Differential malic acid degradation by selected strains of Saccharomyces during alcoholic fermentation

2003 ◽  
Vol 83 (1) ◽  
pp. 49-61 ◽  
Author(s):  
S. Redzepovic ◽  
S. Orlic ◽  
A. Majdak ◽  
B. Kozina ◽  
H. Volschenk ◽  
...  
Keyword(s):  
Malic Acid ◽  
Alcoholic Fermentation ◽  
Acid Degradation ◽  
Malic Acid Degradation

scholarly journals Oenococcus oeni Lifestyle Modulates Wine Volatilome and Malolactic Fermentation Outcome

2021 ◽  
Vol 12 ◽  
Author(s):  
Rosanna Tofalo ◽  
Noemi Battistelli ◽  
Giorgia Perpetuini ◽  
Luca Valbonetti ◽  
Alessio Pio Rossetti ◽  
...  
Keyword(s):  
Malic Acid ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Laser Scanning Microscopy ◽  
Aroma Compound ◽  
Confocal Laser ◽  
Wine Aroma ◽  
Acid Degradation ◽  
Malic Acid Degradation ◽  
Strain Dependent

In this study, nine Oenococcus oeni strains were tested for their ability to adhere to polystyrene using mMRS and wine as culture media. Moreover, planktonic and biofilm-detached cells were investigated for their influence on malic acid degradation kinetics and aroma compound production. Three strains were able to adhere on polystyrene plates in a strain-dependent way. In particular, MALOBACT-T1 and ISO359 strains mainly grew as planktonic cells, while the ISO360 strain was found prevalent in sessile state. The strain-dependent adhesion ability was confirmed by confocal laser scanning microscopy. Planktonic and biofilm detached cells showed a different metabolism. In fact, biofilm-detached cells had a better malic acid degradation kinetic and influenced the aroma composition of resulting wines, acting on the final concentration of esters, higher alcohols, and organic acids. Oenococcus oeni in biofilm lifestyle seems to be a suitable tool to improve malolactic fermentation outcome, and to contribute to wine aroma. The industrial-scale application of this strategy should be implemented to develop novel wine styles.

Malic Acid Degradation and Brined Cucumber Bloating

1984 ◽  
Vol 49 (4) ◽  
pp. 999-1002 ◽  
Author(s):  
R. F. McFEETERS ◽  
H. P. FLEMING ◽  
M. A. DAESCHEL
Keyword(s):  
Malic Acid ◽  
Acid Degradation ◽  
Malic Acid Degradation

Dégradation de l'acide malique par Botrytis cinerea

1985 ◽  
Vol 63 (10) ◽  
pp. 1820-1824 ◽  
Author(s):  
Bernard Donèche ◽  
Françoise Roux ◽  
Pascal Ribéreau-Gayon
Keyword(s):  
Citric Acid ◽  
Glucose Metabolism ◽  
Botrytis Cinerea ◽  
Malic Acid ◽  
Acid Metabolism ◽  
Krebs Cycle ◽  
Malic Dehydrogenase ◽  
Grape Must ◽  
Acid Degradation ◽  
Malic Acid Degradation

During the growth of Botrytis cinerea on grape must, malic acid is actively oxidized by malic dehydrogenase. Some properties of this constitutive enzyme are described. In the absence of glucose, malic acid metabolism results in an equivalent accumulation of oxalic acid. In the presence of glucose, malic acid degradation is much slower, but the glucose is completely oxidized by the reactions of the Krebs cycle. Citric acid production in Czapek solution and in grape must differs according to strains of Botrytis cinerea; it depends mainly on glucose metabolism and is not directly related to malic acid degradation.

Stimulation de la fermentation malolactique par l'addition au vin d'enveloppes cellulaires de levure et différents adjuvants de nature polysaccharidique et azotée

OENO One ◽  
1985 ◽  
Vol 19 (4) ◽  
pp. 229 ◽  
Author(s):  
Aline Lonvaud-Funel ◽  
Catherine Desens ◽  
Annick Joyeux
Keyword(s):  
Fatty Acids ◽  
Yeast Extract ◽  
Malic Acid ◽  
Bacterial Population ◽  
Malolactic Fermentation ◽  
Yeast Metabolism ◽  
Acides Gras ◽  
Acid Degradation ◽  
Malic Acid Degradation

<p style="text-align: justify;">L'addition au vin d'écorces de levure (0,2 g par litre) permet une stimulation de la fermentation malolactique. Leur action s'exerce en augmentant la population bactérienne et surtout en retardant et atténuant la phase de déclin. Le traitement du vin par des polysaccharides (alginates, polysaccharides extraits de vin) ou par l'extrait de levure accelere aussi le processus de dégradation de l'acide malique. Ces adjuvants agissent probablement en limitant l'action inhibitrice de certains métabolites levuriens tels les acides gras.</p><p style="text-align: justify;">+++</p><p style="text-align: justify;">Addition of yeast ghosts to wine (0,2 g per liter) stimulates the malolactic fermentation. The bacterial population is increased furthermore the declin phase is delayed. Addition of polysaccharides to wine (alginate, polysaccharides extracted from wine) or yeast extract also accelerate the malic acid degradation. These additions probably limit the inhibition by some products of the yeast metabolism like fatty acids.</p>

Simultaneous and Sequential Fermentations with Saccharomyces cerevisiae DJ02 and Lactobacliius acidophilus WS in Pear Wine

