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…

Actual challenges and the need to produce alternative products from red grapes rich in phenols and antioxidants

The global consumption of wine has undergone significant changes after several years of covid-19, which was the beginning of a global crisis of the current century. This pushed some people to start looking for comfort and security as they felt that the world around them was losing these benefits. In most cases, this has led to them to idea of rethinking their lives in an attempt to live better or continuing to stay true to their habits and lifestyles despite the pressure of changes. Alcohol in any form is a part of these reactions, leading to increased consumption in the early stages of a crisis, particularly in relation to anxiety.

Sustainability as system innovation: sustainability as system innovation: a returnable system for glass wine bottles

Introduction increasing sustainability is essential and a societal challenge, requiring fundamental changes in behaviour and attitudes. This applies to both producers and consumers. For the wine industry in particular, such a change is a major challenge. An eip-agri research project is evaluating the introduction of a returnable glass system in the german wine industry as a key solution for increasing sustainability. Given the need for change associated with a returnable system, the project is theoretically grounded in systems innovation, as this approach provides solutions for complex, transformative change.

Shading nets for the adaptation to climate change: effect on vine physiology and grape quality 

Viticulture is threatened by the environmental modification caused by climate change. Higher temperatures determine an acceleration of the ripening process, which can be detrimental to wine quality. In the mediterranean area, heat waves are also increasingly frequent, with consequent blocking of the vegetative activity of the vines and increased susceptibility to sunburn damage. thus, adaptation strategies are necessary to reduce stress and improve the quality of grape production. Amongst the various techniques available, shading nets represent an interesting alternative for their effects on canopy microclimate (i.e., reduction of photosynthetic activity, improvement of water use efficiency, and slowing down in the ripening process).

Chemical affinity and binding capacity between pre-purified Cabernet-Sauvignon/Merlot anthocyanins and salivary proteins monitored by UHPLC Q-ToF MS analysis

Apart from pro(antho)cyanidins and tannins, other phenolic compounds in wine or grapes have been shown to interact with salivary proteins and may contribute to overall sensory in-mouth sensations [1, 2]. Anthocyanins are the dominant phenolics in red wine and grape skin [3] , so it is expected that they come into contact and interact with salivary proteins after ingestion.

100 guardians for 100 vines

G.r.a.s.p.o. Is not only the acronym for gruppo di ricerca per la salvaguardia e preservazione dell’originalità viticola di ogni territorio (‘research group for the safeguard and preservation of the originality of every territory’s grapes’), and is not just the italian synonym for ‘raspo’ (‘peduncle’) as treccani dictionary mentions: in the veneto dialect it is the whole bunch of grapes.