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Advantages of Using Blend Cultures of Native L. plantarum and O. oeni Strains to Induce Malolactic Fermentation of Patagonian Malbec Wine

Brizuela, Natalia S. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Instituto de Microbiología Básica y Aplicada. Laboratorio de Microbiología Molecular y CONICET; Argentina

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Main Authors:	Brizuela, Natalia Soledad, Bravo-Ferrada, Bárbara M., Curilén, Yolanda, Delfederico, Lucrecia, Caballero, Adriana, Semorile, Liliana, Pozo-Bayón, M. Ángeles, Tymczyszyn, E. Elizabeth, Ghiringhelli, Pablo Daniel, Glikmann, Graciela, Lozano, Mario Mario, Pardo, Alejandro
Other Authors:	Maffia, Paulo
Format:	info:eu-repo/semantics/article
Language:	eng
Published:	Frontiers Media 2018
Subjects:	L. plantarum O. oeni Patagonian Malbec wine Flavor L-malic acid Lactobacillus plantarum Oenococcus oeni Vino Malbec patagónico Sabor Ácido L-málico Vinho Malbec da Patagônia Gosto
Online Access:	http://ridaa.unq.edu.ar/handle/20.500.11807/2912

id	ir-20.500.11807-2912
recordtype	dspace
spelling	ir-20.500.11807-29122022-07-04T15:12:57Z Advantages of Using Blend Cultures of Native L. plantarum and O. oeni Strains to Induce Malolactic Fermentation of Patagonian Malbec Wine Brizuela, Natalia Soledad Bravo-Ferrada, Bárbara M. Curilén, Yolanda Delfederico, Lucrecia Caballero, Adriana Semorile, Liliana Pozo-Bayón, M. Ángeles Tymczyszyn, E. Elizabeth Semorile, Liliana Ghiringhelli, Pablo Daniel Glikmann, Graciela Lozano, Mario Mario Pardo, Alejandro Maffia, Paulo Delfederico, Lucrecia Hollmann, Axel Valdés La Hens, Danay Bravo Ferrada, Danay Tymczyszyn, Emma Elizabeth Olguín, Nair Temis Brizuela, Natalia S. Martínez, Melina M Belén Cerdeira, Victoria Polizzotto, Axel Bompadre, Josefina Kemppainen, Minna Fernández Bidondo, Laura Greco, Mariana Stephan, Betina Meneses, Laura Belaich, Mariano Bilen, Marcos F. Rojas, Natalia L. Bentancor, Leticia V. Cerrudo, Carolina S. Parsza, Cintia N. Del Cogliano, Manuel E. Simonin, Alejandro Nugnes, Victoria Wagner, Evelyn Bergier, Julián Axel Ripoll, Lucas Frescura, Julieta Castello, Alejandro A. Temprana, C. Facundo Argüelles, Marcelo H. Mandile, Marcelo Silvestre, Dalila Peri Ibáñez, Estefanía Goñi, Sandra E. Borio, Cristina Silvia Iglesias, Gabriel Lorch, Matías S. Collado, María Soledad Sánchez, Mirna Lorena Adoue, Valeria Pastorini, Mercedes Sevilla Bachiller Teruelo Huarte, Macarena Simari, Milagros L. plantarum O. oeni Patagonian Malbec wine Flavor L-malic acid Lactobacillus plantarum Oenococcus oeni Vino Malbec patagónico Sabor Ácido L-málico Vinho Malbec da Patagônia Gosto Brizuela, Natalia S. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Instituto de Microbiología Básica y Aplicada. Laboratorio de Microbiología Molecular y CONICET; Argentina Bravo-Ferrada, Bárbara M. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Instituto de Microbiología Básica y Aplicada. Laboratorio de Microbiología Molecular y CONICET; Argentina Curilén, Yolanda. Universidad Nacional del Comahue. Facultad de Ciencia y Tecnología de los Alimentos y PROBIEN, CONICET-UNCo; Argentina Delfederico, Lucrecia. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Instituto de Microbiología Básica y Aplicada. Laboratorio de Microbiología Molecular; Argentina Caballero, Adriana. Universidad Nacional del Comahue. Facultad de Ciencia y Tecnología de los Alimentos y PROBIEN, CONICET-UNCo; Argentina Semorile, Liliana. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Instituto de Microbiología Básica y Aplicada. Laboratorio de Microbiología Molecular y CIC-BA; Argentina Pozo-Bayón, M. Ángeles. Universidad Autónoma de Madrid. Instituto de Investigación en Ciencias de la Alimentación, Cons. Sup. de Investigaciones Científicas; Spain Tymczyszyn, E. Elizabeth. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Instituto de Microbiología Básica y Aplicada. Laboratorio de Microbiología Molecular y CONICET; Argentina The malolactic fermentation (MLF) of Patagonian Malbec wine inoculated with blend cultures of selected native strains of Lactobacillus plantarum and Oenococcus oeni was monitored during 14 days, analyzing the strains ability to modify the content of some organic acids and to change the volatile compounds profile. The performance of the LAB strains was tested as single and blends cultures of both species. An implantation control by RAPD PCR was also carried out to differentiate among indigenous and inoculatedstrains. The L. plantarum strains UNQLp11 and UNQLp155 and the O. oeni strain UNQOe73.2 were able to remain viable during the monitoring time of MLF, whereas the O. oeni strain UNQOe31b showed a decrease of five log CFU at day 14. The four strains assayed showed a similar behavior in wine whether they were inoculated individually or as blend cultures. All strains were able