Diverse physiological and metabolic adaptations by Lactobacillus plantarum and Oenococcus oeni in response to the phenolic stress during wine fermentation.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/13840/
https://doi.org/10.1016/j.foodchem.2018.06.073 |
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| Title |
Diverse physiological and metabolic adaptations by Lactobacillus plantarum
and Oenococcus oeni in response to the phenolic stress during wine
fermentation.
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| Creator |
Apramita, Devi
Anu Appaiah, K. A. |
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| Subject |
04 Fermentation Technology
02 Wine |
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| Description |
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.
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| Date |
2018
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/13840/1/Food%20Chemistry%20268%20%282018%29%20101%E2%80%93109.pdf
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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