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…

EVALUATION OF A SEAWEED EXTRACT OF RUGULOPTERYX OKAMURAE AGAINST ERYSIPHE NECATOR IN GRAPEVINE

Powdery mildew, caused by Erysiphe necator, is a widespread disease that causes high economical losses in viticulture. The main strategy to control the disease is the recurrent application of sulphur based phytochemical compounds. However, in order to reduce their accumulation in the environment and promote the sustainability of the sector, the European Commission has applied restrictions to the number of pesticide treatments and the maximum quantity of fungicides to be applied in viticulture. Seaweeds, in particular macroalgae, are marine resources rich in sulphated polysaccharides with bio-protective potential for the plant, representing an environmentally-friendly alternative approach for sustainable wine production.

Read More

FLAVANOL COMPOSITION OF VARIETAL AND BLEND WINES MADE BEFORE AND AFTER FERMENTATION FROM SYRAH, MARSELAN AND TANNAT

Background: The Flavan-3-ol extraction from grape skin and seed during red-winemaking and their retention into wines depend on many factors, some of which are modified in the winemaking of blend wines. Recent research shows that Marselan, have grapes with high proportion of skins with high concentrations of flavanols, but produces red-wines with low proportion of skin derived flavanols, differently to the observed in Syrah or Tannat. But the factors explaining these differences are not yet understood.

Read More

YEAST LEES OBTAINED AFTER STARMERELLA BACILLARIS FERMENTATION AS A SOURCE OF POTENTIAL COMPOUNDS TO IMPROVE SUSTAINABILITY IN WINE- MAKING

The yeast residue left over after wine-making, known as wine yeast lees, is a source of various compounds that are of interest for wine and food industry. In winemaking, yeast-derived glycocompounds and proteins represent an example of circular economy approach since they have been proven to reduce the need for bentonite and animal-based fining agents. This leads to a reduced environmental impact in the stabilization and fining processes in winemaking. (de Iseppi et al., 2020, 2021).

Read More

DISCRIMINATION OF BOTRYTIS CINEREA INFECTED GRAPES USING UNTARGE-TED METABOLOMIC ANALYSIS WITH DIRECT ELECTROSPRAY IONISATION MASS SPECTROMETRY

Infection of grapes (Vitis vinifera) by Botrytis cinerea (grey mould) is a frequent occurrence in vineyards and during prolonged wet and humid conditions can lead to significant detrimental impact on yield and overall quality. Growth of B. cinerea causes oxidisation of phenolic compounds resulting in a loss of colour and formation of a suite of off-flavours and odours in wine made from excessively infected fruit. Apart from wine grapes, developing post-harvest B. cinerea infection in high-value horticultural products during storage, shipment and marketing may cause significant loss in fresh fruits, vegetables and other crops. A rapid and sensitive assessment method to detect, screen and quantify fungal infection would greatly assist viticultural growers and winemakers in determining fruit quality.

Read More

FACTORS AFFECTING QUERCETIN SOLUBILITY IN SANGIOVESE RED WINE: FIRST RESULTS

Quercetin (Q) is present in grape in form of glycosides and as aglycone. These compounds are extracted from grape skins during winemaking. In wines, following the hydrolysis reactions, the amount of quercetin aglycon can exceed its solubility value. Unfortunately, a threshold solubility concentration for quercetin in wine is not easy to determine because it depends on wine matrix (Gambuti et al., 2020).

Read More