Afficher la notice abrégée

Oenococcus oeni Exopolysaccharide biosynthesis, a tool to improve malolactic starter performance

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDIMOPOULOU, Maria
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorRAFFENNE, Jerôme
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorCLAISSE, Olivier
ORCID: 0000-0002-6273-6289
IDREF: 134190726
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMIOT-SERTIER, Cecile
dc.contributor.authorITURMENDI, Nerea
dc.contributor.authorMOINE, Virginie
dc.contributor.authorCOULON, Joana
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDOLS-LAFARGUE, Marguerite
dc.date.accessioned2020-08-27T14:33:18Z
dc.date.available2020-08-27T14:33:18Z
dc.date.issued2018
dc.identifier.issn1664-302Xen_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/10698
dc.description.abstractEnOenococcus oeni is the lactic acid bacterium that most commonly drives malolactic fermentation (MLF) in wine. Though the importance of MLF in terms of wine microbial stability and sensory improvement is well established, it remains a winemaking step not so easy to control. O. oeni displays many adaptation tools to resist the harsh wine conditions which explain its natural dominance at this stage of winemaking. Previous findings showed that capsular polysaccharides and endogenous produced dextran increased the survival rate and the conservation time of malolactic starters. In this paper, we showed that exopolysaccharides specific production rates were increased in the presence of single stressors relevant to wine (pH, ethanol). The transcription of the associated genes was investigated in distinct O. oeni strains. The conditions in which eps genes and EPS synthesis were most stimulated were then evaluated for the production of freeze dried malolactic starters, for acclimation procedures and for MLF efficiency. Sensory analysis tests on the resulting wines were finally performed.
dc.language.isoENen_US
dc.subjectVitis vinifera
dc.subjectOenococcus oeni
dc.subjectBactérie lactique
dc.subjectOenologie
dc.subjectAnalyse sensorielle
dc.subjectVinification
dc.subjectFermentation malolactique
dc.subject.enOenococcus Oeni
dc.subject.enExopolysaccharides
dc.subject.enMalolactic Fermentation
dc.subject.enStress
dc.subject.enWine
dc.title.enOenococcus oeni Exopolysaccharide biosynthesis, a tool to improve malolactic starter performance
dc.typeArticle de revueen_US
dc.identifier.doi10.3389/fmicb.2018.01276en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
dc.identifier.pubmed29946314en_US
bordeaux.journalFrontiers in Microbiologyen_US
bordeaux.page1-14en_US
bordeaux.volume9en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.exportfalse
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Frontiers%20in%20Microbiology&rft.date=2018&rft.volume=9&rft.spage=1-14&rft.epage=1-14&rft.eissn=1664-302X&rft.issn=1664-302X&rft.au=DIMOPOULOU,%20Maria&RAFFENNE,%20Jer%C3%B4me&CLAISSE,%20Olivier&MIOT-SERTIER,%20Cecile&ITURMENDI,%20Nerea&rft.genre=article


Fichier(s) constituant ce document

FichiersTailleFormatVue

Il n'y a pas de fichiers associés à ce document.

Ce document figure dans la(les) collection(s) suivante(s)

Afficher la notice abrégée