Antagonistic interaction between yeasts and lactic acid bacteria of oenological relevance. Partial characterization of inhibitory compounds produced by yeasts

Food Research International

Volumn 43, Issue 8, 2010, Pages 1990-1998

  Mendoza, Lucía M ^a   de Nadra, María C Manca ^a,b   Farías, Marta E ^a,b  

^a CENTRO DE REFERENCIA PARA LACTOBACILOS CERELA CONICET   (Argentina)

^b UNIVERSIDAD NACIONAL DE TUCUMÁN   (Argentina)

Author keywords

Inhibitory compound; Interaction; Lactic acid bacteria; Wine yeasts

Indexed keywords

ANTAGONISTIC INTERACTIONS; BACTERIAL INHIBITION; CANDIDA; DOUBLE LAYERS; GROWTH METHOD; INHIBITORY COMPOUNDS; INHIBITORY EFFECT; INTERACTION; LACTIC ACID BACTERIA; LOW MOLECULAR WEIGHT; MOLECULAR SIZE; OENOCOCCUS OENI; PARTIAL CHARACTERIZATION; PHYSIOLOGICAL RESPONSE; S.CEREVISIAE; SACCHAROMYCES CEREVISIAE; SYNERGISTIC EFFECT; WINE YEAST; WINE YEASTS;

BACTERIOLOGY; BODY FLUIDS; FLOW CYTOMETRY; LACTIC ACID; METABOLISM; METABOLITES; MOLECULAR WEIGHT; ORGANIC ACIDS; PHYSIOLOGICAL MODELS; WINE;

YEAST;

BACTERIA (MICROORGANISMS); CANDIDA; LACTOBACILLUS; LACTOBACILLUS HILGARDII; METSCHNIKOWIA PULCHERRIMA; OENOCOCCUS OENI; SACCHAROMYCES CEREVISIAE;

EID: 77957173684     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.05.017     Document Type: Article

References (43)

