Review
Biotechnology & Applied Microbiology
Vittorio Capozzi, Maria Tufariello, Nicola De Simone, Mariagiovanna Fragasso, Francesco Grieco
Summary: Winemaking heavily relies on the intricate biochemical processes involving yeasts and lactic acid bacteria (LAB), particularly the latter showcasing a vital role in shaping the chemical and aromatic properties of wine through enzymatic activities. LAB can act as bioprotectors, but also have the potential to produce harmful compounds that may affect consumers' health.
FERMENTATION-BASEL
(2021)
Article
Food Science & Technology
Inaki Diez-Ozaeta, Maria Lavilla, Felix Amarita
Summary: The study showed that different strains of Oenococcus oeni have specific impacts on the aroma profile of wine and the MLF process, potentially leading to the production of wines with individual characteristics.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Baoshi Wang, Fengling Tan, Ruichao Chu, Guangyao Li, Linbo Li, Tianyou Yang, Mingxia Zhang
Summary: Excess biogenic amines in wine can cause off-odors and harm human health, while mixed fermentation of non-Saccharomyces yeasts with Saccharomyces cerevisiae is a common practice to enhance wine sensory properties. The ability of non-Saccharomyces yeasts to produce biogenic amines is species-specific, with studies showing that a combination of S. pombe and L. thermotolerans can significantly reduce biogenic amines levels in wine.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Microbiology
Junwei Fu, Ling Wang, Jingxian Sun, Ning Ju, Gang Jin
Summary: Malolactic fermentation (MLF) is crucial for wine production, but its outcomes are unpredictable and can deteriorate the wine. In recent years, MLF has faced new challenges due to climate change, winemakers' demand for efficiency, and the increasing demand for high-quality wine.
Article
Food Science & Technology
C. D. Emer, S. Marques, L. M. Colla, C. O. Reinehr
Summary: This article discusses the importance of biogenic amines in winemaking, particularly emphasizing the role of inoculation in malolactic fermentation. It elucidates the attributes influencing the formation of biogenic amines and explores the safety of organic wines.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
(2021)
Article
Food Science & Technology
Sayoko Matsumoto, Marion Breniaux, Olivier Claisse, Clarisse Gotti, Sylvie Bourassa, Arnaud Droit, Magali Deleris-Bou, Sibylle Krieger, Stephanie Weidmann, Jana Rudolf, Patrick Lucas
Summary: Oenococcus oeni is a highly resistant lactic acid bacteria species in wine production. The industrial production process has improved its survival under extreme conditions but slowed down its growth in standard pH wines.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Victoria Cerdeira, Natalia S. Brizuela, Sebastian M. E. Bravo, Barbara M. Bravo-Ferrada, Danay Valdes La Hens, Adriana C. Caballero, Liliana C. Semorile, E. Elizabeth Tymczyszyn
Summary: The study aimed to optimize the cellular biomass production of two native Patagonian strains of Lactiplantibacillus plantarum using apple pomace as a nutrient source. The supplementation of apple pomace with yeast extract, salts, and Tween 80 proved effective in maintaining the growth of the strains, which showed good tolerance to wine conditions and ability to consume L-malic acid. The cultures grown in supplemented apple pomace medium showed similar performance to those grown in commercial media, indicating the suitability of this substrate for oenological Lpb. plantarum strains.
