Repositori URV

Identificador: TDX:428

Handle: https://hdl.handle.net/20.500.11797/TDX428

Autors:
Carreté Aixalà, Ramon

Resum:
INFLUENCE OF WINE COMPONENTS OVER THE METABOLISM OF Oenococcus oeni AND OVER THE POPULATION DYNAMICS DURING MALOLACTIC FERMENTATIONMalolactic fermentation (MLF) in wine is carried out by certain lactic bacteria which decarboxylate L-malic acid to L-lactic and CO2. Oenococcus oeni is the most tolerant species under the unfavourable wine conditions (nutrients starvation, low pH, ethanol, fatty acids from yeasts, SO2, etc.) and the main responsible of driving the MLF. As a consequence of the MLF, the wine quality improves because the acidity decreases, the organoleptic characteristics are better and the microbiological stability of wine increases. Some biochemical parameters, indicators of metabolic cellular conditions, are the ATPase activity and the expression of stress proteins and exoproteases involved in the obtention of nitrogen. On the other hand, some unfavourable conditions for bacterial growth can modify the bacterial population dynamics during MLF by effects over species and strains of the same species. The studies performed in this work show that ATPase-membrane activity principally corresponds to an H+-ATPase, which is affected by cellular viability inhibitory concentrations of ethanol, SO2, copper and fatty acids. So, a direct relationship between growth inhibition of O. oeni in real cellar conditions and ATPase activity inhibition is stablished. The stress protein profile produced by ethanol is not significantly different from the control's one, whereas the incubation in acidic conditions or in the presence of C12 fatty acid inhibits the protein expression in general. Copper and low pH induce the overexpression of a proteinic band close to 40 kDa, as SO2 does, which N-terminal sequence shows a significant identity with the family of glyceraldehyde-3-phosphat