High tolerance of wild Lactobacillus plantarum and Oenococcus oeni strains to lyophilisation and stress environmental conditions of acid pH and ethanol

Department of Food and Agriculture, University of La Rioja, Av. Madre de Dios 51, 26006 Logroño, Spain.
FEMS Microbiology Letters (Impact Factor: 2.12). 02/2004; 230(1):53-61.
Source: PubMed


A total of 76 Lactobacillus plantarum and Oenococcus oeni wild strains were recovered from traditionally elaborated Spanish red wines and were investigated with respect to their response to acid pH, lyophilisation, temperature and ethanol concentrations which are normally lethal to lactic acid bacteria. Both L. plantarum and O. oeni strains were able to grow at pH 3.2, were highly resistant to lyophilisation treatment and proliferated in the presence of up to 13% ethanol at 18 degrees C. Therefore, it is shown that both species are highly tolerant to stress conditions and that similarly to O. oeni strains, L. plantarum strains are of interest in beverage biotechnology.

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Available from: Fernanda Ruiz-Larrea, Jul 23, 2014
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    • "When O. oeni is added to wine, it encounters multiple stressors, amongst which are low pH and temperature and high ethanol concentrations . The tolerance to ethanol varies from strain to strain, and it is generally accepted that all O. oeni strains grow in a medium containing 10 % ethanol and that small quantities of ethanol [3–5 (Britz and Tracey 1990) or 7 % (Alegría et al. 2004)] can stimulate their growth. Sulfur dioxide is an additional stressor that is often added to wine as an antioxidant and Fig. 1 Pathways for ethyl carbamate (EC) formation in wine during MLF and via acid catalysed alcoholysis. "
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    ABSTRACT: The initial conversion of grape must to wine is an alcoholic fermentation (AF) largely carried out by one or more strains of yeast, typically Saccharomyces cerevisiae. After the AF, a secondary or malolactic fermentation (MLF) which is carried out by lactic acid bacteria (LAB) is often undertaken. The MLF involves the bioconversion of malic acid to lactic acid and carbon dioxide. The ability to metabolise L-malic acid is strain specific, and both individual Oenococcus oeni strains and other LAB strains vary in their ability to efficiently carry out MLF. Aside from impacts on acidity, LAB can also metabolise other precursors present in wine during fermentation and, therefore, alter the chemical composition of the wine resulting in an increased complexity of wine aroma and flavour. Recent research has focused on three main areas: enzymatic changes during MLF, safety of the final product and mechanisms of stress resistance. This review summarises the latest research and technological advances in the rapidly evolving study of MLF and investigates the directions that future research may take.
    Applied Microbiology and Biotechnology 08/2014; 98(19). DOI:10.1007/s00253-014-5976-0 · 3.34 Impact Factor
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    • "These characteristics, which allow such species to contaminate the yeast cultures in the bioreactors, may thus be used to advantage as an infrastructure for engineering ethanol-producing bacteria. High tolerance of Oenococcus oeni strains was also reported, where these strains retained viability in media of up to 13% ethanol (Alegria et al., 2004). As mentioned above, ethanol is produced as a product of LAB heterofermentation. "
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    ABSTRACT: Lactic acid bacteria (LAB) have long been used in industrial applications mainly as starters for food fermentation or as biocontrol agents or as probiotics. However, LAB possess several characteristics that render them among the most promising candidates for use in future biorefineries in converting plant-derived biomass – either from dedicated crops or from municipal/industrial solid wastes – into biofuels and high value-added products. Lactic acid, their main fermentation product, is an attractive building block extensively used by the chemical industry, owing to the potential for production of polylactides as biodegradable and biocompatible plastic alternative to polymers derived from petrochemicals. LA is but one of many high-value compounds which can be produced by LAB fermentation, which also include biofuels such as ethanol and butanol, biodegradable plastic polymers, exopolysaccharides, antimicrobial agents, health-promoting substances and nutraceuticals. Furthermore, several LAB strains have ascertained probiotic properties, and their biomass can be considered a high-value product. The present contribution aims to provide an extensive overview of the main industrial applications of LAB and future perspectives concerning their utilization in biorefineries. Strategies will be described in detail for developing LAB strains with broader substrate metabolic capacity for fermentation of cheaper biomass.
    Biotechnology Advances 08/2014; 32(7). DOI:10.1016/j.biotechadv.2014.07.005 · 9.02 Impact Factor
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    • "L. plantarum has been shown to respond to stress factors such as heat shock (De Angelis et al., 2004), the presence of lactic acid (Pieterse et al., 2005), bile (Bron et al., 2006), oxidative stress (Serrano et al., 2007), low pH and ethanol (Alegría et al., 2004). Even if the stress response of some strains of L. plantarum (with several studies on the probiotic strain WCFS1; Pieterse et al., 2005; Bron et al., 2006; Serrano et al., 2007; Ingham et al, 2008) is relatively well characterized, studies using several strains (Alegría et al., 2004; Mathara et al., 2008) are rare. Table 1 List of bacterial strains used in this study. "
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    ABSTRACT: Sixty-three strains of the taxonomically related species Lactobacillus plantarum subsp. plantarum, L. plantarum subsp. argentoratensis, L. paraplantarum and L. pentosus isolated from sourdoughs and other food and non-food sources and 14 strains of other members of the genus Lactobacillus were screened for their tolerance of acid, alkaline, heat, oxidative, osmotic, detergent and starvation stresses in order to evaluate the diversity of stress response. Most strains of the L. plantarum group were highly tolerant of acid, alkaline and osmotic stress and highly sensitive to detergent stress, while a larger diversity was found for other stress. Multivariate analysis allowed grouping the strains in clusters with similar response patterns. Stress response patterns in the L. plantarum group were similar to those of species of the L. casei/L. paracasei group but clearly different from those of other mesophilic Lactobacillus. No relationship was found between grouping obtained on the basis of stress response patterns and by genotypic fingerprinting (rep-PCR), nor with the taxonomic position or isolation source of the strains. Further experiments with selected strains showed that exponential phase cells were generally but not always more sensitive than stationary phase cells. The ability to grow under stressful conditions showed a slightly better correlation with the ecological conditions prevailing in the isolation niches of the strains. This study will be the basis for further investigations to identify and exploit the basis of diversity in the stress response of lactic acid bacteria.
    International journal of food microbiology 10/2010; 144(2):270-9. DOI:10.1016/j.ijfoodmicro.2010.10.005 · 3.08 Impact Factor
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