Whey permeate as a substrate for the production of freeze-dried Lactiplantibacillus plantarum to be used as a malolactic starter culture

BRIZUELA N.S; ARNEZ-ARANCIBIA M; SEMORILE L; BRAVO FERRADA B.M; TYMCZYSZYN EE

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

SPRINGER

Año: 2021

0959-3993

The aim of thiswork was to obtain freeze-dried biomass of the native  Patagonian  Lactiplantibacillus plantarum strain UNQLp11 from a whey permeate (WP)-based medium and compare it with the growth incommercial MRS broth medium. Survival and activity of the freeze-dried Lb. plantarum strain were investigated after inoculation in wine asa starter culture for malolactic fermentation (MLF). The effectof storage and rehydration condition of the dried bacteria and the nutrientsupplementation of wine were also studied. The freeze-dried cultures from WP and those grownin MRS showed similar survival results. Rehydration in MRS broth for 24 h andthe addition of a rehydration medium to wine as nutrient supplementationimproved the survival under wine harsh conditions and guaranteed the success ofMLF. Storage at 4 °C under vacuum was the best option, maintaining high cellviability for at least 56 days, with malic acid consumption higher than 90% after 7 days of inoculation in a wine-like medium. These results represent a significantadvance for sustainable production of dried malolactic starter cultures in an environmentally friendly process, which is low cost and easy to apply in winemaking under harsh physicochemical conditions.