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Artículo

Identification of dominant lactic acid bacteria isolated from grape juices: Assessment of its biochemical activities relevant to flavor development in wine

Saguir de Zucal, Fabiana MariaIcon ; Loto Campos, Iris EleonoraIcon ; Maturano, Ramona del CarmenIcon ; Manca de Nadra, María C.
Fecha de publicación: 12/2009
Editorial: Dove Press
Revista: International Journal of Wine Research
ISSN: 1179-1403
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas; Alimentos y Bebidas

Resumen

We investigated the dominant lactic acid bacteria (LAB) from grape juice and commencement of malolactic fermentation (MLF) samples of a cellar located in Argentina and assessment of its β-glucosidase activity and butter aroma compounds production. LAB number found in grape juice (approximately log10 3.3) was lower than that obtained in the MLF samples. Oenococcus oeni was predominant, accounting for 68% of the 81 LAB isolated. Majority of whole cells derived from O. oeni cultures at the end of the exponential growth showed detectable β-glucosidase activity. Contrarily, the highest proportion of them did not produce diacetyl, acetoin, and 2,3-butylene glycol. A direct relation between both properties among the O. oeni strains could not be established. In the selected MS25 strain, l-malic acid was compatible with good enzyme activity and was partially able to annul the negative influence of the low pH (3.8). In different conditions, the aroma compounds were lower than 4 mg/ml, especially at pH 3.8 and in presence of l-malic acid (2.5 g/l). This strain could have adequate characteristics for potential use in winemaking. Finally, the assessment of both biochemical properties in O. oeni should be considered as a quality criterion for selecting starter cultures for the improvement of the wines aroma.
Palabras clave: Aroma , Biochemical Properties , Isolation , Lactic Acid Bacteria , Wine
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial 2.5 Unported (CC BY-NC 2.5)
Identificadores
URI: http://hdl.handle.net/11336/75322
DOI: https://doi.org/10.2147/IJWR.S4567
URL: https://www.dovepress.com/identification-of-dominant-lactic-acid-bacteria-isolat
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Articulos(CERELA) [925]
Articulos de CENTRO DE REFERENCIA PARA LACTOBACILOS (I)
Articulos(CCT - NOA SUR) [2689]
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - NOA SUR
Citación
Saguir de Zucal, Fabiana Maria; Loto Campos, Iris Eleonora; Maturano, Ramona del Carmen; Manca de Nadra, María C.; Identification of dominant lactic acid bacteria isolated from grape juices: Assessment of its biochemical activities relevant to flavor development in wine; Dove Press; International Journal of Wine Research; 1; 1; 12-2009; 175-185
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