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Lactobacillus plantarum as a malolactic starter culture in winemaking: a new (old) player?
Brizuela, Natalia; Tymczyszyn, E. Elizabeth; Semorile, Liliana C; Valdes La Hens, Danay; Delfederico, Lucrecia; Hollmann, Axel; Bravo-Ferrada, Barbara.
  • Brizuela, Natalia; Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Instituto de Microbiología Básica y Aplicada (IMBA). AR
  • Tymczyszyn, E. Elizabeth; Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Instituto de Microbiología Básica y Aplicada (IMBA). AR
  • Semorile, Liliana C; Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Instituto de Microbiología Básica y Aplicada (IMBA). AR
  • Valdes La Hens, Danay; Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Instituto de Microbiología Básica y Aplicada (IMBA). AR
  • Delfederico, Lucrecia; Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Instituto de Microbiología Básica y Aplicada (IMBA). AR
  • Hollmann, Axel; Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Instituto de Microbiología Básica y Aplicada (IMBA). AR
  • Bravo-Ferrada, Barbara; Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Instituto de Microbiología Básica y Aplicada (IMBA). AR
Electron. j. biotechnol ; 38: 10-18, Mar. 2019. tab
Article in English | LILACS | ID: biblio-1051447
ABSTRACT
Malolactic fermentation (MLF) is a process in winemaking responsible for the conversion of L-malic acid to L-lactic acid and CO2, which reduces the total acidity, improves the biological stability, and modifies the aroma profile of wine. MLF takes place during or after alcoholic fermentation and is carried out by one or more species of lactic acid bacteria (LAB), which are either present in grapes and cellars or inoculated with malolactic starters during the winemaking process. Although the main bacterium among LAB used in commercial starter cultures for MLF has traditionally been Oenococcus oeni, in the last decade, Lactobacillus plantarum has also been reported as a malolactic starter, and many works have shown that this species can survive and even grow under harsh conditions of wine (i.e., high ethanol content and low pH values). Furthermore, it has been proved that some strains of L. plantarum are able to conduct MLF just as efficiently as O. oeni. In addition, L. plantarum exhibits a more diverse enzymatic profile than O. oeni, which could play an important role in the modification of the wine aroma profile. This enzymatic diversity allows obtaining several starter cultures composed of different L. plantarum biotypes, which could result in distinctive wines. In this context, this review focuses on showing the relevance of L. plantarum as a MLF starter culture in winemaking.
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Full text: Available Index: LILACS (Americas) Main subject: Wine / Lactobacillus plantarum / Fermentation / Malates Language: English Journal: Electron. j. biotechnol Journal subject: Biotechnology Year: 2019 Type: Article Affiliation country: Argentina Institution/Affiliation country: Universidad Nacional de Quilmes/AR

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Full text: Available Index: LILACS (Americas) Main subject: Wine / Lactobacillus plantarum / Fermentation / Malates Language: English Journal: Electron. j. biotechnol Journal subject: Biotechnology Year: 2019 Type: Article Affiliation country: Argentina Institution/Affiliation country: Universidad Nacional de Quilmes/AR