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Journal articles on the topic 'Malolactic bacteria'

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Published: 4 June 2021

Last updated: 16 February 2022

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1

Lengyel, Ecaterina. "The Influence of the Oenococcus Oeni Malolactic Bacteria in Modelling the Flavor of White Wine." Acta Universitatis Cibiniensis. Series E: Food Technology 19, no. 1 (July 1, 2015): 3–10. http://dx.doi.org/10.1515/aucft-2015-0001.

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Abstract The research investigated the accumulation of malic acid and diacetyl in the white wines during the alcoholic fermentation of must with a Saccharomyces cerevisiae wine yeasts isolated by the author and Oenococcus oeni malolactic bacteria in a concentration of 106 CFU/mL. The two aroma compounds were detected and quantified in the resulting wines, making a comparison between the two technological systems, i.e.: co-inoculation of malolactic bacteria and sequential inoculation. Based on our determinations, it was ascertained that the Oenococcus oeni malolactic bacteria co-inoculation system in fermentative processes leads to a substantial reduction of malolactic bacteria and diacetyl concentrations. Thus, harmonious, balanced white wines are obtained, as specific to the area.

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2

Battermann, Gerd, and Ferdinand Radler. "A comparative study of malolactic enzyme and malic enzyme of different lactic acid bacteria." Canadian Journal of Microbiology 37, no. 3 (March 1, 1991): 211–17. http://dx.doi.org/10.1139/m91-032.

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Malolactic enzyme of lactic acid bacteria catalyzes the decarboxylation of L-malate to L-lactate. The appropriate enzyme of Lactobacillus casei, Leuconostoc oenos, and Leuconostoc mesenteroides, as well as the malic enzyme of Lactobacillus casei, were purified to electrophoretic homogeneity by salmine sulphate precipitation, ion-exchange chromatography, hydrophobic chromatography, and gel filtration. The malolactic enzymes investigated were similar and showed only minor variations in the isoelectric point and the temperature optimum. The molecular weight of the subunit of all malolactic enzymes was about 65 000. Aggregates were formed, depending on the pH. The optimum activity of malolactic enzyme was observed at pH 5.8–6.0, and at this pH the dimer was stable. In addition to Mn2+ and NAD, the malolactic enzyme required K+, which was replaceable by NH4+, for maximum activity. The Km values for L-malate were 10.9 mM (Leuconostoc mesenteroides B116) and 3 mM (Leuconostoc oenos). The Km values for Mn2+ were 0.1 mM (Leuconostoc mesenteroides B116) and 0.017 mM (Leoconostoc oenos). Malic enzyme oxidatively decarboxylates L-malate to pyruvate. This enzyme consists of a 37 000 subunit that forms dimers and tetramers. The NAD-dependent malic enzyme of Lactobacillus casei decarboxylates oxalacetate and is therefore regarded as a L-malate:NAD+ oxidoreductase (oxalacetate decarboxylating), EC 1.1.1.38. Key words: malolactic enzyme, malic enzyme, Lactobacillus, Leuconostoc.

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3

Neeley, Ezekiel T., Trevor G. Phister, and David A. Mills. "Differential Real-Time PCR Assay for Enumeration of Lactic Acid Bacteria in Wine." Applied and Environmental Microbiology 71, no. 12 (December 2005): 8954–57. http://dx.doi.org/10.1128/aem.71.12.8954-8957.2005.

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ABSTRACT Oenococcus oeni is often employed to perform the malolactic fermentation in wine production, while nonoenococcal lactic acid bacteria often contribute to wine spoilage. Two real-time PCR assays were developed to enumerate the total, and nonoenococcal, lactic acid bacterial populations in wine. Used together, these assays can assess the spoilage risk of juice or wine from lactic acid bacteria.

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4

Galland, Delphine, Raphaëlle Tourdot-Maréchal, Maud Abraham, Ky Son Chu, and Jean Guzzo. "Absence of Malolactic Activity Is a Characteristic of H+-ATPase-Deficient Mutants of the Lactic Acid Bacterium Oenococcus oeni." Applied and Environmental Microbiology 69, no. 4 (April 2003): 1973–79. http://dx.doi.org/10.1128/aem.69.4.1973-1979.2003.

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ABSTRACT The lack of malolactic activity in H+-ATPase-deficient mutants of Oenococcus oeni selected previously was analyzed at the molecular level. Western blot experiments revealed a spot at 60 kDa corresponding to the malolactic enzyme only in the parental strain. Moreover, the mleA transcript encoding the malolactic enzyme was not detected by reverse transcription (RT)-PCR analysis of mutants. These results suggest that the malolactic operon was not transcribed in ATPase-deficient mutants. The mleR gene encoding a LysR-type regulatory protein which should be involved in expression of the malolactic genes was described previously for O. oeni. Results obtained in this study show that the mleR transcript was not detected in the mutants by RT-PCR. No mutation in the nucleotide sequences of the mleR gene and the malolactic operon was found. The effect of a reduction in H+-ATPase activity on l-malate metabolism was then investigated by using other malolactic bacteria. Spontaneous H+-ATPase-deficient mutant strains of Lactococcus lactis and Leuconostoc mesenteroides were isolated by using neomycin resistance. Two mutants were selected. These mutants exhibited ATPase activities that were reduced to 54 and 70% of the activities obtained for the L. lactis and L. mesenteroides parental strains, respectively. These mutants were also acid sensitive. However, in contrast to the ATPase-deficient mutants of O. oeni, activation of l-malate metabolism was observed with the L. lactis and L. mesenteroides mutants under optimal or acidic growth conditions. These data support the suggestion that expression of the genes encoding malolactic enzymes in O. oeni is regulated by the mleR product, as it is in L. lactis. Nevertheless, our results strongly suggest that there is a difference between the regulation of expression of the malolactic locus in O. oeni and the regulation of expression of this locus in less acidophilic lactic acid bacteria.

