The combination effect of pH, SO<sub>2</sub>, ethanol and temperature on the growth of <i>Leuconostoc oenos</i>

Britz, T. J.; Tracey, R.P.

doi:10.1111/j.1365-2672.1990.tb02544.x

Cited by 77 publications

(61 citation statements)

References 11 publications

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“…These include the ability to tolerate low pH, high ethanol and SO 2 concentrations, good growth characteristics under winemaking conditions, compatibility with the selected yeast strain, the inability to produce biogenic amines and the lack of off-flavour or off-odour production (Wibowo et al, 1985;Britz & Tracey, 1990;Henick-Kling, 1993;LonvaudFunel, 2001;Ruiz et al, 2010;Solieri et al, 2010).…”

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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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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show abstract

“…The selection and characterisation of strains for possible use in a commercial culture is crucial, due to the fact that LAB strains differ in their fermentation capabilities and growth characteristics (Britz & Tracey, 1990;Henick-Kling, 1993). Strict criteria are used for the selection of bacteria to be used as starter cultures Vaillant et al, 1995;Volschenk et al, 2006;KriegerWeber, 2009).…”

Section: Commercial Starter Culturesmentioning

confidence: 99%

Malolactic Fermentation: The ABC’s of MLF

Lerm

Engelbrecht

Toit

2016

SAJEV

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There are two main fermentations associated with the winemaking process. Alcoholic fermentation is conducted by the yeast culture and malolactic fermentation takes place as a result of the metabolic activity of lactic acid bacteria, specifically from the genera Oenococcus, Lactobacillus, Pediococcus and Leuconostoc. Malolactic fermentation is defined as the conversion of malic acid to lactic acid and CO 2 and besides deacidification also contributes to microbial stability and modification of the aroma profile. This paper aims to provide a comprehensive review discussing all the main aspects and factors related to malolactic fermentation, including practical considerations for monitoring and ensuring a successful fermentation.

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“…In order to exercise greater control over wine-making processes, common winemaking practices therefore involve inoculation of wine with either commercially prepared strains or in-house winery strains of malolactic bacteria (4). Therefore, the differentiation of O. oeni strains at the strain level becomes a major concern, since their adaptation to wine and influence on organoleptic quality are strain specific (2). Moreover, manufacturers of malolactic starters need accurate control of their products, and winemakers have to be able to recognize the inoculated strains during vinification.…”

mentioning

confidence: 99%

Allelic Diversity and Population Structure inOenococcus oenias Determined from Sequence Analysis of Housekeeping Genes

Rivas

Marcobal

Múñoz

2004

Appl Environ Microbiol

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Oenococcus oeni is the organism of choice for promoting malolactic fermentation in wine. The population biology of O. oeni is poorly understood and remains unclear. For a better understanding of the mode of genetic variation within this species, we investigated by using multilocus sequence typing (MLST) with the gyrB, pgm, ddl, recP, and mleA genes the genetic diversity and genetic relationships among 18 O. oeni strains isolated in various years from wines of the United States, France, Germany, Spain, and Italy. These strains have also been characterized by ribotyping and restriction fragment length polymorphism (RFLP) analysis of the PCRamplified 16S-23S rRNA gene intergenic spacer region (ISR). Ribotyping grouped the strains into two groups; however, the RFLP analysis of the ISRs showed no differences in the strains analyzed. In contrast, MLST in oenococci had a good discriminatory ability, and we have found a higher genetic diversity than indicated by ribotyping analysis. All sequence types were represented by a single strain, and all the strains could be distinguished from each other because they had unique combinations of alleles. Strains assumed to be identical showed the same sequence type. Phylogenetic analyses indicated a panmictic population structure in O. oeni. Sequences were analyzed for evidence of recombination by split decomposition analysis and analysis of clustered polymorphisms. All results indicated that recombination plays a major role in creating the genetic heterogeneity of O. oeni. A low standardized index of association value indicated that the O. oeni genes analyzed are close to linkage equilibrium. This study constitutes the first step in the development of an MLST method for O. oeni and the first example of the application of MLST to a nonpathogenic food production bacteria.Oenococcus oeni, formerly Leuconostoc oenos (7), is the species of lactic acid bacteria (LAB) most frequently associated with malolactic fermentation (MLF) in wine. MLF, which occurs after alcoholic fermentation during wine making, is induced by the growth of LAB. Normally, spontaneous MLF takes place when LAB develop in wine after alcoholic fermentation. However, when fermentation by indigenous bacteria is relied upon, the fitness of the bacteria present to carry out MLF may be highly variable, and consequently their winemaking properties are unpredictable. In order to exercise greater control over wine-making processes, common winemaking practices therefore involve inoculation of wine with either commercially prepared strains or in-house winery strains of malolactic bacteria (4). Therefore, the differentiation of O. oeni strains at the strain level becomes a major concern, since their adaptation to wine and influence on organoleptic quality are strain specific (2). Moreover, manufacturers of malolactic starters need accurate control of their products, and winemakers have to be able to recognize the inoculated strains during vinification. The need for positive identification of different isolates is also acknowled...

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The combination effect of pH, SO₂, ethanol and temperature on the growth of Leuconostoc oenos

Cited by 77 publications

References 11 publications

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

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

Malolactic Fermentation: The ABC’s of MLF

Allelic Diversity and Population Structure inOenococcus oenias Determined from Sequence Analysis of Housekeeping Genes

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The combination effect of pH, SO2, ethanol and temperature on the growth of Leuconostoc oenos

Cited by 77 publications

References 11 publications

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

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

Malolactic Fermentation: The ABC’s of MLF

Allelic Diversity and Population Structure inOenococcus oenias Determined from Sequence Analysis of Housekeeping Genes

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The combination effect of pH, SO₂, ethanol and temperature on the growth of Leuconostoc oenos