ArticleFolia microbiologica2016
Growth and consumption of L-malic acid in wine-like medium by acclimated and non-acclimated cultures of Patagonian Oenococcus oeni strains.
Article in Folia microbiologica, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 29 citations in OpenAlex.
- Effect of fermentation on the antioxidant properties and phenolic compounds ofJournal of food science and technology · 2023Article
- Identification and Characterization of Malolactic Bacteria Isolated from the Eastern Foothills of Helan Mountain in China.Foods (Basel, Switzerland) · 2022Article
- Whey permeate as a substrate for the production of freeze-dried Lactiplantibacillus plantarum to be used as a malolactic starter culture.World journal of microbiology & biotechnology · 2021Article
- Influence of Climate on Soil and Wine Bacterial Diversity on a Vineyard in a Non-traditional Wine Region in Argentina.Frontiers in microbiology · 2021Article
- Effect of Biofilm Formation byFoods (Basel, Switzerland) · 2020Article
- Relative expression of stress-related genes during acclimation at low temperature of psychrotrophic Oenococcus oeni strains from Patagonian wine.World journal of microbiology & biotechnology · 2018Article
- Advantages of Using Blend Cultures of NativeFrontiers in microbiology · 2018Article
- Mapping the Physiological Response ofFrontiers in microbiology · 2018Article
- Sub-optimal pH Preadaptation Improves the Survival ofFrontiers in microbiology · 2017Article
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Five Oenococcus oeni strains, selected from spontaneous malolactic fermentation (MLF) of Patagonic Pinot noir wine, were assessed for their use as MLF starter cultures. After the individual evaluation of tolerance to some stress conditions, usually found in wine (pH, ethanol, SO2, and lysozyme), the behavior of the strains was analyzed in MLO broth with 14 % ethanol and pH 3.5 in order to test for the synergistic effect of high ethanol level and low pH and, finally, in a wine-like medium. Although the five strains were able to grow in MLO broth under low pH and/or high ethanol, they must be acclimated to grow in a wine-like medium. Additionally, glycosidase and tannase activities were evaluated, showing differences among the strains. The potential of the strains to ferment citrate was tested and two of the five strains showed the ability to metabolize this substrate. We did not detect the presence of genes encoding histidine, tyrosine descarboxylase, and putrescine carbamoyltransferase. All the strains tested exhibited good growth capacity and ability to consume L-malic acid in a wine-like medium after cell acclimation, and each of them showed a particular enzyme profile, which might confer different organoleptic properties to the wine.
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