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5

Prahl, C., Aline Lonvaud-Funel, S. Korsgaard, Ellen Morrison, and Annick Joyeux. "Etude d'un nouveau procédé de déclenchement de la fermentation malolactique." OENO One 22, no. 3 (September 30, 1988): 197. http://dx.doi.org/10.20870/oeno-one.1988.22.3.1738.

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<p style="text-align: justify;">A method is described, by wich the malolactic fermentation is induced through direct inoculation with an industrial preparation of <em>L. plantarum</em> (CHL2). When inoculated into must, this homofermentative lactobacillus metabolizes very little sugar, and is unable to produce acetic acid. The inoculated population of bacteria has a high malolactic activity even at low pH values, which is closely related to cell viability. The decarboxylation of malic acid starts immediately after inoculation and proceeds at a high rate during the first days of alcoholic fermentation. As the alcohol concentration rises, the lactobacilli are gradually eliminated, so inoculation with the malolactic culture has to be done very early in the vinification process, in order to achieve a complete malolactic fermentation. At the end of alcoholic fermentation, the malolactic fermentation is finished, and the bacterial inoculum has been completely killed of.</p><p style="text-align: justify;">The efficiency of this new process is demonstrated in laboratory experiments and field trials with different types of must and different vinification procedures. The advantages of the method, which the winemakers would particularly appreciate, include the direct inoculation mode and considerable gain in terms of production time.</p>

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6

Lasik-Kurdyś, Małgorzata, Małgorzata Majcher, and Jacek Nowak. "Effects of Different Techniques of Malolactic Fermentation Induction on Diacetyl Metabolism and Biosynthesis of Selected Aromatic Esters in Cool-Climate Grape Wines." Molecules 23, no. 10 (October 6, 2018): 2549. http://dx.doi.org/10.3390/molecules23102549.

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The effects of different malolactic bacteria fermentation techniques on the bioconversion of aromatic compounds in cool-climate grape wines were examined. During three wine seasons, red and white grape wines were produced using various malolactic fermentation induction techniques: Coinoculation, sequential inoculation, and spontaneous process. Volatile compounds (diacetyl and the products of its metabolism, and selected ethyl fatty acid esters) were extracted by solid phase microextraction. Compounds were identified with a multidimensional gas chromatograph—GC × GC-ToFMS with ZOEX cryogenic (N2) modulator. Sensory evaluation of the wines was also performed. It was found that the fermentation-derived metabolites studied were affected by the malolactic bacteria inoculation regime. Quantitatively, ethyl lactate, diethyl succinate, and ethyl acetate dominated as esters with the largest increase in content. The total concentration of ethyl esters was highest for the coinoculation technique, while the highest concentration of diacetyl was noted for the spontaneous technique. Controlled malolactic fermentation, especially using the coinoculation technique, can be proposed as a safe and efficient enological practice for producing quality cool-climate grape wines enriched with fruity, fresh, and floral aromas.

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7

Henick-Kling, T., W. E. Sandine, and D. A. Heatherbell. "Evaluation of Malolactic Bacteria Isolated from Oregon Wines †." Applied and Environmental Microbiology 55, no. 8 (1989): 2010–16. http://dx.doi.org/10.1128/aem.55.8.2010-2016.1989.

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8

Renault, Pierre, Claude Gaillardin, and Henri Heslot. "Role of malolactic fermentation in lactic acid bacteria." Biochimie 70, no. 3 (March 1988): 375–79. http://dx.doi.org/10.1016/0300-9084(88)90210-6.

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9

Pramateftaki, P. V., M. Metafa, S. Kallithraka, and P. Lanaridis. "Evolution of malolactic bacteria and biogenic amines during spontaneous malolactic fermentations in a Greek winery." Letters in Applied Microbiology 43, no. 2 (August 2006): 155–60. http://dx.doi.org/10.1111/j.1472-765x.2006.01937.x.

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10

Soufleros, Evangelos H., N. Konstantinidis, Elefteria Tsitsanopoulou, and G. Gerakiannakis. "The malolactic fermentation in the wines of Naoussa (Greece). Study of lactic acid bacteria." OENO One 30, no. 4 (December 31, 1996): 207. http://dx.doi.org/10.20870/oeno-one.1996.30.4.1098.

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<p style="text-align: justify;">The red wine« Appellation d'Origine Naoussa de qualité supérieure » stemming from the « Xynomavro » vine cultivated in this wine-growing region of western Macedonia (Greece) needs the advantages coming of malolatic fermentation. This wine, in spite of its incontestable qualities has a strong astringent and a high level of acidity, the malic acid contributing essentially to these two characters.</p><p style="text-align: justify;">Because of the interest malolactic fermentation presents for this region, we have collaborated with the wine-producters to insure, at first, the generally admitted conditions which favour the evolution of malolactic fermentation, then to study it.</p><p style="text-align: justify;">The latter includes : a) the control of the conversion of malic acid into lactic acid by chromatography paper and b) the enumeration, isolation and identification of lactic acid bacteria.</p><p style="text-align: justify;">During this two-year-long research, 187 samples have been taken from 50 different tanks during 12 samplings. The isolation of lactic acid bacteria was done by plating dilutions of wine samples and their identification with the API system and other physico-chemical and enzymatic methods.</p><p style="text-align: justify;">Data processing has been done by computer and given a strain group distribution according to their similarity.</p><p style="text-align: justify;">The results show that the homofermentative lactic acid bacteria - mainly <em>Lactobacillus plantarum</em> - are more numerous than the heterofermentative ones before the malolactic fermentation. They decrease during the fermentative process and disappear with its completion.</p><p style="text-align: justify;">The heterofermentative lactic aeid baeteria, whose main specie is <em>Leuconostoc oenos</em> evolves inversely.</p><p style="text-align: justify;">A low increase of <em>Pediococcus</em> has been observed too after the beginning of malolactic fermentation. A statistical analysis confirms the main points of this research.</p><p style="text-align: justify;">The application of malolactic fermentation becomes more efficient the second year; it is favoured in press-wines and for temperatures kept at 20-25°C; the bacteria population is also increased.</p><p style="text-align: justify;">The persued reduction of total acidity in wines, which underwent malolactic fermentation, was considerable.</p>

