Production of Wine Starter Cultures

Molecular Wine Microbiology

Volumn , Issue , 2011, Pages 279-302

  González, Ramón ^a   Muñoz, Rosario ^b   Carrascosa, Alfonso V ^c  

^a Ctra Burgos Km 6   (Spain)

^b INSTITUTE OF FOOD SCIENCE   (Spain)

^c INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84875650732     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-375021-1.10011-6     Document Type: Chapter

References (91)

1. Aiba S., Nagai S., Nishizawa Y. Fed batch culture of Saccharomyces cerevisiae: A perspective of computer control to enhance the productivity in baker's yeast cultivation. Biotechnol. Bioeng. 1976, 18:1001-1016.
2. Alegría E.-G., López I., Ruiz J.I., Sáenz J., Fernández E., Zarazaga M., et al. High tolerance of wild Lactobacillus plantarum and Oenococcus oeni strains to lyophilisation and stress environmental conditions of acid pH and ethanol. FEMS Microbiol. Lett. 2004, 230:53-61.
3. Baliarda A., Robert H., Jebbar M., Blanco C., Deschamps A., le Marrec C. Potential osmoprotectants for the lactic acid bacteria Pediococcus pentosaceus and Tetragenococcus halophila. Int. J. Food Microbiol. 2003, 84:13-20.
4. Bourdineaud J.-P., Nehmé B., Tesse S., Lonvaud-Funel A. The ftsH gene of the wine bacterium Oenococcus oeni is involved in protection against environmental stress. Appl. Environ. Microbiol. 2003, 69:2511-2520.
5. Buckenhüskes H.J. Selection criteria for lactic acid bacteria to be used as starter cultures for various food commodities. FEMS Microbiol. Rev. 1993, 12:253-272.
6. Carrasco P., Querol A., del Olmo M. Analysis of the stress resistance of comercial wine yeast strains. Arch. Microbiol. 2001, 175:450-457.
7. Carvalho A.S., Silva J., Ho P., Teixeira P., Malcata F.X., Gibbs P. Survival of freeze-dried Lactobacillus plantarum and Lactobacillus rhamnosus during storage in the presence of protectans. Biotechnol. Lett. 2002, 24:1587-1591.
8. Carvalho A.S., Silva J., Ho P., Teixeira P., Malcata F.X., Gibbs P. Effect of various growth media upon survival during storage of freeze-dried Enterococcus faecalis and Enterococcus durans. J. Appl. Microbiol. 2003, 94:947-952.
9. Castelli T. Biologia e vino. Humus 1955, 10:1-5.
10. Castelli T., Iñigo B. Los agentes de la fermentación vínica en la región manchega y limítrofes. Ann. Fac. Agr. Univ. Perugia 1957, 13:17.
11. Castelli T., Iñigo B. Los agentes de la fermentación vínica de la Rioja. Ann. Fac. Agr. Univ. Perugia 1958, 14:15.
12. Cavazza A., Vavassori G.L., Volonterio G. Lactic acid bacteria starter cultures in oenology: Direct-vat inoculation or reactivation?. Rivista di Viticoltura e di Enologia 1999, 52:41-52.
13. Champagne C., Gardner N., Doyon G. Production of Leuconostoc oenos biomass under pH control. Appl. Environ. Microbiol. 1989, 55:2488-2492.
14. Cooney C.L., Wang H.Y., Wang D.I. Computer-aided material balancing for prediction of fermentation parameters. Biotechnol. Bioeng. 1977, 19:55-67.
15. Coucheney F., Desroche N., Bou M., Tourdot-Maréchal R., Dulau L., Guzzo J. A new approach for selection of Oenococcus oeni strains in order to produce malolactic starters. Int. J. Food Microbiol. 2005, 105:463-470.
16. Coulon J., Husnik J.I., Inglis D.L., van der Merwe G.K., Lonvaud A., Erasmus D.J., et al. Metabolic engineering of Saccharomyces cerevisiae to minimize the production of ethyl carbamate in wine. Am. J. Enol. Vitic. 2006, 57:113-124.
