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Effect of mixed species alcoholic fermentation on growth and malolactic activity of lactic acid bacteria.
Appl Microbiol Biotechnol. 2019 Sep; 103(18):7687-7702.AM

Abstract

In recent years, there is an increasing interest from the winemaking industry for the use of mixed fermentations with Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae, due to their ability to modulate metabolites of oenological interest. The current study was carried out to elucidate the effect of this fermentation protocol on the growth and malolactic activity of lactic acid bacteria (LAB) used for malolactic fermentation (MLF) and on the chemical and volatile profile of Nebbiolo wines and their chromatic characteristics. To this end, two LAB species, namely Lactobacillus plantarum and Oenococcus oeni, were inoculated at the beginning and at the end of the alcoholic fermentation (AF) performed by pure and mixed yeast using the abovementioned yeasts. The different yeast inoculation protocols and the combination of species tested influenced greatly the interactions and behavior of the inoculated yeasts and LAB during AF and MLF. For both LAB species, inoculation timing was critical to how rapidly MLF started and finished. Fermentation inoculated with L. plantarum, at the beginning of the AF, completed MLF faster than those inoculated with O. oeni. The presence of Starm. bacillaris in mixed fermentation promoted LAB growth and activity, in particular, O. oeni. Furthermore, LAB species choice had a greater impact on the volatile and chromatic profile of the wines than inoculation time. These findings reveal new knowledge about the importance of LAB species choice and inoculation time to ensure fast MLF completion and to improve wine characteristics in mixed fermentation with Starm. bacillaris and S. cerevisiae.

Authors+Show Affiliations

Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Largo Braccini 2, 10095, Grugliasco, Italy.Estación de Viticultura e Enoloxía de Galicia (EVEGA-AGACAL), Ponte San Clodio s/n., 32428, Ourense, Leiro, Spain.Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Largo Braccini 2, 10095, Grugliasco, Italy.Estación de Viticultura e Enoloxía de Galicia (EVEGA-AGACAL), Ponte San Clodio s/n., 32428, Ourense, Leiro, Spain.Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria, Centro di ricerca Viticoltura ed Enologia - CREA - VE, Via P. Micca 35, Asti, Italy.Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Largo Braccini 2, 10095, Grugliasco, Italy.Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Largo Braccini 2, 10095, Grugliasco, Italy.Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Largo Braccini 2, 10095, Grugliasco, Italy.Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Largo Braccini 2, 10095, Grugliasco, Italy.Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Largo Braccini 2, 10095, Grugliasco, Italy. lucasimone.cocolin@unito.it.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31388732

Citation

Englezos, Vasileios, et al. "Effect of Mixed Species Alcoholic Fermentation On Growth and Malolactic Activity of Lactic Acid Bacteria." Applied Microbiology and Biotechnology, vol. 103, no. 18, 2019, pp. 7687-7702.
Englezos V, Cachón DC, Rantsiou K, et al. Effect of mixed species alcoholic fermentation on growth and malolactic activity of lactic acid bacteria. Appl Microbiol Biotechnol. 2019;103(18):7687-7702.
Englezos, V., Cachón, D. C., Rantsiou, K., Blanco, P., Petrozziello, M., Pollon, M., Giacosa, S., Río Segade, S., Rolle, L., & Cocolin, L. (2019). Effect of mixed species alcoholic fermentation on growth and malolactic activity of lactic acid bacteria. Applied Microbiology and Biotechnology, 103(18), 7687-7702. https://doi.org/10.1007/s00253-019-10064-1
Englezos V, et al. Effect of Mixed Species Alcoholic Fermentation On Growth and Malolactic Activity of Lactic Acid Bacteria. Appl Microbiol Biotechnol. 2019;103(18):7687-7702. PubMed PMID: 31388732.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of mixed species alcoholic fermentation on growth and malolactic activity of lactic acid bacteria. AU - Englezos,Vasileios, AU - Cachón,David Castrillo, AU - Rantsiou,Kalliopi, AU - Blanco,Pilar, AU - Petrozziello,Maurizio, AU - Pollon,Matteo, AU - Giacosa,Simone, AU - Río Segade,Susana, AU - Rolle,Luca, AU - Cocolin,Luca, Y1 - 2019/08/06/ PY - 2019/06/04/received PY - 2019/07/23/accepted PY - 2019/07/22/revised PY - 2019/8/8/pubmed PY - 2019/8/8/medline PY - 2019/8/8/entrez KW - Interactions KW - Lactobacillus plantarum KW - Malolactic fermentation KW - Oenococcus oeni KW - Saccharomyces cerevisiae KW - Starmerella bacillaris SP - 7687 EP - 7702 JF - Applied microbiology and biotechnology JO - Appl. Microbiol. Biotechnol. VL - 103 IS - 18 N2 - In recent years, there is an increasing interest from the winemaking industry for the use of mixed fermentations with Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae, due to their ability to modulate metabolites of oenological interest. The current study was carried out to elucidate the effect of this fermentation protocol on the growth and malolactic activity of lactic acid bacteria (LAB) used for malolactic fermentation (MLF) and on the chemical and volatile profile of Nebbiolo wines and their chromatic characteristics. To this end, two LAB species, namely Lactobacillus plantarum and Oenococcus oeni, were inoculated at the beginning and at the end of the alcoholic fermentation (AF) performed by pure and mixed yeast using the abovementioned yeasts. The different yeast inoculation protocols and the combination of species tested influenced greatly the interactions and behavior of the inoculated yeasts and LAB during AF and MLF. For both LAB species, inoculation timing was critical to how rapidly MLF started and finished. Fermentation inoculated with L. plantarum, at the beginning of the AF, completed MLF faster than those inoculated with O. oeni. The presence of Starm. bacillaris in mixed fermentation promoted LAB growth and activity, in particular, O. oeni. Furthermore, LAB species choice had a greater impact on the volatile and chromatic profile of the wines than inoculation time. These findings reveal new knowledge about the importance of LAB species choice and inoculation time to ensure fast MLF completion and to improve wine characteristics in mixed fermentation with Starm. bacillaris and S. cerevisiae. SN - 1432-0614 UR - https://www.unboundmedicine.com/medline/citation/31388732/Effect_of_mixed_species_alcoholic_fermentation_on_growth_and_malolactic_activity_of_lactic_acid_bacteria_ L2 - https://dx.doi.org/10.1007/s00253-019-10064-1 DB - PRIME DP - Unbound Medicine ER -