scholarly journals Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium

2017 ◽  
Vol 8 ◽  
Author(s):  
Mariantonietta Succi ◽  
Gianfranco Pannella ◽  
Patrizio Tremonte ◽  
Luca Tipaldi ◽  
Raffaele Coppola ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Malic Acid ◽  
Acid Consumption ◽  
Optimal Ph

Growth and Metabolism of L-malic Acid by Lactobacillus plantarum CECT 220 in a Defined Medium

1992 ◽  
Vol 57 (3) ◽  
pp. 778-780 ◽  
Author(s):  
M.ARÍA JOSÉ GARCERCÍ GARCERÁ ◽  
M.ARCELA CAMPOS ◽  
M.ANUEL ZÚÑIGA ◽  
F.EDERICO URUBURU
Keyword(s):  
Lactobacillus Plantarum ◽  
Malic Acid ◽  
Defined Medium

scholarly journals Metabolic Responses of Lactobacillus plantarum Strains during Fermentation and Storage of Vegetable and Fruit Juices

2014 ◽  
Vol 80 (7) ◽  
pp. 2206-2215 ◽  
Author(s):  
P. Filannino ◽  
G. Cardinali ◽  
C. G. Rizzello ◽  
S. Buchin ◽  
M. De Angelis ◽  
...  
Keyword(s):  
Amino Acids ◽  
Lactobacillus Plantarum ◽  
Malic Acid ◽  
Gamma Aminobutyric Acid ◽  
Content Type ◽  
Growth And Survival ◽  
The Matrix ◽  
Cell Densities ◽  
Almost All ◽  
And Storage

ABSTRACTStrains ofLactobacillus plantarumwere grown and stored in cherry (ChJ), pineapple (PJ), carrot (CJ), and tomato (TJ) juices to mimic the chemical composition of the respective matrices. Wheat flour hydrolysate (WFH), whey milk (W), and MRS broth were also used as representatives of other ecosystems. The growth rates and cell densities ofL. plantarumstrains during fermentation (24 h at 30°C) and storage (21 days at 4°C) differed only in part, being mainly influenced by the matrix. ChJ and PJ were the most stressful juices for growth and survival. Overall, the growth in juices was negatively correlated with the initial concentration of malic acid and carbohydrates. The consumption of malic acid was noticeable for all juices, but mainly during fermentation and storage of ChJ. Decreases of branched-chain amino acids (BCAA)—with the concomitant increase of their respective branched alcohols—and His and increases of Glu and gamma-aminobutyric acid (GABA) were the main traits of the catabolism of free amino acids (FAA), which were mainly evident under less acidic conditions (CJ and TJ). The increase of Tyr was found only during storage of ChJ. Some aldehydes (e.g., 3-methyl-butanal) were reduced to the corresponding alcohols (e.g., 3-methyl-1-butanol). After both fermentation and storage, acetic acid increased in all fermented juices, which implied the activation of the acetate kinase route. Diacetyl was the ketone found at the highest level, and butyric acid increased in almost all fermented juices. Data were processed through multidimensional statistical analyses. Except for CJ, the juices (mainly ChJ) seemed to induce specific metabolic traits, which differed in part among the strains. This study provided more in-depth knowledge on the metabolic mechanisms of growth and maintenance ofL. plantarumin vegetable and fruit habitats, which also provided helpful information to select the most suitable starters for fermentation of targeted matrices.

Effect of malic acid on the growth kinetics of Lactobacillus plantarum

2003 ◽  
Vol 63 (2) ◽  
pp. 207-211 ◽  
Author(s):  
F. V. Passos ◽  
H. P. Fleming ◽  
H. M. Hassan ◽  
R. F. McFeeters
Keyword(s):  
Lactobacillus Plantarum ◽  
Growth Kinetics ◽  
Malic Acid ◽  
Kinetics Of

scholarly journals Ochratoxin A Removal by Lactobacillus Plantarum V22 in Synthetic Substrates

2018 ◽  
Vol 12 (1) ◽  
pp. 282-287
Author(s):  
Moncalvo A. ◽  
Dordoni R. ◽  
Silva A. ◽  
Fumi M.D. ◽  
Di Piazza S. ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ochratoxin A ◽  
Lactobacillus Plantarum ◽  
Malic Acid ◽  
Cell Walls ◽  
Malolactic Fermentation ◽  
Starter Cultures ◽  
Toxic Metabolite ◽  
Enzymatic Conversion

