Changes in the composition of the lactic acid bacteria behavior and the diversity of oenococcus oeni isolated from red wines supplemented with selected grape phenolic compounds
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/27390 |
Resumo: | Phenolic compounds are important components of wine and are known to have an impact on the physiology of wine microbes. The influence of specific sub-sets of phenolic compounds on the growth and metabolism of lactic acid bacteria (LAB) and on the diversity of Oenococcus oeni in inoculated and non-inoculated red wines was investigated during malolactic fermentation (MLF) and subsequent storage. Representative O. oeni strains from wines treated with flavonols and trans-resveratrol were isolated and analyzed by pulsed-field gel electrophoresis of rare restriction enzyme digests (REA-PFGE). 28 days after MLF initiation, strains from all samples had entered the death phase, except those supplemented with trans-resveratrol. In the non-inoculated samples, the onset of lactic acid production was apparently delayed by all compounds tested, except for the flavan-3-ols. Increased levels of phenolics also delayed citrate consumption in inoculated samples. PFGE analysis revealed 22 genetic profiles, and some profiles were characteristics of specific samples. The commercial starter used in the inoculated wines did not dominate during MLF. The effect of the phenolics studied was dependent on the origin and concentration of each as well, as the fermentation stage and whether the wines were inoculated. The effect of flavonols and trans-resveratrol seemed to be strain-dependent, which could have implications on the final quality of wines. |
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Changes in the composition of the lactic acid bacteria behavior and the diversity of oenococcus oeni isolated from red wines supplemented with selected grape phenolic compoundsPFGEOenococcus oeniMLFPhenolic compoundsWinePhenolic compounds are important components of wine and are known to have an impact on the physiology of wine microbes. The influence of specific sub-sets of phenolic compounds on the growth and metabolism of lactic acid bacteria (LAB) and on the diversity of Oenococcus oeni in inoculated and non-inoculated red wines was investigated during malolactic fermentation (MLF) and subsequent storage. Representative O. oeni strains from wines treated with flavonols and trans-resveratrol were isolated and analyzed by pulsed-field gel electrophoresis of rare restriction enzyme digests (REA-PFGE). 28 days after MLF initiation, strains from all samples had entered the death phase, except those supplemented with trans-resveratrol. In the non-inoculated samples, the onset of lactic acid production was apparently delayed by all compounds tested, except for the flavan-3-ols. Increased levels of phenolics also delayed citrate consumption in inoculated samples. PFGE analysis revealed 22 genetic profiles, and some profiles were characteristics of specific samples. The commercial starter used in the inoculated wines did not dominate during MLF. The effect of the phenolics studied was dependent on the origin and concentration of each as well, as the fermentation stage and whether the wines were inoculated. The effect of flavonols and trans-resveratrol seemed to be strain-dependent, which could have implications on the final quality of wines.MDPIVeritati - Repositório Institucional da Universidade Católica PortuguesaCollombel, IngridCampos, Francisco M.Hogg, Tim2019-04-12T11:34:58Z20192019-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/27390engCollombel, I., Campos, F., & Hogg, T. (2019). Changes in the Composition of the Lactic Acid Bacteria Behavior and the Diversity of Oenococcus oeni Isolated from Red Wines Supplemented with Selected Grape Phenolic Compounds. Fermentation, 5(1), 1. https://doi.org/10.3390/fermentation501000110.3390/fermentation50100012311-563785063137866000464260400003info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-10-17T01:35:38Zoai:repositorio.ucp.pt:10400.14/27390Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:21:55.740149Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Changes in the composition of the lactic acid bacteria behavior and the diversity of oenococcus oeni isolated from red wines supplemented with selected grape phenolic compounds |
title |
Changes in the composition of the lactic acid bacteria behavior and the diversity of oenococcus oeni isolated from red wines supplemented with selected grape phenolic compounds |
spellingShingle |
Changes in the composition of the lactic acid bacteria behavior and the diversity of oenococcus oeni isolated from red wines supplemented with selected grape phenolic compounds Collombel, Ingrid PFGE Oenococcus oeni MLF Phenolic compounds Wine |
title_short |
Changes in the composition of the lactic acid bacteria behavior and the diversity of oenococcus oeni isolated from red wines supplemented with selected grape phenolic compounds |
title_full |
Changes in the composition of the lactic acid bacteria behavior and the diversity of oenococcus oeni isolated from red wines supplemented with selected grape phenolic compounds |
title_fullStr |
Changes in the composition of the lactic acid bacteria behavior and the diversity of oenococcus oeni isolated from red wines supplemented with selected grape phenolic compounds |
title_full_unstemmed |
Changes in the composition of the lactic acid bacteria behavior and the diversity of oenococcus oeni isolated from red wines supplemented with selected grape phenolic compounds |
title_sort |
Changes in the composition of the lactic acid bacteria behavior and the diversity of oenococcus oeni isolated from red wines supplemented with selected grape phenolic compounds |
author |
Collombel, Ingrid |
author_facet |
Collombel, Ingrid Campos, Francisco M. Hogg, Tim |
author_role |
author |
author2 |
Campos, Francisco M. Hogg, Tim |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Collombel, Ingrid Campos, Francisco M. Hogg, Tim |
dc.subject.por.fl_str_mv |
PFGE Oenococcus oeni MLF Phenolic compounds Wine |
topic |
PFGE Oenococcus oeni MLF Phenolic compounds Wine |
description |
Phenolic compounds are important components of wine and are known to have an impact on the physiology of wine microbes. The influence of specific sub-sets of phenolic compounds on the growth and metabolism of lactic acid bacteria (LAB) and on the diversity of Oenococcus oeni in inoculated and non-inoculated red wines was investigated during malolactic fermentation (MLF) and subsequent storage. Representative O. oeni strains from wines treated with flavonols and trans-resveratrol were isolated and analyzed by pulsed-field gel electrophoresis of rare restriction enzyme digests (REA-PFGE). 28 days after MLF initiation, strains from all samples had entered the death phase, except those supplemented with trans-resveratrol. In the non-inoculated samples, the onset of lactic acid production was apparently delayed by all compounds tested, except for the flavan-3-ols. Increased levels of phenolics also delayed citrate consumption in inoculated samples. PFGE analysis revealed 22 genetic profiles, and some profiles were characteristics of specific samples. The commercial starter used in the inoculated wines did not dominate during MLF. The effect of the phenolics studied was dependent on the origin and concentration of each as well, as the fermentation stage and whether the wines were inoculated. The effect of flavonols and trans-resveratrol seemed to be strain-dependent, which could have implications on the final quality of wines. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-04-12T11:34:58Z 2019 2019-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/27390 |
url |
http://hdl.handle.net/10400.14/27390 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Collombel, I., Campos, F., & Hogg, T. (2019). Changes in the Composition of the Lactic Acid Bacteria Behavior and the Diversity of Oenococcus oeni Isolated from Red Wines Supplemented with Selected Grape Phenolic Compounds. Fermentation, 5(1), 1. https://doi.org/10.3390/fermentation5010001 10.3390/fermentation5010001 2311-5637 85063137866 000464260400003 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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