Patagonian red wines: selection of Lactobacillus plantarum isolates as potential starter cultures for malolactic fermentation

Bravo‐Ferrada, Bárbara M.; Hollmann, Axel; Delfederico, Lucrecia; Hens, Danay Valdés La; Caballero, Adriana; Semorile, Liliana

doi:10.1007/s11274-013-1337-x

Cited by 65 publications

(99 citation statements)

References 43 publications

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“…Nevertheless, even when bacterial viability decreased with time, the remaining bacterial enzymatic activity was able to complete MLF in the musts from 25 de Mayo (San Juan), Santa Rosa (Eastern Mendoza) and Lavalle (Northern Mendoza), all belonging to the "High feasibility for MLF" group, and also in the must from Lujan de Cuyo, in the experiment performed on a semi-industrial scale. These observations are in line with other studies, such as that by Bravo-Ferrada et al (2013), who followed MLF in Pinot Noir wines inoculated with L. plantarum. Also, in a study by Cho et al (2011), in which MLF was induced in Grauburgunder Monitoring of malic acid concentration (g/L) (black), LAB viable cell counts (LOG CFU/mL) (green), and pH (red) was done through the entire fermentation process.…”

Section: Resultssupporting

confidence: 93%

“…As a result, Lactobacillus spp. are becoming an interesting alternative as suitable MLF starter cultures, mostly in the search for new attributes that could be beneficial from a sensory standpoint Bravo-Ferrada et al, 2013). Lactobacillus plantarum has been shown to be the most promising LAB to be used as an inoculum in high-pH wines (Fumi et al, 2010;Du Toit et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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Malolactic Fermentation Induced by Lactobacillus plantarum in Malbec Wines from Argentina

Lerena¹,

Rojo²,

Sari³

et al. 2016

SAJEV

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The current market requirements to obtain wines with enhanced complexity and varietal character propose the finding of new microorganisms capable of driving the malolactic fermentation (MLF) and contributing to new and distinctive sensory profiles in wines. During MLF, malic acid naturally present in the must is converted into lactic acid by a decarboxylation reaction driven by lactic acid bacteria. Recently, a new strain of Lactobacillus plantarum suitable for MLF in high-pH wines was selected. This study evaluates the capacity of the L. plantarum V22 starter culture to complete MLF at laboratory and semi-industrial scale in different Malbec musts from Argentina. Malbec musts were co-inoculated with S. cerevisiae D254 and L. plantarum V22 to conduct alcoholic fermentation and MLF respectively. Two groups of Malbec musts were identified according to the ability of L. plantarum to consume malic acid. A first group, called "High Feasibility for MLF", is characterised by the high viability of L. plantarum and the completion of MLF. On the other hand, a second group was identified, termed "Partial Feasibility for MLF", and is characterised by a decreased viability of L. plantarum and incomplete MLF. This study shows that the capacity of L. plantarum to conduct MLF in Malbec musts is dependent on must composition, further suggesting that the evolution of pH during the fermentation process, rather than initial pH, is a critical factor affecting the successful completion of MLF.

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Section: Resultssupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Malolactic Fermentation Induced by Lactobacillus plantarum in Malbec Wines from Argentina

Lerena¹,

Rojo²,

Sari³

et al. 2016

SAJEV

View full text Add to dashboard Cite

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“…Besides, the use of L. plantarum has been suggested as a biological acidification method because of its ability to produce high concentrations of lactic acid (Onetto & Bordeu, 2015;Lucio et al, 2016). Just as in the case with O. oeni, the employment of autochthonous L. plantarum strains that are well adapted to the conditions of a specific wine-producing area has been suggested (Bravo-Ferrada et al, 2013;Berbegal et al, 2016).…”

