The inhibitory activity of wine yeast starters on malolactic bacteria

Annals of Microbiology

Volumn 57, Issue 1, 2007, Pages 61-66

  Comitini, Franceses ^a   Ciani, Maurizio ^a  

^a UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

Author keywords

Malolactic bacteria; Malolactic fermentation; Screening methods; Wine yeast starter

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 34147139007     PISSN: 15904261     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF03175051     Document Type: Article

References (40)

1. Addis E., Fleet G.H., Cox J.M., Kolak D., Leung T. (2001). The growth, properties and interactions of yeasts and bacteria associated with the maturation of Camembert and blueveined cheeses. Int. J. Food Microbiol., 69: 25-36.
2. Alexandre H., Costello P.J., Remize F., Guzzo J., Guilloux-Benatier M. (2004). Saccharomyces cerevisiae-Oenococcus oeni interactions in wine: current knowledge and perspectives. Int. J. Food Microbiol., 93: 141-154.
3. Arnink K., Conterno L, Henick-Kling T. (2002). Studies on yeastbacteria interaction in wine. Lallemand Technical Meetings Symposium 10, Biarritz, April 2002, pp. 5-14.
4. Arnink K., Henick-Kling T. (2005). Influence of Saccharomyces cerevisiae and Oenococcus oeni strains on successful malolactic conversion in wine. Am. J. Enol. Vitic., 53: 228-237.
5. Bartowsky E., Costello P., Henschke P. (2002). Management of malolactic fermentation-wine flavour manipulation. Australian and New Zealand Grapegrower and Winemaker 461a, 10-12.
6. Beelman R.B., Keen R.M., Banner M.J., King, S.W. (1982). Interactions between wine yeast and malolactic bacteria under wine conditions. Dev. Ind. Microbiol., 23: 107-121.
7. 2, ethanol and temperature on the growth of Leuconostoc oenos. J. Appl. Bacteriol., 68: 23-31.
8. Cannon M.C., Pilone J.G. (1993). Interaction between commercial wine yeasts and malolactic bacteria. In: Jordan D.T., Ed., Proceeding of the New Zeeland Grape & Wine Symposium: Sustainability Cabernet Souvignon, Vol. 8, New Zeeland Society for Viticulture and Oenology, Auckland New Zeeland, pp. 85-95.
9. Capucho I., San Romao M.V. (1994). Effect of the ethanol and fatty acids on malolactic activity of Leuconostoc oenos. Appl. Microbiol. Biotechnol., 42: 391-395.
10. Caridi A., Corte V. (1997). Inhibition of malolactic fermentation by cryotolerant yeasts. Biotechnol. Lett., 19: 723-726.
11. Comitini F., Ferretti R., Clementi F., Mannazzu L, Ciani, M. (2005). Interactions between Saccharomyces cerevisiae and malolactic bacteria: preliminary characterization of a yeast proteinaceous compound(s) active against Oenococcus oeni. J. Appl. Microbiol., 99: 105-111.
12. Corsetti A., Rossi J., Gobbetti M. (2001). Interactions between yeasts and bacteria in the smear surface-ripened cheeses. Int. J. Food Microbiol., 69: 1-10.
13. Dick K.J., Molan P.C., Eschenbruch, R. (1992). The isolation from Saccharomyces cerevisiae of two antibacterial cationic proteins that inhibits malolactic bacteria. Vitis, 31: 105-116.
14. Edwards C.G., Beelman R.B. (1987). Inhibition of the malolactic bacterium Leuconostoc oenos (PSU-1) by decanoic acid and subsequent removal of the inhibition by yeast ghosts. Am. J. Enol. Vitic., 38: 239-242.
15. Edwards C.G., Beelman R.B., Bartley C.E., McConnell A.L. (1990). Production of decanoic acid and other volatile compounds and the growth of yeast and malolactic bacteria during vinification. Am. J. Enol. Vitic., 41: 48-56.
16. Fornachon J.C.M. (1968). Influence of different yeasts on the growth of lactic acid bacteria in wine. J. Sci. Food Agric., 19: 374-378.
17. Gilis J.-F., Delia-Dupuy M.-L., Strehaiano P. (1996). Etude qualitative et quantitative des interactions entre Saccharomyces cerevisiae et Leuconostoc oenos. J. Int. Sci.Vigne Vin, 3: 151-157.
18. Guerzoni M.E., Sinigaglia M., Gardini F., Ferruzzi M., Torriani M. (1995). Effects of pH, temperature, ethanol, and malate concentration in Lactobadillus plantarum and Leuconostoc oenos: modelling of the malolactic activity. Am. J. Enol. Vitic., 46: 368-374.
