Citrate metabolism in lactic acid bacteria: is there a beneficial effect for Oenococcus oeni in wine?

ABSTRACT: Lactic acid bacteria (LAB) are Gram positive bacteria frequently used in the food industry for fermentation, mainly transformation of carbohydrates into lactic acid. In addition, these bacteria also have the capacity to metabolize citrate, an organic acid commonly found in food products. Its fermentation leads to the production of 4-carbon compounds such as diacetyl, resulting in a buttery flavor desired in dairy products. Citrate metabolism is known to have several beneficial effects on LAB physiology. Nevertheless, a controversial effect of citrate has been described on the acid tolerance of the wine bacterium Oenococcus oeni. This observation raises questions about the effect of citrate on the capacity of O. oeni to conduct malolactic fermentation in highly acidic wines. T

SUBMITTER: Eicher C 

PROVIDER: S-EPMC10798043 | biostudies-literature | 2023

REPOSITORIES: biostudies-literature