Encapsulated Lactic Acid Bacteria for Control of Malolactic Fermentation in Wine

2004 ◽  
Vol 32 (1) ◽  
pp. 55-65 ◽  
Author(s):  
M. R. Kosseva ◽  
J. F. Kennedy
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Malolactic Fermentation

Antimicrobial phenolic extracts able to inhibit lactic acid bacteria growth and wine malolactic fermentation

Food Control ◽  
2012 ◽  
Vol 28 (2) ◽  
pp. 212-219 ◽  
Author(s):  
Almudena García-Ruiz ◽  
Carolina Cueva ◽  
Eva M. González-Rompinelli ◽  
María Yuste ◽  
Mireia Torres ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Malolactic Fermentation ◽  
Bacteria Growth ◽  
Phenolic Extracts

scholarly journals Differential Real-Time PCR Assay for Enumeration of Lactic Acid Bacteria in Wine

2005 ◽  
Vol 71 (12) ◽  
pp. 8954-8957 ◽  
Author(s):  
Ezekiel T. Neeley ◽  
Trevor G. Phister ◽  
David A. Mills
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Real Time ◽  
Real Time Pcr ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Pcr Assay ◽  
Wine Production ◽  
Bacterial Populations ◽  
Wine Spoilage

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.

Role of malolactic fermentation in lactic acid bacteria

Biochimie ◽  
1988 ◽  
Vol 70 (3) ◽  
pp. 375-379 ◽  
Author(s):  
Pierre Renault ◽  
Claude Gaillardin ◽  
Henri Heslot
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Malolactic Fermentation

Cytofluorometric detection of wine lactic acid bacteria: application of malolactic fermentation to the monitoring

2012 ◽  
Vol 40 (1) ◽  
pp. 63-73 ◽  
Author(s):  
Mohammad Salma ◽  
Sandrine Rousseaux ◽  
Anabelle Sequeira-Le Grand ◽  
Hervé Alexandre
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Malolactic Fermentation

scholarly journals Ochratoxin A Removal by Lactobacillus Plantarum V22 in Synthetic Substrates

2018 ◽  
Vol 12 (1) ◽  
pp. 282-287
Author(s):  
Moncalvo A. ◽  
Dordoni R. ◽  
Silva A. ◽  
Fumi M.D. ◽  
Di Piazza S. ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ochratoxin A ◽  
Lactobacillus Plantarum ◽  
Malic Acid ◽  
Cell Walls ◽  
Malolactic Fermentation ◽  
Starter Cultures ◽  
Toxic Metabolite ◽  
Enzymatic Conversion

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.

scholarly journals Effectiveness of Higher Fatty Acids C8, C10 and C12, Dimethyl Dicarbonate and Sulphur Dioxide for Inhibition of Re-fermentation and Malolactic Activities in Wine

2014 ◽  
Vol 62 (1) ◽  
pp. 23-29
Author(s):  
Mojmír Baroň
Keyword(s):  
Fatty Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Malic Acid ◽  
Sulphur Dioxide ◽  
Consumption Rate ◽  
Malolactic Fermentation ◽  
Fermentation Test ◽  
Higher Fatty Acids ◽  
Average Consumption

The issue of preventing the re-fermentation and protection against undesirable malolactic fermentation (MLF) in order to safe content of acids in wine is very complicated. In this paper the saturated higher fatty acids (HFA) – C8, C10 and C12, dimethyldicarbonate (DMDC) and sulphur dioxide (SO2) were tested. The re-fermentation test showed the strongest inhibition power at ratio 2:8, 1:9 and 0:10 as C8:C10 acids – 65 days without re-fermentation. MLF experiments confirmed that addition of SO2 into the fermenting media causes rapid inhibition of lactic acid bacteria metabolic activity. Malic acid concentrations were proportionally decreasing during 6 days of experiment and at the end the content of this acid varied between 0.16 and 0.22 g/L, the only exception formed a variant with the addition of SO2 (1.57 g/L of malic acid). After calculation of the average consumption rate of malic acid, the results showed the inhibition power – SO2 (81.05%) followed by variant of 40 mg/L mixture of HFA (40.76%), a variant of 200 mg/L of DMDC (31.98%) and a variant of 20 mg/L mixture of HFA (12.59%). The addition of HFA can significantly reduce the dosage of other preservatives, especially SO2. Based on results, this method can be recommend in the production of wines with residual sugar and also wines made from over-mature material to prevent undesirable MLF.