19. Guzzo J., Jobin M.P., Fortier L.C., Garmynd D., Tourdot-Marechal R., Lee B., Divies C. (2000). Regulation of stress response in Oenococcus oeni as a function of environmental changes and growth phase. Int. J. Food Microbiol., 55: 27-31.
20. Henschke P.A. (1993). An overview of malolactic fermentation research. Austr. NZ. Wine Ind. J., 8: 69-79.
21. Henschke P.A., Jiranek V. (1993). Yeasts - metabolism of nitrogen compounds. In: Fleet, G.H., Ed., Wine Microbiology and Biotechnology, Harwood Academic Publishers, Chur, Switzerland, pp. 77-164.
22. Henick-Kling T. (1993). Malolactic fermentation. In: Fleet G.H., Ed., Wine Microbiology and Biotechnology, Harwood Academic Publishers, Chur, Switzerland, pp. 289-326.
23. 2 and timing of inoculation. Am. J. Enol. Vitic., 45: 464-469.
24. King S.W., Beelman R.B. (1986). Metabolic interactions between Saccharomyces cerevisiae and Leuconostoc oenos in a model grape juice/wine system. Am. J. Enol. Vitic, 37: 53-60.
25. Kunkee R. (1984). Selection and modification of yeasts and lactic acid bacteria for wine fermentation. Food Microbiol., 1: 315-332.
26. Kunkee R. (1991). Some roles of malic acid in the malolactic fermentation in winemaking. FEMS Microbiol. Rev., 88: 55-72.
27. Lemaresquier H. (1987). Inter-relationships between strains of Saccharomyces cerevisiae from the Champagne area and lactic acid bacteria. Lett. Appl. Microbiol., 4: 91.
28. Lonvaud-Funel A., Joyeux A., Dessens C. (1988). Inhibition of malolactic fermentation of wines by products of yeast metabolism. J. Sci. Food Agric, 44: 183-191.
29. Molina-Hoppner A., Sato T., Kato C., Ganzle M.G., Vogel R.F. (2003). Effects of pressure on cell morphology and cell division of lactic acid bacteria. Extremophyles, 7: 14-17.
30. Neysens P., Messens W., Gevers D., Swings J., De Vuyst L. (2003). Biphasic kinetics of growth and bacteriocin production with Lactobacillus amylovorus DCE 471 occur under stress conditions. Microbiology, 149: 1073-1082.
31. Nygaard M., Prahl C. (1996). Compatibility between strains of Saccharomyces cerevisiae and Leuconostoc oenos as an important factor for successful malolactic fermentation. Proceedings of the Fourth International Symposium on CoolClimate Viticulture and Oenology, 16-20 July, Rochester, NY, USA, V1-103-V1-106.
32. Patynowski R.J., Jiranek V., Markides A.J. (2002). Yeast viability during fermentation and sur lie ageing of a defined medium and subsequent growth of Oenococcus oeni. Aust. J. Grape Wine Res., 8: 62-69.
33. Radler F. (1990). Possible use of nisin in winemaking. Action of nisin against lactic acid bacteria and wine yeasts in solid and liquid media. Am. J. Enol. Vitic., 41: 1-6.
34. Reguant C., Bordons A., Arola L., Rozes N. (2000). Influence of phenolic compounds on the physiology of Oenococcus oeni from wine. J. Appl. Microbiol., 88: 1065-1071.
35. Taillandier P., Tataridis P., Strehaiano P. (2002). A quantitative study of antagonism between Saccharomyces and Oenococcus oeni. Lallemand Technical Meetings Symposium, 10, Biarritz, April 2002, 21-26.
36. Vaillant H., Formisyn P., Gerbaux, V. (1995). Malolactic fermentation of wine: study of the influence of some physico-chemical factors by experimental design assays. J. Appl. Bacteriol., 79: 640-650.
37. Vidai M.T., Poblet M., Constantî M., Bordons A. (2001). Inhibitory effect of copper and dichlofluanid on Oenococcus oeni and malolactic fermentation. Am. J. Enol. Vitic., 52: 223-229.
38. Viljoen B.C. (2001). The interaction between yeasts and bacteria in dairy environments. Int. J. Food Microbiol., 69, 37-44.
39. Wibowo D.J., Eschenbruch R., Davis C.R., Fleet G.H., Lee T.H. (1985). Occurence and growth of lactic acid bacteria in wine: a review. Am. J. Enol. Vitic., 36: 302-313.
40. Wibowo D., Fleet G.H., Lee T.H., Eschenbruch R.E. (1988). Factors affecting the induction of malolactic fermentation in red wines with Leuconostoc oenos. J. Appl. Bacteriol., 64: 421-428.