Molecular tools for the analysis of the microbiota involved in malolactic fermentation: from microbial diversity to selection of lactic acid bacteria of enological interest

• Published in: World journal of microbiology & biotechnology Vol. 38; no. 2; p. 19
• Main Authors: Rivas, Gabriel Alejandro, Valdés La Hens, Danay, Delfederico, Lucrecia, Olguin, Nair, Bravo-Ferrada, Bárbara Mercedes, Tymczyszyn, Emma Elizabeth, Semorile, Liliana, Brizuela, Natalia Soledad
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer Netherlands 01.02.2022; Springer Nature B.V
• Subjects: Acidity; Applied Microbiology; Bacteria; Biochemistry; Biodiversity; Biomedical and Life Sciences; Biotechnology; Decarboxylation; Environmental Engineering/Biotechnology; Fermentation; Flavor; Lactic acid; Lactic acid bacteria; Lactobacillales - classification; Lactobacillales - genetics; Lactobacillales - metabolism; Life Sciences; Malates - metabolism; Malic acid; Malolactic fermentation; Microbiological Techniques; Microbiology; Microbiomes; Microbiota; Microbiota - genetics; Microorganisms; Molecular biology; Molecular Typing - methods; Quality control; Review; RNA, Ribosomal, 16S - genetics; Starter cultures; Whole Genome Sequencing; Wine; Wine - microbiology; Wines; Yeasts; Malolactic fermentation; Microbial diversity; Wines; Native starter cultures; Lactic acid bacteria; Molecular tools
• ISSN: 0959-3993; 1573-0972
• DOI: 10.1007/s11274-021-03205-0

Winemaking is a complex process involving two successive fermentations: alcoholic fermentation, by yeasts, and malolactic fermentation (MLF), by lactic acid bacteria (LAB). During MLF, LAB can contribute positively to wine flavor through decarboxylation of malic acid with acidity reduction and other numerous enzymatic reactions. However, some microorganisms can have a negative impact on the quality of the wine through processes such as biogenic amine production. For these reasons, monitoring the bacterial community profiles during MLF can predict and control the quality of the final product. In addition, the selection of LAB from a wine-producing area is necessary for the formulation of native malolactic starter cultures well adapted to local winemaking practices and able to enhance the regional wine typicality. In this sense, molecular biology techniques are fundamental tools to decipher the native microbiome involved in MLF and to select bacterial strains with potential to function as starter cultures, given their enological and technological characteristics. In this context, this work reviews the different molecular tools (both culture-dependent and -independent) that can be applied to the study of MLF, either in bacterial isolates or in the microbial community of wine, and of its dynamics during the process.