Determination of the essential nutrient requirements of wine-related bacteria from the genera Oenococcus and Lactobacillus

The macro-and micronutrients in traditional medium, such as MRS, used for cultivating lactic acid bacteria, especially for bacteriocin production, have not been defined, preventing the quantitative monitoring of metabolic flux during bacteriocin biosynthesis. To enhance Enterocin Y31 production and simplify steps of separation and purification, we developed a simplified chemically defined medium (SDM) for the growth of Enterococcus faecium Y31 and production of its bacteriocin, Enterocin Y31. We found that the bacterial growth was unrelated to Enterocin Y31 production in MRS; therefore, both the growth rate and the Enterocin Y31 production were set as the index for investigation. Single omission experiments revealed that 5 g/L NaCl, five vitamins, two nucleic acid bases, MgSO 4 ⋅7H 2 O, MnSO 4 ⋅4H 2 O, KH 2 PO 4 , K 2 HPO 4 , CH 3 COONa, fourteen amino acids, and glucose were essential for the strain's growth and Enterocin Y31 production. Thus, a novel simplified and defined medium (SDM) was formulated with 30 components in total. Consequently, Enterocin Y31 production yield was higher in SDM as compared to either MRS or CDM. SDM improved the Enterocin Y31 production and simplified the steps of purification (only two steps), which has broad potential applications.

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“…The necessity of magnesium and phosphate has previously been reported by other researchers for various LAB species [20,23,24].…”

Section: Effect Of Individually Omitting Eachmentioning

confidence: 53%

Development of a Chemically Defined Medium for Better Yield and Purification of Enterocin Y31 fromEnterococcus faeciumY31

Liu

Zhang

2017

Journal of Food Quality

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“…The use of nutrient adjuvants is commonly used in oenological practice (Gockowak and Henschke, 2003;Anonymous, 2008;Terrade and Mira de Orduña, 2009). Jimenez-Díaz (1994, 1995) stated that the starter cultures grow better in presence of reducing sugars, vitamins and amino acids and demonstrated that the addition of nutrients reduced the overall time required for wine fermentation from about 500 to 350 h stimulating the production of yeast biomass at a faster rate.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives

et al. 2017

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“…It has been shown that strains of O. oeni and some strains of the Lactobacillus genera have essential nutrient requirements, particularly with regards to amino acids, but also vitamins and in the case of O. oeni, the so-called "tomato juice factor", a pantothenic acid derivative (Fugelsang & Edwards, 1997;Terrade & Mira de Orduña, 2009). These studies and our results highlight the need for a synthetic wine-like medium that better simulates the wine environment and could provide a more accurate indication of the malic acid degradation ability and survival of LAB strains in wine.…”

Section: Malolactic Fermentation Must and Wine Composition Before Inomentioning

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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Determination of the essential nutrient requirements of wine-related bacteria from the genera Oenococcus and Lactobacillus

Cited by 62 publications

References 21 publications

Development of a Chemically Defined Medium for Better Yield and Purification of Enterocin Y31 fromEnterococcus faeciumY31

Development of a Chemically Defined Medium for Better Yield and Purification of Enterocin Y31 fromEnterococcus faeciumY31

Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives

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

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