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Sandez Penidez SH, Velasco Manini MA, Gerez CL, Rollan GC. Consortia of lactic acid bacteria strains increase the antioxidant activity and bioactive compounds of quinoa sourdough - based biscuits. World J Microbiol Biotechnol 2023; 39:95. [PMID: 36759385 DOI: 10.1007/s11274-023-03538-y] [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: 08/01/2022] [Accepted: 02/01/2023] [Indexed: 02/11/2023]
Abstract
The aim of this work was to use consortia (two or three strains) of lactic acid bacteria (LAB) [Lactiplantibacillus plantarum CRL 1964 and CRL 1973, and Leuconostoc mesenteroides subsp. mesenteroides CRL 2131] to obtain quinoa sourdoughs (QS) for further manufacturing of quinoa sourdough-based biscuits (QB). Microbial grow and acidification were evaluated in QS while antioxidant activity (AOA), total phenolic compounds (TPC) and total flavonoid compounds (TFC) were determined in QS and QB. QS inoculated with LAB consortia respect to monocultures showed higher growth and acidification, AOA (7.9?42.6%), TPC (19.9?35.0%) and TFC (6.1?31.6%). QB prepared with QS inoculated by LAB consortia showed higher AOA (5.0-81.1%), TPC (22.5?57.5%) and TFC (14.0-79.9%) than biscuits inoculated by monocultures sourdoughs. These results were attributed to a synergic effect from LAB consortia. Principal component analysis showed the highest scores of the evaluated characteristics for biscuits made with consortia sourdough of two (CRL1964?+?CRL2131) and three (CRL1964?+?CRL1973?+?CRL2131) strains.
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Affiliation(s)
- S H Sandez Penidez
- Centro de Referencia para Lactobacilos (CERELA) - CONICET, Chacabuco 145 (4000) - San Miguel de Tucumán, San Miguel de Tucumán, Argentina
| | - M A Velasco Manini
- Centro de Referencia para Lactobacilos (CERELA) - CONICET, Chacabuco 145 (4000) - San Miguel de Tucumán, San Miguel de Tucumán, Argentina
| | - C L Gerez
- Centro de Referencia para Lactobacilos (CERELA) - CONICET, Chacabuco 145 (4000) - San Miguel de Tucumán, San Miguel de Tucumán, Argentina
| | - G C Rollan
- Centro de Referencia para Lactobacilos (CERELA) - CONICET, Chacabuco 145 (4000) - San Miguel de Tucumán, San Miguel de Tucumán, Argentina.
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Bianchi A, Taglieri I, Venturi F, Sanmartin C, Ferroni G, Macaluso M, Palla F, Flamini G, Zinnai A. Technological Improvements on FML in the Chianti Classico Wine Production: Co-Inoculation or Sequential Inoculation? Foods 2022; 11:foods11071011. [PMID: 35407098 PMCID: PMC8997436 DOI: 10.3390/foods11071011] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 03/25/2022] [Accepted: 03/28/2022] [Indexed: 02/05/2023] Open
Abstract
Winemaking variables and techniques are known to affect the composition of wines. To obtain a rapid and safe fermentation course, with a reduced risk of proliferation of unwanted microbial species, frequent recourse is made to the use of selected microorganisms, which can greatly simplify the complex management of the fermentation process. In particular, selected strains of lactic acid bacteria are used, which are much more sensitive than yeasts to the operating conditions of the medium. In this regard, the overall aim of this research was to verify whether the early inoculation of homolactic acid bacteria for hexoses (Lactobacillus plantarum) carried out after 24 h, compared with that of saccharomycetes operating alcoholic fermentation, could be advantageous compared with a traditional innoculation with a different heterolactic bacterial strain for hexoses (Oenococcus oeni) operated at the end of alcoholic fermentation. The grape variety chosen was Sangiovese, the protagonist of Tuscan oenology. The evaluation focused on different aspects such as the management of winery operations, and the quality and longevity of the product; was carried out in all phases of winemaking; and analysed both from a chemical and sensory point of view.
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Affiliation(s)
- Alessandro Bianchi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (A.B.); (I.T.); (F.V.); (C.S.); (G.F.); (A.Z.)
| | - Isabella Taglieri
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (A.B.); (I.T.); (F.V.); (C.S.); (G.F.); (A.Z.)
| | - Francesca Venturi
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (A.B.); (I.T.); (F.V.); (C.S.); (G.F.); (A.Z.)