17. Craig E.A. The heat shock response. CRC Crit. Rev. Biochem. 1985, 18:239-280.
18. Delfini C., Cervetti F. Metabolic and technological factors affecting acetic acid production by yeasts during alcoholic fermentation. Vitic. Enol. Sci. 1991, 46:142-150.
19. Delmas F., Divies C., Guzzo J. Biochemical and physiological studies of a small heat shock protein from a lactic acid bacterium. Sci. Aliments. 2000, 20:111-117.
20. +-ATPase from yeast. Eur. J. Biochem. 1999, 266:660-664.
21. François J., Parrou J.L. Reserve carbohydrates metabolism in the yeast Saccharomyces cerevisiae. FEMS Microbiol. Rev. 2001, 25:125-145.
22. Gibson B.R., Lawrence S.J., Boulton C.A., Box W.G., Graham N.S., Linforth R.S.T., et al. The oxidative stress response along a lager brewing yeast strain during industrial propagation and fermentation. FEMS Yeast Res. 2008, 8:574-584.
23. Gindreau E., Keim H., de Revel G., Bertrand A., Lonvaud-Funel A. Use of direct inoculation malolactic starters: Setting efficiency and sensorial impact. J. Int. Sci. Vig. Vin 2003, 37:51-57.
24. Gockowick H., Henschke P.A. Interaction of pH, ethanol concentration and wine matrix on induction of malolactic fermentation with commercial "direct inoculation" starter culture. Austral. J. Grape Wine Res. 2003, 9:200-209.
25. Granot D., Snyder M. Glucose induces cAMP-independent growth-related changes in stationary-phase cells of Saccharomyces cerevisiae. Proc. Natl. Acad. Sci. USA 1991, 88:5724-5728.
26. Gray J.V., Petsko G.A., Johnston G.C., Ringe D., Singer R.A., Werner-Washburne M. "Sleeping Beauty": Quiescence in Saccharomyces cerevisiae. Microbiol. Mol Biol. Rev. 2004, 68:187-206.
27. Guerzoni M.E., Sinigaglia M., Gardini F., Ferruzzi M., Torriani S. Effects of pH, temperature, ethanol, and malate concentration on Lactobacillus plantarum and Leuconostoc oenos: Modelling of the malolactic activity. Am. J. Enol. Vitic. 1995, 46:368-374.
28. Guzzo J., Delmas J.F., Pierre F., Jobin M.-P., Samyn B., van Beeumen J., et al. A small heat shock protein from Leuconostoc oenos induced by multiple stresses and during stationary growth phase. Lett. Appl. Microbiol. 1997, 24:393-396.
29. Guzzo J., Jobin M.P., Delmas F., Fortier L.C., Garmyn D., Tourdot-Marechal R., et al. Regulation of stress response in Oenococcus oeni as a function of environmental changes and growth phase. Int. J. Food Microbiol. 2000, 55:27-31.
30. Hammes W.P. Bacterial starter cultures in food production. Food Biotechnol. 1990, 4:383-397.
31. Hayman D.C., Monk P.R. Starter culture preparation for the induction of malolactic fermentations in wine. Food Tech. Aust. 1982, 34:14-18.
32. Heard G.M., Fleet G.H. Occurrence and growth of killer yeasts during wine fermentation. Appl. Environ. Microbiol. 1987, 53:2171-2174.
33. Iñigo B. Vinificación del mosto de uva con asociación escalar de levaduras seleccionadas. Revista de Ciencia Aplicada 1958, 63:318-324.
34. Ivorra C., Pérez-Ortín J.E., del Olmo M. An inverse correlation between stress resistance and stuck fermentations in wine yeasts. A molecular study. Biotechnol. Bioeng. 1999, 64:698-708.
35. Jobin M.P., Delmas F., Garmyn D., Divies C., Guzzo J. Molecular characterization of the gene encoding an 18-kilodalton small heat shock protein associated with the membrane of Leuconostoc oenos. Appl. Environ. Microbiol. 1997, 63:609-612.
36. Jobin M.P., Garmyn D., Divies C., Guzzo J. Expression of the Oenococcus oeni trxA gene is induced by hydrogen peroxide and heat shock. Microbiology 1999, 145:1245-1251.
