Abstract
In this chapter, we describe the formation of polysaccharides (PS) by some of the microorganisms most frequently encountered in grapes, must and wine: Botrytis cinerea, Saccharomyces cerevisiae, non-Saccharomyces, Oenococcus oeni and other wine lactic acid bacteria. The structure of the polymer produced, the metabolic pathways identified, the putative or demonstrated benefits linked to capsular PS formation for the microorganism and the impact of the PS released on wine quality are described.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Abbreviations
- EPS:
-
Exopolysaccharide
- MLF:
-
Malolactic fermentation
- MP:
-
Mannoproteins
- PS:
-
Polysaccharide
References
Adeyeye A, Jansson PE, Lindberg B (1988) Structural studies of the capsular polysaccharide from Streptococcus pneumoniae type 37. Carbohydr Res 180:295–299
Alexandre H, Bertrand F, Charpentier C (1998) Ethanol induced yeast film formation with cell surface hydrophobicity as major determinant. Food Technol Biotechnol 36:27–30
Alexandre H, Blanchet S, Charpentier C (2000) Identification of a 49-kDa hydrophobic cell wall mannoprotein present in velum yeast which may be implicated in velum formation. FEMS Microbiol Lett 185:147–150
Ballou CE (1976) The structure and biosynthesis of the mannan component of the yeast cell envelope. Adv Microb Physiol 14:93–158
Ballou CE (1990) Yeast cell-wall and cell surface Isolation, characterisation, and properties of Saccharomyces cerevisiae mnn mutants with nonconditional protein glycosylation defects. Methods Enzymol 185:440–470
Bastard A, Coelho C, Briandet R, Canette A, Gougeon R, Alexandre H, Guzzo J, Weidmann S (2016) Effect of biofilm formation by Oenococcus oeni on malolactic fermentation and the release of aromatic compounds in wine. Front Microbiol 7:613
Belda I, Navascués E, Marquina D, Santos A, Calderon F, Benito S (2014) Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality. Appl Microbiol Biotechnol 99:1911–1922
Belda I, Navascués E, Marquina D, Santos A, Calderón F, Benito S, Sáez S (2016) Outlining the influence of non-conventional yeasts in wine ageing over lees. Yeast 33:329–338
Blättel V, Larisika M, Pfeiffer P, Nowak C, Eich A, Eckelt J, König H (2011) Beta-1,3-glucanase from Delftia tsuruhatensis strain MV01 and its potential application in vinification. Appl Environ Microbiol 77:983–990
Caggianiello G, Kleerebezem M, Spano G (2016) Exopolysaccharides produced by lactic acid bacteria: from health-promoting benefits to stress tolerance mechanisms. Appl Microbiol Biotechnol 100:3877–3886
Caridi A (2006) Enological functions of parietal yeast mannoproteins. Antonie Van Leeuwenhoek 89:417–422
Caridi A, Cufari A, Lovino R, Palumbo R, Tedesco I (2004) Influence of yeast on polyphenol composition of wine. Food Technol Biotechnol 42:37–40
Chalier P, Angot B, Delteil D, Doco T, Gunata Z (2007) Interactions between aroma compounds and whole mannoprotein isolated from Saccharomyces cerevisiae strains. Food Chem 100:22–30
Charpentier C, Dos Santos AM, Feuillat M (2004) Release of macromolecules by Saccharomyces cerevisiae during ageing of French flor sherry wine “Vin jaune”. Int J Food Microbiol 96:253–262
Ciezack G, Hazo L, Chambat G, Heyraud A, Lonvaud-Funel A, Dols-Lafargue M (2010) Evidence for exopolysaccharide production by Oenococcus oeni strains isolated from non-ropy wines. J Appl Microbiol 108:499–509
Coulon J, Houlès A, Dimopoulou M, Maupeu J, Dols-Lafargue M (2012) Lysozyme resistance of the ropy strain Pediococcus parvulus IOEB_8801 is correlated with beta-glucan accumulation around the cell. Int J Food Microbiol 159:25–29
