ISSN: 2471-9315
Marguerite Dols-Lafargue
Univ. Bordeaux, ISVV, EA 4577, Oenologie, F-33140 Villenave d'Ornon,
France
Review Article
Polysaccharide Production by Wine Lactic Acid Bacteria: Negative Trait or Potential Advantage? A Review
Author(s): Marguerite Dols-Lafargue
Marguerite Dols-Lafargue
Several wine lactic acid bacteria, especially Pediococcus parvulus and Oenococcus oeni, have been described exopolysaccharides producers. O. oeni is the bacterium that most frequently performs malolactic fermentation in temperate areas, while P. parvulus is rather considered a spoilage agent, because many strains cause wine ropiness. This alteration is linked to the accumulation of β-glucan in the wine. The polymer synthesis is catalyzed by a glucosyltransferase Gtf, encoded by the gtf gene. A detailed study has shown that this gene was much more common than could have been expected from the ropy phenotype prevalence among wine lactic acid bacteria. In addition, many other genetic determinants associated with the production of exopolysaccharides have been identified and associated with more "discrete" phenotypes, especially in O. .. View More»
DOI:
10.4172/2471-9315.1000143