Adaptive evolution to improve acid tolerance in Oenococcus oeni
Abstract
Oenococcus oeni is a lactic acid bacterium (LAB) mainly responsible for the malolactic fermentation (MLF) in
wine. MLF plays an important role in determining the final quality of wines [1]. Even though this LAB is naturally
present in musts, wines and oenological environment, spontaneous MLF are usually unpredictable because of the
stressful conditions and especially due to acidity [2]. The consequence of the mismanagement of this step might lead
to the depreciation of wine quality. To obtain a clone more tolerant to acidity, we undertook a replication of O. oeni until 450 generations in a temporally varying environment (pH 5.3 to 2.9) to improve acid tolerance. To discriminate stress tolerance of
evolved populations versus parental strain an acid stress was performed to both population.
Domains
Biochemistry, Molecular Biology
Origin : Files produced by the author(s)