Lactobacillus plantarum as a malolactic starter culture in winemaking: A new (old) player?
- Autores
- Brizuela, Natalia Soledad; Tymczyszyn, Emma Elizabeth; Semorile, Liliana Carmen; Valdes la Hens, Danay; Delfederico, Lucrecia; Hollmann, Axel; Bravo Ferrada, Barbara Mercedes
- Año de publicación
- 2019
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Malolactic fermentation (MLF) is a process in winemaking responsible for the conversion of L-malic acid to L-lactic acid and CO 2 , which reduces the total acidity, improves the biological stability, and modifies the aroma profile of wine. MLF takes place during or after alcoholic fermentation and is carried out by one or more species of lactic acid bacteria (LAB), which are either present in grapes and cellars or inoculated with malolactic starters during the winemaking process. Although the main bacterium among LAB used in commercial starter cultures for MLF has traditionally been Oenococcus oeni, in the last decade, Lactobacillus plantarum has also been reported as a malolactic starter, and many works have shown that this species can survive and even grow under harsh conditions of wine (i.e., high ethanol content and low pH values). Furthermore, it has been proved that some strains of L. plantarum are able to conduct MLF just as efficiently as O. oeni. In addition, L. plantarum exhibits a more diverse enzymatic profile than O. oeni, which could play an important role in the modification of the wine aroma profile. This enzymatic diversity allows obtaining several starter cultures composed of different L. plantarum biotypes, which could result in distinctive wines. In this context, this review focuses on showing the relevance of L. plantarum as a MLF starter culture in winemaking.
Fil: Brizuela, Natalia Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina
Fil: Tymczyszyn, Emma Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina
Fil: Semorile, Liliana Carmen. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina
Fil: Valdes la Hens, Danay. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina
Fil: Delfederico, Lucrecia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina
Fil: Hollmann, Axel. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Centro de Investigación en Biofísica Aplicada y Alimentos. - Universidad Nacional de Santiago del Estero. Centro de Investigación en Biofísica Aplicada y Alimentos; Argentina
Fil: Bravo Ferrada, Barbara Mercedes. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina - Materia
-
ALCOHOLIC FERMENTATION
AROMA
GRAPES
LACTIC ACID BACTERIA
LACTOBACILLUS PLANTARUM
MALOLACTIC FERMENTATION
MALOLACTIC STARTER CULTURE
WINE
WINEMAKING - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/118195
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Lactobacillus plantarum as a malolactic starter culture in winemaking: A new (old) player?Brizuela, Natalia SoledadTymczyszyn, Emma ElizabethSemorile, Liliana CarmenValdes la Hens, DanayDelfederico, LucreciaHollmann, AxelBravo Ferrada, Barbara MercedesALCOHOLIC FERMENTATIONAROMAGRAPESLACTIC ACID BACTERIALACTOBACILLUS PLANTARUMMALOLACTIC FERMENTATIONMALOLACTIC STARTER CULTUREWINEWINEMAKINGhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Malolactic fermentation (MLF) is a process in winemaking responsible for the conversion of L-malic acid to L-lactic acid and CO 2 , which reduces the total acidity, improves the biological stability, and modifies the aroma profile of wine. MLF takes place during or after alcoholic fermentation and is carried out by one or more species of lactic acid bacteria (LAB), which are either present in grapes and cellars or inoculated with malolactic starters during the winemaking process. Although the main bacterium among LAB used in commercial starter cultures for MLF has traditionally been Oenococcus oeni, in the last decade, Lactobacillus plantarum has also been reported as a malolactic starter, and many works have shown that this species can survive and even grow under harsh conditions of wine (i.e., high ethanol content and low pH values). Furthermore, it has been proved that some strains of L. plantarum are able to conduct MLF just as efficiently as O. oeni. In addition, L. plantarum exhibits a more diverse enzymatic profile than O. oeni, which could play an important role in the modification of the wine aroma profile. This enzymatic diversity allows obtaining several starter cultures composed of different L. plantarum biotypes, which could result in distinctive wines. In this context, this review focuses on showing the relevance of L. plantarum as a MLF starter culture in winemaking.Fil: Brizuela, Natalia Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; ArgentinaFil: Tymczyszyn, Emma Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; ArgentinaFil: Semorile, Liliana Carmen. