Berbegal, Carmen published the artcileA metagenomic-based approach for the characterization of bacterial diversity associated with spontaneous malolactic fermentations in wine, Synthetic Route of 97-67-6, the main research area is wine malolactic fermentation bacterial diversity metagenomic approach; 16S rRNA metataxonomy; Lactobacillus plantarum; Metschnikowia pulcherrima; Oenococcus oeni; Saccharomyces cerevisiae; Torulaspora delbrueckii; lactic acid bacteria; malolactic consortium; malolactic fermentation; wine.
This study reports the first application of a next generation sequencing (NGS) anal. The anal. was designed to monitor the effect of the management of microbial resources associated with alc. fermentation on spontaneous malolactic consortium. Together with the anal. of 16S rRNA genes from the metagenome, we monitored the principal parameters linked to MLF (e.g., malic and lactic acid concentration, pH).We encompass seven dissimilar concrete practices to manage microorganisms associated with alc. fermentation Un-inoculated must (UM), pied-de-cuve (PdC), Saccharomyces cerevisiae (SC), S. cerevisiae and Torulaspora delbrueckii co-inoculated and sequentially inoculated, as well as S. cerevisiae and Metschnikowia pulcherrima co-inoculated and sequentially inoculated. Surprisingly, each exptl. modes led to different taxonomic composition of the bacterial communities of the malolactic consortia, in terms of prokaryotic phyla and genera. Our findings indicated that, uncontrolled AF (UM, PdC) led to heterogeneous consortia associated with MLF (with a relevant presence of the genera Acetobacter and Gluconobacter), when compared with controlled AF (SC) (showing a clear dominance of the genus Oenococcus). Effectively, the SC trial malic acid was completely degraded in about two weeks after the end of AF, while, on the contrary, malic acid decarboxylation remained uncomplete after 7 wk in the case of UM and PdC. In addition, for the first time, we demonstrated that both (i) the inoculation of different non-Saccharomyces (T. delbrueckii and M. pulcherrima) and, (ii) the inoculation time of the non-Saccharomyces with respect to S. cerevisiae resources (co-inoculated and sequentially inoculated) influence the composition of the connected MLF consortia, modulating MLF performance. Finally, we demonstrated the first findings of delayed and inhibited MLF when M. pulcherrima, and T. delbrueckii were inoculated, resp. In addition, as a further control test, we also assessed the effect of the inoculation with Oenococcus oeni and Lactobacillus plantarum at the end of alc. fermentation, as MLF starter cultures. Our study suggests the potential interest in the application of NGS anal., to monitor the effect of alc. fermentation on the spontaneous malolactic consortium, in relation to wine.
International Journal of Molecular Sciences published new progress about 16S rRNA Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Synthetic Route of 97-67-6.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts