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Role of Pediococcus in winemaking

Role of Pediococcus in winemaking The genus Pediococcus comprises a group of nutritionally fastidious bacteria, several of which have been isolated from wines worldwide, for example P. damnosus, P. inopinatus, P. parvulus and P. pentosaceus. The growth of these bacteria is generally considered undesirable because of their ability to produce off‐odours and flavours. As examples, Pediococcus spp. have been associated with the synthesis of excessive diacetyl, exopolysaccharides, and/or biogenic amines, all of which have a detrimental impact on wine quality. Historically, oenological factors, such as low pH, high ethanol and nutrient depletion following malolactic fermentation, have often been considered sufficient to limit growth. Recent research, however, has supported the contention that Pediococcus spp. can grow in wines considered to be microbiologically stable. Furthermore, the presence of Pediococcus spp. in wines does not always lead to spoilage. New findings have suggested potential uses for Pediococcus spp. in winemaking, but have also highlighted a lack of understanding of those factors that influence growth and spoilage potential. The present work reviews the current knowledge of pediococci isolated during vinification as well as focuses on areas for future research. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Australian Journal of Grape and Wine Research Wiley

Role of Pediococcus in winemaking

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Publisher
Wiley
Copyright
Copyright © 2019 Wiley Subscription Services, Inc., A Wiley Company
ISSN
1322-7130
eISSN
1755-0238
DOI
10.1111/ajgw.12366
Publisher site
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Abstract

The genus Pediococcus comprises a group of nutritionally fastidious bacteria, several of which have been isolated from wines worldwide, for example P. damnosus, P. inopinatus, P. parvulus and P. pentosaceus. The growth of these bacteria is generally considered undesirable because of their ability to produce off‐odours and flavours. As examples, Pediococcus spp. have been associated with the synthesis of excessive diacetyl, exopolysaccharides, and/or biogenic amines, all of which have a detrimental impact on wine quality. Historically, oenological factors, such as low pH, high ethanol and nutrient depletion following malolactic fermentation, have often been considered sufficient to limit growth. Recent research, however, has supported the contention that Pediococcus spp. can grow in wines considered to be microbiologically stable. Furthermore, the presence of Pediococcus spp. in wines does not always lead to spoilage. New findings have suggested potential uses for Pediococcus spp. in winemaking, but have also highlighted a lack of understanding of those factors that influence growth and spoilage potential. The present work reviews the current knowledge of pediococci isolated during vinification as well as focuses on areas for future research.

Journal

Australian Journal of Grape and Wine Research – Wiley

Published: Jan 1, 2019

Keywords: ; ; ; ;