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; ArgentinaFil: Valdes la Hens, Danay. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; ArgentinaFil: Delfederico, Lucrecia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; ArgentinaFil: Hollmann, Axel. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Centro de Investigación en Biofísica Aplicada y Alimentos. - Universidad Nacional de Santiago del Estero. Centro de Investigación en Biofísica Aplicada y Alimentos; ArgentinaFil: Bravo Ferrada, Barbara Mercedes. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaPontificia Universidad Católica de Valparaíso2019-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/118195Brizuela, Natalia Soledad; Tymczyszyn, Emma Elizabeth; Semorile, Liliana Carmen; Valdes la Hens, Danay; Delfederico, Lucrecia; et al.; Lactobacillus plantarum as a malolactic starter culture in winemaking: A new (old) player?; Pontificia Universidad Católica de Valparaíso; Electronic Journal of Biotechnology; 38; 3-2019; 10-180717-3458CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0717345818300514info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ejbt.2018.12.002info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:07:20Zoai:ri.conicet.gov.ar:11336/118195instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:07:20.972CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Lactobacillus plantarum as a malolactic starter culture in winemaking: A new (old) player? |
title |
Lactobacillus plantarum as a malolactic starter culture in winemaking: A new (old) player? |
spellingShingle |
Lactobacillus plantarum as a malolactic starter culture in winemaking: A new (old) player? Brizuela, Natalia Soledad ALCOHOLIC FERMENTATION AROMA GRAPES LACTIC ACID BACTERIA LACTOBACILLUS PLANTARUM MALOLACTIC FERMENTATION MALOLACTIC STARTER CULTURE WINE WINEMAKING |
title_short |
Lactobacillus plantarum as a malolactic starter culture in winemaking: A new (old) player? |
title_full |
Lactobacillus plantarum as a malolactic starter culture in winemaking: A new (old) player? |
title_fullStr |
Lactobacillus plantarum as a malolactic starter culture in winemaking: A new (old) player? |
title_full_unstemmed |
Lactobacillus plantarum as a malolactic starter culture in winemaking: A new (old) player? |
title_sort |
Lactobacillus plantarum as a malolactic starter culture in winemaking: A new (old) player? |
dc.creator.none.fl_str_mv |
Brizuela, Natalia Soledad Tymczyszyn, Emma Elizabeth Semorile, Liliana Carmen Valdes la Hens, Danay Delfederico, Lucrecia Hollmann, Axel Bravo Ferrada, Barbara Mercedes |
author |
Brizuela, Natalia Soledad |
author_facet |
Brizuela, Natalia Soledad Tymczyszyn, Emma Elizabeth Semorile, Liliana Carmen Valdes la Hens, Danay Delfederico, Lucrecia Hollmann, Axel Bravo Ferrada, Barbara Mercedes |
author_role |
author |
author2 |
Tymczyszyn, Emma Elizabeth Semorile, Liliana Carmen Valdes la Hens, Danay Delfederico, Lucrecia Hollmann, Axel Bravo Ferrada, Barbara Mercedes |
author2_role |
author author author author author author |
dc.subject.none.fl_str_mv |
ALCOHOLIC FERMENTATION AROMA GRAPES LACTIC ACID BACTERIA LACTOBACILLUS PLANTARUM MALOLACTIC FERMENTATION MALOLACTIC STARTER CULTURE WINE WINEMAKING |
topic |
ALCOHOLIC FERMENTATION AROMA GRAPES LACTIC ACID BACTERIA LACTOBACILLUS PLANTARUM MALOLACTIC FERMENTATION MALOLACTIC STARTER CULTURE WINE WINEMAKING |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
