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. 2018 Sep 6:9:2109.
doi: 10.3389/fmicb.2018.02109. eCollection 2018.

Advantages of Using Blend Cultures of Native L. plantarum and O. oeni Strains to Induce Malolactic Fermentation of Patagonian Malbec Wine

Natalia S Brizuela  1 , Bárbara M Bravo-Ferrada  1 , Yolanda Curilén  2 , Lucrecia Delfederico  1 , Adriana Caballero  2 , Liliana Semorile  1 , M Ángeles Pozo-Bayón  3 , E Elizabeth Tymczyszyn  1
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Advantages of Using Blend Cultures of Native L. plantarum and O. oeni Strains to Induce Malolactic Fermentation of Patagonian Malbec Wine

Natalia S Brizuela et al. Front Microbiol. .

Abstract

The malolactic fermentation (MLF) of Patagonian Malbec wine inoculated with blend cultures of selected native strains of Lactobacillus plantarum and Oenococcus oeni was monitored during 14 days, analyzing the strains ability to modify the content of some organic acids and to change the volatile compounds profile. The performance of the LAB strains was tested as single and blends cultures of both species. An implantation control by RAPD PCR was also carried out to differentiate among indigenous and inoculated strains. The L. plantarum strains UNQLp11 and UNQLp155 and the O. oeni strain UNQOe73.2 were able to remain viable during the monitoring time of MLF, whereas the O. oeni strain UNQOe31b showed a decrease of five log CFU at day 14. The four strains assayed showed a similar behavior in wine whether they were inoculated individually or as blend cultures. All strains were able to consume L-malic acid, particularly the L. plantarum strains, which showed the highest consumption values at day 14, both as single or blend cultures. The changes in the volatile compounds profile of Malbec wine samples, before and after MLF, were determined by HS-SPME and GC-MS technique. Wines inoculated with blend cultures containing strain UNQLp155 showed a decrease in the total alcohols content and an increase in the total esters content. On the other hand, wines inoculated with single cultures of strains UNQLp155, UNQOe31b or UNQOe73.2 showed no significant decrease in the total alcohols concentration but a significant increase in the total esters content. When strain UNQLp11 was inoculated as single or as blend culture with strain UNQOe31b, wines exhibited an increase in the total alcohols content, and a decrease in the total esters content. The content of diethyl succinate showed the greatest increase at final of MLF, and a particular synergistic effect in its synthesis was observed with a blend culture of strains UNQLp155 and UNQOe73.2. These results suggest that the use of blend cultures formulated with strains belonging to L. plantarum and O. oeni species could offer an interesting advantage to induce MLF in Malbec wines, contributing to diversify their aromatic profiles.

Keywords: L-malic acid; L. plantarum; O. oeni; Patagonian Malbec wine; flavor.

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Figures

FIGURE 1
FIGURE 1
Loss of viability expressed as Log N/N0 of single cultures UNQLp11, UNQLp155, UNQOe31b, UNQOe73.2, and blend cultures UNQLp11/UNQOe31b, UNQLp11/UNQOe73.2, UNQLp155/UNQOe31b, and UNQLp155/UNQOe73.2 after 14 days of incubation in Malbec wine samples at 21°C. Gray bars indicate plate viable cell count number of strains belonging to Oenococcus species; black bars indicate viable cell counts of strains belonging to Lactobacillus species. Control wine showed no significant decrease in Lactobacillus count respect to day 0, but no Oenococcus species were detected after 14 days of MLF. Data are presented as mean ± SD and compared by one-way ANOVA followed by a Tukey post-test for multiple comparisons. Different letters (a–e) denote statistically significant difference (p < 0.05).
FIGURE 2
FIGURE 2
Remaining concentration of L-malic (A), tartaric (C), and citric (D) acids, and production of L-lactic acid (B), measured after 14 days of wine samples incubation. Final FA refers to wine at day 0 of the assay. Control sample refers to non-inoculated wine at day 14. Data are presented as mean ± SD and compared by one-way ANOVA followed by a Dunnett post-test for multiple comparisons. (£) indicates significantly lower respect to control before MLF (p < 0.05); (∗) indicates significantly higher respect to control before MLF (p < 0.05). No significant differences in the tartaric and citric acid concentrations were observed (p > 0.05).
FIGURE 3
FIGURE 3
Changes in the percentage of total alcohols (gray bars) and total esters (black bars) concentrations in the Malbec wine samples inoculated wiLp155, UNQOe31b, and UNQOe73.2, and the blend cultures UNQLp11/UNQOe31b, UNQLp11/UNQOe73.2, UNQLp155/UNQOe31b, and UNQLp155/UNQOe73.2, or not inoculated (control). (£) indicates significantly lower respect to control before MLF; (∗) indicates significantly higher respect to control before MLF.
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