Cell surface damage and morphological changes in Oenococcus oeni after freeze-drying and incubation in synthetic wine

Autores
Bravo Ferrada, Barbara Mercedes; Gonçalves, Sónia; Semorile, Liliana; Santos, Nuno C.; Brizuela, Natalia Soledad; Tymczyszyn, Emma Elizabeth; Hollmann, Axel
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of the present study was to evaluate the effects of freeze-drying in the presence of trehalose as a cryoprotectant, followed by incubation in synthetic wine, on surface damage, viability and l-malic acid consumption of the oenological strain Oenococcus oeni UNQOe 73.2. After freeze-drying, no significant differences were observed in the number of viable cells (for both acclimated and non-acclimated cultures) respect to the fresh culture. In contrast, loss of viability was observed after wine incubation for 24 h, being acclimated freeze-dried cells the best conditions for this. After the preservation process, small changes in cell morphology were observed by Atomic Force Microscopy (AFM). The Zeta potential and AFM showed that 24 h of wine incubation was enough to induce several cell surface modifications. Plate count data allowed us to establish that surface damage is an important factor for loss of viability, regardless of the acclimation treatment. Although the number of surviving O. oeni cells decreased dramatically after incubation in synthetic wine for 15 days, the consumption of l-malic acid was higher than 70%, with freeze-dried cells showing a better performance than fresh cultures. These results demonstrate that O. oeni freeze-dried cultures could be applied to direct wine inoculation, to conduct malolactic fermentation, maintaining its technological properties and reducing the time and costs of the winemaking process.
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
Fil: Gonçalves, Sónia. Universidade de Lisboa; Portugal
Fil: Semorile, Liliana. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina
Fil: Santos, Nuno C.. Universidade de Lisboa; Portugal
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: Hollmann, Axel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina. Universidade de Lisboa; Portugal
Materia
ATOMIC FORCE MICROSCOPY
FREEZE-DRYING
L-MALIC ACID CONSUMPTION
OENOCOCCUS OENI
ZETA POTENTIAL
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/94936
Acceder
id CONICETDig_f9cd04252bab429cd2d0df6dd95c0432
oai_identifier_str oai:ri.conicet.gov.ar:11336/94936
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Cell surface damage and morphological changes in Oenococcus oeni after freeze-drying and incubation in synthetic wineBravo Ferrada, Barbara MercedesGonçalves, SóniaSemorile, LilianaSantos, Nuno C.Brizuela, Natalia SoledadTymczyszyn, Emma ElizabethHollmann, AxelATOMIC FORCE MICROSCOPYFREEZE-DRYINGL-MALIC ACID CONSUMPTIONOENOCOCCUS OENIZETA POTENTIALhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2https://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of the present study was to evaluate the effects of freeze-drying in the presence of trehalose as a cryoprotectant, followed by incubation in synthetic wine, on surface damage, viability and l-malic acid consumption of the oenological strain Oenococcus oeni UNQOe 73.2. After freeze-drying, no significant differences were observed in the number of viable cells (for both acclimated and non-acclimated cultures) respect to the fresh culture. In contrast, loss of viability was observed after wine incubation for 24 h, being acclimated freeze-dried cells the best conditions for this. After the preservation process, small changes in cell morphology were observed by Atomic Force Microscopy (AFM). The Zeta potential and AFM showed that 24 h of wine incubation was enough to induce several cell surface modifications. Plate count data allowed us to establish that surface damage is an important factor for loss of viability, regardless of the acclimation treatment. Although the number of surviving O. oeni cells decreased dramatically after incubation in synthetic wine for 15 days, the consumption of l-malic acid was higher than 70%, with freeze-dried cells showing a better performance than fresh cultures. These results demonstrate that O. oeni freeze-dried cultures could be applied to direct wine inoculation, to conduct malolactic fermentation, maintaining its technological properties and reducing the time and costs of the winemaking process.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; ArgentinaFil: Gonçalves, Sónia. Universidade de Lisboa; PortugalFil: Semorile, Liliana. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; ArgentinaFil: Santos, Nuno C.. Universidade de Lisboa; PortugalFil: 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: Hollmann, Axel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina. Universidade de Lisboa; PortugalAcademic Press Inc Elsevier Science2018-06info: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/11336/94936Bravo Ferrada, Barbara Mercedes; Gonçalves, Sónia; Semorile, Liliana; Santos, Nuno C.; Brizuela, Natalia Soledad; et al.; Cell surface damage and morphological changes in Oenococcus oeni after freeze-drying and incubation in synthetic wine; Academic Press Inc Elsevier Science; Cryobiology; 82; 6-2018; 15-210011-2240CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0011224018300178info:eu-repo/semantics/altIdentifier/doi/10.1016/j.cryobiol.2018.04.014info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:27:31Zoai:ri.conicet.gov.ar:11336/94936instacron: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:34982025-10-15 14:27:31.644CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Cell surface damage and morphological changes in Oenococcus oeni after freeze-drying and incubation in synthetic wine
title Cell surface damage and morphological changes in Oenococcus oeni after freeze-drying and incubation in synthetic wine
spellingShingle Cell surface damage and morphological changes in Oenococcus oeni after freeze-drying and incubation in synthetic wine
Bravo Ferrada, Barbara Mercedes
ATOMIC FORCE MICROSCOPY
FREEZE-DRYING
L-MALIC ACID CONSUMPTION
OENOCOCCUS OENI
ZETA POTENTIAL
title_short Cell surface damage and morphological changes in Oenococcus oeni after freeze-drying and incubation in synthetic wine
title_full Cell surface damage and morphological changes in Oenococcus oeni after freeze-drying and incubation in synthetic wine
title_fullStr Cell surface damage and morphological changes in Oenococcus oeni after freeze-drying and incubation in synthetic wine
title_full_unstemmed Cell surface damage and morphological changes in Oenococcus oeni after freeze-drying and incubation in synthetic wine
title_sort Cell surface damage and morphological changes in Oenococcus oeni after freeze-drying and incubation in synthetic wine
dc.creator.none.fl_str_mv Bravo Ferrada, Barbara Mercedes
Gonçalves, Sónia
Semorile, Liliana
Santos, Nuno C.
