terclim by ICS banner
IVES 9 IVES Conference Series 9 PROTEOMIC STUDY OF THE USE OF MANNOPROTEINS BY OENOCOCCUS OENI TO IMPROVE MALOLACTIC FERMENTATION

PROTEOMIC STUDY OF THE USE OF MANNOPROTEINS BY OENOCOCCUS OENI TO IMPROVE MALOLACTIC FERMENTATION

Abstract

Malolactic fermentation (MLF) is a desired process to decrease acidity in wine. This fermentation, carried out mostly by Oenococcus oeni, is sometimes challenging due to the wine stress factors affecting this lactic acid bacterium. Wine is a harsh environment for microbial survival due to the presence of ethanol and the low pH, and with limited nutrients that compromise O. oeni development. This may result in slow or stuck fermentations. After the alcoholic fermentation the nutrients that remain in the medium, mainly released by yeast, can be used in a beneficial way by O. oeni during MLF. Among them, mannoproteins stand out, being the main component of the yeast cell wall. These polysaccharides are released in different amounts during the winemaking process in alcoholic fermentation and aging on the lees. It has been described that the mannoproteins released by yeasts can activate the development MLF due to detoxification but little is known about the possible metabolization of mannoproteins by O. oeni.

The aim of this work was to evaluate the changes in the proteome of O. oeni PSU-1 due to the presence of mannoproteins. The addition of 2 g/L of a purified extract of mannoproteins resulted in the decrease of the duration of MLF in wine synthetic medium. This could be correlated to the decrease in mannoprotein content after MLF.  Proteomic analysis of O. oeni cells allowed the identification a total of 956 proteins. From these, 59 showed significant differences in abundance due to mannoprotein presence. On one side, the functional category of carbohydrate transport and metabolism was the most affected by mannoprotein addition and represented 25% of the proteins showing an increased abundance with respect to the control condition. Remarkably, one protein with increased abundance was a permease of the phosphotransferase system (PTS). Mannose, which can be liberated from mannoproteins as a result of O. oeni mannosidase activity, has been described as a PTS substrate, and could be implicated in O. oeni growth stimulation [1, 2]. On the other side, amino acid transport and metabolism, together with translation, were the functional categories that showed a higher number of proteins with decreased abundance in comparison to the control condition. In conclusion, O. oeni PSU-1 proteome was modified due to mannoprotein addition, indicating the metabolic use of these compounds that resulted in a stimulatory effect on MLF.

 

  1. Diez L, Guadalupe Z, Ayestarán B, Ruiz-Larrea F. (2010) Effect of yeast mannoproteins and grape polysaccharides on the growth of wine lactic acid and acetic acid bacteria. J Agric Food Chem 58 (13):7731-9. doi: 10.1021/jf100199n
  2. Jamal Z, Miot-Sertier C, Thibau F, Dutilh L, Lonvaud-Funel A, Ballestra P, Le Marrec C, Dols-Lafargue M. (2013) Distribution and functions of phosphotransferase system genes in the genome of the lactic acid bacterium Oenococcus oeni. Appl Environ Microbiol 79 (11): 3371-9. doi: 10.1128/AEM.00380-13

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Paloma Toraño1, Albert Bordons1, Nicolas Rozès2, Cristina Reguant1

  1. Grup de Biotecnologia Enològia,  Departament de Bioquímica i Biotecnologia, Facultat d’Enologia, Universitat Rovira i Virgili.
  2. Grup de Biotecnologia Microbiana dels Aliments, Departament de Bioquímica i Biotecnologia, Facultat d’Enologia, Universitat Rovira i Virgili.

Contact the author*

Keywords

mannoproteins, Oenococcus oeni, malolactic fermentation, proteomics

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

A NEW SPECIFIC LINEAGE OF OENOCOCCUS OENI IN COGNAC APPELLATION WINES

Oenococcus oeni is the main lactic acid bacteria (LAB) species which conducts the malolactic fermentation (MLF) in wine. During MLF, O. oeni converts malic acid into lactic acid, which modulates wine aroma composition leading to better balanced organoleptic properties. O. oeni is a highly specialized species only detected in environments containing alcohol such as wine, cider or kombucha. Genome analysis of more than 240 strains showed that they form at least 4 main phylogenetic lineages and several sublineages, which are associated with different beverages or types of wines.

Read More

SHIRAZ FLAVONOID EXTRACTABILITY IMPACTED BY HIGH AND EXTREME HIGH TEMPERATURES

Climate change is leading to an increase in average temperature and in the severity and occurrence of heatwaves, and is already disrupting grapevine phenology. In Australia, with the evolution of the weather of grape growing regions that are already warm and hot, berry composition including flavonoids, for which biosynthesis depends on bunch microclimate, are expected to be impacted [1]. These compounds, such as anthocyanins and tannins, contribute substantially to grape and wine quality. The goal of this research was to determine how flavonoid extraction is impacted when bunches are exposed to high (>35 °C) and extreme high (>45 °C) temperatures during berry development and maturity.

Read More

EUGENOL AS QUALITY MARKER OF WINES AND SPIRITS FROM HYBRID VINES: IMPACT OF DIFFERENT WINEMAKING AND DISTILLATION PROCESSES

Eugenol, widely spread in various plants notably cloves, basil and bay, was identified too in wines from hybrid grapes without contact with oak wood. This aromatic molecule presents a strong spicy note of clove and also antifongic properties. Eugenol was described as an endogenous compound of Baco blanc, from the grapes to the spirits of Armagnac area. Moreover, this compound is a chemical marker of Baco blanc products quality.
Influences of harvest time and different winemaking processes (settling, use of enzymatic preparations, lees content and stock time before distillation) on Baco blanc wine eugenol contents were explored using a two-levels full factorial Design of Experiments (DoEs).

Read More

PERCEPTUAL INTERACTIONS PHENOMENA INVOLVING VARIOUS VOLATILE COMPOUND FAMILIES LINKED TO SOME FRUITY NOTES IN BORDEAUX RED WINES

Fruity notes play a key role in the consumer’s appreciation of Bordeaux red wines. If literature provides a lot of knowledge about the nature of volatile compounds involved in this fruity expression, the sensory phenomena involving these compounds in mixture still need to be explored. Considering previous sensory works about the impact of esters and some overripening compounds, the goal of this work was to study the implication of perceptual interactions involving red wine odorant compounds of diverse origins and described as potentially affecting fruity aromatic expression.

Read More

WINE AS AN EMOTIONAL AND AESTHETIC OBJECT: IMPACT OF EXPERTISE

Wine tasting has been shown to provide emotions to tasters (Coste et al. 2018). How will expertise impact this emotional response? Burnham and Skilleås (2012) reported that the cultural, experiential, and aesthetic competencies characterize an expert in wine compared to a novice. Although there is no consensual definition of an aesthetic experience, Burnham and Skilleås (2012) reported that aesthetic appreciation is “disinterested, normative for others and communicable” in comparison to sensory pleasure.

Read More