De Groot PWJ, Ruiz C, Vasquez de Aldana CR, Duenas E, Cid VJ, del Rey F, Rodriguez-Pena JM, Perez P, Andel A, Caubin J, Arroyo J, Garcia JC, Gil C, Molina M, Garcia LJ, Nombella C, Klis FM (2001) A genomic approach for the identification and classification of genes involved in cell-wall formation and its regulation in Saccharomyces cerevisiae. Comp Funct Genomics 2:124–142
De Nobel JG, Dijkers C, Hooiberg E, Klis FM (1989) Increase cell wall porosity in Saccharomyces cerevisiae after treatment with dithiothreitol or EDTA. J Gen Microbiol 135:2077–2084
De Nobel JG, Klis FM, Priem J, Munnik T, van den Ende H (1990) The glucanase-soluble mannoproteins limit cell wall porosity in Saccharomyces cerevisiae. Yeast 6:491–499
Delaherche A, Claisse O, Lonvaud-Funel A (2004) Detection and quantification of Brettanomyces bruxellensis and “ropy” Pediococcus damnosus strains in wine by real time polymerase chain reaction. J Appl Microbiol 97:910–915
Deutsch SM, Parayre S, Bouchoux A, Guyomarc'h F, Dewulf J, Dols-Lafargue M, Baglinière F, Cousin FJ, Falentin H, Jan G, Foligné B (2012) Contribution of surface β-glucan polysaccharide to physicochemical and immunomodulatory properties of Propionibacterium freudenreichii. Appl Environ Microbiol 78:1765–1775
Dimopoulou M, Hazo L, Dols-Lafargue M (2012) Exploration of phenomena contributing to the diversity of Oenococcus oeni exopolysaccharides. Int J Food Microbiol 153:114–122
Dimopoulou M, Vuillemin M, Campbell-Sills H, Lucas PM, Ballestra P, Miot-Sertier C, Favier M, Coulon J, Moine V, Doco T, Roques M, Williams P, Petrel M, Gontier E, Moulis C, Remaud-Simeon M, Dols-Lafargue M (2014) Exopolysaccharide (EPS) synthesis by Oenococcus oeni: from genes to phenotypes. PLoS One 9(6):e98898
Dimopoulou M, Bardeau T, Ramonet PY, Miot-Certier C, Claisse O, Doco T, Petrel M, Lucas P, Dols-Lafargue M (2016) Exopolysaccharides produced by Oenococcus oeni: From genomic and phenotypic analysis to technological valorization. Food Microbiol 53:10–17
Dols-Lafargue M, Gindreau E, Le Marrec C, Chambat G, Heyraud A, Lonvaud Funel A (2007) Changes in red wine polysaccharides composition induced by malolactic fermentation. J Agric Food Chem 55:9592–9599
Dols-Lafargue M, Lee HY, Le Marrec C, Heyraud A, Chambat G, Lonvaud-Funel A (2008) Characterization of gtf, a glucosyltransferase gene in the genomes of Pediococcus parvulus and Oenococcus oeni, two bacterial species commonly found in wine. Appl Environ Microbiol 74:4079–4090
Domizio P, Liu Y, Bisson LF, Barile D (2014) Use of non-Saccharomyces wine yeasts as novel sources of mannoproteins in wine. Food Microbiol 43:5–15
Doss RP (1999) Composition and enzymatic activity of the extracellular matrix secreted by germlings of Botrytis cinerea. Appl Environ Microbiol 65:404–408
Doss RP, Potter SW, Soeldner AH, Christian JK, Fukunaga LE (1995) Adhesion of germlings of Botrytis cinerea. Appl Environ Microbiol 61:260–265
Doss RP, Deisenhoter J, Krug von Nidda HA, Soeldner AH, McGuire RP (2003) Melanin in the extracellular matrix of germlings of Botrytis cinerea. Phytochemistry 63:687–691
Dubourdieu D (1982) Recherche sur les polysaccharides sécrétés par Botrytis cinerea dans la baie de raisin. Thèse d’état, Université Bordeaux II, n°37
Dubourdieu D, Moine V (1996) Produit biologique pour la stabilisation physicochimique d’un vin. French Patent 96 08187
Dubourdieu D, Ribereau-Gayon P (1980) Mise en evidence d’une β-(1-3)-glucanase exocellulaire chez Botrytis cinerea. CR Acad Sci 290:25–28
