1
|
Balmaseda A, Lorentzen M, Dutilh L, Bauduin R, Guichard H, Ollivier S, Miot-Sertier C, Lucas PM. Alcoholic fermentation drives the selection of Oenococcus oeni strains in wine but not in cider. Int J Food Microbiol 2023; 400:110276. [PMID: 37270987 DOI: 10.1016/j.ijfoodmicro.2023.110276] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 05/10/2023] [Accepted: 05/28/2023] [Indexed: 06/06/2023]
Abstract
Oenococcus oeni is the predominant lactic acid bacteria species in wine and cider, where it performs the malolactic fermentation (MLF). The O. oeni strains analyzed to date form four major genetic lineages named phylogroups A, B, C and D. Most of the strains isolated from wine, cider, or kombucha belong to phylogroups A, B + C, and D, respectively, although B and C strains were also detected in wine. This study was performed to better understand the distribution of the phylogroups in wine and cider. Their population dynamics were determined by qPCR all through wine and cider productions, and the behavior of the strains was analyzed in synthetic wines and ciders. Phylogroups A, B and C were all represented in grape must and throughout the alcoholic fermentation, but on the transition to MLF, only phylogroup A remained at high levels in all wine productions. In the case of cider, phylogroups A, B and C were detected in stable levels during the process. When they were tested in synthetic wine and cider, all phylogroups performed MLF, but with different survival rates depending on the ethanol content. In this sense, ethanol and fermentation kinetics are the main agent that drives the selection of phylogroup A strains in wine, while B and C strains dominates in cider containing less ethanol.
Collapse
Affiliation(s)
- Aitor Balmaseda
- Univ. Bordeaux, INRAE, Bordeaux INP, UMR 1366, OENO, ISVV, F-33140 Villenave d'Ornon, France; Bordeaux Sciences Agro, F-33170 Gradignan, France; Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Grup de Biotecnologia Enològica, C/Marcel·líDomingo 1, 43007 Tarragona, Catalonia, Spain.
| | - Marc Lorentzen
- Univ. Bordeaux, INRAE, Bordeaux INP, UMR 1366, OENO, ISVV, F-33140 Villenave d'Ornon, France; Bordeaux Sciences Agro, F-33170 Gradignan, France
| | - Lucie Dutilh
- Univ. Bordeaux, INRAE, Bordeaux INP, UMR 1366, OENO, ISVV, F-33140 Villenave d'Ornon, France; Bordeaux Sciences Agro, F-33170 Gradignan, France
| | - Rémi Bauduin
- Institut Français des Produits Cidricoles (IFPC), Domaine de la Motte, Le Rheu 35653, France
| | - Hugues Guichard
- Institut Français des Produits Cidricoles (IFPC), Domaine de la Motte, Le Rheu 35653, France
| | - Séverine Ollivier
- Institut Français des Produits Cidricoles (IFPC), Domaine de la Motte, Le Rheu 35653, France
| | - Cécile Miot-Sertier
- Univ. Bordeaux, INRAE, Bordeaux INP, UMR 1366, OENO, ISVV, F-33140 Villenave d'Ornon, France; Bordeaux Sciences Agro, F-33170 Gradignan, France
| | - Patrick M Lucas
- Univ. Bordeaux, INRAE, Bordeaux INP, UMR 1366, OENO, ISVV, F-33140 Villenave d'Ornon, France; Bordeaux Sciences Agro, F-33170 Gradignan, France
| |
Collapse
|
2
|
Fournier P, Pellan L, Barroso-Bergadà D, Bohan DA, Candresse T, Delmotte F, Dufour MC, Lauvergeat V, Le Marrec C, Marais A, Martins G, Masneuf-Pomarède I, Rey P, Sherman D, This P, Frioux C, Labarthe S, Vacher C. The functional microbiome of grapevine throughout plant evolutionary history and lifetime. ADV ECOL RES 2022. [DOI: 10.1016/bs.aecr.2022.09.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
|