Acetaldehyde metabolism by wine lactic acid bacteria

Osborne, J

doi:10.1016/s0378-1097(00)00369-4

Cited by 40 publications

(65 citation statements)

References 12 publications

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“…However, no data quantifying acetaldehyde production among Saccharomyces and nonSaccharomyces wine yeast under comparable and easily reproducible conditions are available. Resting cell suspensions in a winemaking buffer system have been used in the past to study the metabolism of wine yeast and lactic acid bacteria providing results similar to fermentations in must, but in a fraction of the time required [22,28]. After standardized pre-growth of the yeast and adjustment of the biomass using a rapid method [19], resting cell incubations Yield coefficients were calculated as average amounts of acetaldehyde produced per glucose degraded during the initial acetaldehyde production phase.…”

Section: Discussionmentioning

confidence: 99%

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Evaluation of the acetaldehyde production and degradation potential of 26 enological Saccharomyces and non-Saccharomyces yeast strains in a resting cell model system

Li¹,

Orduña²

2010

J Ind Microbiol Biotechnol

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Acetaldehyde is relevant for wine aroma, wine color, and microbiological stability. Yeast are known to play a crucial role in production and utilization of acetaldehyde during fermentations but comparative quantitative data are scarce. This research evaluated the acetaldehyde metabolism of 26 yeast strains, including commercial Saccharomyces and non-Saccharomyces, in a reproducible resting cell model system. Acetaldehyde kinetics and peak values were highly genus, species, and strain dependent. Peak acetaldehyde values varied from 2.2 to 189.4 mg l(-1) and correlated well (r(2) = 0.92) with the acetaldehyde production yield coefficients that ranged from 0.4 to 42 mg acetaldehyde per g of glucose in absence of SO(2). S. pombe showed the highest acetaldehyde production yield coefficients and peak values. All other non-Saccharomyces species produced significantly less acetaldehyde than the S. cerevisiae strains and were less affected by SO(2) additions. All yeast strains could degrade acetaldehyde as sole substrate, but the acetaldehyde degradation rates did not correlate with acetaldehyde peak values or acetaldehyde production yield coefficients in incubations with glucose as sole substrate.

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Section: Discussionmentioning

confidence: 99%

“…Resting cell experiments were performed according to Osborne et al [28] with modifications. The glass vials containing yeast suspensions were placed in a water bath and stirred with Teflon-coated stir bars (4 9 1 mm) at 800 rpm using a submersible magnetic stirrer (2mag-USA, Daytona Beach, FL, USA).…”

Section: Resting Cell Experimentsmentioning

confidence: 99%

Evaluation of the acetaldehyde production and degradation potential of 26 enological Saccharomyces and non-Saccharomyces yeast strains in a resting cell model system

Li¹,

Orduña²

2010

J Ind Microbiol Biotechnol

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“…A signiWcant increase in the concentration of several esters produced by bacterial metabolism has been reported [11,39], whereas other studies reported reduced ester concentrations [24]. The catabolism of acetaldehyde by wine LAB was reported by Osborne et al [48]. This illustrates the potential of LAB to metabolise aldehydes [35] and, consequently, reduce the associated herbaceous aroma; reports on these changes during MLF are few, however.…”

Section: Introductionmentioning

confidence: 94%

Comparative metabolic profiling to investigate the contribution ofO. oeniMLF starter cultures to red wine composition

Malherbe

Tredoux

Nieuwoudt

et al. 2012

Journal of Industrial Microbiology and Biotechnology

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In this research work we investigated changes in volatile aroma composition associated with four commercial Oenococcus oeni malolactic fermentation (MLF) starter cultures in South African Shiraz and Pinotage red wines. A control wine in which MLF was suppressed was included. The MLF progress was monitored by use of infrared spectroscopy. Gas chromatographic analysis and capillary electrophoresis were used to evaluate the volatile aroma composition and organic acid profiles, respectively. Significant strain-specific variations were observed in the degradation of citric acid and production of lactic acid during MLF. Subsequently, compounds directly and indirectly resulting from citric acid metabolism, namely diacetyl, acetic acid, acetoin, and ethyl lactate, were also affected depending on the bacterial strain used for MLF. Bacterial metabolic activity increased concentrations of the higher alcohols, fatty acids, and total esters, with a larger increase in ethyl esters than in acetate esters. Ethyl lactate, diethyl succinate, ethyl octanoate, ethyl 2-methylpropanoate, and ethyl propionate concentrations were increased by MLF. In contrast, levels of hexyl acetate, isoamyl acetate, 2-phenylethyl acetate, and ethyl acetate were reduced or remained unchanged, depending on the strain and cultivar evaluated. Formation of ethyl butyrate, ethyl propionate, ethyl 2-methylbutryate, and ethyl isovalerate was related to specific bacterial strains used, indicating possible differences in esterase activity. A strain-specific tendency to reduce total aldehyde concentrations was found at the completion of MLF, although further investigation is needed in this regard. This study provided insight into metabolism in O. oeni starter cultures during MLF in red wine.

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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%

“…Almost all citric acid is metabolized into acetic acid and C 4 compounds, resulting in accumulation of diacetyl, acetoin, and acetic acid in wine. Usually more acetic acid is produced from the given amounts of citric acid during the MLF [3,16,32,24,26,27,18].…”

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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Acetaldehyde metabolism by wine lactic acid bacteria

Cited by 40 publications

References 12 publications

Evaluation of the acetaldehyde production and degradation potential of 26 enological Saccharomyces and non-Saccharomyces yeast strains in a resting cell model system

Evaluation of the acetaldehyde production and degradation potential of 26 enological Saccharomyces and non-Saccharomyces yeast strains in a resting cell model system

Comparative metabolic profiling to investigate the contribution ofO. oeniMLF starter cultures to red wine composition

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

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