H2020Individual fellowship2021–2023

LACALAB4wine · Characterisation of lactic acid bacterial enzymes and their biotechnological potential in wines

Horizon 2020 — Marie Skłodowska-Curie Actions

Duration: 2021-09-01 → 2023-08-31
EU contribution: €160,932
Participants: 1
Scheme: MSCA-IF

Lines connect the coordinator with its partners.

Results in brief

Characterisation of lactic acid bacterial enzymes and their biotechnological potential in wines

Wine has become a daily consuming-product and the EU is the world’s leading wine producer (60% of world production). To guarantee food quality and safety control for consumers, winemakers normally use physical and chemical methods to reduce toxins and off-flavours in wines, which will be replaced with a biological method using laccases enzymes from lactic acid bacteria (LAB) to avoid environmental and health problems. This project is aimed at applying laccases to eliminate undesirable substances in wines such as toxic compounds (BA and ochratoxin A-OTA) and off-flavors (volatile phenols - VP) produced from yeasts, fungi and bacteria during the winemaking process. The ultimate objective is to explore the structure and characteristics of LAB laccases as well as their biotechnological and practical applications to the oenological industry, and activity on BA, OTA and VP in wines in order to improve the wine quality. As conclusions of this action, the knowledge and results generated from this project should be transferred to the wine/food industry with possible great benefits in terms of wine quality and safety.

Data: CORDIS, © European Union

Project objective

This project is aimed at applying laccases enzymes from lactic acid bacteria (LAB) to eliminate undesirable substances in wines such as toxic compounds (biogenic amines-BA and ochratoxin A-OTA) and off-flavors (volatile phenols - VP) produced from yeasts, fungi and bacteria during the winemaking process.Wine has become a daily consuming-product and the EU is the world’s leading wine producer (60% of world production). To guarantee food quality and safety control for consumers, winemakers normally use physical and chemical methods to reduce toxins and off-flavours in wines, which will be replaced with LAB laccases to avoid environmental and health problems.The main objective of this project is to explore the structure, practical applications, and the activity of LAB laccases on BA, OTA and VP in wines and determine and quantify their degradation products in order to improve the wine quality. Specific objectives are to look for new LAB enzymes to eliminate aromatic defects and toxins in wine and determine their degrading products on BA, OTA and VP, to explore their structure and new applications, to discover chaperons that improve laccases expression and to evaluate the enzymatic activity on wine quality. In order to accomplish these objectives, four stages of the project have been established, which include the genome mining and laccases expression and purification, their activity evaluation in wine and the search of the protein structure.To achieve all these goals, it is required a large combination of technical and transversal skills that will greatly improve the potential of the candidate to become a leader in wine bacteria biotechnology given his background as Biochemical Engineer and his previous experience as researcher in the line of biochemical processes modelling and to enhance his employability opportunities. The knowledge and results generated from this project can be transferred to the wine/food industry with great benefits in quality and safety.

Original text from CORDIS.

Participants

UNIVERSITAT DE VALENCIA · ValenciaCoordinatorSpain

LACALAB4wine · Characterisation of lactic acid bacterial enzymes and their biotechnological potential in wines

Results in brief

Characterisation of lactic acid bacterial enzymes and their biotechnological potential in wines

Project objective

Participants

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