Section: Malolactic Starter Culturesmentioning

confidence: 99%

Microbial Resources and Innovation in the Wine Production Sector

Berbegal

Spano

Tristezza

et al. 2017

SAJEV

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Microbial starter cultures represent a fundamental level of innovation in the wine sector. Selected yeast strains are routinely used to achieve the needed biomass preparation to accelerate and steer alcoholic fermentation in grape must. The use of starter cultures to induce malolactic fermentation in wine relies on the characterisation and propagation of suitable strains of lactic acid bacteria. Furthermore, the selection of new strains, the renewal of management of microbial resources and new technologies allow continuous improvements in oenology, which may increase the beneficial aspects of wine. In this review, with the aim to stimulate microbial-driven, consumer-oriented advances in the oenological sector, we propose an overview of recent trends in this field that are reported by following the classical separation into 'product innovation' and 'process innovation'. Hence, we shall highlight i) the possible positive innovative impacts of microbial resources on the safety and the sensorial and functional properties of wine (product innovation) and ii) the potential microbial-based improvements allowing the reduction of time/costs and the environmental impacts associated with winemaking (process innovation).

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“…Lactobacillus plantarum UNQLp 133, UNQLp 65Á3 and UNQLp 155 were isolated from Patagonian Pinot noir red wine (Bravo-Ferrada et al 2013) (GeneBank Accession Numbers rpoB gene KC679065, KC679060 and KC679067, respectively; 16S rRNA gene KC562905 for UNQLp 133, KC679066 for UNQLp 65Á3 and KC652904 for UNQLp 155). Cultures were grown in 10 ml of MRS broth (Biokar Diagnostics, Beauvais, France) (De Man et al 1960), at 28°C and pH 6Á5 for 48 h in anaerobic conditions (AnaeroPack -Mitsubishi Gas Chemical America, Inc., New York, NY).…”

Section: Strains Medium and Growth Conditionmentioning

confidence: 99%

“…plantarum when grown in a synthetic wine medium containing 14% v/v ethanol. These strains were obtained from Patagonian red wines and selected for possible use as starter cultures for MLF due to their oenological and technological properties (Bravo-Ferrada et al 2013). The viability and membrane integrity of Lact.…”

Section: Introductionmentioning

confidence: 99%

Effect of acclimation medium on cell viability, membrane integrity and ability to consume malic acid in synthetic wine by oenologicalLactobacillus plantarumstrains

et al. 2013

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Aims: The aim of this work was to evaluate the effect of acclimation on the viability, membrane integrity and the ability to consume malic acid of three oenological strains of Lactobacillus plantarum. Methods and Results: Cultures in the stationary phase were inoculated in an acclimation medium (Accl.) containing 0, 6 or 10% v/v ethanol and incubated 48 h at 28°C. After incubation, cells were harvested by centrifugation and inoculated in a synthetic wine, containing 14% v/v ethanol and pH 3Á5 at 28°C. Viability and membrane integrity were determined by flow cytometry (FC) using carboxyfluorescein diacetate (cFDA) and propidium iodide. Bacterial growth and malic acid consumption were monitored in a synthetic wine during 15 days. In nonacclimated strains, the damage of bacterial membranes produced a dramatic decrease in microbial viability in synthetic wine. In contrast, survival of strains previously acclimated in Accl. with 6 and 10% v/v ethanol was noticeable higher. Therefore, acclimation with ethanol increased the cultivability in synthetic wine and consequently, the consumption of L-malic acid after 15 days of growth. Conclusion: Acclimation of oenological strains in media containing ethanol prior to wine inoculation significantly decreases the membrane damage and improves viability in the harsh wine conditions. The role of membrane integrity is crucial to warrant the degradation of L-malic acid. Significance and Impact of the Study: The efficiency of multiparametric FC in monitoring viability and membrane damage along with the malic acid consumption has a strong impact on winemaking because it represents a useful tool for a quick and highly reliable evaluation of oenological parameters.

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Patagonian red wines: selection of Lactobacillus plantarum isolates as potential starter cultures for malolactic fermentation

Cited by 65 publications

References 43 publications

Malolactic Fermentation Induced by Lactobacillus plantarum in Malbec Wines from Argentina

Malolactic Fermentation Induced by Lactobacillus plantarum in Malbec Wines from Argentina

Microbial Resources and Innovation in the Wine Production Sector

Effect of acclimation medium on cell viability, membrane integrity and ability to consume malic acid in synthetic wine by oenologicalLactobacillus plantarumstrains

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