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Evaluating Lactobacillus and Pediococcus strains for enzyme-encoding genes related to peptide and amino acid utilization in wine
- Mtshali, Phillip Senzo, Divol, Benoit, du Toit, Maret
- Annals of microbiology 2013 v.63 no.1 pp. 233-239
- DNA fragmentation, DNA primers, Lactobacillus plantarum, Leuconostoc, Oenococcus, Pediococcus, amino acids, enzymes, genes, genetic databases, lactic acid bacteria, nucleotide sequences, peptides, polymerase chain reaction, sequence analysis, winemaking, wines
- In this study, a total of 104 strains of lactic acid bacteria (LAB) were tested for the presence of genes encoding enzymes related to peptide and amino acid utilization in winemaking. Primers for PCR amplifications were designed from conserved regions of genes isolated from various LAB species belonging to Lactobacillus, Leuconostoc, Pediococcus and Oenococcus. As expected, PCR assays generated single DNA fragments of the correct sizes. The PCR detection results revealed that the genes tested for were distributed across the different species of lactobacilli and pediococci investigated. However, some strains of Pediococcus did not possess certain enzyme-encoding genes, such as pepO, pepT, metK and gshR. In addition, pepX and metB/metC were not detected in any of the Pediococcus strains tested. The Lactobacillus plantarum IWBT B349 strain was selected for gene sequence verification. The results of the comparative sequence analysis demonstrated that nucleotide gene sequences of this strain are highly identical to those of other L. plantarum strains (WCFS1, JDM1 and ATCC 14917) published in GenBank database. Neighbour-joining trees based on the pepC and pepM gene sequences were also constructed, and these indicated that there was a similar trend of clustering of bacterial species between the two genes. Altogether, the results presented here indicate that lactobacilli and pediococci strains of wine origin have the genetic potential to degrade peptides and sulphur-containing amino acids during vinification.