Wine microbiology

Romano, P.; Capece, Angela

doi:10.1002/9781118933794.ch13

Cited by 6 publications

(5 citation statements)

References 44 publications

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“…Wine fermentation is generally performed through inoculated or spontaneous fermentation ( Martiniuk et al, 2016 ). One of the main trends in the industry of starter cultures for enology relies on the survey of the microbial resources associated with spontaneous fermentation in order to design products able to maximize wine quality ( Bokulich et al, 2016 ; Corbo et al, 2017 ; Romano and Capece, 2017 ; Russo et al, 2017 ). In this light, our contribute proposes an overview of the opportunities and benefits associated with the exploitation of this microbial potential in winemaking.…”

Section: Discussionmentioning

confidence: 99%

Microbial Resources and Enological Significance: Opportunities and Benefits

et al. 2017

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Among the innovative trends in the wine sector, the continuous exploration of enological properties associated with wine microbial resources represents a cornerstone driver of quality improvement. Since the advent of starter cultures technology, the attention has been focused on intraspecific biodiversity within the primary species responsible for alcoholic fermentation (Saccharomyces cerevisiae) and, subsequently, for the so-called ‘malolactic fermentation’ (Oenococcus oeni). However, in the last decade, a relevant number of studies proposed the enological exploitation of an increasing number of species (e.g., non-Saccharomyces yeasts) associated with spontaneous fermentation in wine. These new species/strains may provide technological solutions to specific problems and/or improve sensory characteristics, such as complexity, mouth-feel and flavors. This review offers an overview of the available information on the enological/protechnological significance of microbial resources associated with winemaking, summarizing the opportunities and the benefits associated with the enological exploitation of this microbial potential. We discuss proposed solutions to improve quality and safety of wines (e.g., alternative starter cultures, multistrains starter cultures) and future perspectives.

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Section: Discussionmentioning

confidence: 99%

Microbial Resources and Enological Significance: Opportunities and Benefits

et al. 2017

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“…Starter cultures are used in a wide range of food industries such as the dairy industry for cheese, yogurt and other fermented dairy products’ manufacture [ 3 ], the meat industry, mainly for sausage manufacture [ 4 ], alcohol production for the beer and wine industry [ 5 , 6 ], vinegar production [ 7 ], preparation of oriental products based on rice and soy [ 8 ], baking, fermented cereals [ 9 ] and production of fermented fruits and vegetables [ 10 , 11 , 12 ]. Since starter cultures are adapted to the substrates, they allow us control of the fermentation process to obtain predictable results [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety

García‐Díez

Saraiva

2021

IJERPH

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Starter cultures can be defined as preparations with a large number of cells that include a single type or a mixture of two or more microorganisms that are added to foods in order to take advantage of the compounds or products derived from their metabolism or enzymatic activity. In foods from animal origin, starter cultures are widely used in the dairy industry for cheese, yogurt and other fermented dairy products, in the meat industry, mainly for sausage manufacture, and in the fishery industry for fermented fish products. Usually, microorganisms selected as starter culture are isolated from the native microbiota of traditional products since they are well adapted to the environmental conditions of food processing and are responsible to confer specific appearance, texture, aroma and flavour characteristics. The main function of starter cultures used in food from animal origin, mainly represented by lactic acid bacteria, consists in the rapid production of lactic acid, which causes a reduction in pH, inhibiting the growth of pathogenic and spoilage microorganisms, increasing the shelf-life of fermented foods. Also, production of other metabolites (e.g., lactic acid, acetic acid, propionic acid, benzoic acid, hydrogen peroxide or bacteriocins) improves the safety of foods. Since starter cultures have become the predominant microbiota, it allows food processors to control the fermentation processes, excluding the undesirable flora and decreasing hygienic and manufacturing risks due to deficiencies of microbial origin. Also, stater cultures play an important role in the chemical safety of fermented foods by reduction of biogenic amine and polycyclic aromatic hydrocarbons contents. The present review discusses how starter cultures contribute to improve the microbiological and chemical safety in products of animal origin, namely meat, dairy and fishery products.

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“…This has led to the commercialization of numerous products such as probiotics or starters, bio-protective cultures that are intended to deliver foods with specific nutritional and sensual characteristics, prospective health benefits and assurance of food safety [22]. Starter cultures are practically applied in a wide array of food industries such as the dairy productions for the manufacture of yoghurt, cheese and other fermented products from dairy milk [23], sausage manufacture in meat industry [24], in wine and beer industry for the production of alcohol [25,26], production of vinegar [27], preparation of soy and rice-based oriental foodstuffs [28], fermented cereals and bakery products [29], and in making of fermented products from fruits and vegetables [30][31][32]. Figure 1 clearly illustrates the industrial potential of lactobacilli.…”

Section: Lactobacilli As Starters In Food Processing Industriesmentioning

confidence: 99%

Lactobacilli: Application in Food Industry

Rafique¹,

Mamoona²,

Bashir³

et al. 2023

Lactobacillus - A Multifunctional Genus

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Lactobacillus is an important class of Gram-positive, non-spore-forming bacteria for food industrial applications. The genus Lactobacillus is a potential candidate in fermentation technology for the production of fermented food, feed, and pharmaceutical products. The diverse features of Lactobacilli based on their capability to produce acids, enzymes, bacteriocins by fermenting carbohydrates. Lactobacilli have probiotic potential and therefore applied in dairy [cheese, yoghurt, fermented milk] and nondairy products such as sausages, juices as well as in animal feed in the form of starter culture. Among Lactobacilli, lactic acid-producing bacteria are applied as starter cultures in a variety of fermented foods. Lactobacilli are the natural microflora of the gastrointestinal tract and play a beneficial role against infections. The ability of Lactobacilli to produce bacteriocins and other antifungal compound lead to the development of bioprotective cultures for use in different foods. Bacteriocins has wide applications in food industries for preventing the attack of foodborne pathogens and for manufacturing active packaging materials. This chapter aimed to review significant industrial applications of Lactobacilli with specified strains and also starter cultures with their potential beneficial effects are engrossed. The chapter highlights the commercial applications of Lactobacilli in the food, feed, wine and pharmaceutical industries.

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Wine microbiology

Cited by 6 publications

References 44 publications

Microbial Resources and Enological Significance: Opportunities and Benefits

Microbial Resources and Enological Significance: Opportunities and Benefits

Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety

Lactobacilli: Application in Food Industry

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