Applied Microbiology: Open Access
Open Access

ISSN: 2471-9315

+44 1300 500008

Marguerite Dols-Lafargue

Marguerite Dols-Lafargue
Univ. Bordeaux, ISVV, EA 4577, Oenologie, F-33140 Villenave d'Ornon,

  • Review Article
    Polysaccharide Production by Wine Lactic Acid Bacteria: Negative Trait or Potential Advantage? A Review
    Author(s): Marguerite Dols-LafargueMarguerite 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

    Abstract PDF

Relevant Topics