- Interdepartmental Research Centre “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Chiara Sanmartin
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (A.B.); (I.T.); (F.V.); (C.S.); (G.F.); (A.Z.)
| | - Giuseppe Ferroni
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (A.B.); (I.T.); (F.V.); (C.S.); (G.F.); (A.Z.)
| | - Monica Macaluso
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (A.B.); (I.T.); (F.V.); (C.S.); (G.F.); (A.Z.)
- Correspondence:
| | - Fabrizio Palla
- National Institute of Nuclear Physics (INFN), Sezione di Pisa, Largo Bruno Pontecorvo, 3, 56127 Pisa, Italy;
| | - Guido Flamini
- Department of Pharmacy, University of Pisa, Via Bonanno Pisano 6, 56126 Pisa, Italy;
| | - Angela Zinnai
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy; (A.B.); (I.T.); (F.V.); (C.S.); (G.F.); (A.Z.)
- Interdepartmental Research Centre “Nutraceuticals and Food for Health”, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
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Grujović MŽ, Mladenović KG, Semedo-Lemsaddek T, Laranjo M, Stefanović OD, Kocić-Tanackov SD. Advantages and disadvantages of non-starter lactic acid bacteria from traditional fermented foods: Potential use as starters or probiotics. Compr Rev Food Sci Food Saf 2022; 21:1537-1567. [PMID: 35029033 DOI: 10.1111/1541-4337.12897] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 11/30/2021] [Accepted: 12/02/2021] [Indexed: 12/12/2022]
Abstract
Traditional fermented foods are a significant source of starter and/or non-starter lactic acid bacteria (nsLAB). Moreover, these microorganisms are also known for their role as probiotics. The potential of nsLAB is huge; however, there are still challenges to be overcome with respect to characterization and application. In the present review, the most important steps that autochthonous lactic acid bacteria isolated from fermented foods need to overcome, to qualify as novel starter cultures, or as probiotics, in food technology and biotechnology, are considered. These different characterization steps include precise identification, detection of health-promoting properties, and safety evaluation. Each of these features is strain specific and needs to be accurately determined. This review highlights the advantages and disadvantages of nsLAB, isolated from traditional fermented foods, discussing safety aspects and sensory impact.
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Affiliation(s)
- Mirjana Ž Grujović
- Department of Science, Institute for Information Technologies, University of Kragujevac, Kragujevac, Republic of Serbia.,Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Kragujevac, Republic of Serbia
| | - Katarina G Mladenović
- Department of Science, Institute for Information Technologies, University of Kragujevac, Kragujevac, Republic of Serbia.,Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Kragujevac, Republic of Serbia
| | - Teresa Semedo-Lemsaddek
- CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, Lisboa, Portugal
| | - Marta Laranjo
- MED-Mediterranean Institute for Agriculture, Environment and Development, Instituto de Investigação e Formação Avançada, Universidade de Évora, Évora, Portugal
| | - Olgica D Stefanović
- Department of Biology and Ecology, Faculty of Science, University of Kragujevac, Kragujevac, Republic of Serbia
| | - Sunčica D Kocić-Tanackov
- Department of Food Preservation Engineering, Faculty of Technology, University of Novi Sad, Novi Sad, Republic of Serbia
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Use of Apple Pomace as Substrate for Production of Lactiplantibacillus plantarum Malolactic Starter Cultures. FERMENTATION 2021. [DOI: 10.3390/fermentation7040244] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The by-products of the food industry are an economic alternative as a source of nutrients to obtain biomass. At the same time, theiruse could solve the environmental problem related to their disposal, which is highly polluting due to their elevated biochemical oxygen demand. In this work, we seek to optimize the production of cellular biomass of two native Patagonian strains of Lactiplantibacillus plantarum (UNQLp 11 and UNQLp155), selected for its oenological and technological properties, using apple pomace (AP), a residue from the juice and cider industry. The supplementation of AP with yeast extract, salts, and Tween 80 (sAP), proved to maintain the growth of the Lpb. plantarum strains, similar to the commercial medium used to grow LAB (De Man, Rogosa, Sharpe, MRS). Cultures grown in sAP medium showed good tolerance to wine conditions (high ethanol content and low pH), demonstrated by its ability to consume L-malic acid. The subsequent inoculation of these cultures in sterile wines (Merlot and Pinot noir) was carried out at laboratory scale, evaluating cell viability and L-malic acid consumption for 21 days at 21 °C. Cultures grown in sAP media showed a similar performance to MRS media. Thus, sAP media proved to be a suitable substrate to grow oenological Lpb. plantarum strains where cultures (with high size inoculums) were able to drive malolactic fermentation, with an L-malic acid consumption higher than 90%.