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11

Lombardi, Silvia Jane, Gianfranco Pannella, Massimo Iorizzo, Bruno Testa, Mariantonietta Succi, Patrizio Tremonte, Elena Sorrentino, Massimo Di Renzo, Daniela Strollo, and Raffaele Coppola. "Inoculum Strategies and Performances of Malolactic Starter Lactobacillus plantarum M10: Impact on Chemical and Sensorial Characteristics of Fiano Wine." Microorganisms 8, no. 4 (April 4, 2020): 516. http://dx.doi.org/10.3390/microorganisms8040516.

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Malolactic fermentation (MLF) is a biological process that, in addition to deacidifying, also improves biological stability and changes the chemical and sensorial characteristics of wines. However, multiple biotic and abiotic factors, present in must and wine, make the onset and completion of MLF by indigenous malolactic bacteria or added commercial starters difficult. This work illustrates the metabolic and fermentative dynamics in winemaking Fiano wine, using a commercial starter of Saccharomyces cerevisiae and the selected strain Lactobacillus plantarum M10. In particular, an inoculum of malolactic starter was assessed at the beginning of alcoholic fermentation (early co-inoculum), at half alcoholic fermentation (late co-inoculum), and post alcoholic fermentation (sequential inoculum). The malolactic starter, before its use, was pre-adapted in sub-optimal growth conditions (pH 5.0). In sequential inoculum of the Lb. plantarum M10, even in a wine with high acidity, has confirmed its good technological and enzymatic characteristics, completing the MLF and enriching the wine with desirable volatile compounds.

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12

Johanningsmeier, S. D., H. P. Fleming, and R. Breidt. "Malolactic Activity of Lactic Acid Bacteria during Sauerkraut Fermentation." Journal of Food Science 69, no. 8 (October 2004): M222—M227. http://dx.doi.org/10.1111/j.1365-2621.2004.tb09891.x.

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13

Lucas, Patrick M., Olivier Claisse, and Aline Lonvaud-Funel. "High Frequency of Histamine-Producing Bacteria in the Enological Environment and Instability of the Histidine Decarboxylase Production Phenotype." Applied and Environmental Microbiology 74, no. 3 (December 7, 2007): 811–17. http://dx.doi.org/10.1128/aem.01496-07.

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ABSTRACT Lactic acid bacteria contribute to wine transformation during malolactic fermentation. They generally improve the sensorial properties of wine, but some strains produce histamine, a toxic substance that causes health issues. Histamine-producing strains belong to species of the genera Oenococcus, Lactobacillus, and Pediococcus. All carry an hdcA gene coding for a histidine decarboxylase that converts histidine into histamine. For this study, a method based on quantitative PCR and targeting hdcA was developed to enumerate these bacteria in wine. This method was efficient for determining populations of 1 to 107 CFU per ml. An analysis of 264 samples collected from 116 wineries of the same region during malolactic fermentation revealed that these bacteria were present in almost all wines and at important levels, exceeding 103 CFU per ml in 70% of the samples. Histamine occurred at an often important level in wines containing populations of the above-mentioned bacteria. Fifty-four colonies of histamine producers isolated from four wines were characterized at the genetic level. All were strains of Oenococcus oeni that grouped into eight strain types by randomly amplified polymorphic DNA analysis. Some strains were isolated from wines collected in distant wineries. Moreover, hdcA was detected on a large and possibly unstable plasmid in these strains of O. oeni. Taken together, the results suggest that the risk of histamine production exists in almost all wines and is important when the population of histamine-producing bacteria exceeds 103 per ml. Strains of O. oeni producing histamine are frequent in wine during malolactic fermentation, but they may lose this capacity during subcultures in the laboratory.

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14

Masqué, M. Carme, and Albert Bordons. "Isolation and selection of malolactic bacteria from southern Catalan wines." Journal of Wine Research 7, no. 2 (August 1996): 91–101. http://dx.doi.org/10.1080/09571269608718069.

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15

COSTELLO, PETER J., PAUL A. HENSCHKE, and ANDREW J. MARKIDES. "Standardised methodology for testing malolactic bacteria and wine yeast compatibility." Australian Journal of Grape and Wine Research 9, no. 2 (July 2003): 127–37. http://dx.doi.org/10.1111/j.1755-0238.2003.tb00263.x.

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16

Comitini, Francesca, and Maurizio Ciani. "The inhibitory activity of wine yeast starters on malolactic bacteria." Annals of Microbiology 57, no. 1 (March 2007): 61–66. http://dx.doi.org/10.1007/bf03175051.

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17

Olguin Alderete, Nair Temis, Lucrecia Delfederico, and Liliana Carmen Semorile. "Relationship Between Lactic Acid Bacteria, Malolactic Fermentation, And Wine Color." Exploratory Biotechnology Research 1, no. 2 (April 4, 2021): 149–56. http://dx.doi.org/10.47204/ebr.1.2.2021.149-156.

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18

Gindreau, Emmanuel, Annick Joyeux, Gilles De Revel, Olivier Claisse, and Aline Lonvaud-Funel. "Evaluation of the settling of malolactic starters within the indigenous microflora of wines." OENO One 31, no. 4 (December 31, 1997): 197. http://dx.doi.org/10.20870/oeno-one.1997.31.4.1064.

