Malolactic bioconversion using a Oenococcus oeni strain for cider production: effect of yeast extract supplementation.
Yeast extract addition to reconstituted apple juice had a positive impact on the development of the malolactic starter culture used to ensure malolactic fermentation in cider, using active but non-proliferating cells. In this work, the reuse of fermentation lees from cider is proposed as an alternative to the use of commercial yeast extract products. Malolactic enzymatic assays, both in whole cells and cell-free extracts, were carried out to determine the best time to harvest cells for use as an inoculum in cider. Cells harvested at the late exponential phase, the physiological stage of growth corresponding to the maximum values of specific malolactic activity, achieved a good rate of malic acid degradation in controlled cider fermentation. Under the laboratory conditions used, malic acid degradation rates in the fermentation media turned out to be near 2.0 and 2.5 times lower, compared with the rates obtained in whole-cell enzymatic assays, as useful data applicable to industrial cider production.
Herrero
Mónica
M
Department of Chemical Engineering and Environmental Technology, Faculty of Chemistry, University of Oviedo, C/Julián Clavería s/n, 33071 Oviedo, Spain.
García
Luis A
LA
Díaz
Mario
M
D001628:Beverages / Q000382:microbiology; D003470:Culture Media; D005285:Fermentation; D006095:Gram-Positive Cocci / Q000378:metabolism*; D006863:Hydrogen-Ion Concentration; D007218:Industrial Microbiology; D007934:Leuconostoc / Q000378:metabolism; D008291:Malate Dehydrogenase / Q000378:metabolism; D008293:Malates / Q000378:metabolism*; D027845:Malus / Q000382:microbiology*; D014920:Wine / Q000382:microbiology*
D003470:Culture Media; D008293:Malates; C030298:malic acid; C037731:malolactic enzyme; D008291:Malate Dehydrogenase