Expression of the malolactic enzyme gene (mle) from Lactobacillus plantarum under winemaking conditions

Current Microbiology

Volumn 62, Issue 6, 2011, Pages 1682-1688

  Miller, Bronwen J ^a   Franz, Charles M A P ^b   Cho, Gyo Sung ^b   Du Toit, Maret ^a  

^a STELLENBOSCH UNIVERSITY   (South Africa)

^b FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

ALCOHOL; BACTERIAL ENZYME; MALIC ACID; MALOLACTIC ENZYME; UNCLASSIFIED DRUG;

ACID TOLERANCE; ARTICLE; BACTERIAL GENE; CONCENTRATION RESPONSE; CONTROLLED STUDY; FERMENTATION; GENE EXPRESSION; GENE STRUCTURE; INOCULATION; LACTOBACILLUS PLANTARUM; MLE GENE; NONHUMAN; NUCLEOTIDE SEQUENCE; PH; POLYMERASE CHAIN REACTION; PRIORITY JOURNAL; WINE;

BACTERIAL PROTEINS; ETHANOL; FERMENTATION; GENE EXPRESSION REGULATION, ENZYMOLOGIC; LACTOBACILLUS PLANTARUM; MALATE DEHYDROGENASE; MALATES; WINE;

LACTOBACILLUS PLANTARUM;

EID: 79958246418     PISSN: 03438651     EISSN: 14320991     Source Type: Journal    
DOI: 10.1007/s00284-011-9914-4     Document Type: Article

References (25)

1. Arthurs CE, Lloyd D (1999) Kinetics, stereospecificity, and expression of the malolactic enzyme. Appl Environ Microbiol 65:3360-3363 (Pubitemid 29398957)
2. Bartowsky EJ (2005) Oenococcus oeni and malolactic fermentation - moving into the molecular arena. Aust J Grape Wine Res 11:174-187
3. Beltramo C, Desroche N, Tourdot-Maréchal R et al (2006) Realtime PCR for characterizing the stress response of Oenococcus oeni in a wine-like medium. Res Microbiol 157:267-274
4. Björkroth J, Korkeala H (1996) Evaluation of Lactobacillus sake contamination in vacuum-packaged sliced cooked meat products by ribotyping. J Food Prot 59:398-401
5. du Toit M, Engelbrecht L, Lerm E, Krieger-Weber S (2010) Lactobacillus: the next generation of malolactic fermentation starter cultures - an overview. Food Bioprocess Technol. doi:10.1007/s11947-010-0448-8
6. Gockawiak H, Henschke PA (2003) Interaction of pH, ethanol concentration and wine matrix on induction of malolactic fermentation with commercial 'direct inoculation' starter cultures. Aust J Grape Wine Res 9:200-209
7. Henick-Kling T (1993) Malolactic fermentation. In: Fleet GH (ed) Wine microbiology and biotechnology. Harwood Academic Publishers, Chur, Switzerland, pp 289-326
8. Hoffman CS, Winston F (1987) A ten-minute DNA preparation from yeast efficiently releases autonomous plasmids for transformation of Escherichia coli. Gene 57:267-272 (Pubitemid 18007116)
9. Jussier D, Morneau AD, Mira de Ordũna R (2006) Effect of simultaneous inoculation with yeast and bacteria on fermentation kinetics and key wine parameters of cool-climate Chardonnay. Appl Environ Microbiol 72:221-227
10. Konings WN (2002) The cell membrane and the struggle for life of lactic acid bacteria. Antonie van Leeuwenhoek 82:3-27
11. Kunkee RE (1991) Some roles of malic acid in the malolactic fermentation in wine making. FEMS Microbiol Lett 88:55-72
12. Labarre C, Divies C, Guzzo J (1996) Genetic organization of the mle locus and identification of a mleR-like gene from Leuconostoc oenos. Appl Environ Microbiol 62:4493-4498 (Pubitemid 26399446)
13. Labarre C, Guzzo J, Cavin JF et al (1996) Cloning and characterization of the genes encoding the malolactic enzyme and the malate permease of Leuconostoc oenos. Appl Environ Microbiol 62:1274-1282 (Pubitemid 26113206)
14. Lemme A, Sztajer H, Wagner-Döber I (2010) Characterization of mleR, a positive regulator of malolactic fermentation and part of the acid tolerance response in Streptococcus mutans. BMC Microbiol 10:280-1471
15. Lerm E, Engelbrecht L, du Toit M (2010) Malolactic fermentation: the ABC's of MLF. S Afr J Enol Vitic 31:186-212
16. Liu SQ (2002) Malolactic fermentation in wine - beyond deacidification. J Appl Microbiol 92:589-601
17. ΔΔCT method. Methods 25:402-408
18. Lonvaud-Funel A (1995) Microbiology of the malolactic fermentation: molecular aspects. FEMS Microbiol Lett 126:209-214
19. Lonvaud-Funel A (1999) Lactic acid bacteria in the quality improvement and depreciation of wine. Antonie van Leeuwenhoek 76:317-331
20. Nel HA, Bauer R, Vandamme EJ et al (2001) Growth optimization of Pediococcus damnosus NCFB 1832 and the influence of pH and nutrients on the production of pediocin PD-1. J Appl Microbiol 91:1131-1138 (Pubitemid 33132082)
21. Pitcher DG, Saunders NA, Owen RJ (1989) Rapid extraction of bacterial genomic DNA with guanidium thiocyanate. Lett Appl Microbiol 8:151-156
22. Rojo-Bezares B, Saenz Y, Navarro L et al (2007) Coculture-inducible bacteriocin activity of Lactobacillus plantarum strain J23 isolated from grape must. Food Microbiol 24:482-491 (Pubitemid 46400350)
23. Ugliano M, Genovese A, Moio L (2003) Hydrolysis of wine aroma precursors during malolactic fermentation with four commercial starter cultures of Oenococcus oeni. J Agric Food Chem 51:5073-5078
24. Vaillant H, Formisyn P, Gerbaux V (1995) Malolactic fermentation of wine: study of the influence of some physiochemical factors by experimental design assays. J Appl Bacteriol 79:640-650
25. Zapparoli G, Tosi E, Azzolini et al (2009) Bacterial inoculation strategies for the achievement of malolactic fermentation in highalcohol wines. S Afr J Enol Vitic 30:49-55