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Torres-Guardado R, Esteve-Zarzoso B, Reguant C, Bordons A. Microbial interactions in alcoholic beverages. Int Microbiol 2021; 25:1-15. [PMID: 34347199 DOI: 10.1007/s10123-021-00200-1] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 07/22/2021] [Accepted: 07/28/2021] [Indexed: 10/20/2022]
Abstract
This review examines the different types of interactions between the microorganisms involved in the fermentation processes of alcoholic beverages produced all over the world from cereals or fruit juices. The alcoholic fermentation converting sugars into ethanol is usually carried out by yeasts, mainly Saccharomyces cerevisiae, which can grow directly using fruit sugars, such as those in grapes for wine or apples for cider, or on previously hydrolyzed starch of cereals, such as for beers. Some of these beverages, or the worts obtained from cereals, can be distilled to obtain spirits. Besides S. cerevisiae, all alcoholic beverages can contain other microorganisms and especially in spontaneous fermentation when starter cultures are not used. These other microbes are mostly lactic acid bacteria and other yeasts-the non-Saccharomyces yeasts. The interactions between all these microorganisms are very diverse and complex, as in any natural occurring ecosystem, including food fermentations. To describe them, we have followed a simplified ecological classification of the interactions. The negative ones are amensalism, by which a metabolic product of one species has a negative effect on others, and antagonism, by which one microbe competes directly with others. The positive interactions are commensalism, by which one species has benefits but no apparent effect on others, and synergism, by which there are benefits for all the microbes and also for the final product. The main interactions in alcoholic beverages are between S. cerevisiae and non-Saccharomyces and between yeasts and lactic acid bacteria. These interactions can be related to metabolites produced by fermentation such as ethanol, or to secondary metabolites such as proteinaceous toxins, or are feed-related, either by competition for nutrients or by benefit from released compounds during yeast autolysis. The positive or negative effects of these interactions on the organoleptic qualities of the final product are also revised. Focusing mainly on the alcoholic beverages produced by spontaneous fermentations, this paper reviews the interactions between the different yeasts and lactic acid bacteria in wine, cider, beer, and in spirits such as tequila, mezcal and cachaça.
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Affiliation(s)
- Rafael Torres-Guardado
- Grup de Biotecnologia Enològica, Departament de Bioquímica i Biotecnologia, Facultat d´Enologia, Universitat Rovira i Virgili, Tarragona, Catalonia, Spain
| | - Braulio Esteve-Zarzoso
- Grup de Biotecnologia Enològica, Departament de Bioquímica i Biotecnologia, Facultat d´Enologia, Universitat Rovira i Virgili, Tarragona, Catalonia, Spain
| | - Cristina Reguant
- Grup de Biotecnologia Enològica, Departament de Bioquímica i Biotecnologia, Facultat d´Enologia, Universitat Rovira i Virgili, Tarragona, Catalonia, Spain
| | - Albert Bordons
- Grup de Biotecnologia Enològica, Departament de Bioquímica i Biotecnologia, Facultat d´Enologia, Universitat Rovira i Virgili, Tarragona, Catalonia, Spain.
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Brizuela NS, Arnez-Arancibia M, Semorile L, Bravo-Ferrada BM, Tymczyszyn EE. Whey permeate as a substrate for the production of freeze-dried Lactiplantibacillus plantarum to be used as a malolactic starter culture. World J Microbiol Biotechnol 2021; 37:115. [PMID: 34125306 DOI: 10.1007/s11274-021-03088-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Accepted: 06/07/2021] [Indexed: 11/27/2022]
Abstract
The aim of this work was to obtain freeze-dried biomass of the native Patagonian Lactiplantibacillus plantarum strain UNQLp 11 from a whey permeate (WP)-based medium and compare it with the growth in commercial MRS broth medium. Survival and activity of the freeze-dried Lb. plantarum strain were investigated after inoculation in wine as a starter culture for malolactic fermentation (MLF). The effect of storage and rehydration condition of the dried bacteria and the nutrient supplementation of wine were also studied. The freeze-dried cultures from WP and those grown in MRS showed similar survival results. Rehydration in MRS broth for 24 h and the addition of a rehydration medium to wine as nutrient supplementation improved the survival under wine harsh conditions and guaranteed the success of MLF. Storage at 4 °C under vacuum was the best option, maintaining high cell viability for at least 56 days, with malic acid consumption higher than 90% after 7 days of inoculation in a wine-like medium. These results represent a significant advance for sustainable production of dried malolactic starter cultures in an environmentally friendly process, which is low cost and easy to apply in winemaking under harsh physicochemical conditions.
