Selecting autochthonous lactic acid bacteria for co-inoculation in Chinese bayberry wine production: Stress response, starter cultures application and volatilomic study

Qing Gu; Yixian Li; Ying Lou; Yan Zhao; Xujie Feng; Ping Li; Oskar Laaksonen; Baoru Yang; Vittorio Capozzi; Shuxun Liu

doi:10.1016/j.foodres.2024.113976

Selecting autochthonous lactic acid bacteria for co-inoculation in Chinese bayberry wine production: Stress response, starter cultures application and volatilomic study

Food Res Int. 2024 Feb:178:113976. doi: 10.1016/j.foodres.2024.113976. Epub 2024 Jan 5.

Authors

Qing Gu¹, Yixian Li¹, Ying Lou¹, Yan Zhao¹, Xujie Feng¹, Ping Li¹, Oskar Laaksonen², Baoru Yang³, Vittorio Capozzi⁴, Shuxun Liu⁵

Affiliations

¹ Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China.
² Food Science, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland.
³ Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China; Food Science, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland.
⁴ Institute of Sciences of Food Production, National Research Council, c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy.
⁵ Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China. Electronic address: liushuxun@mail.zjgsu.edu.cn.

PMID: 38309882
DOI: 10.1016/j.foodres.2024.113976

Abstract

This study focused on isolating and characterising autochthonous lactic acid bacteria (LAB) from spontaneously fermented Chinese bayberry (CB) and their potential application in CB wine fermentation in co-inoculation with yeast starter cultures. Numerous LAB, including Lactiplantibacillus (Lp.) plantarum (9), Limosilactobacillus (Lb.) fermentum (6), Lactococcus (Lc.) lactis (3), Enterococcus (Ec.) hirae (1), Leuconostoc (Le.) mesenteroides (1), and Weissella (Ws.) cibaria (1), were isolated and identified. The isolated strains Lp. plantarum ZFM710 and ZFM715, together with Lb. fermentum ZFM720 and ZFM722, adapted well to unfavourable fermentation environment, including ethanol, osmolality, and acidity stresses, were selected for producing CB wine by co-inoculation with Saccharomyces cerevisiae. During fermentation, the presence of LAB promoted the development of S. cerevisiae, while the population dynamics of LAB in different groups at different stages showed strain-specific differences. Fermentation trials involving LAB yielded a lower ethanol concentration except for Lp. plantarum ZFM715. Compared to the pure S. cerevisiae fermented sample, the addition of LAB led to a clear modulation in organic acid composition. Lb. fermentum strains in co-fermentation led to significant decreases in each classified group of aroma compounds, while Lp. plantarum ZFM715 significantly increased the complexity and intensity of aroma compounds, as well as the intensities of fruity and floral notes. The study selects interesting strains for the design of starter cultures for use in CB wine production, underlining the interest in the selection of autochthonous LAB in fruit wines, with the aim of improving the adaptation of bacteria to specific environmental conditions and shaping the unique traits of the finished products.

Keywords: Aroma compounds; Autochthonous lactic acid bacteria; Chinese bayberry wine; Co-inoculation; Organic acids; Stress tolerance.

MeSH terms

China
Ethanol / analysis
Food Microbiology
Lactobacillales*
Myrica*
Saccharomyces cerevisiae
Wine* / analysis

Substances

Ethanol