First complete genome sequencing of oenological Lactobacillus plantarum UNQLp11 isolated from a Patagonian red wine

IGLESIAS N.G; BRIZUELA N.S; ELIZABETH E. TYMCZYSZYN; LA HENS, DANAY VALDES; HOLLMAN A; SEMORILE L; BRAVO FERRADA B.M

Congreso; XV Congreso Argentino de Microbiología; 2019

Malolactic fermentation (MLF) is the process responsible for the conversion of L-malic acid to L-lactic acid and CO2, which reduces total acidity, improves biological stability and modifies the aroma profile of the wine. MLF takes place during or after alcoholic fermentation and is carried out by one or more species of lactic acid bacteria (LAB) present in grapes and cellars, or inoculated as malolactic starters.Lb. plantarum UNQLp 11 is a native strain isolated from a Pinot noir wine 2014 vintage at the oldest commercial winery in Argentinean North Patagonia, undergoing spontaneous malolactic fermentation. In this work we report the fully assembled genome sequence ofUNQLp 11 with a size of 3,534,932 bp, a mean GC content of 44.2%, 3412 CDS, 80 transposons and 148 tandem repeats. Moreover, UNQLp 11 genome analysis showed the ability for the production of enzymatic activities and metabolites of oenological interest. The importance of our in silicoanalysis is in guiding future genomics sequencing and experimentation and thereby validating our predictions. The chromosomal sequence of the Lb. plantarum UNQLp 11 reveals numerous responsible genes for the production of important metabolites involved in the formation of aromas in the production of wine. In addition, the analysis indicates that this strain can be associated with a wide variety of environments, being able to use different substrates for its growth. Although the presence of genes does not guarantee its expression during a vinification process, the genome analyses screening allows knowing which strains have the chance to synthesizing enzymes related to aroma production in wine.That is why, UNQLp 11 could play a leading role as a starter of the MLF.Finally, the complete genome sequence of Lb. plantarum UNQLp 11 may improve our understanding on the FML effects and extend its potential applications in food fermentation.