Comparative functional analysis of malate metabolism genes in Oenococcus oeni and Lactiplantibacillus plantarum at low pH and their roles in acid stress response

Chen, Qiling; Hao, Nan; Zhao, Lili; Yang, Xiangke; Yao, Yuan; Zhao, Yuanyuan; Wang, Fu; Qiu, Zuobing; Shi, Kun; Liu, Shuwen

doi:10.1016/j.foodres.2022.111235

Cited by 2 publications

(1 citation statement)

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“…The main lactic acid bacteria (LAB) isolated from wine are Lactiplantibacillus, Leuconostoc, Oenococcus, and Pediococcus genera [28,29], which positively influence wine by carrying out malolactic fermentation [30]. This process can increase wine aroma and mouthfeel, improve microbial stability, and reduce the acidity of wine.…”

Section: Quantitative Determination Of Microorganismsmentioning

confidence: 99%

Detection of Microbiota during the Fermentation Process of Wine in Relation to the Biogenic Amine Content

Regecová

Semjon

Jevinová

et al. 2022

Foods

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Viticulture is one of the traditional industries in Slovakia, where there are six wine-growing regions: Malokarpatska, Southern Slovakia, Central Slovakia, Nitra, Eastern Slovakia, and Tokaj. This study focuses on the detection of microbiota in soil samples, grape leaves and berries, and samples taken from fermenting must and young wine (the variety Tramín červený) in relation to the detected concentrations of biogenic amines during the fermentation process. In the examined samples, the number of yeasts and molds (from 3.8 to 6.8 log cfu/g or mL) and TVC (from 3.7 to 6.5 log cfu/g or mL) were determined via culture examination. At the same time, the number of LAB (from ˂3.0 to 4.4 log cfu/g or mL) was determined, which was the highest on day 4 of the must fermentation process and was related to the detected of the highest concentration of biogenic amines (histamine and tyramine) on day 6 in the investigated must samples using the UHPLC system. Mycobiota species were identified by MALDI-TOF MS, PCR, ITS-PCR-RFLP, and PCR sequencing of the amplified products. The study confirmed the presence of the yeasts Saccharomyces cerevisiae, Metschnikowia pulcherrima, Hanseniospora uvarum, Pichia kudriavzevii, Pichia kluyveri, Pichia fermentas, Torulaspora delbrueckii, and Candida tenuis. At the same time, the presence of molds (Cladosporium herbarum, Cladosporium cladosporioides, Penicillium granulatum, Penicillium mononematosum, Botritis cinerea, and Penicillium glabrum) was also confirmed in soil samples, leaves, grape berries, and fresh grape must. The study confirmed the reduction in the species diversity of the microbiota during the must fermentation process, which resulted in decreases in the concentrations of the monitored biogenic amines in the early stages of the must fermentation process and young wine of the variety Tramín červený.

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Section: Quantitative Determination Of Microorganismsmentioning

confidence: 99%