The Effect of Acid Stress Treatment on Viability and Membrane Fatty Acid Composition of Oenococcus oeni SD-2a |
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Authors: | ZHAO Wen-ying LI Hua WANG Hua LI Zhong-chao WANG Ai-lian |
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Institution: | [1]College of Enology, Northwest A&F University, Yangling 712100, P.R.China [2]College of Chemical Engineering and Environment, North University of China, Taiyuan 030051, P.R.China |
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Abstract: | To obtain ready-to-use wine malolactic starter cultures with high viability, the effects of acid stress treatments on the growth, inoculation viability, freeze-drying viability, and membrane fatty acid composition of the native Oenococcus oeni SD-2a strain were studied. The results showed that pH 3.5 and 3.2 adaptive treatments did not strongly decrease cell biomass but increased distinctly inoculation viability and freeze-drying viability. Concerning the membrane fatty acid composition, it was observed that acid stress conditions increased significantly the relative concentration of lactobacillic acid (C19cycl 1) and the unsaturated:saturated fatty acid ratio in cell membrane lipids. We assumed that acid-induced cross protective responses could be used in preparing ready-to-use O. oeni SD-2a malolactic starter cultures, and the accumulation of lactobacillic acid in the membrane of O. oeni SD-2a cells appears as an acid stress response mechanism,which might be related with the enhanced viability. |
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Keywords: | Oenococcus oeni acid stress response membrane fatty acid composition |
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