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Metabolism and Transport of Sugars and Organic Acids by Lactic Acid Bacteria from Wine and Must

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Biology of Microorganisms on Grapes, in Must and in Wine

Abstract

Oenococcus oeni and other heterofermentative lactic acid bacteria from wine are able to grow at the expense of hexose and pentose sugars using the phosphoketolase pathway. Fermentation of hexoses is limited by low activity of the enzymes for ethanol production. Erythritol is formed as an alternative product, but the enzymes of the pathway are mostly unknown. Presence of fructose, citrate, pyruvate or O2 results in a shift of hexose fermentation to acetate at the expense of ethanol. O. oeni and other lactic acid bacteria are able to degrade organic acids of wine such as citrate, l-malate, pyruvate, l-tartrate and fumarate. The pathways for tartrate and fumarate degradation are known only in parts. Identification of the genes, enzymes and carriers for the alternative substrates, and regulation of the fermentation pathways is important for understanding metabolism of O. oeni (and other lactic acid bacteria) and their adaptation to survival in wine.

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Acknowledgement

The work in the authors’ laboratory was supported by Innovationsstiftung Rheinland-Pfalz (Grant No. 15202-38 62 61/675). Part of the information is based on a review by Zaunmüller et al. (2006).

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Authors and Affiliations

  1. Microbiology and Wine Research, Institute of Molecular Physiology, Johannes Gutenberg University, Becherweg 15, 55099, Mainz, Germany

    Gottfried Unden

  2. Institut für Mikrobiologie und Weinforschung, Johannes Gutenberg-Universität Mainz, Becherweg 15, 55099, Mainz, Germany

    Tanja Eirich

  3. Intrexon Corporation, 329 Oyster Point Blvd, South San Francisco, CA, 94080, USA

    Hanno Richter

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  1. Gottfried Unden
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  2. Tanja Eirich
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  3. Hanno Richter
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Correspondence to Gottfried Unden .

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Editors and Affiliations

  1. Institute of Microbiology and Wine Research, Johannes Gutenberg University, Mainz, Germany

    Helmut König

  2. Microbiology and Wine Research, Institute of Molecular Physiology, Johannes Gutenberg University, Mainz, Germany

    Gottfried Unden

  3. Erbslöh Geisenheim AG, Geisenheim, Germany

    Jürgen Fröhlich

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Unden, G., Eirich, T., Richter, H. (2017). Metabolism and Transport of Sugars and Organic Acids by Lactic Acid Bacteria from Wine and Must. In: König, H., Unden, G., Fröhlich, J. (eds) Biology of Microorganisms on Grapes, in Must and in Wine. Springer, Cham. https://doi.org/10.1007/978-3-319-60021-5_9

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