Repositorio Institucional
Repositorio Institucional
CONICET Digital
  • Inicio
  • EXPLORAR
    • AUTORES
    • DISCIPLINAS
    • COMUNIDADES
  • Estadísticas
  • Novedades
    • Noticias
    • Boletines
  • Ayuda
    • General
    • Datos de investigación
  • Acerca de
    • CONICET Digital
    • Equipo
    • Red Federal
  • Contacto
JavaScript is disabled for your browser. Some features of this site may not work without it.
  • INFORMACIÓN GENERAL
  • RESUMEN
  • ESTADISTICAS
 
Artículo

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

Bravo Ferrada, Barbara MercedesIcon ; Gonçalves, Sónia; Semorile, Liliana; Santos, Nuno C.; Brizuela, Natalia SoledadIcon ; Tymczyszyn, Emma ElizabethIcon ; Hollmann, AxelIcon
Fecha de publicación: 06/2018
Editorial: Academic Press Inc Elsevier Science
Revista: Cryobiology
ISSN: 0011-2240
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Alimentos y Bebidas; Alimentos y Bebidas

Resumen

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.
Palabras clave: ATOMIC FORCE MICROSCOPY , FREEZE-DRYING , L-MALIC ACID CONSUMPTION , OENOCOCCUS OENI , ZETA POTENTIAL
Ver el registro completo
 
Archivos asociados
Thumbnail
 
Tamaño: 1.514Mb
Formato: PDF
.
Descargar
Licencia
info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/94936
URL: https://www.sciencedirect.com/science/article/pii/S0011224018300178
DOI: http://dx.doi.org/10.1016/j.cryobiol.2018.04.014
Colecciones
Articulos(SEDE CENTRAL)
Articulos de SEDE CENTRAL
Citación
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
Compartir
Altmétricas
 

Enviar por e-mail
Separar cada destinatario (hasta 5) con punto y coma.
  • Facebook
  • X Conicet Digital
  • Instagram
  • YouTube
  • Sound Cloud
  • LinkedIn

Los contenidos del CONICET están licenciados bajo Creative Commons Reconocimiento 2.5 Argentina License

https://www.conicet.gov.ar/ - CONICET

Inicio

Explorar

  • Autores
  • Disciplinas
  • Comunidades

Estadísticas

Novedades

  • Noticias
  • Boletines

Ayuda

Acerca de

  • CONICET Digital
  • Equipo
  • Red Federal

Contacto

Godoy Cruz 2290 (C1425FQB) CABA – República Argentina – Tel: +5411 4899-5400 repositorio@conicet.gov.ar
TÉRMINOS Y CONDICIONES