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. 2021 Jul 4;10(7):1540.
doi: 10.3390/foods10071540.

Use of Yeast Mannoproteins by Oenococcus oeni during Malolactic Fermentation under Different Oenological Conditions

Aitor Balmaseda  1 , Laura Aniballi  1 , Nicolas Rozès  2 , Albert Bordons  1 , Cristina Reguant  1
Affiliations

Use of Yeast Mannoproteins by Oenococcus oeni during Malolactic Fermentation under Different Oenological Conditions

Aitor Balmaseda et al. Foods. .

Abstract

Oenococcus oeni is the main agent of malolactic fermentation in wine. This fermentation takes place after alcoholic fermentation, in a low nutrient medium where ethanol and other inhibitor compounds are present. In addition, some yeast-derived compounds such as mannoproteins can be stimulatory for O. oeni. The mannoprotein concentration in wine depends on the fermenting yeasts, and non-Saccharomyces in particular can increase it. As a result of the hydrolytic activity of O. oeni, these macromolecules can be degraded, and the released mannose can be taken up and used as an energy source by the bacterium. Here we look at mannoprotein consumption and the expression of four O. oeni genes related to mannose uptake (manA, manB, ptsI, and ptsH) in a wine-like medium supplemented with mannoproteins and in natural wines fermented with different yeasts. We observe a general gene upregulation in response to wine-like conditions and different consumption patterns in the studied media. O. oeni was able to consume mannoproteins in all the wines. This consumption was notably higher in natural wines, especially in T. delbrueckii and S. cerevisiae 3D wines, which presented the highest mannoprotein levels. Regardless of the general upregulation, it seems that mannoprotein degradation is more closely related to the fermenting medium.

Keywords: Oenococcus oeni; gene expression; malolactic fermentation; mannoproteins; non-Saccharomyces.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Mannoprotein concentration (mg of mannose eq./L) in wine-like medium (WLM) with mannoprotein extract addition throughout malolactic fermentation of O. oeni PSU-1. WLM-100, -200, and -400 represent the concentration (mg/L) of commercial mannoprotein extract added. t0, tf, and tp represent before O. oeni inoculation, at the end of MLF ((L-malic acid) < 0.1 g/L), and after MLF (3 days after completion of MLF), respectively.
Figure 2
Figure 2
Mannoprotein concentration (mg of mannose eq./L) before and after malolactic fermentation in natural grape wines produced following different yeast inoculation strategies. Sc, Td, and Mp represent S. cerevisiae, T. delbrueckii, and M. pulcherrima, respectively, followed by the name of the commercial strain. t0 and tf represent before O. oeni inoculation and at the end of MLF ((L-malic acid) < 0.1 g/L). a–e Significantly different at p ≤ 0.05 according to a Tukey post-hoc comparison test.
Figure 3
Figure 3
Evolution of relative expression as fold change (FC) of manA, manB, ptsI, and ptsH in WLM with different additions of mannoprotein extract, using the expression of the inoculum as the reference condition. FC = 2 is shown in the graph as the threshold for considering a gene to be upregulated.
Figure 4
Figure 4
Relative expression as fold change (FC) of manA, manB, ptsI, and ptsH in natural wines fermented with different yeast inoculation regimes by the end of malolactic fermentation, using the expression in S. cerevisiae QA23 wine as the reference condition. FC = 2 is shown in the graph as the threshold for considering a gene to be upregulated.
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