Author, as appears in the article.: Toraño, P; Gombau, J; Mejías, I; Bordons, A; Rozès, N; Reguant, C
Department: Bioquímica i Biotecnologia
URV's Author/s: Bordons de Porrata- Doria, Albert / Gombau Roigé, Jordi / Reguant Miranda, Cristina / Rozès, Nicolas Andre Louis / Toraño Jimenez, Paloma Beatriz
Keywords: Yeast mannoprotein Wine Starter culture Oenococcus oeni Malolactic fermentation Lactic-acid wine stress-response starter culture ph oenococcus oeni membrane malolactic fermentation lees growth grape polysaccharides gene-expression ethanol color
Abstract: Malolactic fermentation (MLF) in wine is driven by the lactic acid bacterium Oenococcus oeni in most cases. Although this bacterium is resistant to wine stress conditions, it often faces difficulties completing MLF. Previous studies indicate that yeast mannoproteins may improve O. oeni growth and survival in wine. However, very little is known about this topic. This study evaluated the effect of the addition of mannoprotein extracts to culture media on O. oeni growth and its survival to stress conditions and MLF performance. Three commercial mannoprotein extracts were characterized in terms of polysaccharide and protein richness and were used for O. oeni culture media supplementation. The addition of mannoprotein extracts improved the survival of the two evaluated O. oeni strains, PSU-1 and VP41, after acid shock (pH 3.2) in comparison to that of the control. The transcriptional response of four genes involved in mannose metabolism was different depending on the strain, indicating the complexity of sugar metabolism in O. oeni. PSU-1 cells grown with two of the mannoprotein extracts performed faster MLF compared with the control condition, indicating that mannoprotein addition may improve the performance of O. oeni starter cultures, although this effect depends on the strain.
Thematic Areas: Plant science Food science Biotechnology & applied microbiology Biochemistry, genetics and molecular biology (miscellaneous)
licence for use: https://creativecommons.org/licenses/by/3.0/es/
Author's mail: palomabeatriz.torano@urv.cat jordi.gombau@urv.cat cristina.reguant@urv.cat albert.bordons@urv.cat nicolasrozes@urv.cat palomabeatriz.torano@urv.cat
Author identifier: 0000-0002-5036-1408 0000-0002-5320-8740 0000-0001-9718-3429
Record's date: 2024-02-17
Papper version: info:eu-repo/semantics/publishedVersion
Link to the original source: https://www.mdpi.com/2311-5637/10/1/52
Papper original source: Fermentation. 10 (1): 52-
APA: Toraño, P; Gombau, J; Mejías, I; Bordons, A; Rozès, N; Reguant, C (2024). Evaluation of the Addition of Yeast Mannoprotein to Oenococcus oeni Starter Cultures to Improve Wine Malolactic Fermentation. Fermentation, 10(1), 52-. DOI: 10.3390/fermentation10010052
Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
Article's DOI: 10.3390/fermentation10010052
Entity: Universitat Rovira i Virgili
Journal publication year: 2024
Publication Type: Journal Publications
Repositori URV