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Characterization and amino acid metabolism performances of indigenous Oenococcus oeni isolated from Chinese wines
- Source :
- European Food Research and Technology. 238:597-605
- Publication Year :
- 2013
- Publisher :
- Springer Science and Business Media LLC, 2013.
-
Abstract
- Oenococcus oeni is a multiple physical stress-tolerant lactic acid bacterium that plays an important role in wine making. It is often added as a starter culture to carry out malolactic fermentation (MLF). In this study, a total of 22 out of 127 lactic acid bacteria, isolated from Chinese wines undergoing MLF, were identified as O. oeni by species-specific PCR and 16S rRNA sequencing. Single-enzyme amplified fragment length polymorphism (SE-AFLP) analysis showed that all strains could be typed under these conditions, and three main groups were determined by cluster analysis, which showed intraspecific homology higher than 69 %. Eight strains, representative of SE-AFLP clusters, were tested for malolactic activity. Significant differences were observed among strains with regard to the amount of malic acid consumed. Seventeen amino acids in different wines that were inoculated by 4 O. oeni strains, respectively, were analyzed before and after MLF. The results indicated that the amino acid metabolism of the 4 strains was significantly different between each strain.
- Subjects :
- Wine
chemistry.chemical_classification
biology
food and beverages
General Chemistry
biology.organism_classification
16S ribosomal RNA
Biochemistry
Industrial and Manufacturing Engineering
Amino acid
Lactic acid
chemistry.chemical_compound
chemistry
Malolactic fermentation
Malic acid
Bacteria
Food Science
Biotechnology
Oenococcus oeni
Subjects
Details
- ISSN :
- 14382385 and 14382377
- Volume :
- 238
- Database :
- OpenAIRE
- Journal :
- European Food Research and Technology
- Accession number :
- edsair.doi...........39313e97a269d95a8c528eb5c061a63b