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    Liu, S.‐Q.; Davis, C.R.; Brooks, J.D.
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    Liu, S.‐Q.; Pritchard, G.G.; Hardman, M.J.; Pilone, G.J.
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  • Biogenic amines in wines: role of lactic acid bacteria
    Lonvaud‐Funel, A.
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    Lonvaud‐Funel, A.
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    Lonvaud‐Funel, A.; Joyeux, A.
  • Histamine production by wine lactic acid bacteria: isolation of a histamine‐producing strain of Leuconostoc oenos
    Lonvaud‐Funel, A.; Joyeux, A.
  • Isolation of a DNA probe for identification of glucan‐producing Pediococcus damnosus in wines
    Lonvaud‐Funel, A.; Guilloux, Y.; Joyeux, A.
  • Inhibition of malolactic fermentation of wines by products of yeast metabolism
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    Louw, A.
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  • Flore malolactique de moûts et de vins du Canton du Valais (Suisse). I. Lactobacilles et pédiocoques
    Maret, R.; Sozzi, T.
  • Flore malolactique de moûts et de vins du Canton du Valais (Suisse). II. Evolution des populations de lactobacilles et de pédiocoques au cours de la vinification d'un vin blanc (un Fendant) et d'un vin rouge (une Dole)
    Maret, R.; Sozzi, T.
  • Flavor microbiology
    Margalith, P.Z.
  • Biogenic amines in wines: influence of oenological factors
    Marques, A.P.; Leitão, M.C.; San Romão, M.V.
  • Influence of technological practices on biogenic amine contents in red wines
    Martín‐Álvarez, P.J.; Marcobal, Á.; Polo, C.; Moreno‐Arribas, M.V.
  • Formation and degradation of diacetyl in wine during alcoholic fermentation with Saccharomyces cerevisiae strain EC1118 and malolactic fermentation with Leuconostoc oenos strain MCW
    Martineau, B.; Henick‐Kling, T.
  • Effect of wine type on the detection threshold for diacetyl
    Martineau, B.; Acree, T.E.; Henick‐Kling, T.
  • Lactic acid bacteria as a potential source of enzymes for use in vinification
    Matthews, A.; Grimaldi, A.; Walker, M.; Bartowsky, E.; Grbin, P.; Jiranek, V.
  • Characterization of lactic acid bacteria from musts and wines of three consecutive vintages of Ribeira Sacra
    Mesas, J.M.; Rodríguez, M.C.; Alegre, M.T.
  • Climate change associated effects on grape and wine quality and production
    Mira de Orduña, R.
  • Distribution of native lactic acid bacteria in wineries of Queretaro, Mexico and their resistance to wine‐like conditions
    Miranda‐Castilleja, D.E.; Martínez‐Peniche, R.Á.; Aldrete‐Tapia, J.A.; Soto‐Muñoz, L.; Iturriaga, M.H.; Pacheco‐Aguilar, J.R.; Arvizu‐Medrano, S.M.
  • Generation of a proton motive force by histidine decarboxylation and electrogenic histidine/histamine antiport in Lactobacillus buchneri
    Molenaar, D.; Bosscher, J.S.; ten Brink, B.; Driessen, A.J.M.; Konings, W.N.
  • Nitrogen supplementation of grape juice. I. Effect on amino acid utilization during fermentation
    Monteiro, F.F.; Bisson, L.F.
  • Wine chemistry and biochemistry
    Moreno‐Arribas, M.V.; Polo, M.C.
  • Taxonomic studies on the genus Pediococcus
    Nakagawa, A.; Kitahara, K.
  • Determination of lactic acid bacteria producing biogenic amines in wine by quantitative PCR methods
    Nannelli, F.; Claisse, O.; Gindreau, E.; Revel, G.; Lonvaud‐Funel, A.; Lucas, P.
  • Bacteriocin production by lactic acid bacteria isolated from Rioja red wines
    Navarro, L.; Zarazaga, M.; Ruiz‐Larrea, F.; Torres, C.
  • Growth optimization of Pediococcus damnosus NCFB 1832 and the influence of pH and nutrients on the production of pediocin PD‐1
    Nel, H.A.; Bauer, R.; Vandamme, E.J.; Dicks, L.M.T.
  • Control of flavor development in wine during and after malolactic fermentation by Oenococcus oeni
    Nielsen, J.C.; Richelieu, M.
  • Bacteria important during winemaking
    Osborne, J.P.; Edwards, C.G.
  • Inhibition of malolactic fermentation by an antibacterial protein produced by Saccharomyces cerevisiae during alcoholic fermentation
    Osborne, J.P.; Edwards, C.G.
  • Acetaldehyde metabolism by wine lactic acid bacteria
    Osborne, J.P.; Mira de Orduña, R.; Pilone, G.J.; Liu, S.‐Q.
  • Measurement of histamine in California wines
    Ough, C.S.
  • Glycerol in wine: determination and some factors affecting
    Ough, C.S.; Fong, D.; Amerine, M.A.
  • Pediocins: the bacteriocins of pediococci. Sources, production, properties and applications
    Papagianni, M.; Anastasiadou, S.
  • Enzymatic activities involved in glycerol utilization by Pediococcus pentosaceus from Argentinian wine. Microbiologie, Aliments
