Selection and modification of yeasts and lactic acid bacteria for wine fermentation

Kunkee, Ralph E.

doi:10.1016/0740-0020(84)90065-0

Cited by 78 publications

(54 citation statements)

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“…Malolactic fermentation (MLF) is a secondary fermentation which decreases the acidity, enhances the sensorial properties, and increases the microbiological stability of wine (23). Often, this step occurs naturally after completion of alcoholic fermentation.…”

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“…Several factors contribute to the unpredictable nature of inoculated MLF. O. oeni is known to be a fastidious, slow-growing bacterium (23), auxotrophic for several amino acids, while other amino acids are needed for optimal growth (19,23). This species is highly heterogeneous, with a considerable intraspecific variation in resistance to wine conditions (19,63).…”

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“…Finally, the viability and dominance of O. oeni over an indigenous LAB population can be affected by several technological factors, such as cellar operations, wine type, low temperature, nitrogen and nutrient deficiencies, high ethanol content, the presence of organic acids and sulfites, and the yeast strains used in the previous alcoholic fermentation (2,8,34,45). Therefore, the selection of novel O. oeni MLS is a laborintensive and time-consuming process based on physiological characterization of strains in different harsh conditions and evaluation of their dominance of the MLF in wine (7,23).Rapid procedures for detecting the growth of inoculated O. oeni strains during MLF might shorten the selection procedure of novel MLS, increasing the reliability of the fermentation process and the wine quality. Methods for typing O. oeni strains include the study of patterns of total soluble cell proteins (11, 13), ribotyping (58), 16S and 23S rRNA spacer region analysis (26, 64), randomly amplified polymorphic DNA (RAPD)-PCR (3,17,43,62), pulsed-field gel electrophoresis (PFGE) (22,24,27,51,65), differential display PCR (25), and amplified fragment length polymorphism (AFLP) analysis (6).…”

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“…However, when MLF is carried out by indigenous lactic acid bacteria (LAB), the process can be unpredictable and start randomly, many months after the end of alcoholic fermentation, leading to wine spoilage and the production of biogenic amines. Moreover, when Lactobacillus and Pediococcus species are responsible for spontaneous MLF, the wine quality decreases due to the production of off-flavor (8,23).…”

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Development of a Sequence-Characterized Amplified Region Marker-Targeted Quantitative PCR Assay for Strain-Specific Detection ofOenococcus oeniduring Wine Malolactic Fermentation

Solieri

Giudici

2010

Appl Environ Microbiol

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Control over malolactic fermentation (MLF) is a difficult goal in winemaking and needs rapid methods to monitor Oenococcus oeni malolactic starters (MLS) in a stressful environment such as wine. In this study, we describe a novel quantitative PCR (QPCR) assay enabling the detection of an O. oeni strain during MLF without culturing. O. oeni strain LB221 was used as a model to develop a strain-specific sequence-characterized amplified region (SCAR) marker derived from a discriminatory OPA20-based randomly amplified polymorphic DNA (RAPD) band. The 5 and 3 flanking regions and the copy number of the SCAR marker were characterized using inverse PCR and Southern blotting, respectively. Primer pairs targeting the SCAR sequence enabled strain-specific detection without cross amplification of other O. oeni strains or wine species of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeasts. The SCAR-QPCR assay was linear over a range of cell concentrations (7 log units) and detected as few as 2.2 ؋ 10 2 CFU per ml of red wine with good quantification effectiveness, as shown by the correlation of QPCR and plate counting results. Therefore, the cultivation-independent monitoring of a single O. oeni strain in wine based on a SCAR marker represents a rapid and effective strain-specific approach. This strategy can be adopted to develop easy and rapid detection techniques for monitoring the implantation of inoculated O. oeni MLS on the indigenous LAB population, reducing the risk of unsuccessful MLF.Malolactic fermentation (MLF) is a secondary fermentation which decreases the acidity, enhances the sensorial properties, and increases the microbiological stability of wine (23). Often, this step occurs naturally after completion of alcoholic fermentation. However, when MLF is carried out by indigenous lactic acid bacteria (LAB), the process can be unpredictable and start randomly, many months after the end of alcoholic fermentation, leading to wine spoilage and the production of biogenic amines. Moreover, when Lactobacillus and Pediococcus species are responsible for spontaneous MLF, the wine quality decreases due to the production of off-flavor (8, 23).To overcome these drawbacks, Oenococcus oeni malolactic starters (MLS) were used owing to their ability to successfully withstand multiple adverse wine conditions and to produce well-balanced wine (8, 34). Although progress has been made in selecting and preparing MLS, the induction of malolactic fermentation (MLF) by direct inoculation with selected O. oeni strains is not always guaranteed (19). Several factors contribute to the unpredictable nature of inoculated MLF. O. oeni is known to be a fastidious, slow-growing bacterium (23), auxotrophic for several amino acids, while other amino acids are needed for optimal growth (19,23). This species is highly heterogeneous, with a considerable intraspecific variation in resistance to wine conditions (19,63). Furthermore, loss of vitality was observed when strains isolated from wines and then cultivated in the laboratory were ...

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confidence: 99%