1
|
Eicher C, Tran T, Munier E, Coulon J, Favier M, Alexandre H, Reguant C, Grandvalet C. Influence of pH on Oenococcus oeni metabolism: Can the slowdown of citrate consumption improve its acid tolerance? Food Res Int 2024; 179:114027. [PMID: 38342547 DOI: 10.1016/j.foodres.2024.114027] [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: 12/01/2023] [Revised: 01/09/2024] [Accepted: 01/12/2024] [Indexed: 02/13/2024]
Abstract
Oenococcus oeni is the lactic acid bacteria most suited to carry out malolactic fermentation in wine, converting L-malic acid into L-lactic acid and carbon dioxide, thereby deacidifying wines. Indeed, wine is a harsh environment for microbial growth, partly because of its low pH. By metabolizing citrate, O. oeni maintains its homeostasis under acid conditions. Indeed, citrate consumption activates the proton motive force, helps to maintain intracellular pH, and enhances bacterial growth when it is co-metabolized with sugars. In addition, citrate metabolism is responsible for diacetyl production, an aromatic compound which bestows a buttery character to wine. However, an inhibitory effect of citrate on O. oeni growth at low pH has been highlighted in recent years. In order to understand how citrate metabolism can be linked to the acid tolerance of this bacterium, consumption of citrate was investigated in eleven O. oeni strains. In addition, malate and sugar consumptions were also monitored, as they can be impacted by citrate metabolism. This experiment highlighted the huge diversity of metabolisms between strains depending on their origin. It also showed the capacity of O. oeni to de novo metabolize certain end-products such as L-lactate and mannitol, a phenomenon never before demonstrated. It also enabled drawing hypotheses concerning the two positive effects that the slowing down of citrate metabolism could have on biomass production and malolactic fermentation occurring under low pH conditions.
Collapse
Affiliation(s)
- Camille Eicher
- UMR PAM, Université de Bourgogne, Institut Agro, INRAE, Dijon, France.
| | - Thierry Tran
- UMR PAM, Université de Bourgogne, Institut Agro, INRAE, Dijon, France
| | - Edouard Munier
- UMR PAM, Université de Bourgogne, Institut Agro, INRAE, Dijon, France
| | | | | | - Hervé Alexandre
- UMR PAM, Université de Bourgogne, Institut Agro, INRAE, Dijon, France
| | - Cristina Reguant
- Universitat Rovira i Virgili, Grup de Biotecnologia Enològica, Departament de Bioquímica i Biotecnologia, Tarragona, Catalonia, Spain
| | | |
Collapse
|
2
|
Liu L, Gu P, Li C, Zhang B, Tuersuntuoheti T, Zhu B, Liang S, Zhang M. Improve the quality of bog bilberry juice by controlling the inoculation pH and timing of
Lactobacillus plantarum. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15541] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Lihong Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business University Beijing China
| | - Pan Gu
- Beijing Key Laboratory of Forestry Food Processing and Safety Department of Food Science College of Biological Sciences and Biotechnology Beijing Forestry University Beijing China
| | - Chengjie Li
- Beijing Key Laboratory of Forestry Food Processing and Safety Department of Food Science College of Biological Sciences and Biotechnology Beijing Forestry University Beijing China
| | - Bolin Zhang
- Beijing Key Laboratory of Forestry Food Processing and Safety Department of Food Science College of Biological Sciences and Biotechnology Beijing Forestry University Beijing China
| | - Tuohetisayipu Tuersuntuoheti
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business University Beijing China
| | - Baoqing Zhu
- Beijing Key Laboratory of Forestry Food Processing and Safety Department of Food Science College of Biological Sciences and Biotechnology Beijing Forestry University Beijing China
| | - Shan Liang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business University Beijing China
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business University Beijing China
| |
Collapse
|
3
|
Karasinski J, Elguera JCT, Ibarra AAG, Wrobel K, Bulska E, Wrobel K. Comparative Evaluation of Red Wine from Various European Regions Using Mass Spectrometry Tools. ANAL LETT 2018. [DOI: 10.1080/00032719.2018.1442472] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Jakub Karasinski
- Faculty of Chemistry, Biological and Chemical Research Centre, University of Warsaw, Warsaw, Poland
| | | | | | - Kazimierz Wrobel
- Department of Chemistry, University of Guanajuato, Guanajuato, Mexico
| | - Ewa Bulska
- Faculty of Chemistry, Biological and Chemical Research Centre, University of Warsaw, Warsaw, Poland
| | - Katarzyna Wrobel
- Department of Chemistry, University of Guanajuato, Guanajuato, Mexico
| |
Collapse
|
4
|
Wine. Food Microbiol 2014. [DOI: 10.1128/9781555818463.ch37] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
5
|
Da Silveira MG, Abee T. Activity of ethanol-stressed Oenococcus oeni cells: a flow cytometric approach. J Appl Microbiol 2009; 106:1690-6. [PMID: 19226398 DOI: 10.1111/j.1365-2672.2008.04136.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
AIMS To study the effect of ethanol on Oenococcus oeni activity at the single cell level. METHODS AND RESULTS The active extrusion of the fluorescent probe carboxy fluorescein (cF) was used to assess the metabolic activity of ethanol-stressed O. oeni cells. Subsequent flow cytometric analysis revealed that O. oeni cells extrude the accumulated cF upon energizing with l-malic acid. However, O. oeni cells exposed to 12% (v/v) ethanol for 1 h showed a decreased capacity for active extrusion of cF. Moreover, two subpopulations could be distinguished, one of which being able to extrude cF and the other one remaining cF fluorescent. Growing cells in the presence of 8% (v/v) ethanol resulted in robust cells that maintained the capacity to actively extrude cF after being exposed to 12% (v/v) ethanol, which in turn correlated with the high levels of ATP observed in these ethanol stressed, malolactic fermentation (MLF) performing cells. CONCLUSION From our results, it becomes evident that active extrusion of cF can be used to assess malolactic activity in O. oeni. SIGNIFICANCE AND IMPACT OF THE STUDY The present study provides information for the development of a rapid method to assess the malolactic activity of individual O. oeni cells performing MLF during wine production.