    Pasteris, S.E.; Strasser de Saad, A.M.
  • Characterization of glycerol kinase and NAD‐independent glycerol‐3‐phosphate dehydrogenase from Pediococcus pentosaceus N5p
    Pasteris, S.E.; Strasser de Saad, A.M.
  • Aerobic glycerol catabolism by Pediococcus pentosaceus isolated from wine
    Pasteris, S.E.; Strasser de Saad, A.M.
  • The genus Pediococcus
    Pederson, C.S.
  • Inventory of lactic acid bacteria populations in red wine varieties from Appellation of Origin Méntrida
    Pérez‐Martín, F.; Seseña, S.; Palop, M.L.
  • Fast identification of wine related lactic acid bacteria by multiplex PCR
    Petri, A.; Pfannebecker, J.; Fröhlich, J.; König, H.
  • Étude de quelques coques homolactiques isolés de vins
    Peynaud, E.; Domercq, S.
  • Use of a species‐specific multiplex PCR for the identification of pediococci
    Pfannebecker, J.; Fröhlich, J.
  • Sensory characterization of wines fermented with several malo‐lactic strains of bacteria
    Pilone, G.J.; Kunkee, R.E.
  • Chemical characterization of wines fermented with various malo‐lactic bacteria
    Pilone, G.J.; Kunkee, R.E.; Webb, A.D.
  • Growth and metabolism of sugar and acids of Leuconostoc oenos under different conditions of temperature and pH
    Pimentel, M.S.; Silva, M.H.; Cortês, I.; Faia, A.M.
  • Ethanol tolerance of lactic acid bacteria, including relevance of the exopolysaccharide gene gtf
    Pittet, V.; Morrow, K.; Ziola, B.
  • Biogenic amine synthesis in high quality Tempranillo wines. Relationship with lactic acid bacteria and vinification conditions
    Polo, L.; Ferrer, S.; Peña‐Gallego, A.; Hernández‐Orte, P.; Pardo, I.
  • Pediococci and biotechnology
    Raccach, M.
  • Citrate and sugar cofermentation in Leuconostoc oenos, a 13C nuclear magnetic resonance study
    Ramos, A.; Santos, H.
  • Enzyme basis for pH regulation of citrate and pyruvate metabolism by Leuconostoc oenos
    Ramos, A.; Lolkema, J.S.; Konings, W.N.; Santos, H.
  • Developments in malo‐lactic fermentation of Australian red table wines
    Rankine, B.C.
  • Glycerol in Australian wines and factors influencing its formation
    Rankine, B.C.; Bridson, D.A.
  • Diacetyl in Australian dry red wines and its significance in wine quality
    Rankine, B.C.; Fornachon, J.C.M.; Bridson, D.A.
  • Malo‐lactic fermentation in Australian dry red wines
    Rankine, B.C.; Fornachon, J.C.M.; Bridson, D.A.; Cellier, K.M.
  • Inventory and monitoring of wine microbial consortia
    Renouf, V.; Claisse, O.; Lonvaud‐Funel, A.
  • Lactic acid bacteria evolution during winemaking: use of rpoB gene as a target for PCR‐DGGE analysis
    Renouf, V.; Claisse, O.; Miot‐Sertier, C.; Lonvaud‐Funel, A.
  • The microbiology of wine and vinifications
    Ribéreau‐Gayon, P.; Dubourdieu, D.; Donèche, B.; Lonvaud, A.
  • 16S‐ARDRA, a tool for identification of lactic acid bacteria isolated from grape must and wine
    Rodas, A.M.; Ferrer, S.; Pardo, I.
  • Effect of pH and hydrogen peroxide produced by Lactobacillus hilgardii on Pediococcus pentosaceus growth
    Rodriguez, A.V.; Manca de Nadra, M.C.
  • Wine microbiology and biotechnology
    Romano, P.; Suzzi, G.
  • Flora láctica implicada en las vinificaciones del Rioja‐94: evolución y caracterización
    Sáenz, J.; Torres, C.; Guitierrez, A.R.; Tenorio, C.; Sanz, S.
  • Glycerol utilization by Pediococcus pentosaceus strains isolated from Argentinian wines
    Salado, A.I.C.; Strasser de Saad, A.M.
  • A factor required for the growth of Leuconostoc citrovorum
    Sauberlich, H.E.; Baumann, C.A.
  • Glycerol production by the yeast Saccharomyces cerevisiae and its relevance to wine: a review
    Scanes, K.T.; Hohrnann, S.; Prior, B.A.
  • Handbook of culture media for food and water microbiology
    Schillinger, U.; Holzapfel, W.H.
  • Anaerobic reduction of glycerol to propanediol‐1.3 by Lactobacillus brevis and Lactobacillus buchneri
    Schütz, H.; Radler, F.
  • Significance of biogenic amines to food safety and human health
    Shalaby, A.R.
  • Transformation of citric acid to acetic acid, acetoin and diacetyl by wine making lactic acid bacteria
    Shimazu, Y.; Uehara, M.; Watanabe, M.
  • Biogenic amines: their importance in foods
    Silla Santos, M.
  • Control of malolactic fermentation in wine. 2. Isolation and characterization of a new malolactic organism
    Silver, J.; Leighton, T.
  • The genus Pediococcus, with notes on the genera Tetratogenococcus and Aerococcus. The genera of lactic acid bacteria
    Simpson, W.; Taguchi, H.
  • A cobamide‐requiring glycerol dehydrase from an acrolein‐forming Lactobacillus
    Smiley, K.L.; Sobolov, M.
