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A mathematical model of the link between growth and L-malic acid consumption for five strains of Oenococcus oeni.
World J Microbiol Biotechnol. 2014 Dec; 30(12):3163-72.WJ

Abstract

In winemaking, after the alcoholic fermentation of red wines and some white wines, L-malic acid must be converted into L-lactic acid to reduce the acidity. This malolactic fermentation (MLF) is usually carried out by the lactic acid bacteria Oenococcus oeni. Depending on the level of process control, selected O. oeni is inoculated or the natural microbiota of the cellar is used. This study considers the link between growth and MLF for five strains of O. oeni species. The kinetics of growth and L-malic acid consumption were followed in modified MRS medium (20 °C, pH 3.5, and 10 % ethanol) in anaerobic conditions. A large variability was found among the strains for both their growth and their consumption of L-malic acid. There was no direct link between biomass productivities and consumption of L-malic acid among strains but there was a link of proportionality between the specific growth of a strain and its specific consumption of L-malic acid. Experiments with and without malic acid clearly demonstrated that malic acid consumption improved the growth of strains. This link was quantified by a mathematical model comparing the intrinsic malic acid consumption capacity of the strains.

Authors+Show Affiliations

Laboratoire de Génie Chimique, Université de Toulouse, INPT, UPS, 4, Allée Emile Monso, BP 83234, 31432, Toulouse Cedex 4, France, noura_halima@yahoo.fr.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25248866

Citation

Fahimi, N, et al. "A Mathematical Model of the Link Between Growth and L-malic Acid Consumption for Five Strains of Oenococcus Oeni." World Journal of Microbiology & Biotechnology, vol. 30, no. 12, 2014, pp. 3163-72.
Fahimi N, Brandam C, Taillandier P. A mathematical model of the link between growth and L-malic acid consumption for five strains of Oenococcus oeni. World J Microbiol Biotechnol. 2014;30(12):3163-72.
Fahimi, N., Brandam, C., & Taillandier, P. (2014). A mathematical model of the link between growth and L-malic acid consumption for five strains of Oenococcus oeni. World Journal of Microbiology & Biotechnology, 30(12), 3163-72. https://doi.org/10.1007/s11274-014-1743-8
Fahimi N, Brandam C, Taillandier P. A Mathematical Model of the Link Between Growth and L-malic Acid Consumption for Five Strains of Oenococcus Oeni. World J Microbiol Biotechnol. 2014;30(12):3163-72. PubMed PMID: 25248866.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - A mathematical model of the link between growth and L-malic acid consumption for five strains of Oenococcus oeni. AU - Fahimi,N, AU - Brandam,C, AU - Taillandier,P, Y1 - 2014/09/24/ PY - 2013/09/04/received PY - 2014/09/15/accepted PY - 2014/9/25/entrez PY - 2014/9/25/pubmed PY - 2015/6/19/medline SP - 3163 EP - 72 JF - World journal of microbiology & biotechnology JO - World J. Microbiol. Biotechnol. VL - 30 IS - 12 N2 - In winemaking, after the alcoholic fermentation of red wines and some white wines, L-malic acid must be converted into L-lactic acid to reduce the acidity. This malolactic fermentation (MLF) is usually carried out by the lactic acid bacteria Oenococcus oeni. Depending on the level of process control, selected O. oeni is inoculated or the natural microbiota of the cellar is used. This study considers the link between growth and MLF for five strains of O. oeni species. The kinetics of growth and L-malic acid consumption were followed in modified MRS medium (20 °C, pH 3.5, and 10 % ethanol) in anaerobic conditions. A large variability was found among the strains for both their growth and their consumption of L-malic acid. There was no direct link between biomass productivities and consumption of L-malic acid among strains but there was a link of proportionality between the specific growth of a strain and its specific consumption of L-malic acid. Experiments with and without malic acid clearly demonstrated that malic acid consumption improved the growth of strains. This link was quantified by a mathematical model comparing the intrinsic malic acid consumption capacity of the strains. SN - 1573-0972 UR - https://www.unboundmedicine.com/medline/citation/25248866/A_mathematical_model_of_the_link_between_growth_and_L_malic_acid_consumption_for_five_strains_of_Oenococcus_oeni_ L2 - https://dx.doi.org/10.1007/s11274-014-1743-8 DB - PRIME DP - Unbound Medicine ER -