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<p style="text-align: justify;">Six malolactic starters were experimented. The objective was an evaluation of the capacity of each one to settle in different wines. First we obtained the genomie DNA fingerprinting with <em>Not</em> I a rare cutting enzyme after pulse field gel electrophoresis (PFGE). Previous results with <em>Leuconostoc oenos</em> strains of our collection showed that this enzyme was the most appropriated for identification at the strain level. However, we did not obtain six different patterns, three starters showed the same. Therefore <em>Apa</em> I and <em>Sfi</em> I patterns were also established. Contrary to the expected results A, B and C finally had the same fingerprinting with the three enzymes. Another investigation was conduced using the Southem hybridization of <em>EcoRI</em> restricted DNA with the φMC10 prophage DNA as probe. Our again all three starters showed the same pattern. They probably were prepared with the same strain. Wines in vat or barrels were inoculated just after racking. Malolactic fermentation had already begun in some of them before inoculation. However malic acid was degraded more quickly in all the inoculated wines than in the controls. The PFGE patterns were obtained from bacteria isolated from wines at the end of malolactic fermentation. In 15 cases of 21, the pattern of the starter appeared alone or superimposed with other bacteria. This proved that, even in the worst conditions of this experimentation, where the indigenous microflora was very abundant and active malolactic starters could survive and predominate. The influence of these starters on the sensorial quality of wines needs to be studied.</p>

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19

CONTE, A., M. SINIGAGLIA, and M. A. DEL NOBILE. "Use of Lemon Extract To Inhibit the Growth of Malolactic Bacteria." Journal of Food Protection 70, no. 1 (January 1, 2007): 114–18. http://dx.doi.org/10.4315/0362-028x-70.1.114.

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The potential use of lemon extract as a natural preservative to inhibit the growth of Oenococcus oeni and Lactobacillus plantarum, microorganisms involved in the malotactic fermentation of wine, was studied. Growth tests were run at 30°C using laboratory media. Carbon dioxide concentration in the vial headspace was used as metabolic activity index of the investigated microorganisms. The MIC and the noninhibiting concentration (NIC) were calculated for each microorganism. Results suggest that lemon extract was active on each phase of the growth cycle for the tested microorganisms. It was also shown that lemon extract exhibits a nonlinear dose-related inhibitory effect on microbial growth. In particular, the active compound could be added at concentrations slightly higher than the NIC levels in order to appreciably slow down the microbial growth rate as well as to reduce the maximum microbial growth level.

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20

Kosseva, M. R., and J. F. Kennedy. "Encapsulated Lactic Acid Bacteria for Control of Malolactic Fermentation in Wine." Artificial Cells, Blood Substitutes, and Biotechnology 32, no. 1 (January 2004): 55–65. http://dx.doi.org/10.1081/bio-120028668.

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21

López-Seijas, Jacobo, Belén García-Fraga, Abigail F. da Silva, Xavier Zas-García, Lucía C. Lois, Ana Gago-Martínez, José Manuel Leão-Martins, and Carmen Sieiro. "Evaluation of Malolactic Bacteria Associated with Wines from Albariño Variety as Potential Starters: Screening for Quality and Safety." Foods 9, no. 1 (January 17, 2020): 99. http://dx.doi.org/10.3390/foods9010099.

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The biodiversity of lactic acid bacteria in musts and wines of Albariño variety has been studied. The identification of species was addressed through a combination of biochemical and genetic methods (API® 50 CHL test, 16S rDNA and recA gene sequences, Amplified Ribosomal DNA Restriction Analysis -ARDRA- and 16S-26S intergenic region analysis). The results grouped the isolates into six species predominating those of the genus Lactobacillus and showing a typical biogeographical distribution. Among sixteen strains evaluated, eight of them showed malolactic activity. The study of the presence of genes hdc, odc, and tdc, along with the LC/MS-MS analysis of biogenic amines in wine, showed five strains lacking aminogenic ability. The absence of the pad gene in the above-mentioned strains discards its ability to produce volatile phenols that may adversely affect the aroma. Finally, all malolactic strains showed β-glucosidase activity so that they could contribute to enhance and differentiate the aromatic profile of Albariño wines.

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22

Bouix, Marielle, Claire Busson, Monique Charpentier, Jean-Yves Leveau, and Bruno Duteurtre. "Practical application of immunofluorescence for the detection of bacterial contaminants during vinification." OENO One 31, no. 1 (March 31, 1997): 11. http://dx.doi.org/10.20870/oeno-one.1997.31.1.1089.

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<p style="text-align: justify;">This study presents a rapid and specific microscopie technique for detecting and identifying populations of lactic acid bacteria in musts, wines, and inoculum starter cultures. Through the use of fluorescent antibodies, this procedure can be performed in less than two hours, and it is effective with <em>Leuconostoc</em>, <em>Pediococcus</em> and <em>Lactobacillus</em> concentrations as small as 10<sup>2</sup> cells/ml. Implementation of this technique will assist winemakers in controlling malolactic fermentations and in preventing lactic acid bacterial spoilage.</p>

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23

MARCOBAL, Á., P. J. MARTÍN-ÁLVAREZ, M. C. POLO, R. MUÑOZ, and M. V. MORENO-ARRIBAS. "Formation of Biogenic Amines throughout the Industrial Manufacture of Red Wine." Journal of Food Protection 69, no. 2 (February 1, 2006): 397–404. http://dx.doi.org/10.4315/0362-028x-69.2.397.