Relationship Between Lactic Acid Bacteria, Malolactic Fermentation, And Wine Color

2021 ◽  
Vol 1 (2) ◽  
pp. 149-156
Author(s):  
Nair Temis Olguin Alderete ◽  
Lucrecia Delfederico ◽  
Liliana Carmen Semorile
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Malolactic Fermentation ◽  
Wine Color

Evolution of anthocyanin profile from grape to wine

OENO One ◽  
2010 ◽  
Vol 44 (3) ◽  
pp. 167
Author(s):  
Margherita Squadrito ◽  
Onofrio Corona ◽  
Giacomo Ansaldi ◽  
Rocco Di Stefano
Keyword(s):  
Principal Component Analysis ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Polyphenol Oxidase ◽  
Alcoholic Fermentation ◽  
Principal Component ◽  
Malolactic Fermentation ◽  
Great Care ◽  
Pca Analysis ◽  
Anthocyanin Profile

<p style="text-align: justify;"><strong>Aims</strong>: This study aimed at acquiring knowledge of the evolution of anthocyanins from grape to wine and the possibility of deducing the varietal origin of a wine from its anthocyanin profile.</p><p style="text-align: justify;"><strong>Methods and results</strong>: The anthocyanin « fingerprint », or profile, of a series of autochthonous Sicilian accessions and their respective young wines was determined by HPLC-DAD in 2008. Data were evaluated by taking into account the evolution of the percentages of side-ring dioxygenated and tri-oxygenated anthocyanins, the ratio between acetylated and p-coumaroylated derivatives, and the principal component analysis (PCA) results. From grape to the end of alcoholic fermentation, the percentages of 3-glucosides of cyanidin, peonidin, delphinidin and p-coumaroylglucosides decreased, whereas those of malvidin-3-glucoside, acetylated derivatives and, in some cases, petunidin-3-glucoside increased. In many but not all wines, after malolactic fermentation, the percentages of p-coumaroylated derivatives decreased further and those of cyanidin- 3-glucoside and acetylated derivatives increased ; less variation was observed in malvidin-3-glucoside values.</p><p style="text-align: justify;"><strong>Conclusions</strong>: From grapes to young wines, the anthocyanin profiles varied mainly because of the activity of polyphenol oxidase (PPO), yeasts and lactic acid bacteria. However, they were substantially retained in wines from varieties in which tri-oxygenated side-ring anthocyanins prevailed, but were dramatically different from the respective grapes in wines from varieties rich in di-oxygenated anthocyanins, or in which the di-oxygenated forms prevailed over the tri-oxygenated ones. PCA analysis confirmed these findings.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: Only in varieties in which the anthocyanin profile of grapes is characterized by low percentages of dioxygenated side-ring forms is it possible to gain information about the varietal origin of a young wine by comparing the profiles of both grape and wine. However, great care is required.</p>

scholarly journals Oenococcus kitaharae sp. nov., a non-acidophilic and non-malolactic-fermenting oenococcus isolated from a composting distilled shochu residue

2006 ◽  
Vol 56 (10) ◽  
pp. 2345-2348 ◽  
Author(s):  
Akihito Endo ◽  
Sanae Okada
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Novel Species ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Rrna Gene ◽  
16S Rrna Gene Sequences ◽  
Phenotypic Characteristics ◽  
Optimum Ph ◽  
The 16S Rrna Gene

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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