Technological properties of Oenococcus oeni strains isolated from typical southern Italian wines

被引：87

作者：

Capozzi, V. ^{[1
]}

Russo, P. ^{[1
]}

Beneduce, L. ^{[1
]}

Weidmann, S. ^{[2
]}

Grieco, F. ^{[3
]}

Guzzo, J. ^{[2
]}

Spano, G. ^{[1
]}

机构：

[1] Fac Agr, Dipartimento Sci Alimenti, I-71100 Foggia, Italy

[2] Univ Bourgogne, Equipe Rech Vigne & Vin, Inst Jules Guyot, Dijon, France

[3] ISPA, Lecce, Italy

来源：

LETTERS IN APPLIED MICROBIOLOGY | 2010年 / 50卷 / 03期

关键词：

Lo18; malic acid; malolactic starter; Oenococcus oeni; regional wines; TYRAMINE-PRODUCING BACTERIA; LACTIC-ACID BACTERIA; MALOLACTIC FERMENTATION; STRESS-RESPONSE; LEUCONOSTOC-OENOS; RED WINE; IDENTIFICATION; GENE; PCR; DECARBOXYLASE;

D O I：

10.1111/j.1472-765X.2010.02795.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Aims: To isolate indigenous Oenococcus oeni strains suitable as starters for malolactic fermentation (MLF), using a reliable polyphasic approach. Methods and Results: Oenococcus oeni strains were isolated from Nero di Troia wines undergoing spontaneous MLF. Samples were taken at the end of alcoholic fermentation and during MLF. Wine samples were diluted in a sterile physiological solution and plated on MRS and on modified FT80. Identification of O. oeni strains was performed by a polymerase chain reaction (PCR) experiment using strain-specific primers. Strains were further grouped using a multiplex RAPD-PCR analysis. Then, six strains were inoculated in two wine-like media with two different ethanol concentrations (11 and 13% vol/vol) with a view to evaluate their capacity to grow and to perform MLF. In addition, a quantitative PCR (qRT-PCR) approach was adapted to monitor the physiological state of the strains selected. Conclusion: A positive correlation between the malolactic activity performance and the ability to develop and tolerate stress conditions was observed for two selected O. oeni strains. Significance and Impact of the Study: The results reported are useful for the selection of indigenous MLF starter cultures with desired oenological traits from typical regional wines. It should be the base for the improvement in organoleptic quality of typical red wine.

引用

页码：327 / 334

页数：8

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