Collapse
Affiliation(s)
- M G Da Silveira
- Departamento de Ciências Agrárias, Universidade dos Açores, Angra do Heroísmo, Portugal.
| | | |
Collapse
|
6
|
Vaidyanathan S, Macaloney G, Vaughan J, McNeil B, Harvey LM. Monitoring of Submerged Bioprocesses. Crit Rev Biotechnol 2008. [DOI: 10.1080/0738-859991229161] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
7
|
Augagneur Y, Ritt JF, Linares DM, Remize F, Tourdot-Maréchal R, Garmyn D, Guzzo J. Dual effect of organic acids as a function of external pH in Oenococcus oeni. Arch Microbiol 2007; 188:147-57. [PMID: 17406856 DOI: 10.1007/s00203-007-0230-0] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2007] [Revised: 02/28/2007] [Accepted: 03/01/2007] [Indexed: 10/23/2022]
Abstract
In this study we analyzed under various pH conditions including low pH, the effects of L-malic acid and citric acid, combined or not, on the growth, the proton motive force components and the transcription level of selected genes of the heterolactic bacterium Oenococcus oeni. It is shown here that L-malate enhanced the growth yield at pH equal or below 4.5 while the presence of citrate in media led to a complete and unexpected inhibition of the growth at pH 3.2. Nevertheless, whatever the growth conditions, both L-malate and citrate participated in the enhancement of the transmembrane pH gradient, whereas the membrane potential decreased with the pH. These results suggested that it was not citrate that was directly responsible for the inhibition observed in cultures done at low pH, but probably its end products. This was confirmed since, in media containing L-malate, the addition of acetate substantially impaired the growth rate of the bacterium and slightly the membrane potential and pH gradient. Finally, study of the expression of genes involved in the metabolism of organic acids showed that at pH 4.5 and 3.2 the presence of L-malate led to an increased amount of mRNA of mleP encoding a malate transporter.
Collapse
Affiliation(s)
- Yoann Augagneur
- Laboratoire de Microbiologie, UMR UB/INRA 1232, ENSBANA, Université de Bourgogne, 1 Esplanade Erasme, 21000, Dijon, France
| | | | | | | | | | | | | |
Collapse
|
8
|
Zapparoli G, Moser M, Dellaglio F, Tourdot-Maréchal R, Guzzo J. Typical metabolic traits of two Oenococcus oeni strains isolated from Valpolicella wines. Lett Appl Microbiol 2004; 39:48-54. [PMID: 15189287 DOI: 10.1111/j.1472-765x.2004.01541.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AIMS Physiological comparison of two indigenous Oenococcus oeni strains, U1 and F3 isolated in the same area (Valpolicella, Italy) in order to select a performant starter for MLF in wine. METHODS AND RESULTS Growth rate, sugar and malate metabolism in FT80 media at pH 5.3 and 3.5 were analysed. The amount of total protein synthesized and the level of expression of the small Hsp Lo18 were evaluated by radiolabelling and immunodetection experiments after heat (42 degrees C), acid (pH 3.5) and ethanol (12% v/v) stresses. Strain U1 showed significantly lower specific growth rate and growth yield in acid conditions than strain F3. However, strain U1 had a higher malate consumption capacity at pH 3.5 than strain F3, in relation with an higher malolactic activity determined on whole cells. Strain U1 exhibited about half the total protein synthesis level than strain F3, but both strains expressed Lo18 similarly. Evaluation of malolactic fermentation (MLF) performance by microvinification trials was carried out. Strain U1 was able to complete MLF, whereas strain F3 degraded malic acid partially when inoculated in Amarone wine. CONCLUSIONS Considering its performances in microvinifications experiments, strain U1 could be a good candidate for malolactic starter as an alternative to deficient commercial starters.