Brizuela, Natalia Soledad
Tymczyszyn, Emma Elizabeth
Hollmann, Axel
author Bravo Ferrada, Barbara Mercedes
author_facet Bravo Ferrada, Barbara Mercedes
Gonçalves, Sónia
Semorile, Liliana
Santos, Nuno C.
Brizuela, Natalia Soledad
Tymczyszyn, Emma Elizabeth
Hollmann, Axel
author_role author
author2 Gonçalves, Sónia
Semorile, Liliana
Santos, Nuno C.
Brizuela, Natalia Soledad
Tymczyszyn, Emma Elizabeth
Hollmann, Axel
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv ATOMIC FORCE MICROSCOPY
FREEZE-DRYING
L-MALIC ACID CONSUMPTION
OENOCOCCUS OENI
ZETA POTENTIAL
topic ATOMIC FORCE MICROSCOPY
FREEZE-DRYING
L-MALIC ACID CONSUMPTION
OENOCOCCUS OENI
ZETA POTENTIAL
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The aim of the present study was to evaluate the effects of freeze-drying in the presence of trehalose as a cryoprotectant, followed by incubation in synthetic wine, on surface damage, viability and l-malic acid consumption of the oenological strain Oenococcus oeni UNQOe 73.2. After freeze-drying, no significant differences were observed in the number of viable cells (for both acclimated and non-acclimated cultures) respect to the fresh culture. In contrast, loss of viability was observed after wine incubation for 24 h, being acclimated freeze-dried cells the best conditions for this. After the preservation process, small changes in cell morphology were observed by Atomic Force Microscopy (AFM). The Zeta potential and AFM showed that 24 h of wine incubation was enough to induce several cell surface modifications. Plate count data allowed us to establish that surface damage is an important factor for loss of viability, regardless of the acclimation treatment. Although the number of surviving O. oeni cells decreased dramatically after incubation in synthetic wine for 15 days, the consumption of l-malic acid was higher than 70%, with freeze-dried cells showing a better performance than fresh cultures. These results demonstrate that O. oeni freeze-dried cultures could be applied to direct wine inoculation, to conduct malolactic fermentation, maintaining its technological properties and reducing the time and costs of the winemaking process.
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
Fil: Gonçalves, Sónia. Universidade de Lisboa; Portugal
Fil: Semorile, Liliana. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina
Fil: Santos, Nuno C.. Universidade de Lisboa; Portugal
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: Hollmann, Axel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina. Universidade de Lisboa; Portugal
description The aim of the present study was to evaluate the effects of freeze-drying in the presence of trehalose as a cryoprotectant, followed by incubation in synthetic wine, on surface damage, viability and l-malic acid consumption of the oenological strain Oenococcus oeni UNQOe 73.2. After freeze-drying, no significant differences were observed in the number of viable cells (for both acclimated and non-acclimated cultures) respect to the fresh culture. In contrast, loss of viability was observed after wine incubation for 24 h, being acclimated freeze-dried cells the best conditions for this. After the preservation process, small changes in cell morphology were observed by Atomic Force Microscopy (AFM). The Zeta potential and AFM showed that 24 h of wine incubation was enough to induce several cell surface modifications. Plate count data allowed us to establish that surface damage is an important factor for loss of viability, regardless of the acclimation treatment. Although the number of surviving O. oeni cells decreased dramatically after incubation in synthetic wine for 15 days, the consumption of l-malic acid was higher than 70%, with freeze-dried cells showing a better performance than fresh cultures. These results demonstrate that O. oeni freeze-dried cultures could be applied to direct wine inoculation, to conduct malolactic fermentation, maintaining its technological properties and reducing the time and costs of the winemaking process.
publishDate 2018
dc.date.none.fl_str_mv 2018-06
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/11336/94936
Bravo Ferrada, Barbara Mercedes; Gonçalves, Sónia; Semorile, Liliana; Santos, Nuno C.; Brizuela, Natalia Soledad; et al.; Cell surface damage and morphological changes in Oenococcus oeni after freeze-drying and incubation in synthetic wine; Academic Press Inc Elsevier Science; Cryobiology; 82; 6-2018; 15-21
0011-2240
CONICET Digital
CONICET
url http://hdl.handle.net/11336/94936
identifier_str_mv Bravo Ferrada, Barbara Mercedes; Gonçalves, Sónia; Semorile, Liliana; Santos, Nuno C.; Brizuela, Natalia Soledad; et al.; Cell surface damage and morphological changes in Oenococcus oeni after freeze-drying and incubation in synthetic wine; Academic Press Inc Elsevier Science; Cryobiology; 82; 6-2018; 15-21
0011-2240
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/S0011224018300178
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.cryobiol.2018.04.014
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 Academic Press Inc Elsevier Science
publisher.none.fl_str_mv Academic Press Inc Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection 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
_version_ 1846082731297996800
score 13.22299

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