Selection and technological potential of Lactobacillus plantarum bacteria suitable for wine malolactic fermentation and grape aroma release

Abstract

Arribas, M.V., Selection and technological potential of Lactobacillus plantarum bacteria suitable for wine malolactic fermentation and grape aroma release,

Microbial Resources and Innovation in the Wine Production Sector

“…As in the AF, the employment of autochthonous starter cultures that are well adapted to the conditions of a specific wine-producing area has been suggested (Ruiz et al, 2010), and several studies have been performed on the characterization of O. oeni biodiversity (Capozzi et al, 2010b;Bordas et al, 2013;González-Arenzana et al, 2013;Garofalo et al, 2015;Berbegal et al, 2017). Furthermore, several investigations are focused on alternative LAB such as Lactobacillus plantarum to perform the MLF in wine Iorizzo et al, 2016;Lucio et al, 2016). Lactobacillus spp.…”

“…In addition, the BA content was also lower in wines produced by co-inoculation. This co-inoculation approach has also been proven to be successful using autochthonous L. plantarum strains Iorizzo et al, 2016). The co-inoculation of S. cerevisiae and L. plantarum in grape must improved the bacterial adaptation to the harsh conditions of wine, completing the MLF and reducing the total fermentation time.…”

Identification of the potential inhibitors of malolactic fermentation in wines

“…Lactic acid bacterial growth over 5 × 10 1 FCU mL -1 was observed in 63% of the berries, in 50% of the must samples and 14% of the wines after the The conditions found in wine, such as low pH values, high alcohol content and high SD 2 concentrations, compromise bacterial survival and growth (Pan et al, 2011;Iorizzo et al, 2016). Growth studies that were performed with isolated strains of lactic bacteria in media containing inhibitor compounds demonstrated that Oenococcus can grow at a pH < 3.5, while Pediococcus and Lactobacillus prefer a pH > 3.5.…”

“…Spontaneous MLF, however, cannot be guaranteed due to the harsh environmental conditions present in wine. Malolactic fermentation may fail or occur many months after alcoholic fermentation is complete, which impairs the production processes and may cause wine-depreciation associated with the occurrence of spoilage or the production of toxic compounds (Iorizzo et al, 2016).…”

“…The inoculation of resistant strains of lactic bacteria simultaneously with yeast or just after alcoholic fermentation has been proposed as an alternative to reduce the duration of MLF (Suriano et al, 2015;Lerena et al, 2016). However, using commercial strains to induce MLF is costly and not always successful; it depends on the geographical origin and adaptation to the winemaking conditions of each wine (Iorizzo et al, 2016).…”