High tolerance of wild Lactobacillus plantarum and Oenococcus oeni strains to lyophilisation and stress environmental conditions of acid pH and ethanol

G-Alegría, E; López, Isabel Ilzarbe; Ruiz, JoséIgnacio; Sáenz, J; Fernández, Eduardo J.; Zarazaga, Myriam; Dizy, Marta; Torres, Carmén; Ruiz-Larrea, Fernanda

doi:10.1016/s0378-1097(03)00854-1

Cited by 174 publications

(73 citation statements)

References 28 publications

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“…Another intriguing example is Oenococcus oeni, a LAB species associated with the wine making environment and often used for the secondary fermentation of wine i.e., the malolactic fermentation 20,91,93 . O. oeni displays a strong ethanol tolerance and survives in an environment containing more than 13% (v/v) ethanol 49 . The optimal growth pH of O. oeni is reported to range from 4.3 to 4.7, and the presence of 3-7% (v/v) ethanol promotes the growth of O. oeni 49 .…”

Section: Insights For Developing Detection Media For Spoilage Labmentioning

confidence: 99%

125th Anniversary Review: Microbiological Instability of Beer Caused by Spoilage Bacteria

Suzuki

2011

Journal of the Institute of Brewing

127

130

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Beer has been generally recognized as a microbiologically stable beverage. However, microbiological incidents occasionally occur in the brewing industry. The microbiological instability of beer is often caused by bacteria consisting of four genera, Lactobacillus, Pediococcus, Pectinatus and Megasphaera. Lactobacillus and Pediococcus belong to the lactic acid bacteria (LAB), whereas Pectinatus and Megasphaera form a group of strict anaerobes that are known as intermediates between Gram‐positive and Gram‐negative bacteria. The frequencies of beer spoilage incidents caused by these four genera have been reported to exceed 90% in Europe and therefore Lactobacillus, Pediococcus, Pectinatus and Megasphaera are considered to be the principal spoilage agents in the brewing industry. Thus, this review consists of three parts involving these four genera. The first part describes spoilage LAB in alcoholic beverages with some emphasis on beer spoilage LAB. In this part, the emergence and evolution of these spoilage LAB is discussed, the insight of which is useful for developing quality control methods for these beverages. The second part is devoted to the hop resistance in beer spoilage LAB. This area of research is evolving rapidly and recent progress in this field is summarized. The third part concerns Pectinatus and Megasphaera. Although this group of beer spoilage bacteria has been described relatively recently, the incident reports in Europe increased in the early 1990s, reaching around 30% of spoilage incidents. Various aspects of Pectinatus and Megasphaera, ranging from their taxonomy and beer spoilage ability to detection and eradication methods are described.

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Section: Insights For Developing Detection Media For Spoilage Labmentioning

confidence: 99%

125th Anniversary Review: Microbiological Instability of Beer Caused by Spoilage Bacteria

Suzuki

2011

Journal of the Institute of Brewing

127

130

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“…Currently, O. oeni is the major LAB used in commercial starter cultures for MLF. Some Lactobacillus species have also displayed the ability to survive the harsh wine conditions (G-Alegría et al, 2004;Pozo-Bayón et al, 2005), of which the species Lactobacillus plantarum has shown the most potential as a starter culture (for review see Du and a commercial culture has recently been released by Lallemand as Lactobacillus plantarum V22 ® (Bou & Krieger, 2004;Fumi et al, 2010). This species of Lactobacillus also shows a more diverse enzymatic profile than O. oeni (Matthews et al, 2004;Spano et al, 2005;Mtshali et al, 2010), which could play an important role in the modification of the wine aroma profile (Guerzoni et al, 1995;Swiegers et al, 2005;Matthews et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Selection and Characterisation of Oenococcus oeni and Lactobacillus plantarum South African Wine Isolates for Use as Malolactic Fermentation Starter Cultures

Lerm¹,

Engelbrecht²,

Toit³

2016

SAJEV

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This study focused on characterising 23 Oenococcus oeni and 19 Lactobacillus plantarum strains isolated from the South African wine environment for the development of potential commercial malolactic fermentation (MLF) starter cultures. These strains were characterised with regards to oenological important characteristics, including the genetic screening for enzyme-encoding genes (enzymes that are involved/implicated in wine aroma modification, as well as enzymes pertaining to the wholesomeness of the final wine product), their fermentation capabilities, the ability to maintain viability during MLF, as well as the volatile acidity production. A total of three O. oeni and three L. plantarum strains were selected at the completion of this study. These six strains showed the most potential during the characterisation stages of the study and were able to successfully complete MLF in Pinotage wine. It was also found that L. plantarum strains displayed a more diverse enzyme profile than O. oeni strains, particularly with regards to the presence of the aroma-modifying enzymes β-glucosidase and phenolic acid decarboxylase (PAD), which implies the future use of this species in the modification of the wine aroma profile and use as commercial starter culture.

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“…Thus far, the detrimental effects of ethanol on L. plantarum are poorly understood, and ethanol toxicity is generally attributed to the interaction of ethanol with the cell membrane resulting in a loss of membrane integrity and secondary effects on metabolism and stress response pathways (60). Ethanol stress is encountered by L. plantarum in a variety of beverage fermentations, most notably beer and wine, and strains of this species have been reported to display high levels of tolerance to this solvent (21,58).…”

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confidence: 99%

Short- and Long-Term Adaptation to Ethanol Stress and Its Cross-Protective Consequences in Lactobacillus plantarum

Veen

Abee

Tempelaars

et al. 2011

Appl Environ Microbiol

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This paper describes the molecular responses of Lactobacillus plantarum WCFS1 toward ethanol exposure. Global transcriptome profiling using DNA microarrays demonstrated adaptation of the microorganism to the presence of 8% ethanol over short (10-min and 30-min) and long (24-h) time intervals. A total of 57 genes were differentially expressed at all time points. Expression levels of an additional 859 and 873 genes were modulated after 30 min and 24 h of exposure to the solvent, respectively. Ethanol exposure led to induced expression of genes involved in citrate metabolism and cell envelope architecture, as well as canonical stress response pathways controlled by the central stress regulators HrcA and CtsR. Correspondingly, cells grown for 24 h in medium containing 8% ethanol exhibited higher levels of citrate consumption and modified cell membrane fatty acid composition and showed invaginating septa compared with cells grown in liquid medium without ethanol. In addition, these physiological changes resulted in cross-protection against high temperatures but not against several other stresses tested. To evaluate the role of HrcA and CtsR in ethanol tolerance, ctsR and hrcA gene deletion mutants were constructed. The growth rate of the L. plantarum ⌬ctsR::cat strain was impaired in de Man-Rogosa-Sharpe (MRS) medium containing 8% ethanol, whereas growth of the L. plantarum ⌬hrcA::cat and ⌬ctsR ⌬hrcA::cat mutants was indistinguishable from that of wild-type cells. Overall, these results suggest that the induction of CtsR class III stress responses provides cross-protection against heat stress.

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High tolerance of wild Lactobacillus plantarum and Oenococcus oeni strains to lyophilisation and stress environmental conditions of acid pH and ethanol

Cited by 174 publications

References 28 publications

125th Anniversary Review: Microbiological Instability of Beer Caused by Spoilage Bacteria

125th Anniversary Review: Microbiological Instability of Beer Caused by Spoilage Bacteria

Selection and Characterisation of Oenococcus oeni and Lactobacillus plantarum South African Wine Isolates for Use as Malolactic Fermentation Starter Cultures

Short- and Long-Term Adaptation to Ethanol Stress and Its Cross-Protective Consequences in Lactobacillus plantarum

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