Dubourdieu D, Pucheu-Plante B, Mercier M, Ribereau-Gayon P (1978) Structure, rôle et localisation du glucane exocellulaire de B. cinerea sécrété dans la baie de raisin. CR. Acad Sci 287:571–573
Dubourdieu D, Ribereau-Gayon P, Fournet B (1981) Structure of the extracellular β-D-glucan from Botrytis cinerea. Carbohydr Res 93:294–299
Dubourdieu D, Desplanques C, Villettaz JC, Ribereau-Gayon P (1985) Investigations of an industrial β-D-glucanase from Trichoderma harzianum. Carbohydr Res 144:277–287
Duenas M, Irastorza A, Fernandez K, Bilbao A (1995) Heterofermentative Lactobacilli causing ropiness in basque country ciders. J Food Prot 58:76–80
Duenas M, Munduate A, Perea A, Irastorza A (2003) Exopolysaccharide production by Pediococcus damnosus 2.6 in a semidefined medium under different growth conditions. Int J Food Microbiol 87:113–120
Duenas-Chasco MT, Rodriguez-Carvajal MA, Tejero-Mateo P, Franco-Rodriguez G, Espartero JL, Irastorza-Iribas A, Gil-Serrano AM (1997) Structural analysis of the exopolysaccharides produced by Pediococcus damnosus 2.6. Carbohydr Res 303:453–458
Duenas-Chasco MT, Rodriguez-Carvajal MA, Tejero-Mateo P, Espartero JL, Irastorza-Iribas A, Gil-Serrano AM (1998) Structural analysis of the exopolysaccharides produced by Lactobacillus spp G-77. Carbohydr Res 307:125–133
Dufrechou M, Doco T, Poncet-Legrand C, Sauvage FX, Vernhet A (2015) Protein/polysaccharide interactions and their impact on haze formation in white wines. J Agric Food Chem 63:10042–10053
Escot S, Feuillat M, Dulau L, Charpentier C (2001) Release of polysaccharides by yeasts and the influence of released polysaccharides on colour stability and wine astringency. Aust J Wine Grape Res 7:153–159
Fernandez de Palencia P, Werning ML, Sierra-Filardi E, Dueñas MT, Irastorza A, Corbí AL, López P (2009) Probiotic properties of the 2-substituted (1,3)-beta-D-glucan-producing bacterium Pediococcus parvulus 2.6. Appl Environ Microbiol 75:4887–4891
Fernandez K, Duenas M, Irastorza A, Bilbao A, del Campo G (1995) Characterisation and DNA plasmid analysis of Ropy Pediococcus spp strains isolated from basque country ciders. J Food Prot 59:35–40
Fleet GH (2003) Yeast interactions and wine flavour. Int J Food Microbiol 86:11–22
Garai-Ibabe G, Dueñas MT, Irastorza A, Sierra-Filardi E, Werning ML, López P, Corbí AL, Fernández de Palencia P (2010) Naturally occurring 2-substituted (1,3)-beta-D-glucan producing Lactobacillus suebicus and Pediococcus parvulus strains with potential utility in the production of functional foods. Bioresour Technol 101:9254–9263
Gerbaud V, Gabas N, Laguerie C, Blouin J, Vidal S, Moutounet M, Pellerin P (1996) Effect of wine polysaccharides on the nucleation of potassium hydrogen tartrate in model solution. Chem Eng Res Design 74:782–790
Geremia RA, Roux M, Ferreiro DU, Dauphin-Dubois R, Lellouch AC, Ielpi L (1999) Expression and biochemical characterisation of recombinant AceA, a bacterial alpha-mannosyltransferase. Mol Gen Genet 261(6):933–940
Gil-ad NL, Bar-Nun N, Mayer AM (2001) The possible function of the glucan sheath of Botrytis cinerea: effects on the distribution of the enzyme activities. FEMS Microbiol Lett 199:109–113
Gindreau E, Walling E, Lonvaud-Funel A (2001) Direct polymerase chain reaction detection of ropy Pediococcus damnosus strains in wine. J Appl Microbiol 90:535–542
Giovani G, Canuti V, Rosi I (2010) Effect of yeast strain and fermentation conditions on the release of cell wall polysaccharides. Int J Food Microbiol 137:303–307
