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Characterization and technological properties of Oenococcus oeni strains from wine spontaneous malolactic fermentations: a framework for selection of new starter cultures.
J Appl Microbiol 2010; 108(1):285-98JA

Abstract

AIMS

To characterize the genetic and phenotypic diversity of 135 lactic acid bacteria (LAB) strains isolated from Italian wines that undergone spontaneous malolactic fermentation (MLF) and propose a multiphasic selection of new Oenococcus oeni malolactic starters.

METHODS AND RESULTS

One hundred and thirty-five LAB strains were isolated from 12 different wines. On the basis of 16S amplified ribosomal DNA restriction analysis (ARDRA) with three restriction enzymes and 16S rRNA gene sequencing, 120 O. oeni strains were identified. M13-based RAPD analysis was employed to investigate the molecular diversity of O. oeni population. Technological properties of different O. oeni genotypes were evaluated in synthetic medium at increasing selective pressure, such as low pH (3.5, 3.2 and 3.0) and high ethanol values (10, 11 and 13% v/v). Finally, the malolactic activity of one selected strain was assessed in wine by malolactic trial in winery.

CONCLUSIONS

The research explores the genomic diversity of wine bacteria in Italian wines and characterizes their malolactic metabolism, providing an efficient strategy to select O. oeni strains with desirable malolactic performances and able to survive in conditions simulating the harsh wine environment.

SIGNIFICANCE AND IMPACT OF THE STUDY

This article contributes to a better understanding of microbial diversity of O. oeni population in Italian wines and reports a framework to select new potentially O. oeni starters from Italian wines during MLF.

Authors+Show Affiliations

Department of Agricultural and Food Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy. lisa.solieri@unimore.itNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

19614854

Citation

Solieri, L, et al. "Characterization and Technological Properties of Oenococcus Oeni Strains From Wine Spontaneous Malolactic Fermentations: a Framework for Selection of New Starter Cultures." Journal of Applied Microbiology, vol. 108, no. 1, 2010, pp. 285-98.
Solieri L, Genova F, De Paola M, et al. Characterization and technological properties of Oenococcus oeni strains from wine spontaneous malolactic fermentations: a framework for selection of new starter cultures. J Appl Microbiol. 2010;108(1):285-98.
Solieri, L., Genova, F., De Paola, M., & Giudici, P. (2010). Characterization and technological properties of Oenococcus oeni strains from wine spontaneous malolactic fermentations: a framework for selection of new starter cultures. Journal of Applied Microbiology, 108(1), pp. 285-98. doi:10.1111/j.1365-2672.2009.04428.x.
Solieri L, et al. Characterization and Technological Properties of Oenococcus Oeni Strains From Wine Spontaneous Malolactic Fermentations: a Framework for Selection of New Starter Cultures. J Appl Microbiol. 2010;108(1):285-98. PubMed PMID: 19614854.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization and technological properties of Oenococcus oeni strains from wine spontaneous malolactic fermentations: a framework for selection of new starter cultures. AU - Solieri,L, AU - Genova,F, AU - De Paola,M, AU - Giudici,P, PY - 2009/7/21/entrez PY - 2009/7/21/pubmed PY - 2010/4/21/medline SP - 285 EP - 98 JF - Journal of applied microbiology JO - J. Appl. Microbiol. VL - 108 IS - 1 N2 - AIMS: To characterize the genetic and phenotypic diversity of 135 lactic acid bacteria (LAB) strains isolated from Italian wines that undergone spontaneous malolactic fermentation (MLF) and propose a multiphasic selection of new Oenococcus oeni malolactic starters. METHODS AND RESULTS: One hundred and thirty-five LAB strains were isolated from 12 different wines. On the basis of 16S amplified ribosomal DNA restriction analysis (ARDRA) with three restriction enzymes and 16S rRNA gene sequencing, 120 O. oeni strains were identified. M13-based RAPD analysis was employed to investigate the molecular diversity of O. oeni population. Technological properties of different O. oeni genotypes were evaluated in synthetic medium at increasing selective pressure, such as low pH (3.5, 3.2 and 3.0) and high ethanol values (10, 11 and 13% v/v). Finally, the malolactic activity of one selected strain was assessed in wine by malolactic trial in winery. CONCLUSIONS: The research explores the genomic diversity of wine bacteria in Italian wines and characterizes their malolactic metabolism, providing an efficient strategy to select O. oeni strains with desirable malolactic performances and able to survive in conditions simulating the harsh wine environment. SIGNIFICANCE AND IMPACT OF THE STUDY: This article contributes to a better understanding of microbial diversity of O. oeni population in Italian wines and reports a framework to select new potentially O. oeni starters from Italian wines during MLF. SN - 1365-2672 UR - https://www.unboundmedicine.com/medline/citation/19614854/Characterization_and_technological_properties_of_Oenococcus_oeni_strains_from_wine_spontaneous_malolactic_fermentations:_a_framework_for_selection_of_new_starter_cultures_ L2 - https://doi.org/10.1111/j.1365-2672.2009.04428.x DB - PRIME DP - Unbound Medicine ER -