Presence of Oenococcus oeni and other lactic acid bacteria in grapes and wines from Priorat (Catalonia, Spain)

Franquès, Judit; Araque, Isabel; Palahí, Elisabet; Portillo, María del Carmen Machuca; Reguant, Cristina; Bordons, Albert

doi:10.1016/j.lwt.2017.03.054

Cited by 28 publications

(27 citation statements)

References 45 publications

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“…The malolactic fermentation takes place mostly in red wines, and very exceptionally in some acidic whites. Different previous studies have revealed the presence of different species and strains of LAB in spontaneous malolactic fermentations although in most cases the predominant species is Oenococcus oeni [2][3][4][5].…”

Section: Introductionmentioning

confidence: 94%

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: Introductionmentioning

confidence: 94%

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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“…Oenococcus oeni Table 1. Lactic acid bacteria (LAB) species grouped according to their morphology and fermentative pathway, isolated worldwide from grapes, musts, and wines (adapted from [11][12][13][14][15][16]).…”

Section: W Uvarummentioning

confidence: 99%

“…Although Oenococcus oeni is the predominant species in the final stage of wine production, it has rarely been isolated from grapes in the vineyard [10]. Recently, in a large survey of LAB isolation in grapes and wines from a Spanish region (Priorat Catalonia), Franqués et al [11] were able to isolate 53 strains of Oenococcus oeni in a total of 254 LAB isolates from grapes. In Table 1, a list of LAB species isolated from grapes, musts and wines that undergone spontaneous MLF or from wines with alterations of different regions of the world is shown.…”

Section: Introductionmentioning

confidence: 99%

Lactic Acid Bacteria Contribution to Wine Quality and Safety

Inês¹,

Falco²

2018

Generation of Aromas and Flavours

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Wine production is a complex biochemical process that brings into play different microorganisms. Among these, lactic acid bacteria (LAB) play a central role in the quality of the final wine. LAB are not only responsible for the malolactic fermentation that usually occurs after the alcoholic fermentation but also contribute for other important biochemical reactions such as esterase and glycosidase activities and citric acid and methionine metabolism. Nonetheless, LAB may also contribute negatively to wine quality by contributing to the production of volatile phenols, biogenic amines, and ethyl carbamate. This chapter aims to integrate the current knowledge about the role of LAB in wine flavor and quality.Keywords: lactic acid bacteria, winemaking, wine flavor, wine quality, wine safety should be highlighted that some LAB species in particular homofermentative pediococci and heterofermentative lactobacilli are responsible for wine spoilage [1].LAB metabolic activity that may have a very significant impact on wine flavor includes the metabolism of citric acid and amino acids, the hydrolysis of grape glycosides, and the synthesis and hydrolysis of esters. Yet, other reactions can lead to the production of biogenic amines and ethyl carbamate by some LAB strains with negative consequences to wine safety. LAB distribution and their succession in musts, in wine, and during vinificationAlthough it is not possible to have a clear definition of lactic acid bacteria (LAB), this group of bacteria is mainly characterized by the production of lactic acid as a major catabolic end product from glucose [2]. The other main characteristics of LAB are gram-positive cocci or bacilli, non-sporing, generally nonmotile, catalase negative, aerotolerant, acid tolerant, chemoorganotrophic, and strictly fermentative organisms. In some conditions, such as media Morphology Fermentation type SpeciesBacilli Facultative heterofermentative

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“…; Franquès et al . ). However, isolates of the same strain or the same genetic group were often detected in different regions, suggesting that they can disseminate over long distances (Larisika et al .…”

Section: Introductionmentioning

confidence: 97%

“…It was suggested that group A results from the domestication of ancestral O. oeni strains during wine making and the production of different types of wines has permitted the emergence of more specialized subgroups of strains (Campbell-Sills et al 2015). Several other studies have reported genetic groups of strains associated with specific regions (Guerrini et al 2003;Marques et al 2011;Franqu es et al 2017). However, isolates of the same strain or the same genetic group were often detected in different regions, suggesting that they can disseminate over long distances (Larisika et al 2008;Gonzalez-Arenzana et al 2015;El Khoury et al 2017).…”

Section: Introductionmentioning

confidence: 99%

Adaptation of two groups ofOenococcus oenistrains to red and white wines: the role of acidity and phenolic compounds

et al. 2018

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Presence of Oenococcus oeni and other lactic acid bacteria in grapes and wines from Priorat (Catalonia, Spain)

Cited by 28 publications

References 45 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

Lactic Acid Bacteria Contribution to Wine Quality and Safety

Adaptation of two groups ofOenococcus oenistrains to red and white wines: the role of acidity and phenolic compounds

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