Taxonomic Status of Lactic Acid Bacteria in Wine and Key Characteristics to Differentiate Species

Abstract

Oenococcus oeni is the best malolactic bacterium adapted to low pH and the high SO 2 and ethanol concentrations in wine. Leuconostoc mesenteroides and Leuconostoc paramesenteroides (now classified as Weissella paramesenteroides) have also been isolated from wine. Pediococcus damnosus is not often found in wine and is considered a contaminant of high pH wines. Pediococcus inopinatus, Pediococcus parvulus and Pediococcus pentosaceus have occasionally been isolated from wines. Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus buchneri, Lactobacillus hilgardii (previously Lactobacillus vermiforme), Lactobacillus fructivorans (previously Lactobacillus trichoides and Lactobacillus heterohiochii) and Lactobacillus fermentum have been isolated from most wines. Lactobacillus hilgardii and L. fructivorans are resistant to high acid and alcohol and have been isolated from spoiled fortified wines. Lactobacillus vini, Lactobacillus lindneri, Lactobacillus nagelii and Lactobacillus kunkeei have been described more recently. The latter two species are known to cause sluggish or stuck alcoholic fermentations in wine. Although Lactobacillus collinoides and Lactobacillus mali (previously Lactobacillus yamanashiensis) decarboxylate L-malic acid, they are more often found in cider and fruit juices. Lactobacillus curvatus, Lactobacillus delbrueckii, Lactobacillus diolivorans, Lactobacillus jensenii and Lactobacillus paracasei are seldomly isolated from wines. Some strains of Lactobacillus casei may be closer related to Lactobacillus paracasei or a distant relative, Lactobacillus zeae. Oenococcus kitaharae, isolated from compost is genetically closely related to Oenococcus oeni, but does not decarboxylate malate, prefers higher growth pH and is phenotypically well distinguished from O. oeni. This review summarises the current taxonomic status of malolactic bacteria and lists key phenotypic characteristics that may be used to identify the species.

The microbial dynamics of wine fermentation

“…The major heterofermentative species reported are O. oeni, Lactobacillus hilgardii, and L. brevis. In addition to these organisms, other lactobacilli have also been regularly isolated from wines: L. buchnerei, L. fructivorans, L. fermentum, L. vini, and L. linderii (Dicks & Endo, 2009). In addition to these organisms, other lactobacilli have also been regularly isolated from wines: L. buchnerei, L. fructivorans, L. fermentum, L. vini, and L. linderii (Dicks & Endo, 2009).…”

“…The decarboxylation of malate and fixation of a hydrogen ion on lactic acid and subsequent excretion of lactic acid generates a protonmotive force across the bacterial membrane that is used to provide energy for growth, survival, and metabolism ( Figure 19.2) (Cox & Henick-Kling, 1989 Figure 19.2 Generation of a protonmotive force via the malolactic fermentation. The malolactic fermentation is most often conducted by the bacterium O. oeni, as this bacterium tolerates the low pH (below 3.5) and high ethanol found in finished wines and is more tolerant of sulfur dioxide than other LAB (Bartowsky, 2005;Dicks & Endo, 2009). Dias, 1996).…”

“…Heterofermentative, facultatively heterofermentative, and homofermentative LAB can all be found in wine (Bartwosky, 2005;Dicks & Endo, 2009;König & Fröhlich, 2009;Unden & Zaunmüller, 2009). Heterofermentative bacteria catabolize sugars using the pentose phosphate pathway, and in addition to lactic acid produce carbon dioxide, acetic acid, ethanol, and acetaldehyde as end-products (Bartowsky, 2005).…”

Malolactic Fermentation: The ABC’s of MLF

“…They appear singly, in pairs, tetrads or small bunches and appear bright white under the microscope. Lactobacillus is rod shaped and appears as single cells or pairs in wine and also appears bright white under the microscope (Dicks & Endo, 2009). The disadvantage of this technique is the fact that it requires a quality bright field microscope with 1000X magnification capability.…”

Microbial Succession in Spontaneously Fermented Grape Must Before, During and After Stuck Fermentation

“…paracasei was isolated during the stuck period in 2008, and before as well as after the stuck period in 2009. This species has rarely been found in must or wine before (Dicks & Endo, 2009), but it is possible that it is responsible for the malolactic fermentation together with the other lactic acid bacteria found in this study. The relationship between the presence of lactic and acetic acid bacteria and stuck fermentation has to be studied in more detail, together with their ability to inhibit the growth of S. uvarum.…”