Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/111358
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Type: Journal article
Title: Application of directed evolution to develop ethanol tolerant Oenococcus oeni for more efficient malolactic fermentation
Author: Betteridge, A.
Sumby, K.
Sundstrom, J.
Grbin, P.
Jiranek, V.
Citation: Applied Microbiology and Biotechnology, 2018; 102(2):921-932
Publisher: Springer
Issue Date: 2018
ISSN: 0175-7598
1432-0614
Statement of
Responsibility: 
Alice L. Betteridge, Krista M. Sumby, Joanna F. Sundstrom, Paul R. Grbin, Vladimir Jiranek
Abstract: Malolactic fermentation (MLF) is an important step in winemaking, which can be notoriously unreliable due to the fastidious nature of Oenococcus oeni. This study aimed to use directed evolution (DE) to produce a more robust strain of O. oeni having the ability to withstand high ethanol concentrations. DE involves an organism mutating and potentially adapting to a high stress environment over the course of extended cultivation. A continuous culture of O. oeni was established and exposed to progressively increasing ethanol content such that after approximately 330 generations, an isolate from this culture was able to complete MLF in high ethanol content medium earlier than its parent. The ethanol tolerance of a single isolate, A90, was tested to confirm the phenotype and its fermentation performance in wine. In order to investigate the genotypic differences in the evolved strain that led to the ethanol tolerance phenotype, the relative expression of a number of known stress response genes was compared between SB3 and A90. Notably, there was increase in hsp18 expression in 20% (v/v) ethanol by both strains with A90 exhibiting a higher degree of expression. This study is the first to use directed evolution for O. oeni strain improvement and confirms that this technique can be used successfully for the development of new candidate strains for the wine industry. This study also adds to the current knowledge on the genetic basis of ethanol tolerance in this bacterium.
Keywords: Oenococcus; wine; ethanol; stress response; directed evolution; malolactic fermentation
Rights: © Springer-Verlag GmbH Germany 2017
RMID: 0030077773
DOI: 10.1007/s00253-017-8593-x
Grant ID: http://purl.org/au-research/grants/arc/IC130100005
Appears in Collections:Agriculture, Food and Wine publications

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