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Influence of glycosides on behavior of Oenococcus oeni in wine conditions: growth, substrates and aroma compounds

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Abstract

Autochthonous Oenococcus oeni strains (MS9, MS20 and MS46) with good malolactic performance and yielding adequate diacetyl levels, were selected to investigate the effect of synthetic and grape glycosides on bacterial growth, substrate utilization and β-glucosidase (βGlu), α-arabinofuranosidase (αAra) and α-rhamnopyranosidase (αRha) activities in a wine-like medium containing 6% ethanol, pH 4.0 (WBM). Then, changes in the volatile compounds profile were evaluated at the end of malolactic fermentation (MLF) carried out by the MS46 strain in WBM containing 1 mg L−1 of natural glycoside. All strains grew and efficiently degraded l-malic acid in WBM where βGlu and αAra activities were found but not αRha. In presence of a synthetic glycoside (eriodictyol 7-O-β-rutinoside) βGlu activity was significantly enhanced for two of the cultures tested (MS20 and MS460) while a low αRha activity was induced, presenting MS46 the better performance. Glycosides extracted from fermented grape musts under different conditions allowed maximum growths, l-malic acid utilization rates and glycosidase activities in the MS46 strain. Thus, βGlu, αAra and αRha activities increased between 30–50 and 3–11% respectively. This indirectly correlated to significant changes in total esters and higher alcohols at the end of MLF, which increased by up to 140 and 30% respectively. Moreover, ethyl and acetate esters formed up to 100-fold than alcohols or esters degraded highlighted the main role of this microorganism in the esters synthesis. Results obtained encourage the potential use of selected indigenous O. oeni strains as a tool to enhance wine complexity through MLF, mainly on highly fruity aroma.

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Acknowledgements

The authors are appreciative of Dr. Viviana Jofré (Laboratorio de Aromas y Sustancias Naturales, Estación Experimental Agropecuaria Mendoza, INTA) and Dr Silvana del Mónaco (Ingeniería de Procesos, Biotecnología y Energías Alternativas, PROBIEN) for technical assistance and comments during the preparation of this manuscript. This work was supported by grants from Consejo Nacional de Investigaciones Científicas y Técnicas (PIP-CONICET) and Consejo de Investigaciones de la Universidad Nacional de Tucumán (PIUNT). Carmen Maturano is postdoctoral fellow and Fabiana María Saguir is investigator in CONICET, Argentina.

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Authors and Affiliations

  1. Instituto de Investigación y Desarrollo en Ingeniera de Procesos, Biotecnología y Energías Alternativas (PROBIEN, CONICET), Facultad de Ingeniería, Universidad Nacional del Comahue, Buenos Aires 1400, 8300, Neuquén, Argentina

    Carmen Maturano

  2. Instituto de Microbiología, Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Ayacucho 491, 4000, Tucumán, Argentina

    Fabiana María Saguir

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  1. Carmen Maturano
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  2. Fabiana María Saguir
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Correspondence to Fabiana María Saguir.

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Maturano, C., Saguir, F.M. Influence of glycosides on behavior of Oenococcus oeni in wine conditions: growth, substrates and aroma compounds. World J Microbiol Biotechnol 33, 151 (2017). https://doi.org/10.1007/s11274-017-2316-4

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