37. Jobin M.P., Garmyn D., Divies C., Guzzo J. The Oenococcus oeni clpX homologue is a heat shock gene preferentially expressed in exponential growth phase. J. Bacteriol. 1999, 181:6634-6641.
38. King S.W., Beelman R.B. Metabolic interactions between Saccharomyces cerevisiae and Leuconostoc oenos in a model grape juice/wine system. Am. J. Enol. Vitic. 1986, 37:53-60.
39. Kitamoto K., Oda K., Gomi K., Takahashi K. Genetic engineering of a sake yeast producing no urea by successive disruption of arginase gene. Appl. Environ. Microbiol. 1991, 57:301-306.
40. Kole M., Altosaar I., Duck P. Pilot scale production and preservation of a new malolactic culture Leuconostoc oenos 44.40 for use in secondary wine fermentation. Biotechnol. Lett. 1982, 4:695-700.
41. Kraus J.K., Reed G., Villettaz J.C. Levures sèches actives de vinification. 1ere partie: Fabrication et caractéristiques. Conn. Vig. Vin 1983, 17:93-103.
42. Krieger S.A., Hammes W.P., Henick-Kling T. How to use malolactic starter cultures in the winery. Austral. New Zeal. Wine Indust. J. 1993, 8:153-160.
43. Leslie S.B., Teter S.A., Crowe L.M., Crowe J.H. Trehalose lowers membrane phase transitions in dry yeast cells. Biochim. Biophys. Acta 1994, 1192:7-13.
44. Lillie S.H., Pringle J.R. Reserve carbohydrate metabolism in Saccharomyces cerevisiae: Responses to nutrient limitation. J. Bacteriol. 1980, 143. 1384-1394.
45. Magliani W., Conti S., Gerloni M., Bertolotti D., Polonelli L. Yeast killer systems. Clin. Microb. Rev. 1997, 10:369-400.
46. Maicas S., Gil J.V., Pardo I., Ferrer S. Improvement of volatile composition of wines by controlled addition of malolactic bacteria. Food Res. Int. 1999, 32:491-496.
47. Maicas S., González-Cabo P., Ferrer S., Pardo I. Production of Oenococcus oeni biomass to induce malolactic fermentation in wine by control of pH and substrate addition. Biotechnol. Lett. 1999, 21:349-353.
48. Maicas S., Pardo I., Ferrer S. The effects of freezing and freeze-drying of Oenococcus oeni upon induction of malolactic fermentation in red wine. Int. J. Food Sci. Technol. 2000, 35:75-79.
49. Manginot C., Roustan J.L., Sablayrolles J.M. Nitrogen demand of different yeast strains during alcoholic fermentation. Importance of the stationary phase. Enz. Microb. Technol. 1998, 23:511-517.
50. Marks V.D., Sui S.J.H., Erasmus D., van der Merwe G.K., Brumm J., Wasserman W.W., et al. Dynamics of the yeast transcriptome during wine fermentation reveals a novel fermentation stress response. FEMS Yeast Res. 2008, 8:35-52.
51. Molina-Gutierrez A., Stippl V., Delgado A., Ganzle M.G., Vogel R.F. In situ determination of the intracellular pH of Lactococcus lactis and Lactobacillus plantarum during pressure treatment. Appl. Environ. Microbiol. 2002, 68:4399-4406.
52. Naomi P., Chagnaud P., Arnaud A., Galzy P., Mathleu J. Optimization of the conditions for preparing bacterial cultures for malolactic bioconversion. J. Biotechnol. 1989, 10:135-150.
53. Nielsen J.C., Prahl C., Lonvaud-Funel A. Malolactic fermentation in wine by direct inoculation with freeze-dried Leuconostoc oenos cultures. Am. J. Enol. Vitic. 1996, 47:42-48.
54. Novo M.T., Beltran G., Torija M.J., Poblet M., Rozes N., Guillamon J.M., et al. Changes in wine yeast storage carbohydrate levels during preadaptation, rehydration and low temperature fermentations. Int. J. Food. Microbiol. 2003, 86:153-161.
