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