期刊
CRYOBIOLOGY
卷 82, 期 -, 页码 15-21出版社
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.cryobiol.2018.04.014
关键词
L-malic acid consumption; Oenococcus oeni; Freeze-drying; Atomic force microscopy; Zeta potential
资金
- Universidad Nacional de Quilmes, Agencia Nacional de Promocion Cientifica y Tecnologica (ANPCyT - MINCyT, Argentina) [PICT PICT 2013-1481, 2014-1395, PICT 2016-3435]
- Comision Nacional de Investigaciones Cientificas de la Provincia de Buenos Aires (CIC-BA, Argentina)
- Fundacao para a Ciencia e a Tecnologia - Ministerio da Ciencia, Tecnologia e Ensino Superior (FCT-MCTES, Portugal)
- Consejo Nacional de Investigaciones Cientificas y Tecnicas (CONICET)
The aim of the present study was to evaluate the effects of freeze-drying in the presence of trehalose as a cryoprotectant, followed by incubation in synthetic wine, on surface damage, viability and L-malic acid consumption of the oenological strain Oenococcus oeni UNQOe 73.2. After freeze-drying, no significant differences were observed in the number of viable cells (for both acclimated and non-acclimated cultures) respect to the fresh culture. In contrast, loss of viability was observed after wine incubation for 24 h, being acclimated freezedried cells the best conditions for this. After the preservation process, small changes in cell morphology were observed by Atomic Force Microscopy (AFM). The Zeta potential and AFM showed that 24 h of wine incubation was enough to induce several cell surface modifications. Plate count data allowed us to establish that surface damage is an important factor for loss of viability, regardless of the acclimation treatment. Although the number of surviving O. oeni cells decreased dramatically after incubation in synthetic wine for 15 days, the consumption of L-malic acid was higher than 70%, with freeze-dried cells showing a better performance than fresh cultures. These results demonstrate that O. oeni freeze-dried cultures could be applied to direct wine inoculation, to conduct malolactic fermentation, maintaining its technological properties and reducing the time and costs of the winemaking process.
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