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Diverse physiological and metabolic adaptations by Lactobacillus plantarum and Oenococcus oeni in response to the phenolic stress during wine fermentation.

Apramita, Devi and Anu Appaiah, K. A. (2018) Diverse physiological and metabolic adaptations by Lactobacillus plantarum and Oenococcus oeni in response to the phenolic stress during wine fermentation. Food Chemistry, 268. pp. 101-109. ISSN 0308-8146

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Abstract

Understanding the mechanisms of combating phenolic stress in wine is important for optimization of starter culture for improved competitiveness. The cellular membrane adaptations, as well as metabolic transformations driven by malo-lactic starter cultures, i.e. Lactobacillus plantarum (Lp2565) and Oenococcus oeni (Oo2219) with response to wine phenolic compounds were studied. The morphological changes based on scanning electron microscopy indicated the higher tolerance of Oo2219 to phenolic stress than Lp2565. Further, the fatty acid profiling suggested that the membrane fluidization in Lp2565 was attributed to higher unsaturated fatty acids whereas the rigidification in Oo2219 was by incorporation of saturated fatty acid in the membrane. The metabolic transformation of phenolic compounds suggested that Lp2565 has more versatile phenolic detoxification enzyme systems compared to Oo2219. The metabolic conversions resulted in degradation of phenolic compounds into volatile phenols, aromatic alcohol, and phenyl propionic acids, thus indicating the possible involvement of oxidoreductases, decarboxylases, and demethylases.

Item Type: Article
Uncontrolled Keywords: Biotransformation Metabolites Fatty acid Volatile phenol Wine aroma
Subjects: 600 Technology > 05 Chemical engineering > 04 Fermentation Technology
600 Technology > 07 Beverage Technology > 01 Alcoholic beverage > 02 Wine
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Sep 2018 06:57
Last Modified: 03 Sep 2018 06:57
URI: http://ir.cftri.com/id/eprint/13840

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