55. Novo M.T., Beltran G., Torija M.J., Poblet M., Rozes N., Guillamon J.M., Mas A. Early transcriptional response of wine yeast after rehydration: Osmotic shock and metabolic activation. FEMS Yeast Res. 2007, 7:304-316.
56. Ouvry A., Wache Y., Tourdot-Marechal R., Divies C., Cachon R. Effects of oxidoreduction potential combined with acetic acid, NaCl and temperature on the growth, acidification and membrane properties of Lactobacillus plantarum. FEMS Microbiol. Lett. 2002, 214:257-261.
57. Panoff J.M., Thammavongs B., Gueguen M. Cryoprotectants and cold stress in lactic acid bacteria. Sci. Aliments 2000, 20:105-110.
58. Papin J.P. Les levures sèches en oenologie. Fabrication et contrôles de qualité. Application à l'oenologie des progres recents en microbiologie e en fermentation 1988, 331-371. OIV-ENSA, Montpellier, France.
59. Pérez-Ortín J.E., Querol A., Puig S., Barrio E. Molecular characterization of a chromosomal rearrangement envolved in the adaptive evolution of yeast strains. Genome Res. 2002, 12:1533-1539.
60. Pérez-Torrado R., Bruno-Bárcena J.M., Matallana E. Monitoring stress-related genes during the process of biomasa propagation of Saccharomyces cerevisiae strains used for wine-making. Appl. Environ. Microbiol. 2005, 71:6831-6837.
61. Pérez-Torrado R., Gómez-Pastor R., Larson C., Matallana E. Fermentative capacity of dry active wine yeast requires a specific oxidative stress response during industrial biomasa growth. Appl. Microbiol. Biotechnol. 2009, 81:951-960.
62. Pilatte E., Nygaard M. Development of a specific activator for malolactic bacteria. Rev. Oenol. Techniq. Vitivin. Oenol. 1999, 92:31-33.
63. Potma E., Verduyn C., Scheffers W.A., van Dijken J.P. Enzymatic analysis of the crabtree effect in glucose-limited chemostat cultures of Saccharomyces cerevisiae. Appl. Environ. Microbiol. 1989, 55:468-477.
64. Pronk J.T., Steensma H.Y., van Dijken J.P. Pyruvate metabolism in Saccharomyces cerevisiae. Yeast 1996, 12:1607-1633.
65. Quirós C., Herrero M., García L.A., Díaz M. Taking advantage of the flow cytometry technique for improving malolactic starters production. Eur. Food Res. Technol. 2009, 228(4):543-552.
66. Ratnakumar S., Tunnacliffe A. Intracellular trehalose is neither necessary nor sufficient for dessication tolerante in yeast. FEMS Yeast Res. 2006, 6:902-913.
67. Rodrigues Pousada C.A., Nevitt T., Menezes R., Azevedo D., Pereira J., Amaral C. Yeast activator proteins and stress response: An overview. FEBS Lett. 2004, 567:80-85.
68. Rodriguez-Porrata B., Novo M., Guillamón J., Rozés N., Mas A., Cordero R. Vitality enhancement of the rehydrated active dry wine yeast. Int. J. Food Microbiol. 2008, 126:116-122.
69. Romano P., Suzzi G. Sulfur dioxide and wine microorganisms. Wine microbiology and biotechnology 1993, 373-393. Harwood Academic Publishers, Chur, Switzerland. G.H. Fleet (Ed.).
70. Romeo Y., Bouvier J., Gutierrez C. Osmotic stress response of lactic acid bacteria Lactococccus lactis and Lactobacillus plantarum. Lait 2001, 81:49-55.
71. Rossignol T., Postaire O., Storaï J., Blondin B. Analysis of the genome response of a wine yeast to rehydratation and inoculation. Appl. Microbiol. Biotechnol. 2006, 71:699-712.
72. Sánchez C. Levures sèches actives. Fabrication et contrôles de qualité. Application à l'oenologie des progres recents en microbiologie e en fermentation 1988, 315-330. OIV-ENSA, Montpellier, France.
