Artículo
Glycerol production by Oenococcus oeni during sequential and simultaneous cultures with wine yeast strains
Fecha de publicación:
07/2014
Editorial:
Wiley VCH Verlag
Revista:
Journal of Basic Microbiology
ISSN:
0233-111X
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Growth and fermentation patterns of Saccharomyces cerevisiae, Kloeckera apiculata, and Oenococcus oeni strains cultured in grape juice medium were studied. In pure, sequential and simultaneous cultures, the strains reached the stationary growth phase between 2 and 3 days. Pure and mixed K. apiculata and S. cerevisiae cultures used mainly glucose, producing ethanol, organic acids, and 4.0 and 0.1 mM glycerol, respectively. In sequential cultures, O. oeni achieved about 1 log unit at 3 days using mainly fructose and L-malic acid. Highest sugars consumption was detected in K. apiculata supernatants, lactic acid being the major end-product. 8.0 mM glycerol was found in 6-day culture supernatants. In simultaneous cultures, total sugars and L-malic acid were used at 3 days and 98% of ethanol and glycerol were detected. This study represents the first report of the population dynamics and metabolic behavior of yeasts and O. oeni in sequential and simultaneous cultures and contributes to the selection of indigenous strains to design starter cultures for winemaking, also considering the inclusion of K. apiculata. The sequential inoculation of yeasts and O. oeni would enhance glycerol production, which confers desirable organoleptic characteristics to wines, while organic acids levels would not affect their sensory profile.
Palabras clave:
Glycerol
,
Yeasts
,
Oenococcus Oeni
,
Wine
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Articulos(INSIBIO)
Articulos de INST.SUP.DE INVEST.BIOLOGICAS
Articulos de INST.SUP.DE INVEST.BIOLOGICAS
Citación
Ale, Cesar Emmanuel; Farias, Marta Elena; Strasser de Saad, Ana Maria; Pasteris, Sergio Enrique; Glycerol production by Oenococcus oeni during sequential and simultaneous cultures with wine yeast strains; Wiley VCH Verlag; Journal of Basic Microbiology; 54; Supplement S1; 7-2014; 200-209
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