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

Bravo-Ferrada, Bárbara; Hollmann, Axel; Delfederico, Lucrecia; Valdés La Hens, Danay; Caballero, Adriana; Semorile, Liliana
September 2013
World Journal of Microbiology & Biotechnology;Sep2013, Vol. 29 Issue 9, p1537
Academic Journal
The aim of this study was to evaluate fifty-three Lactobacillus plantarum isolates obtained from a Patagonian red wine, molecularly identified and typified using RAPD analysis, in order to select starter cultures for malolactic fermentation (MLF). The results obtained suggest a considerable genetic diversity, taking into account that all L. plantarum isolates were obtained from one cellar and one vintage. Based on the capacity to tolerate a concentration of 14 % ethanol in MRS broth for 2 days, eight isolates were selected for the subsequent analysis. The incidence of various wine stress factors (ethanol, acid pH, lysozyme and sulfur dioxide) on isolates growth was studied. Besides, glucosidase and tannase activities were evaluated, and the presence of genes involved in the synthesis of biogenic amines was examined by PCR. A previously characterized indigenous Oenococcus oeni strain was included with comparative purposes. Differences in technologically relevant characteristics were observed among the eight L. plantarum selected isolates, revealing an isolate-dependent behavior. Detectable glucosidase and tannase activities were found in all isolates. The presence of genes encoding histidine and tyrosine descarboxylases and putrescine carbamoyltransferase was not detected. The ability of L. plantarum isolates to grow and consume l-malic acid in simulated laboratory-scale vinifications revealed that two of them could be considered as possible MLF starter cultures for Patagonian red wines. These isolates will be subjected to further analysis, for a final winery technological characterization.


Related Articles

  • Screening of lactic acid bacteria with high activities malolactic enzyme and analysis of indigenous flora in red wine. Kai Liu; Jianhua Luo; Dawei Gao; Zhiwei Liu; Yanping Liu; Nan Li; Yanhong Bian; Ruiyu Zheng; Xuwu Zhang // Journal of Chemical & Pharmaceutical Research;2014, Vol. 6 Issue 5, p136 

    Lactic acid bacteria (LAB) carrying malolactic fermentation (MLF) have an important effect on the quality of red wines. The object was to study LAB biodiversity and screen the strains with the high malo-lactic enzyme activites as oenological starter cultures in MLF. A total of 60 LAB strains...

  • Effect of different starter cultures on the biogenic amines production as a critical control point in fresh fermented sausages. Mokhtar, Sayed; Mostafa, Gamal; Taha, Refat; Eldeep, Gehad // European Food Research & Technology;Sep2012, Vol. 235 Issue 3, p527 

    The selection of critical control points is one of the most important steps in the design of a hazard analysis and critical control points system. In this study, the influence of starter culture inoculation on biogenic amine accumulation in fresh fermented sausage as critical control point was...

  • Selection of Lactobacillus plantarum strains for their use as starter cultures in Algerian olive fermentations. Mokhbi, Abdelouahab; Kaid-Harche, Meriem; Lamri, Karima; Rezki, Meriem; Kacem, Mourad // Grasas y Aceites;ene-mar2009, Vol. 60 Issue 1, p82 

    The aim of this research was to evaluate some technological traits of L. plantarum strains previously isolated from fermented olives, For this purpose, 11 strains were tested for their in vitro antibiotic susceptibility, resistance to low pH values, acidifying activity, proteolytic activity,...

  • Improvement of the Fermentative Activity of Lactic Acid Bacteria Starter Culture by the Addition of Mn. Cheng, Xin; Dong, Ying; Su, Ping; Xiao, Xiang // Applied Biochemistry & Biotechnology;Nov2014, Vol. 174 Issue 5, p1752 

    Production of lactic acid bacteria (LAB) starter with raw material has received much scientific investigation, but little information is available on the influences of some trace elements on the growth and fermentative activity of LAB. Based on this fact, this paper aimed to investigate the...

  • Selection and Characterisation of Oenococcus oeni and Lactobacillus plantarum South African Wine Isolates for Use as Malolactic Fermentation Starter Cultures. Lerm, E.; Engelbrecht, L.; du Toit, M. // South African Journal of Enology & Viticulture;2011, Vol. 32 Issue 2, p280 

    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...

  • Improvement in the quality of a fermented seaweed beverage using an antiyeast starter of Lactobacillus plantarum DW3 and partial sterilization. P. Prachyakij; W. Charernjiratrakul; D. Kantachote // World Journal of Microbiology & Biotechnology;Sep2008, Vol. 24 Issue 9, p1713 

    Abstract  The quality of a fermented beverage (FSB) produced from seaweed (Gracilaria fisheri) was investigated after four different fermentation processes. 1, a normal fermentation as control (N-N); 2, batch with addition of an inoculum of an antiyeast starter culture, Lactobacillus...

  • Mixed bacterial starter culture launched. Lerm, E.; Malandra, L.; Pellerin, P.; du Toit, M. // Australian & New Zealand Grapegrower & Winemaker;Feb2012, Issue 577, p52 

    The article discusses the development of a mixed malolactic fermentation starter culture of Oenococcus oeni and Lactobacillus plantarum. Malolactic fermentation is defined as a secondary fermentation after the yeast culture's completion of alcoholic fermentation (AF). The metabolic activity of...

  • Expression of the Malolactic Enzyme Gene ( mle) from Lactobacillus plantarum Under Winemaking Conditions. Miller, Bronwen J,; Franz, Charles M. A. P.; Gyo-Sung Cho; du Toit, Maret // Current Microbiology;Jun2011, Vol. 62 Issue 6, p1682 

    Malolactic fermentation (MLF) plays an important role in the production of wine, especially red wines, resulting in microbial stability, deacidification, as well as contributing to the aroma profile. MLF can be influenced by a number of factors. In this study, the influence of pH and ethanol on...

  • Production of Nigerian Nono Using Lactic Starter Cultures. Adesokan, L. A.; Odetoyinbo, B. B.; Ekanola, Y. A.; Avanrenren, R. E.; Fakorede, S. // Pakistan Journal of Nutrition;Mar2011, Vol. 10 Issue 3, p203 

    The effect of Lactic Acid Bacteria (LAB) on nutritional quality, acceptability and shelf life of nono was investigated. The lactic starter cultures were selected based on their ability to produce diacetyl. Lactobacillus case/N18 produced the highest quantity (1.65 g/ml) of diacetyl while...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics