Abstract
In this study, nine Oenococcus oeni strains were tested for their ability to adhere to polystyrene using mMRS and wine as culture media. Moreover, planktonic and biofilm-detached cells were investigated for their influence on malic acid degradation kinetics and aroma compound production. Three strains were able to adhere on polystyrene plates in a strain-dependent way. In particular, MALOBACT-T1 and ISO359 strains mainly grew as planktonic cells, while the ISO360 strain was found prevalent in sessile state. The strain-dependent adhesion ability was confirmed by confocal laser scanning microscopy. Planktonic and biofilm detached cells showed a different metabolism. In fact, biofilm-detached cells had a better malic acid degradation kinetic and influenced the aroma composition of resulting wines, acting on the final concentration of esters, higher alcohols, and organic acids. Oenococcus oeni in biofilm lifestyle seems to be a suitable tool to improve malolactic fermentation outcome, and to contribute to wine aroma. The industrial-scale application of this strategy should be implemented to develop novel wine styles.
Highlights
IntroductionMalolactic fermentation (MLF) consists in the decarboxylation of L-malic acid to L-lactic acid by lactic acid bacteria (LAB)—mainly Oenococcus oeni, Lactiplantibacillus plantarum, and Pediococcus spp. (Capozzi et al, 2021)
Malolactic fermentation (MLF) consists in the decarboxylation of L-malic acid to L-lactic acid by lactic acid bacteria (LAB)—mainly Oenococcus oeni, Lactiplantibacillus plantarum, and Pediococcus spp. (Capozzi et al, 2021). It occurs at the end of alcoholic fermentation (AF) and results in an enhanced wine flavor and aroma complexity, such as the release of volatile thiols from precursor compounds, methionine metabolism, glycosidase and esterase activities, reduced acidity, and microbial stability (Bartowsky, 2017; Capozzi et al, 2021)
The MALOBACT-T1 strain mainly developed as planktonic cells in both media, while the ISO359 strain mainly grew as planktonic cells in wine
Summary
Malolactic fermentation (MLF) consists in the decarboxylation of L-malic acid to L-lactic acid by lactic acid bacteria (LAB)—mainly Oenococcus oeni, Lactiplantibacillus plantarum, and Pediococcus spp. (Capozzi et al, 2021). Oenococcus oeni Lifestyle Influences Wine Characteristics of circular to ellipsoidal cells It occurs naturally in fruit mashes and related environments and proliferates in wine during or after the AF (Bartowsky, 2017). Biofilms offer bacteria several ecological and physiological advantages allowing metabolic cross-feeding, cell–cell interactions, and chemical and physical resistance (Berlanga and Guerrero, 2016). Those protective benefits of biofilms depend on their own structure and on the gene expression patterns of sessile cells (Burmølle et al, 2014; Martin et al, 2016)
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