Articles producció científica> Bioquímica i Biotecnologia

Influence of succinic acid on Oenococcus oeni and malolactic fermentation

  • Identification data

    Identifier: imarina:9280520
  • Authors:

    Torres-Guardado R
    Rozès N
    Esteve-Zarzoso B
    Reguant C
    Bordons A
    Oeno One
    10.20870/oeno-one.2022.56.3.5403
    Oeno One. 56 (3): 195-204
  • Others:

    Author, as appears in the article.: Torres-Guardado R; Rozès N; Esteve-Zarzoso B; Reguant C; Bordons A
    Department: Bioquímica i Biotecnologia
    URV's Author/s: Bordons de Porrata- Doria, Albert / Esteve Zarzoso, Braulio / Reguant Miranda, Cristina / Rozès, Nicolas Andre Louis
    Keywords: Wine Succinic acid Resting cells Oenococcus oeni Non-saccharomyces yeasts Mlep Malolactic fermentation Hsp18 wine succinic acid stress-response strains resting cells quantitative pcr oenococcus oeni mlep inhibition hsp18 fatty-acids expression cerevisiae bacteria
    Abstract: As a consequence of the alcoholic fermentation carried out by yeasts in wine, several compounds can be delivered to the medium, promoting or inhibiting the malolactic fermentation (MLF) and the lactic acid bacteria, mainly Oenococcus oeni. Succinic acid is one of these compounds and is an example of the interaction between yeasts, including non-Saccharomyces species, and O. oeni. However, the influence of succinic acid on the MLF has been researched very little as yet. In this work, we study the influence of succinic acid and pH on O. oeni CH11 and PSU-1 strains, both during MLF and in resting cell experiments. Moreover, we analysed the relative expression of some significant genes related to stress and malolactic activity to determine how the O. oeni strains were affected by the succinic acid. The results showed that the succinic acid could act as an MLF inhibitor at concentrations higher than 1 g/L, but it can be beneficial at 0.5 g/L. This variable effect also depends on the strains and other winemaking conditions, mainly pH, which influences the dissociated and undissociated forms of both acids. The inhibiting effect of succinic seems clearer when it is at a molar concentration higher than that of L-malic acid. Experiments with resting cells have confirmed that O. oeni consumes less L-malic acid when succinic acid is higher than 1 g/L. Genetic expression experiments showed that in the presence of succinic acid (2 g/L), gene hsp18 encoding stress protein was up-regulated in strain CH11, suggesting a good response and adaptation of this strain to stress. On the other hand, genes mleA and mleP, which are related to malolactic activity, were not affected by succinic acid, except for strain PSU-1 at pH 4.0. Further research is necessary to understand better the effects of succinic acid on O. oeni and MLF.
    Thematic Areas: Horticulture Food science & technology Food science
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    Author's mail: nicolasrozes@urv.cat braulio.esteve@urv.cat braulio.esteve@urv.cat albert.bordons@urv.cat cristina.reguant@urv.cat
    Author identifier: 0000-0001-9718-3429 0000-0001-6467-7086 0000-0001-6467-7086 0000-0002-5320-8740 0000-0002-5036-1408
    Record's date: 2024-07-20
    Papper version: info:eu-repo/semantics/publishedVersion
    Link to the original source: https://oeno-one.eu/article/view/5403
    Licence document URL: http://repositori.urv.cat/ca/proteccio-de-dades/
    Papper original source: Oeno One. 56 (3): 195-204
    APA: Torres-Guardado R; Rozès N; Esteve-Zarzoso B; Reguant C; Bordons A (2022). Influence of succinic acid on Oenococcus oeni and malolactic fermentation. Oeno One, 56(3), 195-204. DOI: 10.20870/oeno-one.2022.56.3.5403
    Article's DOI: 10.20870/oeno-one.2022.56.3.5403
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2022
    Publication Type: Journal Publications
  • Keywords:

    Food Science,Food Science & Technology,Horticulture
    Wine
    Succinic acid
    Resting cells
    Oenococcus oeni
    Non-saccharomyces yeasts
    Mlep
    Malolactic fermentation
    Hsp18
    wine
    succinic acid
    stress-response
    strains
    resting cells
    quantitative pcr
    oenococcus oeni
    mlep
    inhibition
    hsp18
    fatty-acids
    expression
    cerevisiae
    bacteria
    Horticulture
    Food science & technology
    Food science
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