOLOGIE, INRA USC 1219, 210 chemin de leysotte, 33882 Villenave d'Ornon cedex, France
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Mesas JM, Rodríguez MC, Alegre MT. Characterization of lactic acid bacteria from musts and wines of three consecutive vintages of Ribeira Sacra. Lett Appl Microbiol 2011; 52:258-68. [PMID: 21204877 DOI: 10.1111/j.1472-765x.2010.02991.x] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AIMS This study was designed to isolate and characterize the lactic acid microbiota of the musts and wines of a young denomination of origin area, Ribeira Sacra in north-west Spain. METHODS AND RESULTS Over three consecutive years (2007, 2008 and 2009), we examined musts and wines from four cellars in different zones of the region. Through biochemical and genetic tests, 459 isolates of lactic acid bacteria (LAB) were identified as the following species: Lactobacillus alvei (0·7%), Lactobacillus brevis (1·7%), Lactobacillus frumenti (0·9%), Lactobacillus kunkeei (12%), Lactobacillus plantarum (6·5%), Lactobacillus pentosus (0·9%), Lactococcus lactis ssp. lactis (3%), Leuconostoc citreum (0·7%), Leuconostoc fructosum (synon. Lactobacillus fructosum) (3·7%), Leuconostoc mesenteroides ssp. mesenteroides (2·8%), Leuconostoc pseudomesenteroides (0·2%), Oenococcus oeni (59%), Pediococcus parvulus (7%) and Weisella paramesenteroides (synon. Leuconostoc paramesenteroides) (0·9%). Of these species, O. oeni was the main one responsible for malolactic fermentation (MLF) in all cellars and years with the exception of Lact. plantarum, predominant in 2007, in one cellar, and Lact. brevis, Lact. frumenti and Ped. parvulus coexisting with O. oeni in one cellar in 2009. Different strains (84) of LAB species (14) were identified by biochemical techniques (API strips, the presence of plasmids, enzyme activities and MLF performance) and molecular techniques (PCR). All assays were carried out with every one of the 459 isolates. To select candidates for use as culture starters, we assessed malolactic, β-glucosidase and tannase activities, the presence of genes involved in biogenic amine production and plasmid content. CONCLUSIONS A high diversity of LAB is present in the grape musts of Ribeira Sacra but few species are responsible for MLF; however, different strains of such species are involved in the process. As far as we are aware, this is the first report of Lact. frumenti thriving in wine. SIGNIFICANCE AND IMPACT OF THE STUDY Information on LAB populations in must and wine is presented. A large collection of well-characterized strains of LAB are available as starter cultures to winemakers.
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Affiliation(s)
- J M Mesas
- Departamento de Química Analítica, Nutrición y Bromatología (Tecnología de Alimentos), Escuela Politécnica Superior, Universidad de Santiago de Compostela, Campus Universitario s/n, Lugo, Spain.
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Badel S, Bernardi T, Michaud P. New perspectives for Lactobacilli exopolysaccharides. Biotechnol Adv 2011; 29:54-66. [DOI: 10.1016/j.biotechadv.2010.08.011] [Citation(s) in RCA: 236] [Impact Index Per Article: 18.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2009] [Revised: 08/19/2010] [Accepted: 08/23/2010] [Indexed: 10/19/2022]
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