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Microorganisms
Volume 13
Issue 10
10.3390/microorganisms13102328
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

High-Performance Indigenous Lactiplantibacillus plantarum Strains for Enhanced Malolactic Fermentation and Wine Quality

by
Yongzhang Zhu
1,2,†,
Ni Chen
3,†,
Zhenghua Xu
1,
Jingyue Liu
2,
Shuwen Liu
1,2,* and
Kan Shi
2,*
1
Guangdong Provincial Key Laboratory of Intelligent Port Security Inspection, Huangpu Customs District P.R. China, Guangzhou 510700, China
2
College of Enology, Shaanxi Engineering Research Center for Viti-Viniculture, Viti-Viniculture Engineering Technology Center of State Forestry and Grassland Administration, Heyang Experimental and Demonstrational Stations for Grape, Ningxia Helan Mountain’s East Foothill Wine Experiment and Demonstration Station, Northwest A&F University, Yangling 712100, China
3
Shaanxi Modern Agriculture Training Center, Xi’an 710000, China
*
Authors to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Microorganisms 2025, 13(10), 2328; https://doi.org/10.3390/microorganisms13102328
Submission received: 13 August 2025 / Revised: 4 October 2025 / Accepted: 7 October 2025 / Published: 9 October 2025
(This article belongs to the Special Issue Fruit Wine Fermentation and Microbial Communities)
Versions Notes

Abstract

Malolactic fermentation (MLF), a key enological process for wine deacidification and aroma and flavor development, is predominantly mediated by lactic acid bacteria. This study characterized 342 indigenous Lactiplantibacillus plantarum (L. plantarum) isolates, a potential starter species underexploited for MLF, from China’s Jiaodong Peninsula wine regions through polyphasic analysis. Thirty strains with high tolerance to wine stress conditions and efficient malate metabolism were selected. Among these, two high-performance strains, P101 and J43, exhibited superior MLF kinetics. Their applications had almost no effect on the wine’s basic physicochemical parameters, color parameters, and individual phenolic contents. Solid-phase microextraction–gas chromatography–mass spectrometry (SPME-GC-MS) analysis revealed that these strains significantly enhance key aroma compound contents in wines, including ethyl acetate, ethyl lactate, ethyl 2-methylbutyrate, and nerol, contributing more floral and fruity aroma characteristics. These indigenous L. plantarum strains, novel microbial starter cultures, demonstrate dual functionality in enhancing wine quality through controlled fermentation while supporting microbial biodiversity through the development of region-specific strain resources.
Keywords: MLF; lactic acid bacteria; L. plantarum; stress tolerance; aromas MLF; lactic acid bacteria; L. plantarum; stress tolerance; aromas

Share and Cite

MDPI and ACS Style

Zhu, Y.; Chen, N.; Xu, Z.; Liu, J.; Liu, S.; Shi, K. High-Performance Indigenous Lactiplantibacillus plantarum Strains for Enhanced Malolactic Fermentation and Wine Quality. Microorganisms 2025, 13, 2328. https://doi.org/10.3390/microorganisms13102328

AMA Style

Zhu Y, Chen N, Xu Z, Liu J, Liu S, Shi K. High-Performance Indigenous Lactiplantibacillus plantarum Strains for Enhanced Malolactic Fermentation and Wine Quality. Microorganisms. 2025; 13(10):2328. https://doi.org/10.3390/microorganisms13102328

Chicago/Turabian Style

Zhu, Yongzhang, Ni Chen, Zhenghua Xu, Jingyue Liu, Shuwen Liu, and Kan Shi. 2025. "High-Performance Indigenous Lactiplantibacillus plantarum Strains for Enhanced Malolactic Fermentation and Wine Quality" Microorganisms 13, no. 10: 2328. https://doi.org/10.3390/microorganisms13102328

APA Style

Zhu, Y., Chen, N., Xu, Z., Liu, J., Liu, S., & Shi, K. (2025). High-Performance Indigenous Lactiplantibacillus plantarum Strains for Enhanced Malolactic Fermentation and Wine Quality. Microorganisms, 13(10), 2328. https://doi.org/10.3390/microorganisms13102328

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