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Improving Oenococcus oeni to overcome challenges of wine malolactic fermentation.
Trends Biotechnol. 2015 Sep; 33(9):547-53.TB

Abstract

Oenococcus oeni is crucial for winemaking, bringing stabilization, deacidification, and sensory impacts through malolactic fermentation (MLF) to most wine styles. The poor nutritional make-up of wine together with typically low processing temperatures and pH and high ethanol content and sulfur dioxide (SO2) hinder O. oeni growth and activity. Production delays and interventions with starter cultures and nutritional supplements have significant cost and quality implications; thus, optimization of O. oeni has long been a priority. A range of optimization strategies, some guided by detailed characterization of O. oeni, have been exploited. Varying degrees of success have been seen with classical strain selection, mutagenesis, gene recombination, genome shuffling, and, most recently, directed evolution (DE). The merits, limitations, and future prospects of each are discussed.

Authors+Show Affiliations

School of Agriculture, Food, and Wine, The University of Adelaide, PMB 1 Glen Osmond, SA 5064, Australia.School of Agriculture, Food, and Wine, The University of Adelaide, PMB 1 Glen Osmond, SA 5064, Australia.School of Agriculture, Food, and Wine, The University of Adelaide, PMB 1 Glen Osmond, SA 5064, Australia. Electronic address: vladimir.jiranek@adelaide.edu.au.

Pub Type(s)

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

Language

eng

PubMed ID

26197706

Citation

Betteridge, Alice, et al. "Improving Oenococcus Oeni to Overcome Challenges of Wine Malolactic Fermentation." Trends in Biotechnology, vol. 33, no. 9, 2015, pp. 547-53.
Betteridge A, Grbin P, Jiranek V. Improving Oenococcus oeni to overcome challenges of wine malolactic fermentation. Trends Biotechnol. 2015;33(9):547-53.
Betteridge, A., Grbin, P., & Jiranek, V. (2015). Improving Oenococcus oeni to overcome challenges of wine malolactic fermentation. Trends in Biotechnology, 33(9), 547-53. https://doi.org/10.1016/j.tibtech.2015.06.008
Betteridge A, Grbin P, Jiranek V. Improving Oenococcus Oeni to Overcome Challenges of Wine Malolactic Fermentation. Trends Biotechnol. 2015;33(9):547-53. PubMed PMID: 26197706.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Improving Oenococcus oeni to overcome challenges of wine malolactic fermentation. AU - Betteridge,Alice, AU - Grbin,Paul, AU - Jiranek,Vladimir, Y1 - 2015/07/18/ PY - 2015/03/01/received PY - 2015/05/23/revised PY - 2015/06/23/accepted PY - 2015/7/23/entrez PY - 2015/7/23/pubmed PY - 2016/5/21/medline KW - lactic acid bacteria KW - malolactic fermentation KW - physiochemical stress KW - wine biotechnology SP - 547 EP - 53 JF - Trends in biotechnology JO - Trends Biotechnol. VL - 33 IS - 9 N2 - Oenococcus oeni is crucial for winemaking, bringing stabilization, deacidification, and sensory impacts through malolactic fermentation (MLF) to most wine styles. The poor nutritional make-up of wine together with typically low processing temperatures and pH and high ethanol content and sulfur dioxide (SO2) hinder O. oeni growth and activity. Production delays and interventions with starter cultures and nutritional supplements have significant cost and quality implications; thus, optimization of O. oeni has long been a priority. A range of optimization strategies, some guided by detailed characterization of O. oeni, have been exploited. Varying degrees of success have been seen with classical strain selection, mutagenesis, gene recombination, genome shuffling, and, most recently, directed evolution (DE). The merits, limitations, and future prospects of each are discussed. SN - 1879-3096 UR - https://www.unboundmedicine.com/medline/citation/26197706/Improving_Oenococcus_oeni_to_overcome_challenges_of_wine_malolactic_fermentation_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0167-7799(15)00136-5 DB - PRIME DP - Unbound Medicine ER -