Autor según el artículo: Balmaseda, Aitor; Aniballi, Laura; Rozes, Nicolas; Bordons, Albert; Reguant, Cristina;
Departamento: Bioquímica i Biotecnologia
Autor/es de la URV: Balmaseda Rubina, Aitor / Bordons de Porrata- Doria, Albert / Reguant Miranda, Cristina / Rozès, Nicolas Andre Louis
Palabras clave: 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
Resumen: 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.
Áreas temáticas: Plant science Microbiology Health professions (miscellaneous) Health (social science) Food science & technology Food science
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
Direcció de correo del autor: aitor.balmaseda@urv.cat aitor.balmaseda@urv.cat nicolasrozes@urv.cat albert.bordons@urv.cat cristina.reguant@urv.cat
Identificador del autor: 0000-0001-9718-3429 0000-0002-5320-8740 0000-0002-5036-1408
Fecha de alta del registro: 2024-07-27
Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
Enlace a la fuente original: https://www.mdpi.com/2304-8158/10/7/1540
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: Foods. 10 (7):
Referencia de l'ítem segons les normes 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
DOI del artículo: 10.3390/foods10071540
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2021
Tipo de publicación: Journal Publications