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Influence of succinic acid on Oenococcus oeni and malolactic fermentation

  • Datos identificativos

    Identificador: imarina:9280520
    Autores:
    Torres-Guardado, RafaelRozes, NicolasEsteve-Zarzoso, BraulioReguant, CristinaBordons, Albert
    Resumen:
    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 o
  • Otros:

    Autor según el artículo: Torres-Guardado, Rafael; Rozes, Nicolas; Esteve-Zarzoso, Braulio; Reguant, Cristina; Bordons, Albert
    Departamento: Bioquímica i Biotecnologia
    Autor/es de la URV: Bordons de Porrata- Doria, Albert / Esteve Zarzoso, Braulio / Reguant Miranda, Cristina / Rozès, Nicolas Andre Louis
    Palabras clave: 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
    Resumen: 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.
    Áreas temáticas: Horticulture Food science & technology Food science
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    Direcció de correo del autor: nicolasrozes@urv.cat braulio.esteve@urv.cat braulio.esteve@urv.cat albert.bordons@urv.cat cristina.reguant@urv.cat
    Identificador del autor: 0000-0001-9718-3429 0000-0001-6467-7086 0000-0001-6467-7086 0000-0002-5320-8740 0000-0002-5036-1408
    Fecha de alta del registro: 2024-10-12
    Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
    Enlace a la fuente original: https://oeno-one.eu/article/view/5403
    URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referencia al articulo segun fuente origial: Oeno One. 56 (3): 195-204
    Referencia de l'ítem segons les normes APA: Torres-Guardado, Rafael; Rozes, Nicolas; Esteve-Zarzoso, Braulio; Reguant, Cristina; Bordons, Albert (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
    DOI del artículo: 10.20870/oeno-one.2022.56.3.5403
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2022
    Tipo de publicación: Journal Publications
  • Palabras clave:

    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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