FERMENTATION-BASEL
(2021)
Article
Biotechnology & Applied Microbiology
Razvan Vasile Filimon, Claudiu-Ioan Bunea, Ancuta Nechita, Florin Dumitru Bora, Simona Isabela Dunca, Andrei Mocan, Roxana Mihaela Filimon
Summary: This study isolated two strains of lactic acid bacteria with high malolactic bioconversion yield and active extracellular enzymes related to wine aroma from red wines in Romania, indicating their potential as bacterial starter cultures in winemaking process.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Elena Bartkiene, Egle Zokaityte, Vytaute Starkute, Ernestas Mockus, Dovile Klupsaite, Justina Lukseviciute, Alina Bogomolova, Audrone Streimikyte, Fatih Ozogul
Summary: This study investigated the influence of fermentation with lactic acid bacteria (LAB) on the quality and safety of edible mushrooms. Different LAB strains, ultrasonication, and thermal treatment were used in the fermentation process. Results showed that mushroom species and pre-treatment had significant effects on color characteristics and pH. The variety of volatile compounds (VC) increased in pre-treated and fermented samples. Emotions induced in consumers varied significantly. The formation of biogenic amines (BA) was affected by pre-treatment methods, with thermally pre-treated and fermented mushrooms having the lowest BA content. Selecting appropriate LAB strains is crucial to ensure the safety of mushrooms during fermentation.
Article
Food Science & Technology
M. Kumsta, T. Helmova, K. Stuskova, M. Baron, B. Prusova, J. Sochor
Summary: This study evaluated the effect of winemaking technologies on the concentration of biogenic amines in Chardonnay wines. The results showed that histamine and putrescine concentrations were not significantly different between the two variants. However, statistically significantly higher values of cadaverine, spermidine, spermine, and isoamylamine were found in the variant made from nonsedimented must with spontaneous malolactic fermentation. A simplified HILIC method without prior deprivation with MS-MS detection was used to determine individual biogenic amines.
Review
Biotechnology & Applied Microbiology
Spiros Paramithiotis, Vasiliki Stasinou, Aikaterini Tzamourani, Yorgos Kotseridis, Maria Dimopoulou
Summary: The aim of this review is to explore and critically discuss malolactic fermentation (MLF) from both theoretical and practical perspectives, including its impact on microbial stability and sensory characteristics of wines, as well as practical issues accompanying MLF.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Ernesta Tolpeznikaite, Vadims Bartkevics, Anna Skrastina, Romans Pavlenko, Ernestas Mockus, Egle Zokaityte, Vytaute Starkute, Dovile Klupsaite, Romas Ruibys, Joao Miguel Rocha, Antonello Santini, Elena Bartkiene
Summary: The aim of this study was to select a lactic acid bacteria (LAB) strain to convert Spirulina into a high concentration of gamma-aminobutyric acid (GABA) for use in human and animal nutrition. Ten different LAB strains and two fermentation conditions were tested. Spirulina was found to be a suitable substrate for fermentation, and Levilactobacillus brevis showed the lowest pH value in the 48-hour solid state fermentation. The highest concentration of GABA was found in Lacticaseibacillus paracasei samples in the 48-hour solid state fermentation.
Article
Biotechnology & Applied Microbiology
Louise Bartle, Emilien Peltier, Joanna F. Sundstrom, Krista Sumby, James G. Mitchell, Vladimir Jiranek, Philippe Marullo
Summary: Through QTL analysis, it was discovered that the genetic makeup of S. cerevisiae can impact the ability of O. oeni to complete malolactic fermentation, specifically associated with the SSU1 gene.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2021)
Article
Food Science & Technology
Jelena Topic Bozic, Lorena Butinar, Martina Bergant Marusic, Dorota Korte, Branka Mozetic Vodopivec
Summary: Different analytical methods were tested and optimized for the determination of four biogenic amines produced by grape-associated lactic acid bacteria. The study showed that native LAB could produce BA and a relatively simple method such as TLC can be used effectively for the initial screening.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Ana Rosa Gutierrez, Pilar Santamaria, Lucia Gonzalez-Arenzana, Patrocinio Garijo, Carmen Olarte, Susana Sanz
Summary: Carbonic maceration (CM) vinification is a traditional method for producing high-quality wines with energy-saving benefits, but it also poses a higher risk of microbial alteration. This study examines the evolution of bacterial population during CM wine production with and without yeast inoculation. Different inoculation strategies using pied de cuve and Active Dry Yeasts (ADY) seed were studied. The results show that non-inoculated CM wines exhibited a significant increase in bacterial population and higher volatile acidity levels, while the inoculated vinifications had controlled bacterial growth and lower volatile acidity. Therefore, controlling the yeast population through inoculation methods is an effective way to prevent bacterial alterations in CM vinifications.
