Acetaldehyde Metabolism by Leuconostoc mesenteroides subsp. cremoris under stress conditions

Liu, S.-Q.; Asmundson, R. V.; Holland, Ross; Crow, Vaughan L.

doi:10.1016/s0958-6946(96)00055-6

Cited by 22 publications

(18 citation statements)

References 23 publications

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“…M17 containing 5% glucose could also be used since Lactococcus gives good-size colonies after 24 h while Leuconostoc requires 48 h (Liu, Asmundson, Holland, & Crow, 1997). In contrast, when 5% sucrose is added to M17, the formation of slime permits detection of Leuconostoc colonies before Lactococcus colonies (D. Hemme, unpublished).…”

Section: Media For Isolation and Enumerationmentioning

confidence: 99%

Leuconostoc, characteristics, use in dairy technology and prospects in functional foods

Hemme

Foucaud-Scheunemann

2004

International Dairy Journal

263

186

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Section: Media For Isolation and Enumerationmentioning

confidence: 99%

Leuconostoc, characteristics, use in dairy technology and prospects in functional foods

Hemme

Foucaud-Scheunemann

2004

International Dairy Journal

263

186

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“…The malolactic activity and biomass of L. brevis were inhibited when the ethanol concentration was increased over 110 g l -1 . O. oeni can grow through degradation from malic acid to lactic acid or acetic acid [40,41], chemical reduction from acetaldehyde to ethanol [17,27], and consumption of residual carbohydrates from the primary alcoholic fermentation. The malolactic activity and specific malolactic activity of L. brevis were drastically reduced at the alcohol concentration above 110 g l -1 (Fig.…”

Section: Discussionmentioning

confidence: 99%

“…Alcohols, aldehydes, esters, and various organic acids formed during the alcoholic fermentation by yeast contribute to a strong flavor in the post-alcoholic fermented beverages prior to maturation. These astringent tastes in wine and cider can be reduced by the maturation process, which comprises not only MLF, but also by a series of reductases that catalyze transformation and condensation of a wide range of flavor compounds such as alcohols, aldehydes, ketones, and esters [17,36]. During the MLF, malic acid can be degraded into lactic acid and CO 2 .…”

Section: Introductionmentioning

confidence: 99%

A comparative study of an intensive malolactic transformation of cider using Lactobacillus brevis and Oenococcus oeni in a membrane bioreactor

Jung

Lovitt

2010

J Ind Microbiol Biotechnol

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The aim of this study was to investigate the secondary fermentation of alcoholic green cider by Lactobacillus brevis and Oenococcus oeni in a membrane bioreactor so as to compare the performance of the two organisms to rapidly carry out the malolactic fermentation (MLF), an important step in reducing acidity and enhancing the flavor characteristics of the beverages. First, the growth of both organisms was intensified by using perfusion culture in a membrane bioreactor (MBR). O. oeni and L. brevis were grown up to 12.8 g dry cell weight (DCW) l(-1) and 15.5 g DCW l(-1) in the MBR. Secondly, the resultant cells were then used for the malolactic transformation of green cider in the MBR. The influences of the residence time in the MBR and the ethanol concentration of the green cider on the organic acid transformation were investigated. Both organisms showed a good tolerance against the acidic conditions (pH 3.0-4.0) and ethanol (90 g l(-1)). Good levels of malate removal in the MBR were achieved by both organisms but O. oeni was more tolerant to high ethanol concentrations and was capable of growth and malate removal in 130 g ethanol l(-1) green cider. L. brevis malate removal was significantly inhibited above 110 g ethanol l(-1). The MBR allowed the development of high concentrations of active cells capable of rapid MLF and could be achieved over a prolonged period and over a wide range of conditions thus allowing the control of malate transformation rate. Organism selection for the transformation will be governed by the desired beverage characteristics. There is considerable scope to optimize the process further both with the choice of organisms and the design and operation of the reactor. Rapid beverage maturation on a commercial scale may be possible using MBR and pure cultures of MLF lactic acid bacteria.

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“…Resting cell experiments were performed according to Osborne et al (2000). Bacterial cells were grown in 500 ml of a complex medium [TJAG (Liu et al 1997) without addition of arginine] at 30°C to the late-exponential phase and harvested by centrifugation at 5,000Ug for 10 min at 15°C. The cells were washed twice with buffer (7.5 g tartaric acid 1 g MgSO 4 Á 7H 2 O and 0.25 g MnSO 2 Á 4H 2 O per litre deionized water, adjusted to pH 4.2 with 5 M NaOH).…”

Section: Acetaldehyde Metabolismmentioning

confidence: 99%

Isolation and characterization of Oenococcus oeni from Aglianico wines

Sico

Bonomo

Salzano

2008

World J Microbiol Biotechnol

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A technological characterization of Oenococcus oeni strains isolated from Aglianico wines was performed to select starter cultures for malolactic fermentation (MLF). One hundred and fifty six O. oeni isolates were extracted from Aglianico wines, and identified by using speciesspecific PCR. Malolactic activity (MLA), sulphur dioxide (SO 2 ) resistance, acetaldehyde metabolism and other technological characteristics were tested. Differences in the technologically relevant characteristics were observed. All O. oeni strains were able to grow at low temperature and none in presence of 14% of ethanol. About 80% of O. oeni degraded more than 80% of acetaldehyde, producing ethanol and acetic acid as final products. Among nine O. oeni chosen, four isolates were sensitive to 60 mg of SO 2 l -1 , while the other five had high resistance. Considering their technological characteristics, five O. oeni strains could be selected starter cultures for MLF in Aglianico.

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Acetaldehyde Metabolism by Leuconostoc mesenteroides subsp. cremoris under stress conditions

Cited by 22 publications

References 23 publications

Leuconostoc, characteristics, use in dairy technology and prospects in functional foods

Leuconostoc, characteristics, use in dairy technology and prospects in functional foods

A comparative study of an intensive malolactic transformation of cider using Lactobacillus brevis and Oenococcus oeni in a membrane bioreactor

Isolation and characterization of Oenococcus oeni from Aglianico wines

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