Application of recombinant Pediococcus acidilactici BD16 (fcs(+)/ech(+)) in malolactic fermentation

作者：Kaur Baljinder^*; Kumar Balvir; Kaur Gaganjot; Chakraborty Debkumar; Kaur Kiranjeet

来源：Applied Microbiology and Biotechnology, 2015, 99(7): 3015-3028.

DOI：10.1007/s00253-015-6413-8

• Wine
• Malolactic fermentation
• Lactic acid bacteria
• Pediococcus acidilactici
• Phenolic compounds

This study was conducted to enhance flavor characteristics of wine by malolactic fermentation using recombinant Pediococcus acidilactici BD16 (fcs (+)/ech (+)) encoding synthetic genes of feruloyl-CoA synthetase and enoyl-CoA hydratase. After malolactic fermentation, wine phenolics were characterized using LCMS-ESI technique and a significant improvement in the antioxidant activity and flavor characteristics of wine was observed due to increased concentration of cinnamic acid derivatives. This proof of concept study highlights the role of recombinant P. acidilactici BD16 (fcs (+)/ech (+)) in improving flavor as well as aroma of wine due to production of several phenolic derivatives during secondary fermentation. A novel metabolic pathway was predicted from mass spectral analysis data that indicates biotransformation of cinnamic acid and derivatives into apigenin, catechin, coniferyl aldehyde, cyanidin, hydroxybenzoic acids, laricitrin, luteolin, malvidin 3-glucoside, myricetin, naringenin, pelargonin, piceatannol, querecitin, and vanillin that not only increased the overall consumer appreciation but also improved nutritional and probably the therapeutic properties of wines. This is a first evidence-based study where role of recombinant P. acidilactici BD16 (fcs (+)/ech (+)) in the wine secondary fermentation has been elucidated.

• 出版日期2015-4