Giovani G, Rosi I, Bertuccioli M (2012) Quantification and characterization of cell wall polysaccharides released by non-Saccharomyces yeast strains during alcoholic fermentation. Int J Food Microbiol 160:113–118
Gonzales-Ramos D, Gonzales R (2006) Genetic determinants of the release of mannoproteins of enological interest by Saccharomyces cerevisiae. J Agric Food Chem 54:9411–9416
Gonzales-Royo E, Esteruelas M, Kontoudakis N, Fort F, Canals JM, Zamora F (2016) The effect of supplementation with three commercial inactive dry yeasts on the colour, phenolic compounds, polysaccharides and astringency of a model wine solution and red wine. J Sci Food Agric. doi:10.1002/jsfa.7706
Gonzalez-Ramos D, Cebollero E, Gonzalez R (2008) A recombinant Saccharomyces cerevisiae strain overproducing mannoproteins stabilizes wine against protein haze. Appl Environ Microbiol 74:5533–5540
Gonzalez-Ramos D, Muñoz A, Ortiz-Julien A, Palacios A, Heras JM, Gonzalez R (2010) A Saccharomyces cerevisiae wine yeast strain overproducing mannoproteins selected through classical genetic methods. J Int Sc Vigne Vin 44:243–249
Guilloux-Benatier M, Chassagne D (2003) comparison of components released by fermented or active dried yeasts after aging on lees in a model wine. J Agric Food Chem 51:746–751
Guilloux-Benatier M, Guerreau J, Feuillat M (1995) Influence of initial colloid content on yeast macromolecule production and on the metabolism of wine microorganisms. Am J Enol Vitic 46:486–492
Humbert-Goffard A, Saucier C, Moine-Ledoux V, Canal-Llaubères R-M, Dubourdieu D, Glories Y (2004) An assay for glucanase activity in wine. Enzym Microb Technol 34:537–543
Ibarburu I, Soria-Diaz ME, Rodriguez-Carvajal MA, Velasco SE, Tejero Mateo P, Gil-Serrano AM, Iraztorza A, Dueňas MT (2007) Growth and exopolysaccharide (EPS) production by Oenococcus oeni I4 and structural characterisation of their EPS. J Appl Microbiol 103:477–486
Ibarburu I, Aznar R, Elizaquível P, García-Quintáns N, López P, Munduate A, Irastorza A, Dueñas MT (2010) A real-time PCR assay for detection and quantification of 2-branched (1,3)-beta-D-glucan producing lactic acid bacteria in cider. Int J Food Microbiol 143:26–31
Jansson PE, Lindberg J, Wimalasiri KM, Dankert MA (1993) Structural studies of acetan, an exopolysaccharide elaborated by Acetobacter xylinum. Carbohydr Res 245:303–310
Jigami Y, Odani T (1999) Mannosylphosphate transfer to yeast mannan. Biochim Biophys A 1426:335–345
Juega M, Nunez YP, Carrascosa AV, Martinez-Rodriguez AJ (2012) Influence of yeast mannoproteins in the aroma improvement of white wines. J Food Sci 77:M499–M504
Juega M, Carrascosa AV, Martinez-Rodriguez AJ (2015) Effect of short ageing on lees on the mannoprotein content, aromatic profile, and sensorial character of white wines. J Food Sci 80:M384–M388
Kapteyn JC, Montijn RC, Vink E, de la Cruz J, Llobell A, Douwes JE, Shimoi H, Lipke PN, Klis FM (1996) Retention of Saccharomyces cerevisiae cell wall proteins through a phosphodiester-linked beta-1,3-/beta-1,6-glucan heteropolymer. Glycobiology 6:337–345
Klis FM, Mol P, Hellingwerf K, Brul S (2002) Dynamics of cell wall structure in Saccharomyces cerevisiae. FEMS Microbiol Rev 26:239–256
Kollár R, Reinhold BB, Petráková E, Yeh HJ, Ashwell G, Drgonová J, Kapteyn JC, Klis FM, Cabib E (1997) Architecture of the yeast cell wall. Beta(1->6)-glucan interconnects mannoprotein, beta(1->)3-glucan, and chitin. J Biol Chem 272:17762–17775
Leal JA, Ruperez P, Gomez-Miranda B (1976) Ultrastructure of resting and germinating sclerotia of Botrytis cinerea. Trans Br Mycol Soc 72:463–468
