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Saccharomyces cerevisiae– Oenococcus oeni interactions in wine: current knowledge and perspectives
Winemaking can be summarized as the biotransformation of must into wine, which is performed principally by Saccharomyces cerevisiae strains during the primary or alcoholic fermentation. A secondary fermentation, the so -called malolactic fermentation (MLF) is a biodeacidification that is often encou...
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| Published in: | International Journal of Food Microbiology 2004-06, Vol.93 (2), p.141-154 |
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| Main Authors: | , , , , |
| Format: | Article |
| Language: | English |
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| container_end_page | 154 |
| container_issue | 2 |
| container_start_page | 141 |
| container_title | International Journal of Food Microbiology |
| container_volume | 93 |
| creator | Alexandre, Hervé Costello, Peter J. Remize, Fabienne Guzzo, Jean Guilloux-Benatier, Michéle |
| description | Winemaking can be summarized as the biotransformation of must into wine, which is performed principally by
Saccharomyces cerevisiae strains during the primary or alcoholic fermentation. A secondary fermentation, the so
-called malolactic fermentation (MLF) is a biodeacidification that is often encouraged, since it improves wine stability and quality. Malolactic fermentation usually occurs either spontaneously or after inoculation with selected bacteria after alcoholic fermentation. The main organism responsible for MLF, the lactic acid bacterium
Oenococcus oeni, develops in physicochemically harsh conditions, which may lead to MLF failure. Furthermore, yeast that ferment must before or together with
O. oeni can prevent or stimulate the progress of MLF. These phenomena are part of the interactions observed between yeast and bacteria. The mechanisms that govern yeast bacteria interaction are reviewed and the consequences for winemaking are discussed. In the light of recent advances, future prospects are also presented. |
| doi_str_mv | 10.1016/j.ijfoodmicro.2003.10.013 |
| format | article |
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Saccharomyces cerevisiae strains during the primary or alcoholic fermentation. A secondary fermentation, the so
-called malolactic fermentation (MLF) is a biodeacidification that is often encouraged, since it improves wine stability and quality. Malolactic fermentation usually occurs either spontaneously or after inoculation with selected bacteria after alcoholic fermentation. The main organism responsible for MLF, the lactic acid bacterium
Oenococcus oeni, develops in physicochemically harsh conditions, which may lead to MLF failure. Furthermore, yeast that ferment must before or together with
O. oeni can prevent or stimulate the progress of MLF. These phenomena are part of the interactions observed between yeast and bacteria. The mechanisms that govern yeast bacteria interaction are reviewed and the consequences for winemaking are discussed. In the light of recent advances, future prospects are also presented.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/j.ijfoodmicro.2003.10.013</identifier><identifier>PMID: 15135953</identifier><identifier>CODEN: IJFMDD</identifier><language>eng</language><publisher>Amsterdam: Elsevier B.V</publisher><subject>Biological and medical sciences ; Fermentation ; Fermented food industries ; flor yeasts ; Food industries ; Food Microbiology ; Fundamental and applied biological sciences. Psychology ; Gram-Positive Cocci - metabolism ; Interaction ; Lactic Acid - metabolism ; lactic acid bacteria ; Leuconostoc - metabolism ; literature reviews ; Malates - metabolism ; Malolactic fermentation ; microbial activity ; microbial competition ; Oenococcus oeni ; Population Dynamics ; Saccharomyces cerevisiae ; Saccharomyces cerevisiae - metabolism ; Wine ; Wine - microbiology ; winemaking ; wines ; Wines and vinegars ; yeasts bacteria interactions</subject><ispartof>International Journal of Food Microbiology, 2004-06, Vol.93 (2), p.141-154</ispartof><rights>2003 Elsevier B.V.</rights><rights>2004 INIST-CNRS</rights><rights>Copyright 2003 Elsevier B.V.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c524t-9b03ad5f778faf93e0e02c1cc547e4445e897fa03306b27c153a32e81a713c7f3</citedby><cites>FETCH-LOGICAL-c524t-9b03ad5f778faf93e0e02c1cc547e4445e897fa03306b27c153a32e81a713c7f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>313,314,780,784,792,27922,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=15749102$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/15135953$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Alexandre, Hervé</creatorcontrib><creatorcontrib>Costello, Peter J.</creatorcontrib><creatorcontrib>Remize, Fabienne</creatorcontrib><creatorcontrib>Guzzo, Jean</creatorcontrib><creatorcontrib>Guilloux-Benatier, Michéle</creatorcontrib><title>Saccharomyces cerevisiae– Oenococcus oeni interactions in wine: current knowledge and perspectives</title><title>International Journal of Food Microbiology</title><addtitle>Int J Food Microbiol</addtitle><description>Winemaking can be summarized as the biotransformation of must into wine, which is performed principally by
Saccharomyces cerevisiae strains during the primary or alcoholic fermentation. A secondary fermentation, the so
-called malolactic fermentation (MLF) is a biodeacidification that is often encouraged, since it improves wine stability and quality. Malolactic fermentation usually occurs either spontaneously or after inoculation with selected bacteria after alcoholic fermentation. The main organism responsible for MLF, the lactic acid bacterium
Oenococcus oeni, develops in physicochemically harsh conditions, which may lead to MLF failure. Furthermore, yeast that ferment must before or together with
O. oeni can prevent or stimulate the progress of MLF. These phenomena are part of the interactions observed between yeast and bacteria. The mechanisms that govern yeast bacteria interaction are reviewed and the consequences for winemaking are discussed. In the light of recent advances, future prospects are also presented.</description><subject>Biological and medical sciences</subject><subject>Fermentation</subject><subject>Fermented food industries</subject><subject>flor yeasts</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>Fundamental and applied biological sciences. 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Oenococcus oeni, develops in physicochemically harsh conditions, which may lead to MLF failure. Furthermore, yeast that ferment must before or together with
O. oeni can prevent or stimulate the progress of MLF. These phenomena are part of the interactions observed between yeast and bacteria. The mechanisms that govern yeast bacteria interaction are reviewed and the consequences for winemaking are discussed. In the light of recent advances, future prospects are also presented.</abstract><cop>Amsterdam</cop><pub>Elsevier B.V</pub><pmid>15135953</pmid><doi>10.1016/j.ijfoodmicro.2003.10.013</doi><tpages>14</tpages></addata></record> |
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| ispartof | International Journal of Food Microbiology, 2004-06, Vol.93 (2), p.141-154 |
| issn | 0168-1605 1879-3460 |
| language | eng |
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| source | ScienceDirect Journals |
| subjects | Biological and medical sciences Fermentation Fermented food industries flor yeasts Food industries Food Microbiology Fundamental and applied biological sciences. Psychology Gram-Positive Cocci - metabolism Interaction Lactic Acid - metabolism lactic acid bacteria Leuconostoc - metabolism literature reviews Malates - metabolism Malolactic fermentation microbial activity microbial competition Oenococcus oeni Population Dynamics Saccharomyces cerevisiae Saccharomyces cerevisiae - metabolism Wine Wine - microbiology winemaking wines Wines and vinegars yeasts bacteria interactions |
| title | Saccharomyces cerevisiae– Oenococcus oeni interactions in wine: current knowledge and perspectives |
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