2011 ◽  
Vol 317-319 ◽  
pp. 2388-2392 ◽  
Author(s):  
Da Wei Zhang ◽  
Wen Bin Dong ◽  
Dan Zhang ◽  
Lei Jin ◽  
Jie Zhang ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Cell Population ◽  
Malic Acid ◽  
Ph Value ◽  
Sugar Consumption ◽  
Acid Degradation ◽  
Sequential Fermentation ◽  
Malic Acid Degradation ◽  
Change Tendency ◽  
Better Than

The two controlled inoculation procedures of simultaneous and sequential fermentations with Saccharomyces Cerevisiae DJ02 and Lactobacliius acidophilus WS were studied in pear wine. The sugar consumption and ethanol product were delayed in the course of simultaneous fermentation contrary to the single fermentation. However in the sequential fermentation the effect was less than the simultaneous fermentation. In this work the function of malic acid degradation in the sequential fermentation was better than the simultaneous fermentation. The pH value of the pear wine came to 3.9 after the sequential fermentation. The change tendency of the yeast population after adding Lactobacliius acidophilus WS was similar to the yeast single fermentation in the simultaneous and sequential fermentation. But the cell population was went down in the course of the fermentation. The population of Lactobacliius acidophilus WS in the course of the two kinds of fermentation methods showed no significantly differences.

scholarly journals The oenological interest of fumaric acid: Stop malolactic fermentation and preserve the freshness of wines

2019 ◽  
Vol 15 ◽  
pp. 02034
Author(s):  
A. Morata ◽  
M.A. Bañuelos ◽  
C. López ◽  
S. Chenli ◽  
R. Vejarano ◽  
...  
Keyword(s):  
Fumaric Acid ◽  
Malic Acid ◽  
Acid Content ◽  
Red Wine ◽  
Bacterial Count ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Bacterial Development ◽  
Malic Acid Degradation ◽  
Different Doses

One of the problems related to the increase in average temperatures in the wine-growing regions is the lower accumulation of organic acids in the berries. Wine freshness depends to a great extent on its acidity. Herein, the effectiveness of fumaric acid to inhibit malolactic fermentation or to stop it once initiated is evaluated in order to preserve the malic acid content. Different doses of fumaric acid and SO2 were tested. The ability of these compounds to inhibit bacterial development and stop the malic acid degradation was tested on a red wine of the variety Vitis vinifera L. cv. Tempranillo whose malic acid content was set at 1.5 g/L. The control wine inoculated with 6 log CFU/mL of Oenococcus oeni finished the malolactic fermentation in 12 days. However, the use of doses equal to or greater than 300 mg/L of fumaric acid delayed the onset of malolactic fermentation for more than 50 days with little degradation of malic acid. In addition, fumaric acid proved to be effective in stopping malolactic fermentation already started where the bacterial count was 7 log CFU/mL. Fumaric acid can be considered as a potent inhibitor of malolactic fermentation.

scholarly journals A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated with Spontaneous Malolactic Fermentations in Wine

2019 ◽  
Vol 20 (16) ◽  
pp. 3980 ◽  
Author(s):  
Carmen Berbegal ◽  
Luigimaria Borruso ◽  
Mariagiovanna Fragasso ◽  
Maria Tufariello ◽  
Pasquale Russo ◽  
...  
Keyword(s):  
Malic Acid ◽  
Alcoholic Fermentation ◽  
Oenococcus Oeni ◽  
Taxonomic Composition ◽  
Starter Cultures ◽  
16S Rrna Genes ◽  
Rrna Genes ◽  
Microbial Resources ◽  
Next Generation Sequencing Ngs ◽  
First Time

This study reports the first application of a next generation sequencing (NGS) analysis. The analysis was designed to monitor the effect of the management of microbial resources associated with alcoholic fermentation on spontaneous malolactic consortium. Together with the analysis of 16S rRNA genes from the metagenome, we monitored the principal parameters linked to MLF (e.g., malic and lactic acid concentration, pH). We encompass seven dissimilar concrete practices to manage microorganisms associated with alcoholic fermentation: Un-inoculated must (UM), pied-de-cuve (PdC), Saccharomyces cerevisiae (SC), S. cerevisiae and Torulaspora delbrueckii co-inoculated and sequentially inoculated, as well as S. cerevisiae and Metschnikowia pulcherrima co-inoculated and sequentially inoculated. Surprisingly, each experimental modes led to different taxonomic composition of the bacterial communities of the malolactic consortia, in terms of prokaryotic phyla and genera. Our findings indicated that, uncontrolled AF (UM, PdC) led to heterogeneous consortia associated with MLF (with a relevant presence of the genera Acetobacter and Gluconobacter), when compared with controlled AF (SC) (showing a clear dominance of the genus Oenococcus). Effectively, the SC trial malic acid was completely degraded in about two weeks after the end of AF, while, on the contrary, malic acid decarboxylation remained uncomplete after 7 weeks in the case of UM and PdC. In addition, for the first time, we demonstrated that both (i) the inoculation of different non-Saccharomyces (T. delbrueckii and M. pulcherrima) and, (ii) the inoculation time of the non-Saccharomyces with respect to S. cerevisiae resources (co-inoculated and sequentially inoculated) influence the composition of the connected MLF consortia, modulating MLF performance. Finally, we demonstrated the first findings of delayed and inhibited MLF when M. pulcherrima, and T. delbrueckii were inoculated, respectively. In addition, as a further control test, we also assessed the effect of the inoculation with Oenococcus oeni and Lactobacillus plantarum at the end of alcoholic fermentation, as MLF starter cultures. Our study suggests the potential interest in the application of NGS analysis, to monitor the effect of alcoholic fermentation on the spontaneous malolactic consortium, in relation to wine.

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