to consume L-malic acid, particularly the L. plantarum strains, which showed the highest consumption values at day 14, both as single or blend cultures. The changes in the volatile compounds profile of Malbec wine samples, before and after MLF, were determined by HS-SPME and GC-MS technique. Wines inoculated with blend cultures containing strain UNQLp155 showed a decrease in the total alcohols content and an increase in the total esters content. On the other hand, wines inoculated with single cultures of strains UNQLp155, UNQOe31b or UNQOe73.2 showed no significant decrease in the total alcohols concentration but a significant increase in the total esters content. When strain UNQLp11 was inoculated as single or as blend culture with strain UNQOe31b, wines exhibited an increase in the total alcohols content, and a decrease in the total esters content. The content of diethyl succinate showed the greatest increase at final of MLF, and a particular synergistic effect in its synthesis was observed with a blend culture of strains UNQLp155 and UNQOe73.2. These results suggest that the use of blend cultures formulated with strains belonging to L. plantarum and O. oeni species could offer an interesting advantage to induce MLF in Malbec wines, contributing to diversify their aromatic profiles. Con referato 2018-09-06 info:eu-repo/semantics/article info:ar-repo/semantics/artículo info:eu-repo/semantics/publishedVersion http://ridaa.unq.edu.ar/handle/20.500.11807/2912 eng Programa Microbiología Molecular Básica y Aplicada Resol. N 954/17. Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CIC-BA). ANPCyT (PICT 2014 N 1395, PICT 2016 N 3435). Programa CSIC de Cooperación Científica para el Desarrollo I-COOPC, Convocatoria 2017 CIC N 428/16 (PIP- 2017 – 11220170100898C O). info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by/2.5/ar/ application/pdf Frontiers Media Frontiers in Microbiology 1664-302X
institution	RIDAA UNQ
collection	DSpace
language	eng
topic	L. plantarum O. oeni Patagonian Malbec wine Flavor L-malic acid Lactobacillus plantarum Oenococcus oeni Vino Malbec patagónico Sabor Ácido L-málico Vinho Malbec da Patagônia Gosto
spellingShingle	L. plantarum O. oeni Patagonian Malbec wine Flavor L-malic acid Lactobacillus plantarum Oenococcus oeni Vino Malbec patagónico Sabor Ácido L-málico Vinho Malbec da Patagônia Gosto Brizuela, Natalia Soledad Bravo-Ferrada, Bárbara M. Curilén, Yolanda Delfederico, Lucrecia Caballero, Adriana Semorile, Liliana Pozo-Bayón, M. Ángeles Tymczyszyn, E. Elizabeth Semorile, Liliana Ghiringhelli, Pablo Daniel Glikmann, Graciela Lozano, Mario Mario Pardo, Alejandro Advantages of Using Blend Cultures of Native L. plantarum and O. oeni Strains to Induce Malolactic Fermentation of Patagonian Malbec Wine
description	Brizuela, Natalia S. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Instituto de Microbiología Básica y Aplicada. Laboratorio de Microbiología Molecular y CONICET; Argentina
author2	Maffia, Paulo
author_facet	Maffia, Paulo Brizuela, Natalia Soledad Bravo-Ferrada, Bárbara M. Curilén, Yolanda Delfederico, Lucrecia Caballero, Adriana Semorile, Liliana Pozo-Bayón, M. Ángeles Tymczyszyn, E. Elizabeth Semorile, Liliana Ghiringhelli, Pablo Daniel Glikmann, Graciela Lozano, Mario Mario Pardo, Alejandro
format	info:eu-repo/semantics/article
author	Brizuela, Natalia Soledad Bravo-Ferrada, Bárbara M. Curilén, Yolanda Delfederico, Lucrecia Caballero, Adriana Semorile, Liliana Pozo-Bayón, M. Ángeles Tymczyszyn, E. Elizabeth Semorile, Liliana Ghiringhelli, Pablo Daniel Glikmann, Graciela Lozano, Mario Mario Pardo, Alejandro
author_sort	Brizuela, Natalia Soledad
title	Advantages of Using Blend Cultures of Native L. plantarum and O. oeni Strains to Induce Malolactic Fermentation of Patagonian Malbec Wine
title_short	Advantages of Using Blend Cultures of Native L. plantarum and O. oeni Strains to Induce Malolactic Fermentation of Patagonian Malbec Wine
title_full	Advantages of Using Blend Cultures of Native L. plantarum and O. oeni Strains to Induce Malolactic Fermentation of Patagonian Malbec Wine
title_fullStr	Advantages of Using Blend Cultures of Native L. plantarum and O. oeni Strains to Induce Malolactic Fermentation of Patagonian Malbec Wine
title_full_unstemmed	Advantages of Using Blend Cultures of Native L. plantarum and O. oeni Strains to Induce Malolactic Fermentation of Patagonian Malbec Wine
title_sort	advantages of using blend cultures of native l. plantarum and o. oeni strains to induce malolactic fermentation of patagonian malbec wine
publisher	Frontiers Media
publishDate	2018
url	http://ridaa.unq.edu.ar/handle/20.500.11807/2912
_version_	1825309562119389184
score	10.286298

Advantages of Using Blend Cultures of Native L. plantarum and O. oeni Strains to Induce Malolactic Fermentation of Patagonian Malbec Wine

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