title: Technological properties of Lactobacillus plantarum strains isolated from grape must fermentation.
abstract: Malolactic fermentation (MLF) is a secondary fermentation in wine that usually takes place during or at the end of alcoholic fermentation. Lactobacillus plantarum is able to conduct MLF (particularly under high pH conditions and in co-inoculation with yeasts), and some strains are commercially used as MLF starter cultures. Recent evidences suggest a further use of selected L. plantarum strains for the pre-alcoholic acidification of grape must. In this study, we have carried out an integrated (molecular, technological, and biotechnological) characterization of L. plantarum strains isolated from Apulian wines in order to combine the two protechnological features (MLF performances and must acidification aptitudes). Several parameters such as sugar, pH and ethanol tolerance, resistance to lyophilisation and behaviour in grape must were evaluated. Moreover, the expression of stress gene markers was investigated and was linked to the ability of L. plantarum strains to grow and perform MLF. Co-inoculation of Saccharomyces cerevisiae and L. plantarum in grape must improves the bacterial adaptation to harsh conditions of wine and reduced total fermentation time. For the first time, we applied a polyphasic approach for the characterization of L. plantarum in reason of the MLF performances. The proposed procedure can be generalized as a standard method for the selection of bacterial resources for the design of MLF starter cultures tailored for high pH must.
authors.affiliation: Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Università di Foggia, via Napoli 25, 71122, Foggia, Italy; ENOLAB - Laboratori de Microbiologia Enològica, ERI/ISIC BioTecMed, Universitat de València, Spain.
authors.forename: Carmen
authors.initials: C
authors.lastname: Berbegal
authors.affiliation: Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Università di Foggia, via Napoli 25, 71122, Foggia, Italy.
authors.forename: Nuria
authors.initials: N
authors.lastname: Peña
authors.affiliation: Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Università di Foggia, via Napoli 25, 71122, Foggia, Italy; Promis Biotech srl, via Napoli 25, 71122, Foggia, Italy.
authors.forename: Pasquale
authors.initials: P
authors.lastname: Russo
authors.affiliation: Istituto di Scienze delle Produzioni Alimentari, Consiglio Nazionale delle Ricerche, Unità Operativa di Supporto di Lecce, Lecce, Italy.
authors.forename: Francesco
authors.initials: F
authors.lastname: Grieco
authors.affiliation: ENOLAB - Laboratori de Microbiologia Enològica, ERI/ISIC BioTecMed, Universitat de València, Spain.
authors.forename: Isabel
authors.initials: I
authors.lastname: Pardo
authors.affiliation: ENOLAB - Laboratori de Microbiologia Enològica, ERI/ISIC BioTecMed, Universitat de València, Spain.
authors.forename: Sergi
authors.initials: S
authors.lastname: Ferrer
authors.affiliation: Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Università di Foggia, via Napoli 25, 71122, Foggia, Italy. Electronic address: giuseppe.spano@unifg.it.
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Spano
authors.affiliation: Dipartimento di Scienze Agrarie, degli Alimenti e dell'Ambiente, Università di Foggia, via Napoli 25, 71122, Foggia, Italy; Promis Biotech srl, via Napoli 25, 71122, Foggia, Italy.
authors.forename: Vittorio
authors.initials: V
authors.lastname: Capozzi
mesh_terms: D005285:Fermentation; D006863:Hydrogen-Ion Concentration; D007218:Industrial Microbiology / Q000379:methods*; D048191:Lactiplantibacillus plantarum / Q000737:chemistry / Q000235:genetics / Q000302:isolation & purification / Q000378:metabolism*; D008293:Malates / Q000378:metabolism; D012441:Saccharomyces cerevisiae / Q000378:metabolism; D027843:Vitis / Q000737:chemistry / Q000378:metabolism / Q000382:microbiology*; D014920:Wine / Q000032:analysis / Q000382:microbiology*
chemical_list: D008293:Malates
keywords: Co-inoculation; Lactobacillus plantarum; Saccharomyces cerevisiae; Starter cultures; Wine