terclim by ICS banner
IVES 9 IVES Conference Series 9 OIV 9 OIV 2024 9 Short communications - Oenology, methods of analysis 9 Genomic comparison on O. oeni: can l. hilgardii be a novel starter culture in malolactic fermentation?

Genomic comparison on O. oeni: can l. hilgardii be a novel starter culture in malolactic fermentation?

Abstract

Malolactic fermentation (MLF) the microbial bioconversion of L-malic acid into L-lactic acid, is a pivotal metabolic process that holds fundamental significance for the quality and organoleptic characteristics of some wines. Oenococcus oeni is considered to be the main player in this conversion, and it is globally used as a starter culture for mlf thanks to his capacity to tolerate the harsh wine environment. New next-generation sequencing technologies can allow the discovery of other lactic acid bacteria capable to perform the mlf, including lentilactobacillus hilgardii. In this study, we aim to explore, for the first time, the enzymatic potential of l. Hilgardii through genome-scale models and the comparative pangenomic analysis with O. oeni, with the goal of evaluating potential application in winemaking. Most of genes were detected in the core genome of both species. However, specific enzyme reactions associated with protein breakdown for clarification and the production of volatile thiophenols for enhanced aroma were exclusively identified in l. Hilgardii. Although the genomic analysis of l. Hilgardii showed the presence of genes related to biogenic amines production, also it is important to highlight the occurrence of genes related to the degradation of putrescine, one of the most abundant biogenic amines in wine. This capability could be a valuable criterion for the selection of new starter cultures. In conclusion, based on the collected data and pangenomic analysis of the entire species, l. Hilgardii emerges as a promising player in the landscape of malolactic fermentation, with characteristics that make it suitable for diverse oenological challenges.

Comparaison génomique sur O. oeni : L. Hilgardii peut-elle être une nouvelle culture de départ dans la fermentation malolactique ?

La fermentation malolactique (FML): la bioconversion microbienne de l’acide L-malique en acide L-lactique, est un processus métabolique fondamental qui revêt une grande importance pour la qualité et les caractéristiques organoleptiques de certains vins. Oenococcus oeni est considéré comme le principal acteur de cette conversion et est largement utilisé à l’échelle mondiale comme culture de départ pour la fml en raison de sa capacité à tolérer l’environnement rigoureux du vin. Les nouvelles technologies de séquençage de nouvelle génération peuvent permettre la découverte d’autres bactéries lactiques capables d’effectuer la FML, y compris lentilactobacillus hilgardii. Dans cette étude, nous visons à explorer, pour la première fois, le potentiel enzymatique de L. Hilgardii à travers des modèles génomiques à grande échelle et l’analyse pangenomique comparative avec o. Oeni, dans le but d’évaluer les applications potentielles en œnologie. La plupart des gènes ont été détectés dans le génome de base des deux espèces. Cependant, des réactions enzymatiques spécifiques associées à la décomposition des protéines pour la clarification et la production de thiophénols volatils pour un arôme amélioré ont été identifiées exclusivement chez L. Hilgardii. Bien que l’analyse génomique de L. Hilgardii ait montré la présence de gènes liés à la production d’amines biogènes, il est également important de souligner l’occurrence de gènes liés à la dégradation de la putrescine, l’une des amines biogènes les plus abondantes dans le vin. Cette capacité pourrait être un critère précieux pour la sélection de nouvelles cultures de départ. En conclusion, sur la base des données recueillies et de l’analyse pangenomique de l’ensemble de l’espèce, l. Hilgardii émerge comme un acteur prometteur dans le paysage de la fermentation malolactique, avec des caractéristiques qui le rendent adapté à divers défis œnologiques.

Confronto genomico su O. oeni: può L. hilgardii essere una nuova cultura starter nella fermentazione malolattica?