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Affiliation(s)
- Natalia Soledad Brizuela
- Departamento de Ciencia y Tecnología, Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Instituto de Microbiología Básica y Aplicada (IMBA), Roque Sáenz Peña 352, B1876BXD, Bernal, Buenos Aires, Argentina
| | - Marina Arnez-Arancibia
- Departamento de Ciencia y Tecnología, Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Instituto de Microbiología Básica y Aplicada (IMBA), Roque Sáenz Peña 352, B1876BXD, Bernal, Buenos Aires, Argentina
| | - Liliana Semorile
- Departamento de Ciencia y Tecnología, Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Instituto de Microbiología Básica y Aplicada (IMBA), Roque Sáenz Peña 352, B1876BXD, Bernal, Buenos Aires, Argentina
| | - Bárbara Mercedes Bravo-Ferrada
- Departamento de Ciencia y Tecnología, Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Instituto de Microbiología Básica y Aplicada (IMBA), Roque Sáenz Peña 352, B1876BXD, Bernal, Buenos Aires, Argentina
| | - Emma Elizabeth Tymczyszyn
- Departamento de Ciencia y Tecnología, Laboratorio de Microbiología Molecular, Universidad Nacional de Quilmes, Instituto de Microbiología Básica y Aplicada (IMBA), Roque Sáenz Peña 352, B1876BXD, Bernal, Buenos Aires, Argentina.
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β-Glucosidase Activity of Lactiplantibacillus plantarum UNQLp 11 in Different Malolactic Fermentations Conditions: Effect of pH and Ethanol Content. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7010022] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Lactiplantibacillus plantarum strain UNQLp 11 is a lactic acid bacterium with the potential to carry out malolactic fermentation (MLF) in red wines. Recently, the complete genome of UNQLp 11 was sequenced and this strain possesses four loci of the enzyme β-glucosidase. In order to demonstrate that these glucosidase enzymes could be functional under harsh wine conditions, we evaluated the hydrolysis of p-nitrophenyl-β-D-glucopyranoside (p-NPG) in synthetic wine with different ethanol contents (0%, 12%, and 14% v/v) and at different pH values (3.2, 3.5, and 3.8). Then, the hydrolysis of precursor n-octyl β-D-glucopyranoside was analyzed in sterile Pinot Noir wine (containing 14.5% v/v of ethanol, at different pH values) by headspace sorptive extraction gas chromatography-mass spectrometry (HSSE-GC/MS). The hydrolysis of p-NPG showed that β-glucosidase activity is very susceptible to low pH but induced in the presence of high ethanol content. Furthermore, UNQLp 11 was able to release the glycosilated precursor n-octyl, during MLF to a greater extent than a commercial enzyme. In conclusion, UNQLp 11 could improve the aromatic profile of the wine by the release of volatile precursors during MLF.
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Virdis C, Sumby K, Bartowsky E, Jiranek V. Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role. Front Microbiol 2021; 11:612118. [PMID: 33519768 PMCID: PMC7843464 DOI: 10.3389/fmicb.2020.612118] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Accepted: 11/23/2020] [Indexed: 12/21/2022] Open
Abstract
Currently, the main role of Lactic Acid Bacteria (LAB) in wine is to conduct the malolactic fermentation (MLF). This process can increase wine aroma and mouthfeel, improve microbial stability and reduce the acidity of wine. A growing number of studies support the appreciation that LAB can also significantly, positively and negatively, contribute to the sensorial profile of wine through many different enzymatic pathways. This is achieved either through the synthesis of compounds such as diacetyl and esters or by liberating bound aroma compounds such as glycoside-bound primary aromas and volatile thiols which are odorless in their bound form. LAB can also liberate hydroxycinnamic acids from their tartaric esters and have the potential to break down anthocyanin glucosides, thus impacting wine color. LAB can also produce enzymes with the potential to help in the winemaking process and contribute to stabilizing the final product. For example, LAB exhibit peptidolytic and proteolytic activity that could break down the proteins causing wine haze, potentially reducing the need for bentonite addition. Other potential contributions include pectinolytic activity, which could aid juice clarification and the ability to break down acetaldehyde, even when bound to SO2, reducing the need for SO2 additions during winemaking. Considering all these findings, this review summarizes the novel enzymatic activities of LAB that positively or negatively affect the quality of wine. Inoculation strategies, LAB improvement strategies, their potential to be used as targeted additions, and technological advances involving their use in wine are highlighted along with suggestions for future research.
