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dc.contributor.authorDiez-Ozaeta, Inaki
dc.contributor.authorLavilla, Maria
dc.contributor.authorAmarita, Felix
dc.date.accessioned2021-07-02T08:11:48Z-
dc.date.available2021-07-02T08:11:48Z-
dc.date.issued2020
dc.identifierISI:000582744000008
dc.identifier.issn0023-6438
dc.identifier.urihttp://dspace.azti.es/handle/24689/1054-
dc.description.abstractTechnological characterisation of 22 strains of lactic acid bacteria belonging to Oenococcus oeni, Lactobacillus man and Lactobacillus plantarum species has been carried out in order to elucidate their oenological potential as malolactic starters. After analysing their behaviour against typical harsh conditions found in wine as well as their malolactic fermentation vigour, the better suitability of O. oeni strains was confirmed. These O. oeni strains were further characterised for multiple enzyme activities. Both molecular and phenotypical methods confirmed citrate catabolising ability of all strains. Glycosidase (alpha-glucosidase, beta-glucosidase, beta-xylosidase and alpha-arabinosidase) and esterase activities under different pH and ethanol concentration combinations were also quantified. All strains exhibited alpha-glucosidase, beta-glucosidase and esterase activity. Conversely, only few strains showed beta-xylosidase and alpha-arabinosidase activity. A synergistic negative effect of pH and ethanol on enzyme activity was observed under the most extreme conditions, in that way, when ethanol concentration was more aggressive, a sift to lower pH was traduced on significant enzyme activity decline. However, many strains still retained detectable activities. These results encourage the potential use of many of the characterised autochthonous O. oeni strains as an effective strategy to perform a reliable MLF and to enhance wine aroma complexity in Rioja Alavesa region.
dc.language.isoEnglish
dc.publisherELSEVIER
dc.subjectOenococcus oeni
dc.subjectMalolactic fermentation
dc.subjectCitrate metabolism
dc.subjectGlycosidase activity
dc.subjectEsterase activity
dc.subjectBOUND FLAVOR COMPOUNDS
dc.subjectOENOCOCCUS-OENI
dc.subjectGLYCOSIDASE ACTIVITIES
dc.subjectESTERASE-ACTIVITIES
dc.subjectETHYL-ESTERS
dc.subjectWINE AROMA
dc.subjectMALIC-ACID
dc.subjectFERMENTATION
dc.subjectSTRAINS
dc.subjectCULTURES
dc.titleTechnological characterisation of potential malolactic starters from Rioja Alavesa winemaking region
dc.typeArticle
dc.identifier.journalLWT-FOOD SCIENCE AND TECHNOLOGY
dc.format.volume134
dc.contributor.funderDepartment of Agriculture, Fisheries and Food policy of the Basque Government [BOPV 2017/2088]
dc.identifier.e-issn1096-1127
dc.identifier.doi10.1016/j.lwt.2020.109916
Appears in Publication types:Artículos científicos



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