Collapse
Affiliation(s)
- G Zapparoli
- Dipartimento Scientifico e Tecnologico, Università degli Studi di Verona, Strada le Grazie, Verona, Italy
| | | | | | | | | |
Collapse
|
9
|
AARON R, DAVIS R, HAMDY M, TOLEDO R. CONTINUOUS ALCOHOL/MALOLACTIC FERMENTATION OF GRAPE MUST IN A BIOREACTOR SYSTEM USING IMMOBILIZED CELLS. ACTA ACUST UNITED AC 2004. [DOI: 10.1111/j.1745-4581.2004.tb00055.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
10
|
Silveira MG, Baumgärtner M, Rombouts FM, Abee T. Effect of adaptation to ethanol on cytoplasmic and membrane protein profiles of Oenococcus oeni. Appl Environ Microbiol 2004; 70:2748-55. [PMID: 15128528 PMCID: PMC404408 DOI: 10.1128/aem.70.5.2748-2755.2004] [Citation(s) in RCA: 81] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The practical application of commercial malolactic starter cultures of Oenococcus oeni surviving direct inoculation in wine requires insight into mechanisms of ethanol toxicity and of acquired ethanol tolerance in this organism. Therefore, the site-specific location of proteins involved in ethanol adaptation, including cytoplasmic, membrane-associated, and integral membrane proteins, was investigated. Ethanol triggers alterations in protein patterns of O. oeni cells stressed with 12% ethanol for 1 h and those of cells grown in the presence of 8% ethanol. Levels of inosine-5'-monophosphate dehydrogenase and phosphogluconate dehydrogenase, which generate reduced nicotinamide nucleotides, were decreased during growth in the presence of ethanol, while glutathione reductase, which consumes NADPH, was induced, suggesting that maintenance of the redox balance plays an important role in ethanol adaptation. Phosphoenolpyruvate:mannose phosphotransferase system (PTS) components of mannose PTS, including the phosphocarrier protein HPr and EII(Man), were lacking in ethanol-adapted cells, providing strong evidence that mannose PTS is absent in ethanol-adapted cells, and this represents a metabolic advantage to O. oeni cells during malolactic fermentation. In cells grown in the presence of ethanol, a large increase in the number of membrane-associated proteins was observed. Interestingly, two of these proteins, dTDT-glucose-4,6-dehydratase and D-alanine:D-alanine ligase, are known to be involved in cell wall biosynthesis. Using a proteomic approach, we provide evidence for an active ethanol adaptation response of O. oeni at the cytoplasmic and membrane protein levels.
Collapse
Affiliation(s)
- M Graça Silveira
- Laboratory of Food Microbiology, Wageningen University, 6700 EV Wageningen, The Netherlands
| | | | | | | |
Collapse
|
11
|
Graça da Silveira M, Vitória San Romão M, Loureiro-Dias MC, Rombouts FM, Abee T. Flow cytometric assessment of membrane integrity of ethanol-stressed Oenococcus oeni cells. Appl Environ Microbiol 2002; 68:6087-93. [PMID: 12450832 PMCID: PMC134380 DOI: 10.1128/aem.68.12.6087-6093.2002] [Citation(s) in RCA: 92] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The practical application of commercial malolactic starter cultures of Oenococcus oeni surviving direct inoculation in wine requires insight into the mechanisms involved in ethanol toxicity and tolerance in this organism. Exposure to ethanol resulted in an increase in the permeability of the cytoplasmic membrane, enhancing passive proton influx and concomitant loss of intracellular material (absorbing at 260 nm). Cells grown in the presence of 8% (vol/vol) ethanol revealed adaptation to ethanol stress, since these cells showed higher retention of compounds absorbing at 260 nm. Moreover, for concentrations higher than 10% (vol/vol), lower rates of passive proton influx were observed in these ethanol-adapted cells, especially at pH 3.5. The effect of ethanol on O. oeni cells was studied as the ability to efficiently retain carboxyfluorescein (cF) as an indicator of membrane integrity and enzyme activity and the uptake of propidium iodide (PI) to assess membrane damage. Flow cytometric analysis of both ethanol-adapted and nonadapted cells with a mixture of the two fluorescent dyes, cF and PI, revealed three main subpopulations of cells: cF-stained intact cells; cF- and PI-stained permeable cells, and PI-stained damaged cells. The subpopulation of O. oeni cells that maintained their membrane integrity, i.e., cells stained only with cF, was three times larger in the population grown in the presence of ethanol, reflecting the protective effect of ethanol adaptation. This information is of major importance in studies of microbial fermentations in order to assign bulk activities measured by classical methods to the very active cells that are effectively responsible for the observations.
Collapse
|