World Journal of Microbiology and Biotechnology ( IF 4.0 ) Pub Date : 2021-06-14 , DOI: 10.1007/s11274-021-03088-1 Natalia Soledad Brizuela 1 , Marina Arnez-Arancibia 1 , Liliana Semorile 1 , Bárbara Mercedes Bravo-Ferrada 1 , Emma Elizabeth Tymczyszyn 1
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Abstract
The aim of this work was to obtain freeze-dried biomass of the native Patagonian Lactiplantibacillus plantarum strain UNQLp 11 from a whey permeate (WP)-based medium and compare it with the growth in commercial MRS broth medium. Survival and activity of the freeze-dried Lb. plantarum strain were investigated after inoculation in wine as a starter culture for malolactic fermentation (MLF). The effect of storage and rehydration condition of the dried bacteria and the nutrient supplementation of wine were also studied. The freeze-dried cultures from WP and those grown in MRS showed similar survival results. Rehydration in MRS broth for 24 h and the addition of a rehydration medium to wine as nutrient supplementation improved the survival under wine harsh conditions and guaranteed the success of MLF. Storage at 4 °C under vacuum was the best option, maintaining high cell viability for at least 56 days, with malic acid consumption higher than 90% after 7 days of inoculation in a wine-like medium. These results represent a significant advance for sustainable production of dried malolactic starter cultures in an environmentally friendly process, which is low cost and easy to apply in winemaking under harsh physicochemical conditions.
Graphic Abstract
中文翻译：
乳清渗透液作为生产冷冻干燥植物乳杆菌的底物，用作苹果乳酸发酵剂
摘要
这项工作的目的是从基于乳清渗透物 (WP) 的培养基中获得天然巴塔哥尼亚植物乳杆菌菌株 UNQLp 11 的冻干生物量，并将其与商业 MRS 肉汤培养基中的生长进行比较。冻干Lb 的存活率和活性。植物油在作为苹果乳酸发酵 (MLF) 的发酵剂接种到葡萄酒中后对菌株进行了研究。还研究了干燥菌的贮藏和复水条件以及葡萄酒营养补充的影响。来自 WP 的冻干培养物和在 MRS 中生长的培养物显示出相似的存活结果。在 MRS 肉汤中复水 24 小时，并在葡萄酒中添加复水培养基作为营养补充，提高了葡萄酒在恶劣条件下的存活率，并保证了 MLF 的成功。在 4 °C 下真空储存是最佳选择，可保持高细胞活力至少 56 天，在类似酒的培养基中接种 7 天后苹果酸消耗量高于 90%。
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