Academic Journals Database
Disseminating quality controlled scientific knowledge

OENOCOCCUS OENI FROM PATAGONIAN RED WINES: ISOLATION, CHARACTERIZATION AND TECHNOLOGICAL PROPERTIES

ADD TO MY LIST
 
Author(s): BRAVO-FERRADA BM, DELFEDERICO L, HOLLMANN A, VALDÉS LA HENS D,CURILÉN Y, CABALLERO A, SEMORILE L

Journal: International Journal of Microbiology Research
ISSN 0975-5276

Volume: 3;
Issue: 1;
Start page: 48;
Date: 2011;
VIEW PDF   PDF DOWNLOAD PDF   Download PDF Original page

Keywords: Pinot noir wine | Argentinean North Patagonia | malolactic fermentation | Oenococcus oeni

ABSTRACT
Pinot noir vinifications carried out at industrial scale during 2008 vintage were monitored in Patagonianregion, Argentina, and several lactic acid bacteria were obtained. By analysis of a fragment of rpoB gene, speciesspecificPCR of malolactic enzyme and sequencing of 16S rRNA gene, three isolates were identified asOenococcus oeni. Polyphasic typing made by carbohydrate fermentation behaviour and RAPD-PCR grouped theisolates and O. oeni reference strain in three different clusters. Additionally, the effect of ethanol on bacterialgrowth and malolactic activity was evaluated. In spite of some inhibitory effects were found, the three isolates wereable to growth in all ethanol concentration tested. A clear correlation was found between the different clustersobtained and their ethanol tolerance. All indigenous O. oeni showed a strong malolactic activity at all ethanolconcentrations assayed, indicating that this alcohol just affect the growing parameters of bacteria, but not themalolactic activity. These promissory results suggest a potential enological application of the O. oeni indigenousisolates as malolactic fermentation starters in winemaking
Save time & money - Smart Internet Solutions     

Tango Rapperswil
Tango Rapperswil