Background: Ochratoxin A is a nephrotoxin which may occur in wines characterised by higher pH than the average. In the last decades the mechanisms responsible for ochratoxin A reduction by lactic acid bacteria have been investigated and identified as mainly cell walls adsorption and / or enzymatic conversion to ochratoxin-α, a non-toxic metabolite. Since lactic acid bacteria are involved in the malolactic fermentation during the wine-making process, selected starter cultures could be exploited to guarantee safe ochratoxin A level in wines also from contaminated grapes. A lactic acid bacteria strain (Lactobacillus plantarum V22) was previously selected for its ability of both degrading ochratoxin A and carrying out malolactic fermentation at high pH. Objective: This study was aimed at assessing if the selected L. plantarum strain, can reduce ochratoxin A because it can use it as a carbon source. Methods: L. plantarum V22 was grown in the presence of ochratoxin A in two different synthetic substrates, with or without malic acid, monitoring the reduction of ochratoxin A and the presence of ochratoxin α as an indicator for a toxin enzymatic hydrolysis. The presence of residual not hydrolysed ochratoxin A bound to the bacteria cell walls was also evaluated to quantify the ochratoxin A removal due to simple adsorption. Result: A significant reduction of 19.5 ± 2.0% in ochratoxin A concentration was observed only in the presence of malic acid. The quantified fraction of ochratoxin A adsorbed on cell walls was irrelevant and the metabolite ochratoxin α could not be detected. Conclusion: There is a possibility that L. plantarum V22 can degrade ochratoxin A through a not yet identified metabolic pathway.

Positive effect of reduced aeration rate on growth and stereospecificity of dl-malic acid consumption by Azospirillum brasilense: Improving the shelf life of a liquid inoculant formulation

2015 ◽  
Vol 195 ◽  
pp. 74-81 ◽  
Author(s):  
Karen Carrasco-Espinosa ◽  
Ramsés I. García-Cabrera ◽  
Andrea Bedoya-López ◽  
Mauricio A. Trujillo-Roldán ◽  
Norma A. Valdez-Cruz
Keyword(s):  
Shelf Life ◽  
Malic Acid ◽  
Azospirillum Brasilense ◽  
Aeration Rate ◽  
Acid Consumption ◽  
Positive Effect ◽  
Inoculant Formulation ◽  
Liquid Inoculant

scholarly journals Marker Assisted Selection of Malic-Consuming Saccharomyces cerevisiae Strains for Winemaking. Efficiency and Limits of a QTL’s Driven Breeding Program

2021 ◽  
Vol 7 (4) ◽  
pp. 304
Author(s):  
Charlotte Vion ◽  
Emilien Peltier ◽  
Margaux Bernard ◽  
Maitena Muro ◽  
Philippe Marullo
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Malic Acid ◽  
Marker Assisted Selection ◽  
Phenotypic Diversity ◽  
Grape Juice ◽  
Oenococcus Oeni ◽  
Breeding Program ◽  
Wine Industry ◽  
F1 Hybrids ◽  
Acid Consumption

Natural Saccharomyces cerevisiae yeast strains exhibit very large genotypic and phenotypic diversity. Breeding programs that take advantage of this characteristic are widely used for selecting starters for wine industry, especially in the recent years when winemakers need to adapt their production to climate change. The aim of this work was to evaluate a marker assisted selection (MAS) program to improve malic acid consumption capacity of Saccharomyces cerevisiae in grape juice. Optimal individuals of two unrelated F1-hybrids were crossed to get a new genetic background carrying many “malic consumer” loci. Then, eleven quantitative trait loci (QTLs) already identified were used for implementing the MAS breeding program. By this method, extreme individuals able to consume more than 70% of malic acid in grape juice were selected. These individuals were tested in different enological matrixes and compared to their original parental strains. They greatly reduced the malic acid content at the end of alcoholic fermentation, they appeared to be robust to the environment, and they accelerated the ongoing of malolactic fermentations by Oenococcus oeni. This study illustrates how MAS can be efficiently used for selecting industrial Saccharomyces cerevisiae strains with outlier properties for winemaking.

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