Llaubères RM (1987) Les polysaccharides sécrétés dans les vins par Saccharomyces cerevisiae et Pediococcus sp. Thesis, University Bordeaux 2
Llaubères RM, Richard B, Lonvaud A, Dubourdieu D, Fournet B (1990) Structure of an exocellular β-D-glucan from Pediococcus sp, a wine lactic bacteria. Carbohydr Res 203:103–107
Llull D, Garcia E, Lopez R (2001) Tts, a processive beta-glucosyltransferase of Streptococcus pneumoniae, directs the synthesis of the branched type 37 capsular polysaccharide in Pneumococcus and other gram-positive species. J Biol Chem 276:21053–21061
Lonvaud Funel A (1999) Lactic acid bacteria and the quality improvement and depreciation of wine. Antonie Van Leeuwenhoek 76:317–331
Lonvaud-Funel A, Joyeux A (1988) Une altération bactérienne des vins: la “maladie” des vins filants. Sci Aliment 8:33–49
Lonvaud-Funel A, Guilloux Y, Joyeux A (1993) Isolation of a DNA probe for identification of glucan producing Pediococcus damnosus in wines. J Appl Bacteriol 74:41–47
López-Malo M, García-Rios E, Melgar B, Sanchez MR, Dunham MJ, Guillamón JM (2015) Evolutionary engineering of a wine yeast strain revealed a key role of inositol and mannoprotein metabolism during low-temperature fermentation. BMC Genomics 16:537
Louw C, La Grange D, Pretorius IS, van Rensburg P (2006) The effect of polysaccharide degrading wine yeast transformants on the efficiency of wine processing and wine flavour. J Biotechnol 125:447–461
Lubbers S, Léger B, Charpentier C, Feuillat M (1993) Essais de colloides protecteurs d’extraits de parois de levures sur la stabilité tartrique d’un vin modèle. J Int Sci Vigne Vin 27:13–22
Lubbers S, Charpentier C, Feuillat M, Voilley A (1994) Influence of yeast walls on the behavior of aroma compounds in a model wine. Am J Enol Vitic 45:29–33
Lussier M, White AM, Sheraton J, di Paolo T, Treadwell J, Southard SB, Horenstein CI, Chen-Weiner J, Ram AF, Kapteyn JC, Roemer TW, Vo DH, Bondoc DC, Hall J, Zhong WW, Sdicu AM, Davies J, Klis FM, Robbins PW, Bussey H (1997) Large scale identification of genes involved in cell surface biosynthesis and architecture in Saccharomyces cerevisiae. Genetics 147:435–450
Luthi H (1957) Symbiotic problems relating to the bacterial deterioration of wines. Am J Enol Vitic 8:176–181
Mah TF, O'Toole GA (2001) Mechanisms of biofilm resistance to antimicrobial agents. Trends Microbiol 9:34–39
Manca de Nadra MC, Strasser de Saad AM (1995) Polysaccharide production by Pediococcus pentosaceus from wine. Int J Food Microbiol 27:101–106
Martinez MJ, Reyes F, Lahoz R, Perez-leblic MI (1983) Lytic enzymes in autolysis of Botrytis cinerea. FEMS Microbiol Lett 19:157–160
Martinez P, Perez-Rodriguez L, Benitez T (1997) Factors which affect velum formation by flor yeasts isolated from sherry wines. Syst Appl Microbiol 20:154–157
Mekoue Nguela J, Poncet-Legrand C, Sieczkowski N, Vernhet A (2016) Interactions of grape tannins and wine polyphenols with a yeast protein extract, mannoproteins and β-glucan. Food Chem 210:671–682
Moine V (2009) Drink treatment method which is used to increase the sweetness thereof and compound to be added to a drink in order to increase the sweetness of same US Patent 252847
Monschau N, Stahmann K-P, Pielken P, Sahm H (1997) In vitro synthesis of β-(1-3)-glucan with a membrane fraction of Botrytis cinerea. Mycol Res 101:97–101
Montersino S, Prieto A, Muñoz R, de Las RB (2008) Evaluation of exopolysaccharide production by Leuconostoc mesenteroides strains isolated from wine. J Food Sci 73:M196–M199
