CERELA   05438
CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
artículos
Título:
Interaction between Oenococcus oeni X2L and Lactobacillus hilgardii 5w isolated from wine. Modification of available nitrogen and biogenic amine production
Autor/es:
AREDES FERNÁNDEZ, PEDRO; FARÍAS, MARTA E; MANCA DE NADRA, MARÍA C.
Revista:
BIOTECHNOLOGY LETTERS
Editorial:
Springer
Referencias:
Lugar: Holanda; Año: 2010 vol. 32 p. 1095 - 1095
ISSN:
0141-5492
Resumen:
During the mixed culture of Lactobacillus hilgardii 5w, a common spoilage wine bacteria and Oenococcus oeni X2L, an amensalistic growth response of the malolactic bacteria was produced due to a competition for nitrogenous nutrients, mainly peptides. Arginine was fully consumed and peptide concentration diminished 60% with respect to both pure cultures at the end of exponential growth. Histamine release increased 34% with respect to L. hilgardii single culture. Under the poor nutritional conditions present during winemaking, L. hilgardii could increase histamine production and adversely affect malolactic fermentation conducted by O. oeni and hence the quality of the final  product.Lactobacillus hilgardii 5w, a common spoilage wine bacteria and Oenococcus oeni X2L, an amensalistic growth response of the malolactic bacteria was produced due to a competition for nitrogenous nutrients, mainly peptides. Arginine was fully consumed and peptide concentration diminished 60% with respect to both pure cultures at the end of exponential growth. Histamine release increased 34% with respect to L. hilgardii single culture. Under the poor nutritional conditions present during winemaking, L. hilgardii could increase histamine production and adversely affect malolactic fermentation conducted by O. oeni and hence the quality of the final  product.