1. Arena M.E., Manca de Nadra M.C. Biogenic amine production by Lactobacillus. Journal of Applied Microbiology 2001, 90:158-162.
2. Arnink K., Henick-Kling T. Influence of Saccharomyces cerevisiae and Oenococcus oeni strains on successful malolactic conversion in wine. American Journal of Enology and Viticulture 2005, 56:228-237.
3. Bernt E., Gutmann I. Ethanol. Determination with alcohol dehydrogenase and NAD. Methods of enzymatic analysis 1974, Vol. 3:1499-1505. Academic Press, London.
4. 2, ethanol and temperature on the growth of Leuconostoc oenos. Journal of Applied Bacteriology 1990, 68:23-31.
5. Capucho I., San Romao M.V. Effect of ethanol and fatty acids on malolactic activity of Leuconostoc oenos. Applied Microbiology and Biotechnology 1994, 42:391-395.
6. Carreté R., Vidal M.T., Bordons A., Constanti M. Inhibitory effect of sulfur dioxide and other stress compounds in wine on the ATPase activity of Oenococcus oeni. FEMS Microbiology Letters 2002, 211:155-159.
7. Comitini F., Ciani M. The inhibitory activity of wine yeast starters on malolactic bacteria. Annals of Microbiology 2007, 57:61-66.
8. Comitini F., Ferretti R., Clementi F., Mannazzu I., Ciani M. Interactions between Saccharomyces cerevisiae and malolactic bacteria: Preliminary characterization of a yeast proteinaceous compounds active against Oenococcus oeni. Journal of Applied Microbiology 2005, 99:105-111.
9. Couto J.A., Hogg T.A. Diversity of ethanol-tolerant lactobacilli isolated from Douro fortified wine: Clustering and identification by numerical analysis of electrophoretic protein profiles. Journal of Applied Bacteriology 1994, 76:487-491.
10. da Silveira M.G., San Romao M.V., Loureiro-Dias M.C., Rombouts F.M., Abee T. Flow cytometric assessment of membrane integrity of ethanol-stressed Oenococcus oeni cells. Applied and Environmental Microbiology 2002, 68(12):6087-6093.
11. de Revel G., Capela A.B., Hogg T. A pre-spoilage marker for bacterial activity in fortified wine, conversion of L-malic acid to L-lactic acid. Letters in Applied Microbiology 1994, 18:329-332.
12. de Revel G., Martin N., Pripis-Nicolau L., Lonvaud-Funel A., Bertrand A. Contribution to the knowledge of malolactic fermentation influence on wine aroma. Journal of Agriculture and Food Chemistry 1999, 47:4003-4008.
13. Dick K.J., Molan P.C., Eschenbruch R. The isolation from Saccharomyces cerevisiae of two antibacterial cationic proteins that inhibit malolactic bacteria. Vitis 1992, 31:105-116.
14. Edwards C.G., Beelman R.B. Inhibition of the malolactic bacterium Leuconostoc oenos (PSU-1) by decanoic acid and subsequent removal of the inhibition by yeast ghosts. American Journal of Enology and Viticulture 1987, 38:239-242.
15. Enrique M., Manzanares P., Yuste M., Martínez M., Vallés S., Marcos J.F. Selectivity and antimicrobial action of bovine lactoferrin derived peptides against wine lactic acid bacteria. Food Microbiology 2009, 26:340-346.
16. Farías M.E., Manca de Nadra M.C. Purification and partial characterization of Oenococcus oeni exoprotease. FEMS Microbiology Letters 2000, 185:263-266.
17. Farías M.E., Strasser de Saad A.M., Manca de Nadra M.C. Viability and histidine decarboxylase activity of Lactobacillus hilgardii 5w during storage. Microbiologie-Aliments-Nutrition 1996, 14:351-355.
18. Gilis J.F., Dupuy M.L., Strehaiano P. Etude qualitative et quantitative des interactions entre Saccharomyces cerevisiae et Leuconostoc oenos. Journal International des Sciences de la Vigne et du Vin 1996, 3:151-157.
19. Henick-Kling T. Malolactic fermentation. Wine microbiology and biotechnology 1993, 289-326. Harwood Academic Publishers, Switzerland. G.H. Fleet (Ed.).
20. Herrero M., Quirós C., García L.A., Díaz M. Use of flow cytometry to follow the physiological states of microorganisms in cider fermentation processes. Applied and Environmental Microbiology 2006, 72(10):6725-6733.
21. Kunkee R. Some roles of malic acid in the malolactic fermentation in winemaking. FEMS Microbiology Review 1991, 88:55-72.
22. Kurtzman C.P., Fell J.W. The yeasts: a taxonomic study 1998, Elsevier Science, Amsterdam, The Netherlands. 4th edition.
23. Larsen J.T., Nielsen J.C., Kramp B., Richelieu M., Bjerring P., Riisager M.J., et al. Impact of different strains of Saccharomyces cerevisiae on malolactic fermentation by Oenococcus oeni. American Journal of Enology and Viticulture 2003, 54:246-251.
24. Lemaresquier H. Inter-relationships between strains of Saccharomyces cerevisiae from the Champagne area and lactic acid bacteria. Letters in Applied Microbiology 1987, 4:91-94.
25. Lonvaud-Funel A., Joyeux A., Desens C. Inhibition of malolactic fermentation of wines by products of yeast metabolism. Journal of the Science of Food and Agriculture 1988, 44:183-191.
26. MacDonald J.C. Biosynthesis of pulcherriminic acid. Biochemical Journal 1965, 96:533-538.
27. MacWilliam I.C. A survey of the antibiotic powers of yeasts. Journal of General Microbiology 1959, 21:410-414.
28. Manca de Nadra M.C., Strasser de Saad A.M. Effect of organic acids on the growth of Leuconostoc oenos and Lactobacillus hilgardii strains isolated from red wine. Journal International des Sciences de la Vigne et du Vin 1991, 25:99-108.
29. Nehme N., Mathieu F., Taillandier P. Quantitative study of interactions between Saccharomyces cerevisiae and Oenococcus oeni strains. Journal of Industrial Microbiology and Biotechnology 2008, 35:685-693.
30. Nehme N., Mathieu F., Taillandier P. Impact of the co-culture of Saccharomyces cerevisiae-Oenococcus oeni on malolactic fermentation and partial characterization of a yeast-derived inhibitory peptidic fraction. Food Microbiology 2010, 27:150-157.
31. Nygaard M., Prahl C. Compatibility between strains of Saccharomyces cerevisiae and Leuconostoc oenos as an important factor for successful malolactic fermentation. Abstr. American Journal of Enology and Viticulture 1997, 48:70.
32. Osborne J.P., Edwards C.G. Bacteria important during winemaking. Advances in Food and Nutrition Research 2005, 50:139-177.
33. Osborne J.P., Edwards C.G. Inhibition of malolactic fermentation by a peptide produced by Saccharomyces cerevisiae during alcoholic fermentation. International Journal of Food Microbiology 2007, 118:27-34.
34. Patynowski R.J., Jiranek V., Markides A.J. Yeast viability during fermentation and sur lie ageing of a defined medium and subsequent growth of Oenococcus oeni. Australian Journal of Grape and Wine Research 2002, 8:62-69.
35. Rodriguez S.B., Amberg E. Malolactic fermentation in Chardonnay: Growth and sensory effects of commercial strains of Leuconostoc oenos. Journal of Applied Bacteriology 1990, 68:139-144.
36. Rodríguez M.E., Lopes C.A., Barbagelata R.J., Barda N.B., Caballero A.C. Influence of Candida pulcherrima Patagonian strain on alcoholic fermentation behaviour and wine aroma. International Journal of Food Microbiology 2010, 138:19-25.
37. Rodriguez A.V., Manca de Nadra M.C. Production of hydrogen peroxide by Lactobacillus hilgardii and its effect on Leuconostoc oenos growth. Current Microbiology 1995, 30:23-25.
38. Sipiczki M. Metschnikowia strains isolated from botrytized grapes antagonize fungal and bacterial growth by iron depletion. Applied and Environmental Microbiology 2006, 72:6716-6724.
39. Strasser de Saad A.M., Manca de Nadra M.C. Isolation and identification of the lactic acid bacteria from Cafayate (Argentine) wines. Microbiologie-Aliments-Nutrition 1987, 5:45-49.
40. Taillandier P., Tataridis P., Strehaiano P. A quantitative study of antagonism between Saccharomyces cerevisiae and Oenococcus oeni. Lallemand Technical Meetings Symposium 10 2002, 21-26. Biarritz.
41. Vaillant H., Formisyn P., Gerbaux V. Malolactic fermentation of wine: Study of the influence of some physico-chemical factors by experimental design assays. Journal of Applied Bacteriology 1995, 79:640-650.
42. Zoecklein B., Fugelsang K., Gump B., Nury F. Laboratory procedures: Sulfur dioxide, Ripper titrametric method using iodine. Wine Analysis and Production 1999, 493-496. Aspen Publishers Inc, Gaithersburg, Maryland.
43. Zohre D.E., Erten H. The influence of Kloeckera apiculata and Candida pulcherrima yeasts on wine fermentation. Process Biochemistry 2002, 38:319-324.