Selection and characterization of novel malolactic starters from Rioja Alavesa region: in the pursuit of free-histamine wine

309 p.

Detalhes bibliográficos
Autor: Díez Ozaeta, Iñaki
Formato: tesis doctoral
Fecha de publicación:2021
País:España
Recursos:Universidad del País Vasco
Repositorio:Addi. Archivo Digital para la Docencia y la Investigación
OAI Identifier:oai:addi.ehu.eus:10810/51226
Acesso em linha:http://hdl.handle.net/10810/51226
Access Level:acceso abierto
Palavra-chave:bacterial metabolism
fermentation technology
industrial microbiology
metabolismo bacteriano
tecnología de fermentación
microbiología industrial
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spelling Selection and characterization of novel malolactic starters from Rioja Alavesa region: in the pursuit of free-histamine wineDíez Ozaeta, Iñakibacterial metabolismfermentation technologyindustrial microbiologymetabolismo bacterianotecnología de fermentaciónmicrobiología industrial309 p.Biogenic amines (BAs) are considered a high priority issue for wine industry in terms of product quality and safety. They may cause several adverse symptoms which are enhance in susceptible individuals. The inoculation of safe malolactic starters is one possible strategy to prevent the accumulation of these compounds in wine. In this sense, the main objective of this work was to identify and characterize autochthonous lactic acid bacteria (LAB) strains from Rioja Alavesa region lacking the ability to produce BAs and owning desired technological and sensorial properties. Firstly, after the analysis of 70 red wines it was obtained a snapshot of the current situation of BAs levels in Rioja Alavesa region. The most abundant was putrescine (14,85 ± 8,9 mg/L) followed by histamine (4,43 ± 2,8 mg/L), tyramine (3,29 ± 3,28 mg/L) and cadaverine (2,14 ± 1,58 mg/L). Considering wine sectors demand to reduce BAs levels to minimum, the pursue of novel malolactic starters was initiated. From near 300 isolates, 27 genotypes belonging to Pediococcus parvulus (3), Lactobacillus plantarum (1), Lactobacillus mali (3), Lactobacillus hilgardii (3) and Oenococcus oeni (17) species were identified. In this regard, it was confirmed the great predominance of O. oeni. Among LAB species, only L. hilgardii strains were able to produce putrescine via the agmatine deiminase pathway. The technological characterization of LAB strains elucidated the great suitability of O. oeni species against typical harsh conditions found in wine as well as their better performance at conducting the malolactic fermentation (MLF) over the rest of species. Further characterization over O. oeni strains elucidated their ability to retain different glycosidase (¿-glucosidase, ß-glucosidase, ß-xylosidase and ¿-arabinosidase) and esterase activities under winemaking conditions. The prospective use of O. oeni strains as malolactic starters was first examined at laboratory scale microvinifications. No production of BAs was detected, and the evolution of aromatic compounds showed that main changes after MLF occurred for both ethyl and acetate esters. Principal component analysis classified the strains in two distinct groups, highlighting the specific impact of each strain on wine aroma profile. Most promising five O. oeni strains were submitted to co-inoculation and sequential inoculation fermentation processes. Co-inoculation led to the prompt consecution of winemaking process and no production of BAs was detected during any MLF. In co-inoculated wines the perception of ripe fruit aroma was extensively perceived in comparison with their respective sequentially inoculated wines. Finally, it was elucidated the suitability of the strain P2A to work in large scale fermentations at winery, resulting an advantageous alternative to significantly reduced the overall winemaking time as well as to better control the fermentative processAZTIAmarita Vega, FélixPérez Elortondo, Francisco José2021202120212021info:eu-repo/semantics/doctoralThesisapplication/pdfhttp://hdl.handle.net/10810/51226reponame:Addi. Archivo Digital para la Docencia y la Investigacióninstname:Universidad del País VascoInglésinfo:eu-repo/semantics/openAccess(c)2021 IÑAKI DIEZ OZAETAoai:addi.ehu.eus:10810/512262026-06-18T09:23:17Z
dc.title.none.fl_str_mv Selection and characterization of novel malolactic starters from Rioja Alavesa region: in the pursuit of free-histamine wine
title Selection and characterization of novel malolactic starters from Rioja Alavesa region: in the pursuit of free-histamine wine
spellingShingle Selection and characterization of novel malolactic starters from Rioja Alavesa region: in the pursuit of free-histamine wine
Díez Ozaeta, Iñaki
bacterial metabolism
fermentation technology
industrial microbiology
metabolismo bacteriano
tecnología de fermentación
microbiología industrial
title_short Selection and characterization of novel malolactic starters from Rioja Alavesa region: in the pursuit of free-histamine wine
title_full Selection and characterization of novel malolactic starters from Rioja Alavesa region: in the pursuit of free-histamine wine
title_fullStr Selection and characterization of novel malolactic starters from Rioja Alavesa region: in the pursuit of free-histamine wine
title_full_unstemmed Selection and characterization of novel malolactic starters from Rioja Alavesa region: in the pursuit of free-histamine wine
title_sort Selection and characterization of novel malolactic starters from Rioja Alavesa region: in the pursuit of free-histamine wine
dc.creator.none.fl_str_mv Díez Ozaeta, Iñaki
author Díez Ozaeta, Iñaki
author_facet Díez Ozaeta, Iñaki
author_role author
dc.contributor.none.fl_str_mv Amarita Vega, Félix
Pérez Elortondo, Francisco José
dc.subject.none.fl_str_mv bacterial metabolism
fermentation technology
industrial microbiology
metabolismo bacteriano
tecnología de fermentación
microbiología industrial
topic bacterial metabolism
fermentation technology
industrial microbiology
metabolismo bacteriano
tecnología de fermentación
microbiología industrial
description 309 p.
publishDate 2021
dc.date.none.fl_str_mv 2021
2021
2021
2021
dc.type.none.fl_str_mv info:eu-repo/semantics/doctoralThesis
format doctoralThesis
dc.identifier.none.fl_str_mv http://hdl.handle.net/10810/51226
url http://hdl.handle.net/10810/51226
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
(c)2021 IÑAKI DIEZ OZAETA
eu_rights_str_mv openAccess
rights_invalid_str_mv (c)2021 IÑAKI DIEZ OZAETA
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Addi. Archivo Digital para la Docencia y la Investigación
instname:Universidad del País Vasco
instname_str Universidad del País Vasco
reponame_str Addi. Archivo Digital para la Docencia y la Investigación
collection Addi. Archivo Digital para la Docencia y la Investigación
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869409631594348544
score 15.301603

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