Effect of Biofilm Formation by <i>Lactobacillus plantarum</i> on the Malolactic Fermentation in Model Wine

• Main Authors: Gianfranco Pannella, Silvia Jane Lombardi, Francesca Coppola, Franca Vergalito, Massimo Iorizzo, Mariantonietta Succi, Patrizio Tremonte, Caterina Iannini, Elena Sorrentino, Raffaele Coppola
• Format: Article
• Language: English
• Published: MDPI AG 2020-06-01
• Series: Foods
• Subjects: acid stress; ethanol stress; biological decarboxylation; wood attached cells
• Online Access: https://www.mdpi.com/2304-8158/9/6/797

Biofilm life-style of <i>Lactobacillus plantarum</i> (<i>L. plantarum</i>) strains was evaluated in vitro as a new and suitable biotechnological strategy to assure L-malic acid conversion in wine stress conditions. Sixty-eight <i>L. plantarum </i>strains<i> </i>isolated from diverse sources were assessed for their ability to form biofilm in acid (pH 3.5 or 3.2) or in ethanol (12% or 14%) stress conditions. The effect of incubation times (24 and 72 h) on the biofilm formation was evaluated. The study highlighted that, regardless of isolation source and stress conditions, the ability to form biofilm was strain-dependent. Specifically, two clusters, formed by high and low biofilm producer strains, were identified. Among high producer strains, <i>L. plantarum</i> Lpls22 was chosen as the highest producer strain and cultivated in planktonic form or in biofilm using oak supports. Model wines at 12% of ethanol and pH 3.5 or 3.2 were used to assess planktonic and biofilm cells survival and to evaluate the effect of biofilm on L-malic acid conversion. For cells in planktonic form, a strong survival decay was detected. In contrast, cells in biofilm life-style showed high resistance, assuring a prompt and complete L-malic acid conversion.