Preservation of Malolactic Starters of Lactiplantibacillus plantarum Strains Obtained by Solid-State Fermentation on Apple Pomace

Preservation of Malolactic Starters of Lactiplantibacillus plantarum Strains Obtained by Solid-State Fermentation on Apple Pomace

cic.isFulltext	SI
cic.isPeerReviewed	SI
cic.lugarDesarrollo	Universidad Nacional de Quilmes
cic.lugarDesarrollo	Universidad Nacional del Comahue
cic.parentType	Artículo
cic.version	Publicada
dc.date.accessioned	2025-05-06T11:47:43Z
dc.date.available	2025-05-06T11:47:43Z
dc.identifier.uri	https://digital.cic.gba.gob.ar/handle/11746/12474
dc.title	Preservation of Malolactic Starters of Lactiplantibacillus plantarum Strains Obtained by Solid-State Fermentation on Apple Pomace	en
dc.type	Artículo
dcterms.abstract	Malolactic fermentation (MLF) is a biological process of deacidification of wines that may also help to increase the microbiological stability of the product and to enhance its sensorial attributes, in particular its aromatic profile. MLF can occur spontaneously due to the presence of indigenous bacteria in the environment of fermented beverages such as wines and ciders. However, the inoculation of lactic acid bacteria (LAB) starter cultures could prevent potential losses and standardize the process. The industrial-scale production of these starter cultures requires costeffective, sustainable, and feasible approaches. A possible approach to acquire bacterial biomass, while addressing waste disposal concerns, is the use of by-products from the apple juice industry, such as apple pomace. Moreover, to ensure the long-term viability and activity of starter cultures, appropriate preservation methodologies need to be developed. Thus, the aim of the present study was to evaluate the growth of two Lactiplantibacillus plantarum strains, UNQLp11 and UNQLp155, in supplemented apple pomace and to optimize the preservation conditions. Cultures were either frozen or freeze dried (trehalose (20% m/v) as a protective agent, potassium phosphate buffer (pH 7), and a combination of trehalose and buffer), and then cell viability and malolactic activity were analyzed under wine stress conditions. Notably, the combination of phosphate buffer at pH 7.0 and trehalose emerged as the most effective preservation strategy for freeze drying, exhibiting enhanced viability and malic acid consumption for the two strains evaluated. These findings underscore the inexpensive and sustainable viability of using a semi-solid medium formulated with apple pomace for LAB biomass production and subsequent preservation	en
dcterms.creator.author	Navarro, Marina Edith
dcterms.creator.author	Brizuela, Natalia Soledad
dcterms.creator.author	Flores, Elizabeth Naiquén
dcterms.creator.author	Morales, Manuel
dcterms.creator.author	Semorile, Liliana Carmen
dcterms.creator.author	Valdés La Hens, Danay
dcterms.creator.author	Caballero, Adriana Catalina
dcterms.creator.author	Bravo-Ferrada, Barbara Mercedes
dcterms.creator.author	Tymczyszyn, Emma Elizabeth
dcterms.identifier.other	DOI: 10.3390/beverages10030052
dcterms.identifier.other	ISSN: 2306-5710
dcterms.isPartOf.issue	vol. 10, no. 3
dcterms.isPartOf.series	Beverages
dcterms.issued	0028-04-24
dcterms.language	Inglés
dcterms.license	Attribution 4.0 International (BY 4.0)
dcterms.subject	apple pomace	en
dcterms.subject	alcoholic beverages	en
dcterms.subject	malolactic fermentation	en
dcterms.subject	Lactiplantibacillus plantarum	en
dcterms.subject	solid fermentation	en
dcterms.subject.materia	Biología Celular, Microbiología