PMID- 20051306
OWN - NLM
STAT- MEDLINE
DCOM- 20100330
LR  - 20161125
IS  - 1879-3460 (Electronic)
IS  - 0168-1605 (Linking)
VI  - 137
IP  - 2-3
DP  - 2010 Feb 28
TI  - Selection of autochthonous Oenococcus oeni strains according to their oenological 
      properties and vinification results.
PG  - 230-5
LID - 10.1016/j.ijfoodmicro.2009.11.027 [doi]
AB  - The goal of this study is to carry out a characterization of 84 Oenococcus oeni 
      strains isolated from Tempranillo wine samples taken at the cellars in 
      Castilla-La Mancha, in order to select those showing the highest potential as 
      oenological starter cultures. Various oenological properties were analyzed and 
      the ability of some of these strains to grow and undergo MLF in simulated 
      laboratory microvinifications was tested. Twenty-two strains were selected on the 
      basis of fermentation assays and the eight that produced the best results in the 
      chemical analysis of the wines were chosen for further assays. None of the eight 
      strains was either able to produce biogenic amines or displayed tannase or 
      anthocyanase activities. On the other hand all presented activity against 
      p-NP-beta Glucopyranoside, p-NP-alpha Glucopyranoside and p-NP-beta 
      xylopyranoside. Randomly Amplified Polymorphic DNA (RAPD)-PCR was used to 
      determine the colonizing ability of the inoculated strains. C22L9 and D13L13 
      strains showed the highest implantation values. On the basis of this 
      characterization, two strains have been selected which are suitable as starter 
      cultures for MLF of Tempranillo wine. Use of these strains will ensure that MLF 
      proceeds successfully and gives retention of the organoleptic characteristics of 
      wines made in Castilla-La Mancha.
CI  - (c) 2009 Elsevier B.V. All rights reserved.
FAU - Ruiz, Patricia
AU  - Ruiz P
AD  - Departamento de Quimica Analitica y Tecnologia de Alimentos, Facultad de Ciencias 
      del Medio Ambiente, Universidad de Castilla-La Mancha, Avda. Carlos III s/n, 
      45071, Toledo, Spain.
FAU - Izquierdo, Pedro Miguel
AU  - Izquierdo PM
FAU - Sesena, Susana
AU  - Sesena S
FAU - Palop, Maria Llanos
AU  - Palop ML
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20091202
PL  - Netherlands
TA  - Int J Food Microbiol
JT  - International journal of food microbiology
JID - 8412849
RN  - 0 (Anthocyanins)
RN  - 0 (Biogenic Amines)
RN  - 0 (Malates)
RN  - 33X04XA5AT (Lactic Acid)
RN  - 817L1N4CKP (malic acid)
RN  - EC 3.1.1.- (Carboxylic Ester Hydrolases)
RN  - EC 3.1.1.20 (tannase)
SB  - IM
MH  - Anthocyanins/metabolism
MH  - Biogenic Amines/metabolism
MH  - Carboxylic Ester Hydrolases/metabolism
MH  - Fermentation
MH  - Lactic Acid/*metabolism
MH  - Malates/*metabolism
MH  - Oenococcus/*genetics/isolation & purification/*metabolism
MH  - Random Amplified Polymorphic DNA Technique
MH  - Spain
MH  - Wine/*microbiology
EDAT- 2010/01/07 06:00
MHDA- 2010/03/31 06:00
CRDT- 2010/01/07 06:00
PHST- 2009/07/23 00:00 [received]
PHST- 2009/11/13 00:00 [revised]
PHST- 2009/11/26 00:00 [accepted]
PHST- 2010/01/07 06:00 [entrez]
PHST- 2010/01/07 06:00 [pubmed]
PHST- 2010/03/31 06:00 [medline]
AID - S0168-1605(09)00621-7 [pii]
AID - 10.1016/j.ijfoodmicro.2009.11.027 [doi]
PST - ppublish
SO  - Int J Food Microbiol. 2010 Feb 28;137(2-3):230-5. doi: 
      10.1016/j.ijfoodmicro.2009.11.027. Epub 2009 Dec 2.