Growth and metabolism of Oenococcus oeni for malolactic fermentation under pressure.

Letters in applied microbiology

PubMedID: 27581841

Neto R, Mota MJ, Lopes RP, Delgadillo I, Saraiva JA. Growth and metabolism of Oenococcus oeni for malolactic fermentation under pressure. Lett Appl Microbiol. 2016;.
Malolactic fermentation is a biological deacidification process of wine, characterized by the transformation of L-malic acid to L-lactic acid and CO2. Oenococcus oeni is able to perform malolactic fermentation and to survive under wine harsh conditions, representing great interest for wine industry. THE AIM
of this work was to evaluate the effect of high pressure on the metabolism of O.oeni growing in culture media, regarding malolactic fermentation, sugars metabolism and bacterial growth. A pressure stress of 50 MPa during 8 h did not result in significant modifications in bacterial metabolism. In contrast, a stress of 100 MPa during 8 h resulted in lower amounts of L-lactic acid, while higher amounts of D-lactic acid were also registered, indicating changes in bacterial metabolism. A pressure stress of 0. 5 MPa during 300 h resulted in complete inactivation of O. oeni, but malolactic fermentation was still observed at some extent, showing that malolactic enzyme was not completely inactivated at these conditions. It was concluded that high pressure causes modification of O. oeni metabolism, and possibly in enzyme activities. This article is protected by copyright. All rights reserved.