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. 2024 Apr 9:22:101369.
doi: 10.1016/j.fochx.2024.101369. eCollection 2024 Jun 30.

Impact of indigenous Oenococcus oeni and Lactiplantibacillus plantarum species co-culture on Cabernet Sauvignon wine malolactic fermentation: Kinetic parameters, color and aroma

Biying Zhang  1 , Doudou Liu  1 , Hui Liu  1 , Jiaxin Shen  1 , Jiaxuan Zhang  1 , Ling He  1 , Jin Li  2 , Penghui Zhou  2 , Xueqiang Guan  3 , Shuwen Liu  1 , Kan Shi  1
Affiliations

Impact of indigenous Oenococcus oeni and Lactiplantibacillus plantarum species co-culture on Cabernet Sauvignon wine malolactic fermentation: Kinetic parameters, color and aroma

Biying Zhang et al. Food Chem X. .

Abstract

Malolactic fermentation (MLF) is a crucial process to enhance wine quality, and the utilization of indigenous microorganisms has the potential to enhance wine characteristics distinct to a region. Here, the MLF performance of five indigenous Oenococcus oeni strains and six synthetic microbial communities (SynComs), were comparatively evaluated in Cabernet Sauvignon wine. In terms of malate metabolism rate and wine aroma diversity, the strain of O. oeni Oe114-46 demonstrated comparable MLF performance to the commercial strain of O. oeni Oe450 PreAc. Furthermore, the corresponding SynComs (Oe144-46/LpXJ25) exhibited improved fermentation properties, leading to increased viable cell counts of both species, more rapid and thorough MLF, and increased concentrations of important aroma compounds, such as linalool, 4-terpinenol, α-terpineol, diethyl succinate, and ethyl lactate. These findings highlight the remarkable MLF performance of indigenous O. oeni and O. oeni-L. plantarum microbial communities, emphasizing their immense potential in improving MLF efficiency and wine quality.

Keywords: Lactiplantibacillus plantarum; Malolactic fermentation; Oenococcus oeni; Two-species microbial community.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Unlabelled Image
Graphical abstract
Fig. 1
Fig. 1
Protocol of strain acclimation in MLO media and inoculation strategies in wines.
Fig. 2
Fig. 2
Population dynamics of LpXJ25 (A) and six O. oeni strains (B) during MLF by single inoculation (black filled circle) and two-species microbial communities (colored filled square). (C) Viable cells at the end of MLF is expressed as Log10 (N/N0), where N0 is the initial inoculation amount and N is the final amount after 20-day MLF.
Fig. 3
Fig. 3
Dynamic changes of malic acid degradation (filled) and lactic acid production (hollowed) during MLF by single inoculation (green circle) and two-species microbial communities (orange square). Independent t-tests were performed on malic acid degradation between single and co-inoculation containing the same strains of O. oeni (p < 0.05 as *; p < 0.01 as **; p < 0.001 as ***). (For interpretation of the references to color in this figure legend, the reader is referred to the web version of this article.)
Fig. 4
Fig. 4
The residual concentration of (A) glucose, (B) fructose, (C) glycerol, and (D) ethanol in wines after MLF by single inoculation and two-species microbial communities. Control (EndAF) and single inoculations are green columns, while two-species microbial communities are orange columns. Columns with different lowercase letters indicate statistical differences among EndAF and all single inoculation samples (p < 0.05), while columns with capital letters indicate statistical differences among all microbial communities' samples (p < 0.05). Independent t-tests were performed between single and co-inoculation containing the same strains of O. oeni (p < 0.05 as *; p < 0.001 as ***). (For interpretation of the references to color in this figure legend, the reader is referred to the web version of this article.)
Fig. 5
Fig. 5
Nine individual anthocyanins concentration in wines after MLF by single inoculations and two-species microbial communities. (A) Delphinidin 3-O-glucoside, (B) Cyanidin 3-O-glucoside, (C) Petunidin 3-O-glucoside, (D) Peonidin 3-O-glucoside, (E) Malvidin 3-O-glucoside, (F) Peonidin 3-O-(6-O-acetyl)-glucoside, (G) Malvidin 3-O-(6-O-acetyl)-glucoside (H) Peonidin 3-O-(6-O-trans-p-coumaryl)-glucoside, and (I) Malvidin 3-O-(6-O-trans-p-coumaryl)-glucoside. Control (EndAF) and single inoculation are peacock blue columns, while two-species microbial communities are purple columns. Columns with different lowercase letters indicate statistical differences among EndAF and all single inoculation samples (p < 0.05), while columns with different capital letters indicate statistical differences among all microbial communities' samples (p < 0.05). (For interpretation of the references to color in this figure legend, the reader is referred to the web version of this article.)
Fig. 6
Fig. 6
Heatmap visualization (A) of volatile compounds in wines after MLF by single inoculations and two-species microbial communities. The color scale represents the scaled abundance of each variable, with the red color indicating high abundance and the blue color indicating low abundance. * and ** represents that the compounds have an OAV > 0.1 and > 1, respectively. Principal Component Analysis (PCA) based on the compounds with OAV >0.1 was carried out on (B) all treatments, (C) single inoculation, and (D) two-species microbial communities. (For interpretation of the references to color in this figure legend, the reader is referred to the web version of this article.)
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