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Affiliation(s)
- Carla Virdis
- Department of Wine Science, University of Adelaide, Urrbrae, SA, Australia
| | - Krista Sumby
- Department of Wine Science, University of Adelaide, Urrbrae, SA, Australia
- Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, SA, Australia
| | - Eveline Bartowsky
- Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, SA, Australia
- Lallemand Australia, Edwardstown, SA, Australia
| | - Vladimir Jiranek
- Department of Wine Science, University of Adelaide, Urrbrae, SA, Australia
- Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, SA, Australia
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Devi A, Anu-Appaiah K. Mixed malolactic co-culture (Lactobacillus plantarum and Oenococcus oeni) with compatible Saccharomyces influences the polyphenolic, volatile and sensory profile of Shiraz wine. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110246] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Liu W, Fan M, Sun S, Li H. Effect of mixed fermentation by Torulaspora delbrueckii, Saccharomyces cerevisiae, and Lactobacillus plantarum on the sensory quality of black raspberry wines. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03512-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Modifications of Phenolic Compounds, Biogenic Amines, and Volatile Compounds in Cabernet Gernishct Wine through Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6010015] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Malolactic fermentation is a vital red wine-making process to enhance the sensory quality. The objective of this study is to elucidate the starter cultures’ role in modifying phenolic compounds, biogenic amines, and volatile compounds after red wine malolactic fermentation. We initiated the malolactic fermentation in Cabernet Gernishct wine by using two Oenococcus oeni and two Lactobacillus plantarum strains. Results showed that after malolactic fermentation, wines experienced a content decrease of total flavanols and total flavonols, accompanied by the accumulation of phenolic acids. The Lactobacillus plantarum strains, compared to Oenococcus oeni, exhibited a prevention against the accumulation of biogenic amines. The malolactic fermentation increased the total esters and modified the aromatic features compared to the unfermented wine. The Lactobacillus plantarum strains retained more aromas than the Oenococcus oeni strains did. Principal component analysis revealed that different strains could distinctly alter the wine characteristics being investigated in this study. These indicated that Lactobacillus plantarum could serve as a better alternative starter for conducting red wine malolactic fermentation.
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Impact of co-inoculation of Saccharomyces cerevisiae, Hanseniaspora uvarum and Oenococcus oeni autochthonous strains in controlled multi starter grape must fermentations. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.045] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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13
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Cerdeira V, Bravo‐Ferrada BM, Semorile L, Tymczyszyn E. Design of a low‐cost culture medium based in whey permeate for biomass production of enologicalLactobacillus plantarumstrains. Biotechnol Prog 2019; 35:e2791. [DOI: 10.1002/btpr.2791] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2018] [Revised: 01/07/2019] [Accepted: 02/20/2019] [Indexed: 12/11/2022]
Affiliation(s)
- Victoria Cerdeira
- Laboratorio de Microbiología Molecular, Instituto de Microbiología Básica y Aplicada (IMBA), Departamento de Ciencia y TecnologíaUniversidad Nacional de Quilmes Bernal Argentina
| | - Bárbara M. Bravo‐Ferrada
- Laboratorio de Microbiología Molecular, Instituto de Microbiología Básica y Aplicada (IMBA), Departamento de Ciencia y TecnologíaUniversidad Nacional de Quilmes Bernal Argentina
| | - Liliana Semorile
- Laboratorio de Microbiología Molecular, Instituto de Microbiología Básica y Aplicada (IMBA), Departamento de Ciencia y TecnologíaUniversidad Nacional de Quilmes Bernal Argentina
| | - Elizabeth Tymczyszyn
- Laboratorio de Microbiología Molecular, Instituto de Microbiología Básica y Aplicada (IMBA), Departamento de Ciencia y TecnologíaUniversidad Nacional de Quilmes Bernal Argentina
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Brizuela N, Tymczyszyn EE, Semorile LC, Valdes La Hens D, Delfederico L, Hollmann A, Bravo-Ferrada B. Lactobacillus plantarum as a malolactic starter culture in winemaking: A new (old) player? ELECTRON J BIOTECHN 2019. [DOI: 10.1016/j.ejbt.2018.12.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
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