Abstract
A technological characterization of Oenococcus oeni strains isolated from Aglianico wines was performed to select starter cultures for malolactic fermentation (MLF). One hundred and fifty six O. oeni isolates were extracted from Aglianico wines, and identified by using species-specific PCR. Malolactic activity (MLA), sulphur dioxide (SO2) resistance, acetaldehyde metabolism and other technological characteristics were tested. Differences in the technologically relevant characteristics were observed. All O. oeni strains were able to grow at low temperature and none in presence of 14% of ethanol. About 80% of O. oeni degraded more than 80% of acetaldehyde, producing ethanol and acetic acid as final products. Among nine O. oeni chosen, four isolates were sensitive to 60 mg of SO2 l−1, while the other five had high resistance. Considering their technological characteristics, five O. oeni strains could be selected starter cultures for MLF in Aglianico.
Similar content being viewed by others
References
Alexandre H, Costello PJ, Remize F, Guzzo J, Guilloux-Benatier M (2004) Saccharomyces cerevisiae–Oenococcus oeni interactions in wine: current knowledge and perspectives. Int J Food Microbiol 93:141–154
Beneduce L, Spano G, Vernile A, Tarantino D, Massa S (2003) Molecular characterization of lactic populations associated with wine spoilage. J Basic Microbiol 44:10–16
Carreté R, Vidal MT, Bordons A, Constantì M (2002) Inhibitory effect of sulfur dioxide and other stress compounds in wine on the ATPase activity of Oenococcus oeni. FEMS Microbiol Lett 211:55–159
Delfini C, Morsiani MG (1992) Resistance to sulfur dioxide of malolactic strains of Leuconostoc oenos and Lactobacillus sp. isolated from wines. Sci Aliments 12:493–511
de Man JC, Rogosa M, Sharpe ME (1960) A medium for the cultivation of Lactobacilli. J Appl Bacteriol 23:130–135
Garvie EI (1986) Genus Leuconostoc. In: Sneath PHA, Mair NS, Sharpe ME, Holt JG (eds) Bergey’s manual of systematic bacteriology, vol 2. The Williams and Wilkins Co., Baltimore, pp 1071–1075
Guerrini S, Bastianini A, Blaiotta G, Granchi L, Moschetti G, Coppola S, Romano P, Vincenzini M (2003) Phenotypic and genotypic characterization of Oenococcus oeni strains isolated from typical Italian wines. Int J Food Microbiol 83:1–14
Guzzo J, Jobin MP, Diviès C (1998) Increase of sulphite tolerance in Oenococcus oeni by means of acid adaptation. FEMS Microbiol Lett 160:43–47
Harrigan WF, McCance ME (1966) Laboratory methods in food and dairy microbiology, 2nd edn. Academic Press, London, pp 320–321
Henick-Kling T (1995) Control of malo-lactic fermentation in wine: energetics flavour modification and methods of starter culture preparation. J Appl Microbiol Sym Suppl 79:29S–37S
Kriger SA, Hammes WP, Henick-Kling T (1992) Effect of medium composition on growth rate, growth yield and malolactic activity of Leuconostoc oenos LoZH1-t2-1. Food Microbiol 9:1–11
Lechiancole T, Blaiotta G, Messina D, Fusco V, Villani F, Salzano G (2006) Evaluation of intra-specific diversities in Oenococcus oeni through analysis of genomic and expressed DNA. Syst Appl Microbiol 29:375–381
Liu SQ, Pilone GJ (2000) An overview of formation and roles of acetaldehyde in winemaking with emphasis on microbiological implications. Int J Food Sci Technol 35:49–61
Liu SQ, Asmundson RV, Holland R, Crow VL (1997) Acetaldehyde metabolism by Leuconostoc mesenteroides subsp. cremoris under stress conditions. Int Dairy J 7:175–183
Maicas S, Gonzàlez-Cabol P, Ferrer S, Pardo I (1999) Production of Oenococcus oeni biomass to induce malolactic fermentation in wine by control of pH and substrate addition. Biotechnol Lett 21:349–353
Osborne JP, Mira de Orduña R, Pilone GJ, Liu SQ (2000) Acetaldehyde metabolism by wine lactic acid bacteria. FEMS Microbiol Lett 191:51–55
Pinzani P, Bonciani L, Pazzagli M, Orlando C, Guerrini S, Granchi L (2004) Rapid detection of Oenococcus oeni in wine by real-time quantitative PCR. Lett Appl Microbiol 38:118–124
Ribéreau-Gayon P, Dubourdieu D, Donèche B, Lonvaud-Funel A (2000) Handbook of enology: the microbiology of wine and vinifications. Wiley and Sons, Chichester
Romano P, Suzzi G (1992) Sulfur dioxide and wine microorganisms. In: Fleet G (ed) Wine microbiology and biotechnology. Harwood Academic Publishers, Chur, pp 373–394
Sato H, Yanagida F, Shinohara T, Suzuki M, Suzuki K, Yokotsuka K (2001) Intraspecific diversity of Oenococcus oeni isolated during red wine-making in Japan. FEMS Microbiol Lett 202:109–114
Silveira MG, Baumgartner M, Rombouts FM, Abee T (2004) Effect of adaptation to ethanol on cytoplasmic and membrane protein profiles of Oenococcus oeni. Appl Environ Microbiol 70(5):2748–2755
Wibowo D, Eschenbruch R, Davis CR, Fleet GH, Lee TH (1985) Occurrence and growth of lactic acid bacteria in wine: a review. Am J Enol Viticul 36:302–313
Zapparoli G, Torriani S, Pesente P, Dellaglio F (1998) Design and evaluation of malolactic enzyme gene-targeted primers for rapid identification and detection of Oenococcus oeni in wine. Lett Appl Microbiol 27:243–246
Zapparoli G, Reguant C, Bordons A, Torriani S, Dellaglio F (2000) Genomic DNA fingerprinting of Oenococcus oeni strains by pulsed-field gel electrophoresis and randomly amplified polymorphic DNA-PCR. Curr Microbiol 6:351–355
Zapparoli G, Moser M, Dellaglio F, Tourdot-Maréchal R, Guzzo J (2004) Typical metabolic traits of two Oenococcus oeni strains isolated from Valpolicella wines. Lett Appl Microbiol 39:48–54
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Sico, M.A., Bonomo, M.G. & Salzano, G. Isolation and characterization of Oenococcus oeni from Aglianico wines. World J Microbiol Biotechnol 24, 1829–1835 (2008). https://doi.org/10.1007/s11274-008-9677-7
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11274-008-9677-7