Related Experiment Video
Updated: May 7, 2026
08:29
Using Coculture to Detect Chemically Mediated Interspecies Interactions
Published on: October 31, 2013
13.5K
Screening and Selection of Native Lactic Acid Bacteria Isolated from Chilean Grapes
Carla Vargas-Luna1, Liliana Godoy2, Sergio Benavides3
1Departamento de Ingeniería Química y Bioprocesos, Pontificia Universidad Católica de Chile, Santiago 6904411, Chile.
Foods (Basel, Switzerland)
|January 11, 2025
Summary
This study explored lactic acid bacteria from Chilean grapes for malolactic fermentation starter cultures. Levilactobacillus brevis BCV-46 showed the best potential, tolerating ethanol, pH, and SO2 stresses.
Area of Science:
- Enology
- Microbiology
- Food Science
Background:
- Chilean grapes harbor diverse lactic acid bacteria.
- Malolactic fermentation (MLF) starter cultures are crucial for wine quality.
- Identifying robust MLF strains is essential for winemaking.
Purpose of the Study:
- Investigate the biodiversity of lactic acid bacteria in Chilean grapes.
- Identify and screen potential malolactic fermentation starter cultures.
- Evaluate the performance of selected strains under stress conditions.
Main Methods:
- Isolation and morphological characterization of lactic acid bacteria.
- Genetic identification using 16S rRNA sequencing.
- Screening for malolactic activity, sugar metabolism, and stress tolerance (ethanol, pH, SO2).
- Tyramine production and citric acid intake assays.
Main Results:
- 23 isolates were selected, identified as Levilactobacillus brevis (65%) and Leuconostoc mesenteroides (35%).
- Eight strains showed low sugar metabolism; three demonstrated competitive MLF in a synthetic medium with 10% ethanol.
- Levilactobacillus brevis BCV-46 exhibited superior tolerance to combined ethanol, pH, and SO2 stress.
Conclusions:
- Levilactobacillus brevis BCV-46 is a promising candidate for malolactic starter cultures.
- The study highlights the potential of Chilean grape microbiota for enological applications.
- Robust MLF strains are vital for consistent wine fermentation and quality.
Related Concept Videos
01:29Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
01:25Microbes in Beverage Production
Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
01:27Microbes in the Production of Fermented Foods
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
01:22Bioreactor Controls-III
Strain improvement is a foundational strategy in industrial microbiology aimed at maximizing microbial productivity, particularly because natural isolates typically yield commercially valuable products in very low concentrations. Although optimizing the culture medium and environmental conditions can improve yields, these adjustments are inherently limited by the organism’s genetic potential. As a result, the focus shifts toward genetic modifications to enhance biosynthetic capacity. The...
01:25Production of Organic Acids
Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
01:24iChip
The cultivation of environmental microorganisms has long been hindered by the inability to replicate complex native conditions in vitro. The isolation chip (iChip) addresses this limitation by facilitating the growth of previously uncultivable microorganisms through in situ incubation. Designed for high-throughput microbial cultivation, the iChip comprises hundreds of microchambers, each capable of housing a single microbial cell. These microchambers are loaded with a mixture of molten agar and...