73. Silveira M.G., Baumgärtner M., Rombouts F.M., Abee T. Effect of adaptation to ethanol on cytoplasmic and membrane protein profiles of Oenococcus oeni. Appl. Environ. Microbiol. 2004, 70:2748-2755.
74. Singh J., Kumar D., Ramakrishnan N., Singhal V., Jervis J., Garst J.F., et al. Transcriptional response of Saccharomyces cerevisiae to desiccation and rehydratation. Appl. Environ. Microbiol. 2005, 71:8752-8763.
75. Smelt J.P.P.M., Otten G.D., Bos A.P. Modelling the effect of sublethal injury on the distribution of the lag times of individual cells of Lactobacillus plantarum. Int. J. Food. Microbiol. 2002, 73:207-212.
76. Spiropoulos A., Bisson L.F. MET17 and hydrogen sulfide formation in Saccharomyces cerevisiae. Appl. Environ. Microbiol. 2000, 66:4421-4426.
77. Tezuka H., Mori T., Okumura Y., Kitabatake K., Tsumura Y. Cloning of a gene suppressing hydrogen sulfide production by Saccharomyces cerevisiae and its expression in a brewing yeast. J. Am. Soc. Brew. Chem. 1992, 50:130-133.
78. Thevelein J.M. Regulation of trehalose mobilization in fungi. Microbiol. Rev. 1994, 48:42-59.
79. Toledano M.B., Kumar C., Le M.N., Spector D., Tacnet F. The system biology of thiol redox system in Escherichia coli and yeast: Differential functions in oxidative stress, iron metabolism and DNA synthesis. FEBS Lett. 2007, 581:3598-3607.
80. Tourdot-Marechal R., Gaboriau D., Beney L., Divies C. Membrane fluidity of stressed cells of Oenococcus oeni is involved in protection against environmental stress. Appl. Envirom. Microbiol. 2000, 69:2512-2520.
81. Tunnacliffe A., Wise M.J. The continuing conundrum of the LEA proteins. Naturwissenschaften 2007, 94(10):791-812.
82. van de Guchte M., Serror P., Chervaux C., Smokvina T., Ehrlich S.D., Magín E. Stress responses in lactic acid bacteria. Anton. Leeuw. 2002, 82:187-216.
83. Vaudano E., Constantini A., Cercosimo M., del Prete V., García-Moruno E. Application of real-time RT-PCR to study gene expression in active dry yeast during the rehydration phase. Int. J. Food Microbiol. 2009, 129:30-36.
84. Wang H.Y., Cooney C.L., Wang D.I. Computer-aided baker's yeast fermentations. Biotechnol. Bioeng 1977, 19:69-86.
85. Werner-Washburne M., Braun E., Johnston G.C., Singer R.A. Stationary phase in the yeast Saccharomyces cerevisiae. Microbiol. Rev. 1993, 57:383-401.
86. Yuasa N., Nakagawa Y., Hayakawa M., Limura Y. Distribution of the sulfite resistance gene SSU1-R and the variation in its promoter region in wine yeasts. J. Biosci. Bioeng. 2004, 98:394-397.
87. Zhao G., Zhang G. Influence of freeze-drying conditions on survival of Oenococcus oeni for malolactic fermentation. Int. J. Food Microbiol. 2009, 135:64-67.
88. Zhao G., Zhang G. Influences of protectants, rehydration media and storage on the viability of freeze-dried Oenococcus oeni for malolactic fermentation. World J. Microbiol. Biotechnol. 2009, doi: 10.1007/s11274-009-0080-9.
89. Zuzuarregui A., Carrasco P., Palacios A., Julien A., del Olmo M. Analysis of the expression of some stress induced genes in several commercial wine yeast strains at the beginning of vinification. J. Appl. Microbiol. 2005, 98:299-307.
90. Zuzuarregui A., del Olmo M. Analyses of stress resistance under laboratory conditions constitute a suitable criterion for wine yeast selection. Anton. Leeuw. 2004, 85:271-280.
91. Zuzuarregui A., del Olmo M. Expression of stress response genes in wine strains with different fermentative behavior. FEMS Yeast Res. 2004, 4:699-710.