Article
Food Science & Technology
Margaret E. Beckner Whitener, Silvia Carlin, Dan Jacobson, Deborah Weighill, Benoit Divol, Lorenza Conterno, Maret Du Toit, Urska Vrhovsek
LWT-FOOD SCIENCE AND TECHNOLOGY
(2015)
Article
Chemistry, Analytical
Jochen Vestner, Gilles de Revel, Sibylle Krieger-Weber, Doris Rauhut, Maret du Toit, Andre de Villiers
ANALYTICA CHIMICA ACTA
(2016)
Article
Food Science & Technology
Marli Louw, Maret du Toit, Herve Alexandre, Benoit Divol
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2016)
Article
Endocrinology & Metabolism
Margaret E. Beckner Whitener, Jan Stanstrup, Valeria Panzeri, Silvia Carlin, Benoit Divol, Maret Du Toit, Urska Vrhovsek
Article
Microbiology
Horatio H. Morgan, Maret du Toit, Mathabatha E. Setati
FRONTIERS IN MICROBIOLOGY
(2017)
Article
Biotechnology & Applied Microbiology
N. Pretorius, L. Engelbrecht, M. Du Toit
JOURNAL OF APPLIED MICROBIOLOGY
(2019)
Article
Microbiology
S. Christine du Toit, Debra Rossouw, Maret du Toit, Florian F. Bauer
Article
Biotechnology & Applied Microbiology
S. Fairbairn, L. Engelbrecht, M. E. Setati, M. du Toit, F. F. Bauer, B. Divol, D. Rossouw
Summary: The impact of nitrogen composition on the co-fermentation of Lachancea thermotolerans and Saccharomyces cerevisiae in grape juice is complex, with DAP addition potentially leading to higher L. thermotolerans persistence and increased production of glycerol and lactic acid, while having no significant effect on S. cerevisiae growth. Musts fermented with L. thermotolerans showed more similar malolactic fermentation profiles, regardless of nutrient regime, whereas different nitrogen treatments in S. cerevisiae fermentations could affect the completion times of malolactic fermentation.
Article
Biotechnology & Applied Microbiology
Renato L. Binati, Maret Du Toit, Jacky L. Snoep, Elisa Salvetti, Sandra Torriani
Summary: The study showed that Lactiplantibacillus plantarum IWBT B063 exhibited differential expression of 148 functionally annotated genes during growth in synthetic grape juice medium under different oxygen exposure conditions and low availability of nitrogen-based nutrients. These genes were mainly involved in carbohydrate metabolism, genetic information processing, and signaling and cellular processes, highlighting the potential adaptive capacity of this strain under stress conditions.
FERMENTATION-BASEL
(2021)
Article
Chemistry, Applied
P. P. Minnaar, H. W. du Plessis, N. P. Jolly, M. van der Rijst, M. du Toit
Article
Biotechnology & Applied Microbiology
Heinrich Du Plessis, Maret Du Toit, Helene Nieuwoudt, Marieta Van der Rijst, Justin Hoff, Neil Jolly
FERMENTATION-BASEL
(2019)
Article
Food Science & Technology
P. P. Minnaar, H. W. du Plessis, V. Paulsen, N. Ntushelo, N. P. Jolly, M. du Toit
SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE
(2017)
Article
Biotechnology & Applied Microbiology
Heinrich du Plessis, Maret du Toit, Helene Nieuwoudt, Marieta van der Rijst, Martin Kidd, Neil Jolly
FERMENTATION-BASEL
(2017)
Article
Food Science & Technology
H. W. du Plessis, M. du Toit, J. W. Hoff, R. S. Hart, B. K. Ndimba, N. P. Jolly
SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE
(2017)
Article
Food Science & Technology
M. E. B. Whitener, J. Stanstrup, S. Carlin, B. Divol, M. Du Toit, U. Vrhovsek
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
(2017)