Malolactic fermentation (MLF) is a process in winemaking responsible for the conversion of L-malic acid to L-lactic acid and CO 2 , which reduces the total acidity, improves the biological stability, and modifies the aroma profile of wine. MLF takes place during or after alcoholic fermentation and is carried out by one or more species of lactic acid bacteria (LAB), which are either present in grapes and cellars or inoculated with malolactic starters during the winemaking process. Although the main bacterium among LAB used in commercial starter cultures for MLF has traditionally been Oenococcus oeni, in the last decade, Lactobacillus plantarum has also been reported as a malolactic starter, and many works have shown that this species can survive and even grow under harsh conditions of wine (i.e., high ethanol content and low pH values). Furthermore, it has been proved that some strains of L. plantarum are able to conduct MLF just as efficiently as O. oeni. In addition, L. plantarum exhibits a more diverse enzymatic profile than O. oeni, which could play an important role in the modification of the wine aroma profile. This enzymatic diversity allows obtaining several starter cultures composed of different L. plantarum biotypes, which could result in distinctive wines. In this context, this review focuses on showing the relevance of L. plantarum as a MLF starter culture in winemaking. Fil: Brizuela, Natalia Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina Fil: Tymczyszyn, Emma Elizabeth. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina Fil: Semorile, Liliana Carmen. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina Fil: Valdes la Hens, Danay. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina Fil: Delfederico, Lucrecia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina Fil: Hollmann, Axel. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Centro de Investigación en Biofísica Aplicada y Alimentos. - Universidad Nacional de Santiago del Estero. Centro de Investigación en Biofísica Aplicada y Alimentos; Argentina Fil: Bravo Ferrada, Barbara Mercedes. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina |
description |
Malolactic fermentation (MLF) is a process in winemaking responsible for the conversion of L-malic acid to L-lactic acid and CO 2 , which reduces the total acidity, improves the biological stability, and modifies the aroma profile of wine. MLF takes place during or after alcoholic fermentation and is carried out by one or more species of lactic acid bacteria (LAB), which are either present in grapes and cellars or inoculated with malolactic starters during the winemaking process. Although the main bacterium among LAB used in commercial starter cultures for MLF has traditionally been Oenococcus oeni, in the last decade, Lactobacillus plantarum has also been reported as a malolactic starter, and many works have shown that this species can survive and even grow under harsh conditions of wine (i.e., high ethanol content and low pH values). Furthermore, it has been proved that some strains of L. plantarum are able to conduct MLF just as efficiently as O. oeni. In addition, L. plantarum exhibits a more diverse enzymatic profile than O. oeni, which could play an important role in the modification of the wine aroma profile. This enzymatic diversity allows obtaining several starter cultures composed of different L. plantarum biotypes, which could result in distinctive wines. In this context, this review focuses on showing the relevance of L. plantarum as a MLF starter culture in winemaking. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-03 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/118195 Brizuela, Natalia Soledad; Tymczyszyn, Emma Elizabeth; Semorile, Liliana Carmen; Valdes la Hens, Danay; Delfederico, Lucrecia; et al.; Lactobacillus plantarum as a malolactic starter culture in winemaking: A new (old) player?; Pontificia Universidad Católica de Valparaíso; Electronic Journal of Biotechnology; 38; 3-2019; 10-18 0717-3458 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/118195 |
identifier_str_mv |
Brizuela, Natalia Soledad; Tymczyszyn, Emma Elizabeth; Semorile, Liliana Carmen; Valdes la Hens, Danay; Delfederico, Lucrecia; et al.; Lactobacillus plantarum as a malolactic starter culture in winemaking: A new (old) player?; Pontificia Universidad Católica de Valparaíso; Electronic Journal of Biotechnology; 38; 3-2019; 10-18 0717-3458 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0717345818300514 info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ejbt.2018.12.002 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Pontificia Universidad Católica de Valparaíso |
publisher.none.fl_str_mv |
Pontificia Universidad Católica de Valparaíso |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
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CONICET Digital (CONICET) |
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CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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1842269999826206720 |
score |
13.13397 |