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Changes in biogenic amines (histamine, methylamine, ethylamine, tyramine, phenylethylamine, putrescine, and cadaver-ine) were monitored during the industrial manufacture of 55 batches of red wine. The origin of these amines in relation to must, alcoholic fermentation, malolactic fermentation, sulfur dioxide addition, and wine aging and the interactions between amines and their corresponding amino acids and pH were statistically evaluated in samples from the same batches throughout the elaboration process. Some amines can be produced in the grape or the musts (e.g., putrescine, cadaverine, and phenylethylamine) or can be formed by yeast during alcoholic fermentation (e.g., ethylamine and phenylethylamine), although quantitatively only very low concentrations are reached in these stages (less than 3 mg/liter). Malolactic fermentation was the main mechanism of biogenic amine formation, especially of histamine, tyramine, and putrescine. During this stage, the increase in these amines was accompanied by a significant decline in their amino acid precursors. Significant correlations between biogenic amine formation and the disappearance of their corresponding amino acids were observed, which clearly supports the hypothesis that malolactic bacteria are responsible for accumulation of these amines in wines. No increase in the concentration of biogenic amines was observed after SO2 addition and during wine aging, indicating that sulfur dioxide prevents amine formation in subsequent stages.

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24

Maicas, Sergi, José-Vicente Gil, Isabel Pardo, and Sergi Ferrer. "Improvement of volatile composition of wines by controlled addition of malolactic bacteria." Food Research International 32, no. 7 (August 1999): 491–96. http://dx.doi.org/10.1016/s0963-9969(99)00122-2.

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25

Salih, A. G., J. M. Le Quérè, J. F. Drilleau, and J. Moreno Fernandez. "LACTIC ACID BACTERIA AND MALOLACTIC FERMENTATION IN THE MANUFACTURE OF SPANISH CIDER." Journal of the Institute of Brewing 96, no. 6 (November 12, 1990): 369–72. http://dx.doi.org/10.1002/j.2050-0416.1990.tb01041.x.

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26

Martineau, Brigitte, and T. Henick-Kling. "Performance and diacetyl production of commercial strains of malolactic bacteria in wine." Journal of Applied Bacteriology 78, no. 5 (May 1995): 526–36. http://dx.doi.org/10.1111/j.1365-2672.1995.tb03095.x.

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27

Dizy, M., and M. C. Polo. "Changes in concentration of nitrogenous compounds during fermentation of white grape musts at pilot plant scale/Cambios en la concentración de compuestos nitrogenados durante la fermentación de mosto a escala piloto." Food Science and Technology International 2, no. 2 (April 1996): 87–93. http://dx.doi.org/10.1177/108201329600200205.

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Five vinifications were performed in 500 L tanks using two musts of the Malvar white grape variety. Four vinifications were carried out with or without the addition of sulphur dioxide by spontaneous fermentation and by a mixed culture of yeasts (Kloeckera apiculata, Torulaspora delbrueckii and Saccharomyces cerevisiae var ellipsoideus). A fifth experiment was performed with the addition of sulphur dioxide and the inoculation of a commercial active dry yeast ( Saccharomyces cerevisiae 71 B). The decrease in amino acids during fermentation was similar in all the experiments carried out on the same must in which there was no malolactic fermentation, regardless of the species of yeast conducting the fermentation, the free amino acid content of the corresponding must or whether sulphur dioxide was added to the musts or not. There was a smaller decrease in free amino acid concentration in wines where malolactic fermentation took place. This could be related to the release of amino acids from the wines' peptides by the peptidase activity of lactic acid bacteria.

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28

A., Moncalvo, Dordoni R., Silva A., Fumi M.D., Di Piazza S., and Spigno G. "Ochratoxin A Removal by Lactobacillus Plantarum V22 in Synthetic Substrates." Open Biotechnology Journal 12, no. 1 (December 28, 2018): 282–87. http://dx.doi.org/10.2174/1874070701811140282.

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Background: Ochratoxin A is a nephrotoxin which may occur in wines characterised by higher pH than the average. In the last decades the mechanisms responsible for ochratoxin A reduction by lactic acid bacteria have been investigated and identified as mainly cell walls adsorption and / or enzymatic conversion to ochratoxin-α, a non-toxic metabolite. Since lactic acid bacteria are involved in the malolactic fermentation during the wine-making process, selected starter cultures could be exploited to guarantee safe ochratoxin A level in wines also from contaminated grapes. A lactic acid bacteria strain (Lactobacillus plantarum V22) was previously selected for its ability of both degrading ochratoxin A and carrying out malolactic fermentation at high pH. Objective: This study was aimed at assessing if the selected L. plantarum strain, can reduce ochratoxin A because it can use it as a carbon source. Methods: L. plantarum V22 was grown in the presence of ochratoxin A in two different synthetic substrates, with or without malic acid, monitoring the reduction of ochratoxin A and the presence of ochratoxin α as an indicator for a toxin enzymatic hydrolysis. The presence of residual not hydrolysed ochratoxin A bound to the bacteria cell walls was also evaluated to quantify the ochratoxin A removal due to simple adsorption. Result: A significant reduction of 19.5 ± 2.0% in ochratoxin A concentration was observed only in the presence of malic acid. The quantified fraction of ochratoxin A adsorbed on cell walls was irrelevant and the metabolite ochratoxin α could not be detected. Conclusion: There is a possibility that L. plantarum V22 can degrade ochratoxin A through a not yet identified metabolic pathway.

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29

Hasalliu, Rozeta. "EVALUATION OF LACTIC ACID BACTERIA GROWTH DURING AUTOCHTHONOUS ALBANIAN KALLMET WINE PRODUCTION WITH SPONTANEOUS AND INOCULATED FERMENTATIONS." CBU International Conference Proceedings 5 (September 24, 2017): 1199–203. http://dx.doi.org/10.12955/cbup.v5.1096.

