Effect of the fatty acid composition of acclimated oenological Lactobacillus plantarum on the resistance to ethanol

B. BRAVO-FERRADA, A. GOMEZ ZAVAGLIA, L. SEMORILE, E. TYMCZYSZYN

LETTERS IN APPLIED MICROBIOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2015 vol. 60 p. 155 - 161

0266-8254

The aim of this work was to evaluate the effect of acclimation on the fatty acid composition of three oenological Lactobacillus plantarum strains and their effect on the resistance to ethanol and malic acid consumption (MAC). Lb plantarum UNQLp 133, UNQLp 65.3 and UNQLp 155 were acclimated in the presence of 6 or 10% v/v ethanol, for 48 h at 28 °C. Lipids were extracted to obtain fatty acid methyl esters, and analyzed by gas chromatography interfaced with mass spectroscopy. The effect of fatty acid composition on the viability and MAC in synthetic wine was analyzed by determining the Pearson correlation coefficient. Acclimated strains showed a noteworthy change in the fatty composition with regard to the controls. Adaptation to ethanol led to a decrease in the unsaturated/saturated ratio, mainly resulting from an increase in the contribution of short length fatty acid C12:0 and a decrease of C18:1. The content of C12:0 was related with a higher viability after inoculation of synthetic wine. The MAC increased at higher contents of saturated fatty acid, but its efficiency was strain dependent.