Oenococcus oeni preference for peptides: qualitative and quantitative analysis of nitrogen assimilation

• Published in: Archives of microbiology 2006-06, Vol.185 (6), p.459-469
• Main Authors: Remize, Fabienne, Gaudin, Aurélie, Kong, Yu, Guzzo, Jean, Alexandre, Hervé, Krieger, Sibylle, Guilloux-Benatier, Michèle
• Format: Article
• Language: English
• Subjects: Amino acids; Amino Acids - metabolism; Bacteria; Bacteriology; Biological and medical sciences; biomass; Culture Media - metabolism; Fermentation; Food Microbiology; free amino acids; Fundamental and applied biological sciences. Psychology; Gram-Positive Cocci - growth & development; Gram-Positive Cocci - metabolism; malolactic fermentation; microbial growth; Microbiology; Miscellaneous; nitrogen; Nitrogen - metabolism; Nitrogen sources; nutrient requirements; Nutritional requirements; Oenococcus oeni; oligopeptides; Oligopeptides - metabolism; Peptides; Peptides - metabolism; polypeptides; quantitative analysis; starter cultures; Time Factors; Vitaceae; Wine - microbiology; Wines
• ISSN: 0302-8933; 1432-072X
• DOI: 10.1007/s00203-006-0116-6

Optimization of malolactic fermentation in wine depends mainly on better understanding of nitrogen nutritional requirements of Oenococcus oeni. Four widely used starter strains and the reference ATCC BAA-1163 strain were grown in media containing different N sources: free amino acids, oligopeptides (0.5–10 kDa) or polypeptides (> 10 kDa). Amino acid auxotrophies were determined by the single omission technique. The tested strains were indifferent to only two to four amino acids and two of the starter strains appeared to be particularly demanding. Nitrogen consumption was investigated and a significant level of nitrogen was consumed by O. oeni only in the free amino acid medium. In media containing complex nitrogen sources, a global balance above 5 mg N l⁻¹ was enough to ensure biomass formation of all tested strains. Moreover, for all strains, bacterial growth yield was higher in the presence of nitrogen from peptides than that from free amino acids. However, no direct relationship between the bacterial growth level and the amount of nitrogen metabolized could be established. These findings were discussed in relation to the physiology of wine malolactic bacteria.