Lactic acid bacteria Flashcards

1
Q

What are the three main genera of lactic acid bacteria found in wine?

A

Lactobacillus, Oenococcus, and Pediococcus.

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2
Q

What is the main energy source for LAB growth in wine?

A

Residual hexose and pentose sugars after alcoholic fermentation.

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3
Q

What are the two main fermentation pathways used by LAB?

A

Homofermentation and heterofermentation.

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4
Q

Which pathway is dominant in wine LAB?

A

Heterofermentative pathway.

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5
Q

What are the products of homofermentative hexose metabolism?

A

2 lactate molecules and 2 ATP.

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6
Q

What are the products of heterofermentative hexose metabolism?

A

1 lactate, 1 CO₂, and either 1 ethanol or 1 acetate, plus 1–2 ATP.

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7
Q

What is produced when LAB ferment pentose sugars?

A

Lactate and acetate, with ATP production.

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8
Q

How is malic acid converted during MLF?

A

Malic acid is directly decarboxylated to lactic acid and CO₂.

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9
Q

What are the co-factors for malolactic enzyme?

A

NAD+ and Mn²⁺.

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10
Q

How does MLF indirectly produce ATP?

A

Through proton gradient from lactate and CO₂ excretion, which drives ATP synthesis.

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11
Q

What undesirable compound can result from citric acid metabolism?

A

Diacetyl.

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12
Q

What are some factors that increase diacetyl production?

A

Higher citric acid, lower pH, air exposure, lower temperature, and absence of SO₂.

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13
Q

How can SO₂ affect diacetyl levels?

A

SO₂ binds diacetyl and inhibits microbial growth, stabilising levels.

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14
Q

Why is citric acid metabolism slower than malate metabolism?

A

It occurs concurrently but continues after malate is fully converted.

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15
Q

What is the risk of tartaric acid degradation by LAB?

A

Increased VA, pH rise, and potential spoilage.

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16
Q

What harmful compound is produced by glycerol degradation by LAB?

A

Acrolein, which reacts with phenolics to form bitter compounds.

17
Q

What amino acid can LAB metabolise to form ethyl carbamate precursors?

18
Q

What is a health concern from histidine metabolism by LAB?

A

Production of histamine, a biogenic amine.

19
Q

What causes histamine formation in wine?

A

LAB strain, stress (e.g. carb shortage), and high histidine levels from lees aging.

20
Q

How does histamine production benefit LAB?

A

Creates a proton gradient that drives ATP synthesis (proton motive force).