Effect of oleic acid on Oenococcus oeni strains and malolactic fermentation in wine

被引：18

作者：

Guerrini, S ^{[1
]}

Bastianini, A ^{[1
]}

Granchi, L ^{[1
]}

Vincenzini, M ^{[1
]}

机构：

[1] Univ Florence, Dipartimento Biotecnol Agrarie, I-50144 Florence, Italy

来源：

CURRENT MICROBIOLOGY | 2002年 / 44卷 / 01期

关键词：

D O I：

10.1007/s00284-001-0066-9

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

A different capability to assimilate oleic acid from the culture medium has been demonstrated among malolactic Oenococcus oeni strains. Strains possessing higher percentages of oleic acid and its methylated derivative, dihydrosterculic acid, in their fatty acid profile showed higher cell viability and carried out a complete malolactic fermentation after their transfer into a wine lacking oleic acid. Wine supplementation with Tween 80 (polyoxyethylene-sorbitan-mono-oleate) enhanced cell survival of strains with lower capability to assimilate oleic acid and caused cell growth of strains with higher assimilative capacity, suggesting that oleic acid may act in wine as a survival factor for the former strains and as a growth factor for the latter strains. Practical consequences of these findings are also discussed.

引用

页码：5 / 9

页数：5

共 17 条

[11] Lactic acid bacteria in the quality improvement and depreciation of wine [J].