Advantages of Using Blend Cultures of Native L. plantarum and O. oeni Strains to Induce Malolactic Fermentation of Patagonian Malbec Wine
| Autor: | Brizuela, Natalia Soledad, Bravo-Ferrada, Bárbara M., Curilén, Yolanda, Delfederico, Lucrecia, Caballero, Adriana, Semorile, Liliana, Pozo-Bayón, M. Ángeles, Tymczyszyn, E. Elizabeth, Ghiringhelli, Pablo Daniel, Glikmann, Graciela, Lozano, Mario Mario, Pardo, Alejandro |
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| Přispěvatelé: | Maffia, Paulo, Delfederico, Lucrecia, Hollmann, Axel, Valdés La Hens, Danay, Bravo Ferrada, Danay, Tymczyszyn, Emma Elizabeth, Olguín, Nair Temis, Brizuela, Natalia S., Martínez, Melina M Belén, Cerdeira, Victoria, Polizzotto, Axel, Bompadre, Josefina, Kemppainen, Minna, Fernández Bidondo, Laura, Greco, Mariana, Stephan, Betina, Meneses, Laura, Belaich, Mariano, Bilen, Marcos F., Rojas, Natalia L., Bentancor, Leticia V., Cerrudo, Carolina S., Parsza, Cintia N., Del Cogliano, Manuel E., Simonin, Alejandro, Nugnes, Victoria, Wagner, Evelyn, Bergier, Julián Axel, Ripoll, Lucas, Frescura, Julieta, Castello, Alejandro A., Temprana, C. Facundo, Argüelles, Marcelo H., Mandile, Marcelo, Silvestre, Dalila, Peri Ibáñez, Estefanía, Goñi, Sandra E., Borio, Cristina Silvia, Iglesias, Gabriel, Lorch, Matías S., Collado, María Soledad, Sánchez, Mirna Lorena, Adoue, Valeria, Pastorini, Mercedes, Sevilla Bachiller Teruelo Huarte, Macarena, Simari, Milagros |
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: | |
| Zdroj: | Frontiers in Microbiology RIDAA (UNQ) Universidad Nacional de Quilmes instacron:UNQ |
| ISSN: | 1664-302X |
| Popis: | Brizuela, Natalia S. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Instituto de Microbiología Básica y Aplicada. Laboratorio de Microbiología Molecular y CONICET; Argentina Bravo-Ferrada, Bárbara M. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Instituto de Microbiología Básica y Aplicada. Laboratorio de Microbiología Molecular y CONICET; Argentina Curilén, Yolanda. Universidad Nacional del Comahue. Facultad de Ciencia y Tecnología de los Alimentos y PROBIEN, CONICET-UNCo; Argentina Delfederico, Lucrecia. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Instituto de Microbiología Básica y Aplicada. Laboratorio de Microbiología Molecular; Argentina Caballero, Adriana. Universidad Nacional del Comahue. Facultad de Ciencia y Tecnología de los Alimentos y PROBIEN, CONICET-UNCo; Argentina Semorile, Liliana. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Instituto de Microbiología Básica y Aplicada. Laboratorio de Microbiología Molecular y CIC-BA; Argentina Pozo-Bayón, M. Ángeles. Universidad Autónoma de Madrid. Instituto de Investigación en Ciencias de la Alimentación, Cons. Sup. de Investigaciones Científicas; Spain Tymczyszyn, E. Elizabeth. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Instituto de Microbiología Básica y Aplicada. Laboratorio de Microbiología Molecular y CONICET; Argentina Brizuela NS, Bravo-Ferrada BM, Curilén Y, Delfederico L, Caballero A, Semorile L, Pozo-Bayón MÁ y Tymczyszyn EE (2018). Advantages of Using Blend Cultures of Native L. plantarum and O. oeni Strains to Induce Malolactic Fermentation of Patagonian Malbec Wine. Front. Microbiol. 9:2109. doi: 10.3389/fmicb.2018.02109 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 inoculatedstrains. 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. Con referato |
| Databáze: | OpenAIRE |
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