Screening and Selection of Native Lactic Acid Bacteria Isolated from Chilean Grapes

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dc.article.number143
dc.catalogadorpau
dc.contributor.authorVargas Luna, Carla
dc.contributor.authorGodoy, Liliana
dc.contributor.authorBenavides, Sergio
dc.contributor.authorCeppi de Lecco, Consuelo
dc.contributor.authorUrtubia, Alejandra
dc.contributor.authorFranco, Wendy
dc.date.accessioned2025-08-04T19:12:52Z
dc.date.available2025-08-04T19:12:52Z
dc.date.issued2025
dc.description.abstract© 2025 by the authors.The aim of this study was investigating the biological diversity of lactic acid bacteria isolated from Chilean grapes and identifying potential candidates for use as malolactic fermentation starter cultures. The isolated bacteria underwent a comprehensive six-stage screening process, which was mutually exclusive except for the evaluation of tyramine production and citric acid intake. This process included morphological, metabolic, fermentation yield, and resistance tests to identify promising malolactic strains. Morphological assessments led to the selection of 23 isolates, which were genetically identified as Levilactobacillus brevis (65% abundance) and Leuconostoc mesenteroides (35% abundance). Among these, eight strains exhibited low sugar metabolism rates, while three demonstrated competitive growth and malolactic activity in a synthetic medium containing 10% ethanol, outperforming a commercial strain. Low consumption was observed in the qualitative citric acid intake test, whereas a positive response was noted for tyramine production. At the conclusion of the sequential selection criteria, Levilactobacillus brevis BCV-46 exhibited the most favorable characteristics for potential use as a malolactic starter culture, successfully withstanding the combined stress factors of ethanol, pH, and SO2.
dc.fechaingreso.objetodigital2025-08-04
dc.fuente.origenSCOPUS
dc.identifier.doi10.3390/foods14010143
dc.identifier.issn2304-8158
dc.identifier.scopusidSCOPUS_ID:85214474498
dc.identifier.urihttps://doi.org/10.3390/foods14010143
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/105110
dc.identifier.wosidWOS:001393572500001
dc.information.autorucEscuela de Ingeniería; Vargas Luna, Carla; S/I; 1140267
dc.information.autorucFacultad de Agronomía e Ingenieria Forestal; Godoy, Liliana; 0000-0001-5110-5978; 1070717
dc.information.autorucFacultad de Agronomía e Ingenieria Forestal; Ceppi de Lecco, Consuelo; S/I; 130450
dc.information.autorucEscuela de Ingeniería; Franco, Wendy; 0000-0001-5858-8554; 219464
dc.language.isoen
dc.nota.accesocontenido completo
dc.publisherMultidisciplinary Digital Publishing Institute (MDPI)
dc.revistaFoods
dc.rightsacceso abierto
dc.subjectLevilactobacillus brevis
dc.subjectMalolactic fermentation
dc.subjectNative bacteria
dc.subjectStarter culture
dc.subject.ddc550
dc.subject.deweyCiencias de la tierraes_ES
dc.titleScreening and Selection of Native Lactic Acid Bacteria Isolated from Chilean Grapes
dc.typeartículo
dc.volumen14
sipa.codpersvinculados1140267
sipa.codpersvinculados1070717
sipa.codpersvinculados130450
sipa.codpersvinculados219464
sipa.trazabilidadSCOPUS;2025-01-19
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