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The grape used in wine making has many wild microorganisms like lactic acid bacteria, yeast, acetic acid bacteria. During the alcoholic fermentation, the evaluation of these microorganisms depends on their activity. There is an interaction between yeast and lactic acid bacteria during this period of wine making. In this study, we have made wine from the autochthonous Albanian grape Kallmet variety using the spontaneous fermentation and inoculated fermentation with the yeast Saccharomyces bayannus. Yeasts carry out the alcohol fermentation, and lactic acid bacteria make malolactic fermentation in wine. With this fermentation, lactic acid bacteria convert malic acid to lactic acid, reducing the acidity of the wine and create a microbiological stability. During the alcoholic fermentation, the evaluation of lactic acid bacteria is not required. The aim of our study is to evaluate the first quantity of lactic acid bacteria to Kallmet grape, their performance during the two fermentations, spontaneous and inoculated fermentations.

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Sieiro, Carmen, José Cansado, Dolores Agrelo, Jorge B. Velázquez, and T. G. Villa. "Isolation and Enological Characterization of Malolactic Bacteria from the Vineyards of Northwestern Spain." Applied and Environmental Microbiology 56, no. 9 (1990): 2936–38. http://dx.doi.org/10.1128/aem.56.9.2936-2938.1990.

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Simó, G., E. Fernández-Fernández, J. Vila-Crespo, V. Ruipérez, and J. M. Rodríguez-Nogales. "Silica-alginate-encapsulated bacteria to enhance malolactic fermentation performance in a stressful environment." Australian Journal of Grape and Wine Research 23, no. 3 (August 23, 2017): 342–49. http://dx.doi.org/10.1111/ajgw.12302.

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Pérez-Martín, Fátima, Susana Seseña, Pedro Miguel Izquierdo, and María Llanos Palop. "Esterase activity of lactic acid bacteria isolated from malolactic fermentation of red wines." International Journal of Food Microbiology 163, no. 2-3 (May 2013): 153–58. http://dx.doi.org/10.1016/j.ijfoodmicro.2013.02.024.

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Sánchez, Ainoa, Raquel Rodríguez, Monika Coton, Emmanuel Coton, Mónica Herrero, Luis A. García, and Mario Díaz. "Population dynamics of lactic acid bacteria during spontaneous malolactic fermentation in industrial cider." Food Research International 43, no. 8 (October 2010): 2101–7. http://dx.doi.org/10.1016/j.foodres.2010.07.010.

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34

Solieri, Lisa, and Paolo Giudici. "Development of a Sequence-Characterized Amplified Region Marker-Targeted Quantitative PCR Assay for Strain-Specific Detection of Oenococcus oeni during Wine Malolactic Fermentation." Applied and Environmental Microbiology 76, no. 23 (October 8, 2010): 7765–74. http://dx.doi.org/10.1128/aem.00929-10.

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ABSTRACT Control over malolactic fermentation (MLF) is a difficult goal in winemaking and needs rapid methods to monitor Oenococcus oeni malolactic starters (MLS) in a stressful environment such as wine. In this study, we describe a novel quantitative PCR (QPCR) assay enabling the detection of an O. oeni strain during MLF without culturing. O. oeni strain LB221 was used as a model to develop a strain-specific sequence-characterized amplified region (SCAR) marker derived from a discriminatory OPA20-based randomly amplified polymorphic DNA (RAPD) band. The 5′ and 3′ flanking regions and the copy number of the SCAR marker were characterized using inverse PCR and Southern blotting, respectively. Primer pairs targeting the SCAR sequence enabled strain-specific detection without cross amplification of other O. oeni strains or wine species of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeasts. The SCAR-QPCR assay was linear over a range of cell concentrations (7 log units) and detected as few as 2.2 Ã¯Â¿Â½ 102 CFU per ml of red wine with good quantification effectiveness, as shown by the correlation of QPCR and plate counting results. Therefore, the cultivation-independent monitoring of a single O. oeni strain in wine based on a SCAR marker represents a rapid and effective strain-specific approach. This strategy can be adopted to develop easy and rapid detection techniques for monitoring the implantation of inoculated O. oeni MLS on the indigenous LAB population, reducing the risk of unsuccessful MLF.

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Mira de Orduña, R. "Ethyl carbamate precursor citrulline formation from arginine degradation by malolactic wine lactic acid bacteria." FEMS Microbiology Letters 183, no. 1 (February 1, 2000): 31–35. http://dx.doi.org/10.1016/s0378-1097(99)00624-2.

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Mira de OrduÃ±a, R., S. Q. Liu, M. L. Patchett, and G. J. Pilone. "Ethyl carbamate precursor citrulline formation from arginine degradation by malolactic wine lactic acid bacteria." FEMS Microbiology Letters 183, no. 1 (February 2000): 31–35. http://dx.doi.org/10.1111/j.1574-6968.2000.tb08929.x.

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García-Ruiz, Almudena, Carolina Cueva, Eva M. González-Rompinelli, María Yuste, Mireia Torres, Pedro J. Martín-Álvarez, Begoña Bartolomé, and M. Victoria Moreno-Arribas. "Antimicrobial phenolic extracts able to inhibit lactic acid bacteria growth and wine malolactic fermentation." Food Control 28, no. 2 (December 2012): 212–19. http://dx.doi.org/10.1016/j.foodcont.2012.05.002.

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38

Salma, Mohammad, Sandrine Rousseaux, Anabelle Sequeira-Le Grand, and Hervé Alexandre. "Cytofluorometric detection of wine lactic acid bacteria: application of malolactic fermentation to the monitoring." Journal of Industrial Microbiology & Biotechnology 40, no. 1 (October 19, 2012): 63–73. http://dx.doi.org/10.1007/s10295-012-1200-3.

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Zhang, Daosheng, and Robert W. Lovitt. "Performance assessment of malolactic fermenting bacteria Oenococcus oeni and Lactobacillus brevis in continuous culture." Applied Microbiology and Biotechnology 69, no. 6 (February 2006): 658–64. http://dx.doi.org/10.1007/s00253-005-0021-y.

