Characterization of malolactic bacteria isolated from Aosta Valley wines and evidence of psychrotrophy in some strains

Vigentini, Ileana; Praz, A.; Domeneghetti, Daniele; Zenato, S.; Picozzi, Claudia; Barmaz, Andrea; Foschino, Roberto

doi:10.1111/jam.13080

Cited by 12 publications

(8 citation statements)

References 55 publications

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“…The results show an endemic microbiota for the Albariño variety grown in the region of Val do Salnés. Unlike what has been described for most wine regions traditionally studied [3,4,25], LAB predominant species in wines of the Albariño variety grown in this region belong to the genus Lactobacillus and not to species O. oeni, which in any of the years analyzed has not yet been found in MLF. Our data coincide with those of some wine regions recently studied for which the species of the genus Lactobacillus were also described as predominant [13,23,26].…”

Section: Isolation and Identification Of The Isolates: Ecological Discontrasting

confidence: 61%

Evaluation of Malolactic Bacteria Associated with Wines from Albariño Variety as Potential Starters: Screening for Quality and Safety

López-Seijas

García-Fraga

Silva

et al. 2020

Foods

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The biodiversity of lactic acid bacteria in musts and wines of Albariño variety has been studied. The identification of species was addressed through a combination of biochemical and genetic methods (API® 50 CHL test, 16S rDNA and recA gene sequences, Amplified Ribosomal DNA Restriction Analysis -ARDRA- and 16S-26S intergenic region analysis). The results grouped the isolates into six species predominating those of the genus Lactobacillus and showing a typical biogeographical distribution. Among sixteen strains evaluated, eight of them showed malolactic activity. The study of the presence of genes hdc, odc, and tdc, along with the LC/MS-MS analysis of biogenic amines in wine, showed five strains lacking aminogenic ability. The absence of the pad gene in the above-mentioned strains discards its ability to produce volatile phenols that may adversely affect the aroma. Finally, all malolactic strains showed β-glucosidase activity so that they could contribute to enhance and differentiate the aromatic profile of Albariño wines.

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Section: Isolation and Identification Of The Isolates: Ecological Discontrasting

confidence: 61%

Evaluation of Malolactic Bacteria Associated with Wines from Albariño Variety as Potential Starters: Screening for Quality and Safety

López-Seijas

García-Fraga

Silva

et al. 2020

Foods

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“…This includes pulsed-field gel electrophoresis of large DNA fragments produced by restriction enzyme digestion of the bacterial chromosome (REA-PFGE). It was first used in 1993, and often afterwards, although it is difficult and time-consuming (Kelly et al 1993 ; Tenreiro et al 1994 ; Sato et al 2001 ; Guerrini et al 2003 ; López et al 2007 ; Larisika et al 2008 ; Gonzalez-Arenzana et al 2012a , b ; Zapparoli et al 2012 ; Wang et al 2015 ; Vigentini et al 2016 ). More simple and rapid methods based on the use of PCR were later developed and applied, such as Rapid Amplification of Polymorphic DNA (RAPD) (Zavaleta et al 1997 ; Zapparoli et al 2000 ; Reguant & Bordons 2003 ; Lechiancole et al 2006 ; Canas et al 2009 ; Capozzi et al 2010 ; Solieri et al 2010 ; Marques et al 2011 ), Amplified Fragment Length Polymorphism (AFLP) (Viti et al 1996 ; Sato et al 2000 ; Cappello et al 2008 ; Cappello et al 2010 ), or more recently Multiple Loci VNTR Analysis (MLVA), which targets genomic regions conserved among all strains but with different sizes as they contain a variable number of tandem repeats (VNTR) (Claisse & Lonvaud-Funel 2012 ; Claisse & Lonvaud-Funel 2014 ; Garofalo et al 2015 ; Cruz-Pio et al 2017 ; El Khoury et al 2017 ; Franquès et al 2017 ).…”

Section: O Oeni Strains Diversity: Methods and Applicationsmentioning

confidence: 99%

Distribution of Oenococcus oeni populations in natural habitats

Lorentzen

Lucas

2019

Appl Microbiol Biotechnol

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Oenococcus oeni is the lactic acid bacteria species most commonly encountered in wine, where it develops after the alcoholic fermentation and achieves the malolactic fermentation that is needed to improve the quality of most wines. O. oeni is abundant in the oenological environment as well as in apple cider and kombucha, whereas it is a minor species in the natural environment. Numerous studies have shown that there is a great diversity of strains in each wine region and in each product or type of wine. Recently, genomic studies have shed new light on the species diversity, population structure, and environmental distribution. They revealed that O. oeni has unique genomic features that have contributed to its fast evolution and adaptation to the enological environment. They have also unveiled the phylogenetic diversity and genomic properties of strains that develop in different regions or different products. This review explores the distribution of O. oeni and the diversity of strains in natural habitats.

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“…The DNA from the LAB was extracted by using phenol/chloroform protocol according to Green and Sambrook [15]. Universal primers for bacteria named BSF8 (5 -AGAGTTTGATCCTGGCTCAG-3 ) and BSR1541 (5 -AAGGAGGTGATCCAGCCGCA-3 ) [16] were used and the relevant amplification conditions were those reported by Vigentini et al [17]. The DNA extraction from yeasts was performed according to Querol et al [14].…”

Section: Isolation and Identification Of Micro-organismsmentioning

confidence: 99%

Valorisation of Bovine Sweet Whey and Sunflower Press Cake Blend through Controlled Fermentation as Platform for Innovative Food Materials

Mangieri

Ambrosini

Baroffio

et al. 2022

Foods

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The current environmental challenge is pushing food systems towards more sustainable models of production that require reorganizing of processes by re-using side products still containing nutrients. This work aimed at valorising a mix of bovine sweet whey and sunflower press cake, through targeted fermentation. After preliminary screening based on growth rate, final pH, lactose/galactose assimilation, phytase activity, six Lactic Acid Bacteria strains (Lacticaseibacillus casei, L. paracasei (2), Lactococcus lactis, Lentilactobacillus parakefiri and Leuconostoc pseudomesenteroides) and three yeasts (Kluyveromyces lactis, K. marxianus and Torulaspora delbrueckii) were co-cultivated in pairs in microcosms (1-part ground press cake: 4-parts whey). All tested microorganisms were able to grow and acidify the blend: the LAB counts increased during the incubation (26 °C for 48 h) of +2.80 log CFU/g, whereas yeasts counts were of +1.98 log CFU/g, with significant differences among the different associations (p < 0.01). Mould counts were always <3 log CFU/g. Interestingly, the bacterial contaminants count significantly varied in samples with different pairs of strains (p < 0.001). Acidification level, acetic acid and ethanol contents were the limiting factors affecting the growth of spoilage micro-organisms. Best performances were attained in microcosms inoculated with L. lactis or L. paracasei and K. lactis or K. marxianus.

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Characterization of malolactic bacteria isolated from Aosta Valley wines and evidence of psychrotrophy in some strains

Cited by 12 publications

References 55 publications

Evaluation of Malolactic Bacteria Associated with Wines from Albariño Variety as Potential Starters: Screening for Quality and Safety

Evaluation of Malolactic Bacteria Associated with Wines from Albariño Variety as Potential Starters: Screening for Quality and Safety

Distribution of Oenococcus oeni populations in natural habitats

Valorisation of Bovine Sweet Whey and Sunflower Press Cake Blend through Controlled Fermentation as Platform for Innovative Food Materials

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