Morata A, Gomez-Cordoves MC, Suberviola J, Bartolome B, Colomo B, Suarez JA (2003) Adsorption of anthocyanins by yeast cell walls during the fermentation of red wines. J Agric Food Chem 51:4084–4088
Parascandola P, de Alteriis E, Sentandreu R, Zueco J (1997) Immobilisation and ethanol stress induced the same molecular response at the level of cell wall in growing yeast. FEMS Microbiol Lett 150:121–126
Pasteur L (1866) Etudes sur le vin. Imprimerie impériale, Paris
Pellerin P, Cabanis JC (1998) Les glucides du vin. Eléments d’oenologie, vol 1, Tech & Doc, Lavoisier, Paris
Peng X, Sun J, Iserentant D, Michiels C, Verachtert H (2001) Flocculation and co-flocculation of bacteria and yeasts. Appl Microbiol Biotechnol 55:777–781
Pérez-Magariño S, Martínez-Lapuente L, Bueno-Herrera M, Ortega-Heras M, Guadalupe Z, Ayestarán B (2015) Use of commercial dry yeast products rich in mannoproteins for white and rosé sparkling wine elaboration. J Agric Food Chem 63:5670–5681
Pérez-Través L, Lopes CA, González R, Barrio E, Querol A (2015) Physiological and genomic characterisation of Saccharomyces cerevisiae hybrids with improved fermentation performance and mannoprotein release capacity. Int J Food Microbiol 205:30–40
Pielken P, Stahmann P, Sahm H (1990) Increase in glucan formation by Botrytis cinerea and analysis of the adherent glucan. Appl Microbiol Biotechnol 33:1–6
Ribéreau-Gayon P, Lafon-Lafourcade S, Dubourdieu D, Lucmaret V, Larue F (1979) Métabolisme de Saccharomyces cerevisiae dans les mouts de raisins parasités par Botrytis cinerea. Inhibition de la fermentation, formation d'acide acétique et de glycérol. CR Acad Sci Paris 289D:441–444
Ribéreau-Gayon P, Dubourdieu D, Donèche B, Lonvaud A (2000) Handbook of enology. The microbiology of wine and vinifications, vol 1. Wiley, Chichester
Riou V, Vernhet A, Doco T, Moutounet M (2002) Aggregation of grape seed tannins in model wine-effect of wine polysaccharides. Food Hydrocoll 16:17–23
Rizzo M, Ventrice D, Varone MA, Sidari R, Caridi A (2006) HPLC determination of phenolics adsorbed on yeasts. J Pharm Biomed Anal 42:46–55
Schmid F, Stone BA, Brownlee RTC, McDougall BM, Seviour RJ (2006) Structure and assembly of epiglucan, the extracellular (1→3;1→6)-β-glucan produced by the fungus Epicoccum nigrum strain F19. Carbohydr Res 341:365–373
Shimoi H, Kitagaki H, Ohmori H, Imura Y, Ito K (1998) Sed1p is a major cell wall protein of Saccharomyces cerevisiae in the stationary phase and is involved in lytic enzyme resistance. J Bacteriol 180:3381–3387
Smits GJ, Kapteyn JC, van den Ende H, Klis FM (1999) Cell wall dynamics in yeast. Curr Opin Microbiol 2:348–352
Spano G, Massa S (2006) Environmental stress response in wine lactic acid bacteria: beyond Bacillus subtilis. Crit Rev Microbiol 32:77–86
Stack HM, Kearney N, Stanton C, Fitzgerald GF, Ross RP (2010) Association of beta-glucan endogenous production with increased stress tolerance of intestinal lactobacilli. Appl Environ Microbiol 76:500–507
Stahmann KP, Pielken P, Schimz KL, Sahm H (1992) Degradation of extracellular β(1,3) (1,6)-D-glucan by Botryrtis cinerea. Appl Environ Microbiol 58:3347–3354
Stahmann KP, Monschau N, Sahm H, Koschel A, Gawronski M, Conrad H, Springer T, Kopp F (1995) Structural properties of native and sonicated cinerean, a β(1→3) (1→6)-D-glucan produced by Botrytis cinerea. Carbohydr Res 266:115–128
Sutherland IW (1993) Microbial polysaccharides. In: Whistler RL, Miller JN (eds) Industrial gums: polysaccharides and their derivatives, 3rd edn. Academic, San Diego, pp 69–85
