Fracassetti, Daniela published the artcileProduction of melatonin and other tryptophan derivatives by Oenococcus oeni under winery and laboratory scale, Category: alcohols-buliding-blocks, the main research area is Oenococcus red wine melatonin tryptophan food safety; Malolactic fermentation; Melatonin; Oenococcus oeni; Tryptophan ethyl ester; Wine.
Malolactic fermentation (MLF) in Valtellina Superiore DOCG red wine was monitored in 4 cellars and the final products were analyzed to determine the content of melatonin (MEL) and other tryptophan (TRP) derivatives, including tryptophan Et ester (TEE) and MEL isomers (MISs), and to isolate predominant O. oeni strains. MEL and TEE significantly increased in wines after MLF from two cellars out of four. Six strains were isolated during the MLF of red wines and under laboratory scale, in rich and synthetic wine cultural media, together with other four O. oeni strains able to trigger the MLF. Results showed that the presence of stressful growth factors, like ethanol and acid pH, has a pivotal role in triggering the release of TEE by oenococci. Indeed, all the strains became capable to produce also MEL and MISs, together with TEE. under harsh growth conditions, as in a synthetic wine medium. The production of these compounds was strain-dependent and a maximum amount of 0.0078 ± 0.0023 ngT/mL (UMB472) and 619.85 ± 196.16 ngT/mL (UMB436) of MEL and TEE was obtained, resp. In particular, different MISs were detected under oenol. and laboratory scale suggesting that other factors (i.e. technol. and/or physico-chem.) could affect the synthesis of TRP derivatives
Food Microbiology published new progress about Oenococcus oeni. 97-67-6 belongs to class alcohols-buliding-blocks, name is (S)-2-hydroxysuccinic acid, and the molecular formula is C4H6O5, Category: alcohols-buliding-blocks.
Referemce:
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