Articles producció científica> Bioquímica i Biotecnologia

Use of Yeast Mannoproteins by Oenococcus oeni during Malolactic Fermentation under Different Oenological Conditions

  • Identification data

    Identifier: imarina:9225142
    Authors:
    Balmaseda, AitorAniballi, LauraRozes, NicolasBordons, AlbertReguant, Cristina
    Abstract:
    Oenococcus oeni is the main agent of malolactic fermentation in wine. This fermentation takes place after alcoholic fermentation, in a low nutrient medium where ethanol and other inhibitor compounds are present. In addition, some yeast-derived compounds such as mannoproteins can be stimulatory for O. oeni. The mannoprotein concentration in wine depends on the fermenting yeasts, and non-Saccharomyces in particular can increase it. As a result of the hydrolytic activity of O. oeni, these macromolecules can be degraded, and the released mannose can be taken up and used as an energy source by the bacterium. Here we look at mannoprotein consumption and the expression of four O. oeni genes related to mannose uptake (manA, manB, ptsI, and ptsH) in a wine-like medium supplemented with mannoproteins and in natural wines fermented with different yeasts. We observe a general gene upregulation in response to wine-like conditions and different consumption patterns in the studied media. O. oeni was able to consume mannoproteins in all the wines. This consumption was notably higher in natural wines, especially in T. delbrueckii and S. cerevisiae 3D wines, which presented the highest mannoprotein levels. Regardless of the general upregulation, it seems that mannoprotein degradation is more closely related to the fermenting medium.
  • Others:

    Author, as appears in the article.: Balmaseda, Aitor; Aniballi, Laura; Rozes, Nicolas; Bordons, Albert; Reguant, Cristina;
    Department: Bioquímica i Biotecnologia
    URV's Author/s: Balmaseda Rubina, Aitor / Bordons de Porrata- Doria, Albert / Reguant Miranda, Cristina / Rozès, Nicolas Andre Louis
    Keywords: Wine Torulaspora-delbrueckii Strains Quantitative pcr Polysaccharides Oenococcus oeni Non-saccharomyces yeasts Non-saccharomyces Mannoproteins Malolactic fermentation Lactic-acid Gene-expression Gene expression Cerevisiae Alcohol
    Abstract: Oenococcus oeni is the main agent of malolactic fermentation in wine. This fermentation takes place after alcoholic fermentation, in a low nutrient medium where ethanol and other inhibitor compounds are present. In addition, some yeast-derived compounds such as mannoproteins can be stimulatory for O. oeni. The mannoprotein concentration in wine depends on the fermenting yeasts, and non-Saccharomyces in particular can increase it. As a result of the hydrolytic activity of O. oeni, these macromolecules can be degraded, and the released mannose can be taken up and used as an energy source by the bacterium. Here we look at mannoprotein consumption and the expression of four O. oeni genes related to mannose uptake (manA, manB, ptsI, and ptsH) in a wine-like medium supplemented with mannoproteins and in natural wines fermented with different yeasts. We observe a general gene upregulation in response to wine-like conditions and different consumption patterns in the studied media. O. oeni was able to consume mannoproteins in all the wines. This consumption was notably higher in natural wines, especially in T. delbrueckii and S. cerevisiae 3D wines, which presented the highest mannoprotein levels. Regardless of the general upregulation, it seems that mannoprotein degradation is more closely related to the fermenting medium.
    Thematic Areas: Plant science Microbiology Health professions (miscellaneous) Health (social science) Food science & technology Food science
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    Author's mail: aitor.balmaseda@urv.cat aitor.balmaseda@urv.cat nicolasrozes@urv.cat albert.bordons@urv.cat cristina.reguant@urv.cat
    Author identifier: 0000-0001-9718-3429 0000-0002-5320-8740 0000-0002-5036-1408
    Record's date: 2024-07-27
    Papper version: info:eu-repo/semantics/publishedVersion
    Link to the original source: https://www.mdpi.com/2304-8158/10/7/1540
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Papper original source: Foods. 10 (7):
    APA: Balmaseda, Aitor; Aniballi, Laura; Rozes, Nicolas; Bordons, Albert; Reguant, Cristina; (2021). Use of Yeast Mannoproteins by Oenococcus oeni during Malolactic Fermentation under Different Oenological Conditions. Foods, 10(7), -. DOI: 10.3390/foods10071540
    Article's DOI: 10.3390/foods10071540
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2021
    Publication Type: Journal Publications
  • Keywords:

    Food Science,Food Science & Technology,Health (Social Science),Health Professions (Miscellaneous),Microbiology,Plant Science
    Wine
    Torulaspora-delbrueckii
    Strains
    Quantitative pcr
    Polysaccharides
    Oenococcus oeni
    Non-saccharomyces yeasts
    Non-saccharomyces
    Mannoproteins
    Malolactic fermentation
    Lactic-acid
    Gene-expression
    Gene expression
    Cerevisiae
    Alcohol
    Plant science
    Microbiology
    Health professions (miscellaneous)
    Health (social science)
    Food science & technology
    Food science
  • Documents:

  • Cerca a google

    Search to google scholar