  • Evaluating the influence of malolactic fermentation inoculation practices and ageing on lees on biogenic amine production in wine
    Smit, A.Y.; Toit, M.
  • Biogenic amines in wine: understanding the headache
    Smit, A.Y.; Toit, W.J.; Toit, M.
  • Nitrogen fertilisation increases biogenic amines and amino acid concentrations in Vitis vinifera var. Riesling musts and wines
    Smit, I.; Pfliehinger, M.; Binner, A.; Großmann, M.; Horst, W.J.; Löhnertz, O.
  • Use of starter cultures in meats
    Smith, J.L.; Palumbo, S.A.
  • Metabolism of glycerol by an acrolein‐forming Lactobacillus
    Sobolov, M.; Smiley, K.
  • Vitamin requirements of certain pediococci isolated from brewery products
    Solberg, O.; Clausen, O.
  • Correlation between the content of biogenic amines and other wine compounds
    Soufleros, E.; Barrios, M.‐L.; Bertrand, A.
  • Influence of wine composition on the heat resistance of potential spoilage organisms
    Splittstoesser, D.F.; Lienk, L.L.; Wilkison, M.; Stamer, J.R.
  • Wine microbiology and biotechnology
    Sponholz, W.R.
  • Isolation and identification of the lactic acid bacteria from Cafayate (Argentina) wines
    Strasser de Saad, A.M.; Manca de Nadra, M.C.
  • Characterization of bacteriocin produced by Pediococcus pentosaceus from wine
    Strasser de Saad, A.M.; Manca de Nadra, M.C.
  • Production and stability of pediocin N5p in grape juice medium
    Strasser de Saad, A.M.; Pasteris, S.E.; Manca de Nadra, M.C.
  • Impact of Pediococcus spp. on Pinot noir wine quality and growth of Brettanomyces
    Strickland, M.T.; Schopp, L.M.; Edwards, C.G.; Osborne, J.P.
  • Identification of lactic acid bacteria from fermented tea leaves (miang) in Thailand and proposals of Lactobacillus thailandensis sp. nov., Lactobacillus camelliae sp. nov., and Pediococcus siamensis sp. nov
    Tanasupawat, S.; Pakdeeto, A.; Thawai, C.; Yukphan, P.; Okada, S.
  • Identification of lactic acid bacteria: culture‐dependent and culture‐independent methods
    Temmerman, R.; Huys, G.; Swings, J.
  • The role of ammonia metabolism in nitrogen catabolite repression in Saccharomyces cerevisiae
    Schure, E.G.; Riel, N.A.W.; Verrips, C.T.
  • Comparison of procedures for isolation of malolactic bacteria from wine
    Westhuizen, L.M.; Agenbach, W.; Loos, M.; Schoombee, N.
  • Environmental factors influencing growth of and exopolysaccharide formation by Pediococcus parvulus 2.6
    Velasco, S.; Årsköld, E.; Paese, M.; Grage, H.; Irastorza, A.; Rådström, P.; Van Niel, E.W.J.
  • Assimilable nitrogen utilisation and production of volatile and non‐volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts
    Vilanova, M.; Ugliano, M.; Varela, C.; Siebert, T.; Pretorius, I.S.; Henschke, P.A.
  • Glycerol catabolism by Pediococcus pentosaceus isolated from beer
    Vizoso Pinto, M.G.; Pasteris, S.E.; Strasser de Saad, A.M.
  • Glucose fermentation kinetics and exopolysaccharide production by ropy Pediococcus damnosus IOEB8801
    Walling, E.; Dols‐Lafargue, M.; Lonvaud‐Funel, A.
  • A putative glucan synthase gene dps detected in exopolysaccharide‐producing Pediococcus damnosus and Oenococcus oeni strains isolated from wine and cider
    Walling, E.; Gindreau, E.; Lonvaud‐Funel, A.
  • Milchsäurebakterien aus Wein und von Rebenblättern
    Weiller, H.G.; Radler, F.
  • On the metabolism of amino acids by lactic acid bacteria isolated from wine
    Weiller, H.G.; Radler, F.
  • Production of SO2 binding compounds and SO2 by Saccharomyces during alcoholic fermentation and the impact on malolactic fermentation
    Wells, A.; Osborne, J.P.
  • Pediococcus parvulus gtf gene encoding the GTF glycosyltransferase and its application for specific PCR detection of β‐d‐glucan – producing bacteria in foods and beverages
    Werning, M.L.; Ibarburu, I.; Dueñas, M.T.; Irastorza, A.; Navas, J.; López, P.
  • Lactic acid fermentation of fruits and vegetables (Food biology series)
    Wiander, B.
  • Occurrence and growth of lactic acid bacteria in wine: a review
    Wibowo, D.; Eschenbruch, R.; Davis, C.R.; Fleet, G.H.; Lee, T.H.
  • Factors affecting the induction of malolactic fermentation in red wines with Leuconostoc oenos
    Wibowo, D.; Fleet, G.H.; Lee, T.H.; Eschenbruch, R.E.
  • Mannitol production by lactic acid bacteria: a review
    Wisselink, H.W.; Weusthuis, R.A.; Eggink, G.; Hugenholtz, J.; Grobben, G.J.
  • Nature of the citrovorum factor requirement of Pediococcus cerevisiae
    Wood, R.C.; Hitchings, G.H.
  • Pediococcus cellicola sp. nov., a novel lactic acid coccus isolated from a distilled‐spirit‐fermenting cellar
    Zhang, B.; Tong, H.; Dong, X.