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Radonjic, Sanja, Tatjana Kosmerl, Ajda Ota, Helena Prosen, Vesna Maras, Lea Demsar, and Tomaz Polak. "Technological and microbiological factors affecting the polyphenolic profile of Montenegrin red wines." Chemical Industry and Chemical Engineering Quarterly 25, no. 4 (2019): 309–19. http://dx.doi.org/10.2298/ciceq180814009r.

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The main objective of this study was to determine the impact of three commercial yeasts (BDX, ICVD21 and BM4x4) and lactic acid bacteria (VP41 and ALPHA) on the phenolic profile of Montenegrin red wines. Wines made of two autochthonous grape varieties (Vranac and Kratosija) and international grape variety (Cabernet Sauvignon) were examined. The research was performed during the 2012 and 2013 vintage and twenty-one phenolic compounds, including stilbenes, hydroxycinnamic and hydroxybenzoic acids, and flavonols have been identified in the wine after alcoholic and malolactic fermentation, using the liquid chromatography-mass spectrophotometry method. The influence of different commercial yeasts on all analysed phenolic compounds was statistically significant (p ??0.05) for all examined wines, and there were also statistically significant differences between varietal wines. After alcoholic and malolactic fermentation, the highest average content of p-coumaric acid was determined in Vranac wines. Additional analysis of stilbenes after alcoholic fermentation of varietal wines of the 2013 vintage revealed that the total content of stilbenes was the highest in Vranac wines, where a significant increase of their concentration was observed in wines inoculated with commercial yeast. A similar trend was observed in all studied wine varieties.

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Endo, Akihito, and Sanae Okada. "Oenococcus kitaharae sp. nov., a non-acidophilic and non-malolactic-fermenting oenococcus isolated from a composting distilled shochu residue." International Journal of Systematic and Evolutionary Microbiology 56, no. 10 (October 1, 2006): 2345–48. http://dx.doi.org/10.1099/ijs.0.64288-0.

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Six strains of lactic acid bacteria were isolated in Japan from a composting distilled shochu residue. The six isolates grew poorly on MRS agar and slowly in MRS broth. The 16S rRNA gene sequences did not show high levels of similarity to those of the recognized species of lactic acid bacteria, and formed a subcluster within the cluster comprising obligately heterofermentative lactic acid bacteria closely related to Oenococcus oeni. The levels of DNA–DNA relatedness revealed that the isolates belonged to the same taxon and were genetically separate from O. oeni. Furthermore, various phenotypic characteristics such as the optimum pH for growth, malolactic fermentation and resistance to 10 % ethanol revealed that the isolates are distinguishable from O. oeni. On the basis of their phylogenetic and phenotypic characteristics, the isolates represent a novel species, for which the name Oenococcus kitaharae sp. nov. is proposed. The type strain is NRIC 0645T (=JCM 13282T=DSM 17330T).

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Krieger-Weber, Sibylle, José María Heras, and Carlos Suarez. "Lactobacillus plantarum, a New Biological Tool to Control Malolactic Fermentation: A Review and an Outlook." Beverages 6, no. 2 (April 7, 2020): 23. http://dx.doi.org/10.3390/beverages6020023.

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Malolactic fermentation (MLF) in wine is an important step in the vinification of most red and some white wines, as stands for the biological conversion of l-malic acid into l-lactic acid and carbon dioxide, resulting in a decrease in wine acidity. MLF not only results in a biological deacidification, it can exert a significant impact on the organoleptic qualities of wine. This paper reviews the biodiversity of lactic acid bacteria (LAB) in wine, their origin, and the limiting conditions encountered in wine, which allow only the most adapted species and strains to survive and induce malolactic fermentation. Of all the species of wine LAB, Oenococcus oeni is probably the best adapted to overcome the harsh environmental wine conditions and therefore represents the majority of commercial MLF starter cultures. Wine pH is most challenging, but, as a result of global warming, Lactobacillus sp. is more often reported to predominate and be responsible for spontaneous malolactic fermentation. Some Lactobacillus plantarum strains can tolerate the high alcohol and SO2 levels normally encountered in wine. This paper shows the potential within this species for the application as a starter culture for induction of MLF in juice or wine. Due to its complex metabolism, a range of compositional changes can be induced, which may positively affect the quality of the final product. An example of a recent isolate has shown most interesting results, not only for its capacity to induce MLF after direct inoculation, but also for its positive contribution to the wine quality. Degrading hexose sugars by the homo-fermentative pathway, which poses no risk of acetic acid production from the sugars, is an interesting alternative to control MLF in high pH wines. Within this species, we can expect more strains with interesting enological properties.

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Englezos, Vasileios, David Castrillo Cachón, Kalliopi Rantsiou, Pilar Blanco, Maurizio Petrozziello, Matteo Pollon, Simone Giacosa, Susana Río Segade, Luca Rolle, and Luca Cocolin. "Effect of mixed species alcoholic fermentation on growth and malolactic activity of lactic acid bacteria." Applied Microbiology and Biotechnology 103, no. 18 (August 6, 2019): 7687–702. http://dx.doi.org/10.1007/s00253-019-10064-1.

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44

Cordero-Bueso, G., J. Moraga, M. Rios-Carrasco, M. Ruiz-Muñoz, and J. Manuel Cantoral. "Isolation of bacteriophages from must and wine for the elimination of contaminating bacteria as an alternative to the use of sulfurous." BIO Web of Conferences 15 (2019): 02011. http://dx.doi.org/10.1051/bioconf/20191502011.

