Advantages of Using Blend Cultures of Native L. plantarum and O. oeni Strains to Induce Malolactic Fermentation of Patagonian Malbec Wine

Autor: Natalia S. Brizuela, M. Ángeles Pozo-Bayón, Liliana Semorile, E. Elizabeth Tymczyszyn, Bárbara M. Bravo-Ferrada, Lucrecia Delfederico, Yolanda Curilén, Adriana C. Caballero
Přispěvatelé: Consejo Nacional de Investigaciones Científicas y Técnicas (Argentina), Universidad Nacional de Quilmes, Agencia Nacional de Promoción Científica y Tecnológica (Argentina), Consejo Superior de Investigaciones Científicas (España)
Jazyk: angličtina
Rok vydání: 2018
Předmět:
Zdroj: Frontiers in Microbiology, Vol 9 (2018)
Digital.CSIC. Repositorio Institucional del CSIC
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DOI: 10.3389/fmicb.2018.02109/full
Popis: The malolactic fermentation (MLF) of Patagonian Malbec wine inoculated with blend cultures of selected native strains of Lactobacillus plantarum and Oenococcus oeni was monitored during 14 days, analyzing the strains ability to modify the content of some organic acids and to change the volatile compounds profile. The performance of the LAB strains was tested as single and blends cultures of both species. An implantation control by RAPD PCR was also carried out to differentiate among indigenous and inoculated strains. The L. plantarum strains UNQLp11 and UNQLp155 and the O. oeni strain UNQOe73.2 were able to remain viable during the monitoring time of MLF, whereas the O. oeni strain UNQOe31b showed a decrease of five log CFU at day 14. The four strains assayed showed a similar behavior in wine whether they were inoculated individually or as blend cultures. All strains were able to consume L-malic acid, particularly the L. plantarum strains, which showed the highest consumption values at day 14, both as single or blend cultures. The changes in the volatile compounds profile of Malbec wine samples, before and after MLF, were determined by HS-SPME and GC-MS technique. Wines inoculated with blend cultures containing strain UNQLp155 showed a decrease in the total alcohols content and an increase in the total esters content. On the other hand, wines inoculated with single cultures of strains UNQLp155, UNQOe31b or UNQOe73.2 showed no significant decrease in the total alcohols concentration but a significant increase in the total esters content. When strain UNQLp11 was inoculated as single or as blend culture with strain UNQOe31b, wines exhibited an increase in the total alcohols content, and a decrease in the total esters content. The content of diethyl succinate showed the greatest increase at final of MLF, and a particular synergistic effect in its synthesis was observed with a blend culture of strains UNQLp155 and UNQOe73.2. These results suggest that the use of blend cultures formulated with strains belonging to L. plantarum and O. oeni species could offer an interesting advantage to induce MLF in Malbec wines, contributing to diversify their aromatic profiles.
This work was funded by grants from Universidad Nacional de Quilmes (Programa Microbiología Molecular Básica y Aplicada Resol. N°954/17), Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CIC-BA), ANPCyT (PICT 2014 N∘ 1395, PICT 2016 N∘3435), and Programa CSIC de Cooperación Científica para el Desarrollo I-COOP+, Convocatoria 2017 CIC N∘ 428/16 (PIP- 2017 – 11220170100898C O). NB is fellow of Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), LS is member of the Research Career of CIC-BA, BMBF and ET are members of the Research Career of CONICET.
Databáze: OpenAIRE
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