La fermentazione malolattica (fml): la bioconversione microbica dell’acido l-malico in acido l-lattico, è un processo metabolico fondamentale che riveste una grande importanza per la qualità e le caratteristiche organolettiche di alcuni vini. Oenococcus oeni è considerato il principale attore in questa conversione ed è ampiamente utilizzato a livello globale come cultura starter per la fml grazie alla sua capacità di tollerare l’ambiente rigido del vino. Nuove tecnologie di sequenziamento di nuova generazione possono consentire la scoperta di altre batteri lattici capaci di svolgere la fml, tra cui lentilactobacillus hilgardii. In questo studio, miriamo ad esplorare, per la prima volta, il potenziale enzimatico di l. Hilgardii attraverso modelli genomici su larga scala e l’analisi pangenomica comparativa con o. Oeni, con l’obiettivo di valutare potenziali applicazioni nell’enologia. La maggior parte dei geni è stata rilevata nel genoma di base di entrambe le specie. Tuttavia, specifiche reazioni enzimatiche associate alla decomposizione delle proteine per la chiarificazione e alla produzione di tiolfenoli volatili per un aroma migliorato sono state identificate esclusivamente in l. Hilgardii. Sebbene l’analisi genomica di l. Hilgardii abbia mostrato la presenza di geni correlati alla produzione di ammine biogene, è importante sottolineare anche l’occorrenza di geni correlati alla degradazione della putrescina, una delle ammine biogene più abbondanti nel vino. Questa capacità potrebbe rappresentare un criterio prezioso per la selezione di nuove culture starter. In conclusione, basandoci sui dati raccolti e sull’analisi pangenomica dell’intera specie, l. Hilgardii emerge come un promettente attore nel panorama della fermentazione malolattica, con caratteristiche che lo rendono adatto a diverse sfide enologiche.

Publication date: November 18, 2024

Issue: OIV 2024

Type: Article

Authors

Giorgio Gargari¹, Giacomo Mantegazza¹, Elnaz Vojoudi Yazdi¹, Nicola Mangieri¹, Pasquale Russo¹

¹ University of Milan, Italy

Contact the author*

Tags

IVES Conference Series | OIV | OIV 2024

Citation

Related articles…

Effects of wine versus de-alcoholised wine on the microbiota-gut-brain axis in a tau-pathology murine model of Alzheimer’s disease

Alzheimer’s Disease (AD) is the most common disorder associated with cognitive impairment and the main cause of dementia globally. Multiple evidence in the last decade suggest that the gut microbiome plays an important role in the pathogenesis and progression of AD via the microbiota-gut-brain axis, a network wherein microbiome and the central nervous system crosstalk via endocrine, immune, neural, and microbial metabolites signalling pathways.

Coping with heatwaves: management strategies for berry survival and vineyard resilience

Climate change is leading to an increase in average temperature and in the frequency and severity of heatwaves that is already significantly affecting grapevine phenology and berry composition (Webb et al., 2010). This is compounded by water stress, which is well known to increase the vulnerability of grapevines and berries to heatwaves. In hot climate regions like australia, grape production is only possible due to relatively secure supplies of water for irrigation. However, the upper temperature limits for berry survival of well-watered grapevines remains to be tested.

Distinctive flavour or taint? The case of smoky characters in wine

Forest fires in the vicinity of vineyards have significantly increased in the last decade and are a concern for grapegrowers and winemakers in many wine producing countries. The fires cause smoke drift throughout vineyards which cannot be avoided and may result in the production of wines described as ‘smoke tainted’. Such wines are characterized by undesirable sensory characters described as ‘smoky’, ‘burnt’, ‘ash’ aromas and flavours, and also may cause a lingering, unpleasant ashy aftertaste [1; 2].

Viticultura protegida: uso de mallas sombreadoras fotoselectivas como una herramienta para enfrentar la crisis climática en uva de mesa en el norte de Chile

The production of table grapes in Chile is of great importance, being one of the main established fruit crops with over 43,000 hectares distributed across a diverse climate range, from the southern limit of the Atacama desert to the mediterranean zone. Chile is also one of the leading exporters of table grapes. producers must confront the challenges posed by the climate crisis, such as decreased rainfall, increased heatwaves, and extreme temperature events during the growing season, mainly associated with desertification in northern Chile (Atacama and Coquimbo regions).

Sélection génétique des variétés originelles d’Arménie, berceau de la viticulture mondiale

Armenia, a small country in the South of the Caucasus, has been rediscovering its wine-growing past since the discovery in 2007 of archaeological wine-growing remains dating back around 8,000 years. They are among the oldest in the world. Despite a great diversity of grape varieties, Armenian winegrowers did not have sufficiently organized genetic collections to produce plants and satisfy the growing demand for planting.