Project Number
IWBT B 08-09
Project title
Identification of important genes from lactic acid bacteria for wine production and evaluating the influence of physical and chemical wine parameters on the activity and expression of the genes.
Project leader
Divol, B
Institution
University of Stellenbosch. Faculty of AgriSciences. Institute for Wine Biotechnology
Team members
Du Toit, M
Divol, B
Mtshali, S
Project description
It is well known that winemaking involves the interaction of different microbial species to ensure a good quality wine. Wine is produced by a primary fermentation, mainly conducted by Saccharomyces cerevisiae, and a secondary fermentation called malolactic fermentation (MLF) performed by lactic acid bacteria (LAB). S. cerevisiae has been well-studied and therefore the performance and impact of this yeast on wine quality is well-established. On the other-hand the performance of LAB in the wine matrix and their potential impact on the final product is not well-understood, especially there contribution to wine aroma.
The ultimate goal of this project is to generate knowledge on the potential contribution of lactic acid bacteria and malolactic fermentation starter cultures on the final chemical profile of wine and ultimately the sensorial impact.
Presentation(s)
Du Toit, M., Mtshali, S Knoll, C and Divol, B. 2008. Genetic screening of wine lactic acid bacteria for enzyme encoding genes important in winemaking. 9th Symposium on Lactic Acid and Bacteria, Egmond aan Zee, The Netherlands.
Mtshali, P S, Divol, B and Du Toit, M. 2008. Molecular screening of wine lactic acid bacteria enzymes using gene-specific primers. 31st National Congress of the South African Society for Enology and Viticulture, Somerset West, South Africa, 11-14 November.
Mtshali, P S, Divol, B and Du Toit, M. 2009. Genetic characterisation of Lactobacillus lindneri strains isolated from South African grapes and wine. 4th International Congress of the South African Society for Enology and Viticulture, Cape Town, South Africa.
Mtshali, P S, Divol, B and Du Toit, M. 2009. Comparative analysis of genes coding for enzymes of enological relevance in wine lactic acid bacteria. 4th International Congress of the South African Society for Enology and Viticulture, Cape Town, South Africa.
Du Toit, M, Malherbe, S, Lerm, S, Knoll, C, Engelbrecht, L and Mtshali, P S. 2009. Impact of lactic acid bacteria on wine aroma. Bio2Biz and South African Society for Microbiology, Durban, South Africa.
Du Toit, M, Knoll, C, Malherbe, S, Lerm, E, Engelbrecht, E, Carstens, L, Mtshali, P S and Rauhut, D. 2010. Impact of lactic acid bacteria on wine aroma. Intervitis Interfructa, Stuttgart, Germany.
Mtshali, P S, Divol, B and Du Toit, M. 2010. An investigation into lactic acid bacterial enzyme-encoding genes related to wine aroma formation. 14th Australian Wine Industry Technical Conference, Adelaide, Australia.
Mtshali, P S, Divol, B and Du Toit, M. 2010. Identification and enzyme profiling of Lactobacillus lindneri strains isolated from South African grape and wine samples. 14th Australian Wine Industry Technical Conference, Adelaide, Australia.
Mtshali, P S, Divol, B and Du Toit, M. 2010. Molecular screening of wine lactic acid bacteria enzymes using gene-specific primers. Cape Biotechnology Forum 2010, Somerset West, South Africa
Article
Mtshali, P S, Divol, B T, Van Rensburg, P, Du Toit, M. 2010. Genetic screening of wine related enzymes in Lactobacillus species isolated from South African wines, Journal of Applied Microbiology, v. 108 (p. 1389-1397)
Mtshali, P S, Divol, B T, Van Rensburg, P, Du Toit, M. 2012. Evaluating Lactobacillus and Pediococcus strains for enzyme-encoding genes related to peptide and amino acid utilization in wine, Annals of Microbiology, Mnth May (p. 1-7)
Mtshali, P S, Divol, B T, Du Toit, M. 2012. Identification and characterization of Lactobacillus florum strains isolated from South African grape and wine samples, International Journal of Applied Microbiology, v. 153 (p. 106-113)
Thesis
Mtshali, P S. 2007. Screening and characterisation of wine related enzymes produced by wine associated lactic acid bacteria (MSc) University of Stellenbosch, Stellenbosch, South Africa.