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Acetic and some lactic acid bacteria are the main reason for the loss of quality of musts and wines, giving rise to defects such as “vinegary”, “chopped” or preventing alcoholic and / or malolactic fermentation. The solution to this problem consists in the application of authorized bactericidal agents, such as sulfurous. The aim of this work is to isolate bacteriophages from musts and wines of different grape varieties, able to eliminate lactic and acetic acid bacteria spoilages. Musts obtained from grape-berries of Vitis vinifera cv. Chardonnay and Moscatel and a red wine made with the Tintilla de Rota variety were used to isolate bacteriophages. It were isolated by classical virology methods and identified by electron microscopy. Host bacteria used in the study were the lactic acid bacteria of the species Lactobacillus hilgardii, L. plantarum and Oenococcus oeni and the acetic bacteria Acetobacter aceti. A comparative study was performed on musts and wines, previously inoculated with bacteria, by phage titration and SO2 addition to study the effectiveness of bacteriophages against bacteria. Bacteriophages were obtained from all musts and wine, belonging to the order of Caudovirals and Tectivirals. The comparative study showed that a cocktail of bacteriophages at low concentration is as effective as sulfur.

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Kučerová, Jindřiška, and J. Široký. "Study of changes organic acids in red wines during malolactic fermentation." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 59, no. 5 (2011): 145–50. http://dx.doi.org/10.11118/actaun201159050145.

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The aim of this contribution is to be able to describe the movement of organic acids in red wine during malolactic fermentation. Wines from Znojmo wine region were represented by varieties of Svatovavřinecké (Saint Laurent), Rulandské modré (Pinot Noir), Zweigeltrebe, Frankovka (Lemberger) and Dornfelder. The grapes went through the same way of wine making and after completion of alcoholic fermentation were inoculated with pure culture of lactic acid bacteria Oenococcus oeni. Samples were taken for chemical analysis during biodegradation of acids within the range of 2 to 4 days and they were measured using a device WineScan FT 120. Chemical analysis detected changes in the concentrations of the following parameters: total acidity, lactic, malic, tartaric and citric acids. The total content of acids statistically significantly (P = 0.05) differed only between samples of Svatovavřinecké T 66 and Zweigeltrebe T 2.The differences of average mass concentrations of lactic, malic and citric acids were not statistically relevant. Nevertheless, statistically relevant difference in the concentration of tartaric acid from all other wines was detected in a sample of SV T 66 which also reached the highest average value (5.18 g/l).

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Schubertová, Svetlana, Zuzana Krepsová, Lívia Janotková, Marianna Potočňáková, and František Kreps. "Exploitation of Sea Buckthorn Fruit for Novel Fermented Foods Production: A Review." Processes 9, no. 5 (April 23, 2021): 749. http://dx.doi.org/10.3390/pr9050749.

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Sea buckthorn fruit is abundant with essential nutrients and bioactive substances, yet it remains less sought after. Therefore, it is valuable to explore new ways of sea buckthorn fruit processing, which can boost consumer acceptance of sea buckthorn fruit and also lead to formulation of new functional foods. In the presented review, we summarize studies focused on development of foods utilizing sea buckthorn fruit or its components and bacterial food cultures. Firstly, we discuss the impact of malolactic fermentation on content and profile of organic acids and polyphenols of sea buckthorn fruit juice. During this process, changes in antioxidant and sensory properties are considerable. Secondly, we address the role of sea buckthorn fruit and its components in formulating novel probiotic dairy and non-dairy products. In this regard, a synergic effect of prebiotic material and probiotic bacteria against pathogens is distinguished. Overall, the potential of sea buckthorn fruit as a botanical ingredient for application in novel foods is highlighted.

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Mendes Ferreira, Ana, and Arlete Mendes-Faia. "The Role of Yeasts and Lactic Acid Bacteria on the Metabolism of Organic Acids during Winemaking." Foods 9, no. 9 (September 3, 2020): 1231. http://dx.doi.org/10.3390/foods9091231.

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The main role of acidity and pH is to confer microbial stability to wines. No less relevant, they also preserve the color and sensory properties of wines. Tartaric and malic acids are generally the most prominent acids in wines, while others such as succinic, citric, lactic, and pyruvic can exist in minor concentrations. Multiple reactions occur during winemaking and processing, resulting in changes in the concentration of these acids in wines. Two major groups of microorganisms are involved in such modifications: the wine yeasts, particularly strains of Saccharomyces cerevisiae, which carry out alcoholic fermentation; and lactic acid bacteria, which commonly conduct malolactic fermentation. This review examines various such modifications that occur in the pre-existing acids of grape berries and in others that result from this microbial activity as a means to elucidate the link between microbial diversity and wine composition.

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Nisiotou, Aspasia A., Dimitra Dourou, Maria-Evangelia Filippousi, Ellie Diamantea, Petros Fragkoulis, Chryssoula Tassou, and Georgios Banilas. "Genetic and Technological Characterisation of Vineyard- and Winery-Associated Lactic Acid Bacteria." BioMed Research International 2015 (2015): 1–8. http://dx.doi.org/10.1155/2015/508254.

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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 pentosaceusandLactobacillus graminiswere the most abundant LAB on grapes, whileLactobacillus plantarumdominated in fermenting musts from both regions. No particular structure ofLactobacillus plantarumpopulations 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 ofOenococcus 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 CuSO4than vineyard-associated isolates. The frequency of BA-producing strains was relatively low but not negligible, considering that certain winery-associatedLactobacillus hilgardiistrains 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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Herrero, Monica, Luis A. Garcia, and Mario Diaz. "Organic Acids in Cider with Simultaneous Inoculation of Yeast and Malolactic Bacteria: Effect of Fermentation Temperature." Journal of the Institute of Brewing 105, no. 4 (1999): 229–32. http://dx.doi.org/10.1002/j.2050-0416.1999.tb00023.x.

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50

Quirós, C., M. Herrero, L. A. García, and M. Díaz. "Effects of SO2on lactic acid bacteria physiology when used as a preservative compound in malolactic fermentation." Journal of the Institute of Brewing 118, no. 1 (May 23, 2012): 89–96. http://dx.doi.org/10.1002/jib.9.

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