Suzzi G, Romano P, Zambonelli C (1984) Flocculation of wine yeasts: frequency, differences, and stability of the character. Can J Microbiol 30:36–39
Ua-Arak T, Jakob F, Vogel RF (2016) Characterization of growth and exopolysaccharide production of selected acetic acid bacteria in buckwheat sourdoughs. Int J Food Microbiol 239:103–112
Van Oevelen D, Verachtert H (1979) Slime production by brewery strains of Pediococcus cerevisiae. J Am Soc Brew Chem 37:34–37
Velasco S, Arskod E, Paese M, Grage H, Iraztorza A, Radstrom P, van Niel EWJ (2006) Environmental factors influencing growth and exopolysaccharide formation by Pediococcus parvulus 2.6. Int J Food Microbiol 111:252–258
Velasco SE, Yebra MJ, Monedero V, Ibarburu I, Duenas MT, Iraztorza A (2007) Influence of the carbohydrate source on β-glucan production and enzyme activities involved in sugar metabolism in Pediococcus parvulus 2.6. Int J Food Microbiol 115:325–334
Vernhet A, Pellerin P, Prieur C, Osmianski J, Moutounet M (1996) Charge properties of some grape and wine polysaccharide and polyphenolic fractions. Am J Enol Vitic 45:25–29
Vernhet A, Pellerin P, Belleville MP, Planque J, Moutounet M (1999) Relative impact of major wine polysaccharides on the performances of an organic microfiltration membrane. Am J Enol Vitic 50:51–56
Villetaz JC, Amado R, Neukom H, Horisberger M, Horman I (1980) Comparative structural studies of the D-mannans from a rosé wine and Saccharomyces uvarum. Carbohydr Res 81:341–344
Villetaz JC, Steiner D, Togrus H (1984) The use of a βglucanase as an enzyme in wine clarification and filtration. Am J Enol Vitic 35:253–256
Walling E (2003) La biosynthèse d’exopolysaccharides par les bactéries lactiques du vin: approche génétique, enzymatique, physiologique de la production de glucane par Pediococcus damnosus. Thesis, University Bordeaux 2, n°1014
Walling E, Dols-Lafargue M, Lonvaud-Funel A (2005a) Glucose fermentation kinetics and exopolysaccharide production by ropy Pediococcus damnosus IOEB_8801. Food Microbiol 22:71–78
Walling E, Gindreau E, Lonvaud-Funel A (2005b) A putative glucan synthase gene dps detected in exopolysaccharide-producing Pediococcus damnosus and Oenococcus oeni strains isolated from wine and cider. Int J Food Microbiol 98:53–62
Waters EJ, Pellerin P, Brillouet JM (1994) Saccharomyces mannoprotein that protects wine from protein haze. Carbohydr Polym 23:185–191
Werning ML, Ibarburu I, Duenas MT, Irastorza A, Navas J, Lopes P (2006) Pediococcus parvulus gtf gene encoding the GTF glucosyltransferase and its application for specific PCR detection of β-D-glucan producing bacteria in food and beverages. J Food Prot 69:161–169
Werning ML, Corrales MA, Prieto A, de Palencia PF, Navas J, López P (2008) Heterologous expression of a position 2-substituted (1-->3)-beta-D-glucan in Lactococcus lactis. Appl Environ Microbiol 74:5259-5262.
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2017 Springer International Publishing AG
About this chapter
Cite this chapter
Dimopoulou, M., Lonvaud-Funel, A., Dols-Lafargue, M. (2017). Polysaccharide Production by Grapes Must and Wine Microorganisms. In: König, H., Unden, G., Fröhlich, J. (eds) Biology of Microorganisms on Grapes, in Must and in Wine. Springer, Cham. https://doi.org/10.1007/978-3-319-60021-5_12
Download citation
DOI: https://doi.org/10.1007/978-3-319-60021-5_12
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-319-60020-8
Online ISBN: 978-3-319-60021-5
eBook Packages: Biomedical and Life SciencesBiomedical and Life Sciences (R0)