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Moreira L, Milheiro J, Filipe-Ribeiro L, Cosme F, Nunes FM. Exploring factors influencing the levels of biogenic amines in wine and microbiological strategies for controlling their occurrence in winemaking. Food Res Int 2024; 190:114558. [PMID: 38945562 DOI: 10.1016/j.foodres.2024.114558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2024] [Revised: 05/22/2024] [Accepted: 05/26/2024] [Indexed: 07/02/2024]
Abstract
Fermented beverages, including wine, can accumulate high concentrations of biogenic amines (BAs), which can pose potential health risks. BAs are produced by various yeasts and lactic acid bacteria (LAB) during winemaking. LAB are the main contributors to the formation of histamine and tyramine, the most toxic and food safety relevant biogenic amines. Numerous factors, ranging from agricultural and oenological practices to sanitation conditions, can contribute to the formation of BAs in wines. Moreover, organic and biodynamic wines impose limitations on the use of common food additives employed to control the proliferation of native and spoilage microorganisms during vinification and storage. To mitigate histamine production, commercial starter cultures incapable of synthesising histamine have been effectively utilised to reduce wine histamine content. Alternative fermentative microorganisms are currently under investigation to enhance the safety, quality, and typicity of wines, including indigenous LAB, non-Saccharomyces yeasts, and BAs degrading strains. Furthermore, exploration of extracts from BAs-degrading microorganisms and their purified enzymes has been undertaken to reduce BAs levels in wines. This review highlights microbial contributors to BAs in wines, factors affecting their growth and BA production, and alternative microorganisms that can degrade or avoid BAs. The aim is to lessen reliance on additives, providing consumers with safer wine choices.
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Affiliation(s)
- Luís Moreira
- Chemistry Research Centre - Vila Real (CQ-VR), Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, 5000-801 Vila Real, Portugal
| | - Juliana Milheiro
- Chemistry Research Centre - Vila Real (CQ-VR), Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, 5000-801 Vila Real, Portugal
| | - Luís Filipe-Ribeiro
- Chemistry Research Centre - Vila Real (CQ-VR), Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, 5000-801 Vila Real, Portugal
| | - Fernanda Cosme
- Chemistry Research Centre - Vila Real (CQ-VR), Food and Wine Chemistry Lab, Biology and Environment Department, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, 5000-801 Vila Real, Portugal
| | - Fernando M Nunes
- Chemistry Research Centre - Vila Real (CQ-VR), Food and Wine Chemistry Lab, Chemistry Department, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, 5000-801 Vila Real, Portugal.
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2
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Todorov SD, Alves VF, Popov I, Weeks R, Pinto UM, Petrov N, Ivanova IV, Chikindas ML. Antimicrobial Compounds in Wine. Probiotics Antimicrob Proteins 2024; 16:763-783. [PMID: 37855943 DOI: 10.1007/s12602-023-10177-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 10/10/2023] [Indexed: 10/20/2023]
Abstract
Ipsum vinum est potestas et possession (wine itself is power and possession). Wine is a complex system that triggers multisensory cognitive stimuli. Wine and its consumption are thoroughly intertwined with the development of human society. The beverage was appreciated in many ancient mythologies and plays an essential part in Christianity and rituals to this day. Wine has been said to enlighten and inspire artists and has even been prohibited by law and some religions, but has nevertheless played a role in human civilizations since the beginning. Winemaking is also a prospering and economically important industry and a longtime symbol of status and luxury. In winemaking, the formation of the final product is influenced by several factors that contribute to the chemical and sensory complexity often associated with quality vintages. Factors such as terroir, climatic conditions, variety of the grape, all aspects of the winemaking process to the smallest details, including metabolic processes carried out by yeast and malolactic bacteria, and the conditions for the maturation and storage of the final product, up to, and even beyond the point of deciding to open the bottle and enjoy the wine. In conjunction with the empiric and scientific process of winemaking, different molecules with antibacterial activity can be identified in wine during the production process, and several of them are clearly present in the final product. Some of these antibacterial components are phytochemicals, such as flavonoids and phenolic compounds, that may be delivered to the final product (wine) as a part of the grape, a variety of potential additive compounds, or from the oak barrels or clay amphoras used during the maturation process. Others are produced by yeasts and malolactic bacteria and play a role not only in the moderation of the fermentation process but contributing to the microbiological safety and beneficial properties spectra of the final product. Lactic acid bacteria, responsible for conducting malolactic fermentation, contribute to the final balance of the wine but are also directly involved in the production of different compounds exhibiting antibacterial activity. Some examples of these compounds include bacteriocins (antibacterial peptides), diacetyl, organic acids, reuterin, hydrogen peroxide, and carbon dioxide. Major aspects of these different beneficial metabolites are the subject of discussion in this review with the aim of highlighting their beneficial functions.
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Affiliation(s)
- Svetoslav Dimitrov Todorov
- ProBacLab, Laboratório de Microbiologia de Alimentos, Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 05508-000, São Paulo, SP, Brazil.
- Food Research Center (FoRC), Laboratório de Microbiologia de Alimentos, Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 05508-000, São Paulo, SP, Brazil.
- CISAS- Center for Research and Development in Agrifood Systems and Sustainability, Instituto Politécnico de Viana do Castelo, 4900-347, Viana do Castelo, Portugal.
| | - Virginia Farias Alves
- Faculdade de Farmácia, Universidade Federal de Goiás (UFG), 74605-170, Goiânia, GO, Brazil
| | - Igor Popov
- Center for Agrobiotechnology, Don State Technical University, 344000, Gagarina Sq., 1, Rostov-On-Don, Russia
- Division of Immunobiology and Biomedicine, Center of Genetics and Life Sciences, Sirius University of Science and Technology, Olimpijskij av., 1, 354340, Federal Territory Sirius, Russia
| | - Richard Weeks
- Health Promoting Naturals Laboratory, School of Environmental and Biological Sciences, Rutgers State University, 65 Dudley Road, 08901, New Brunswick, NJ, USA
| | - Uelinton Manoel Pinto
- Food Research Center (FoRC), Laboratório de Microbiologia de Alimentos, Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, 05508-000, São Paulo, SP, Brazil
| | - Nikolay Petrov
- Laboratory of Virology, New Bulgarian University, Montevideo str. 21, 1618, Sofia, Bulgaria
| | - Iskra Vitanova Ivanova
- Department of General and Industrial Microbiology, Faculty of Biology, Sofia University St. Kliment Ohridski, 8, Bul. Dragan Tzankov, 1164, Sofia, Bulgaria
| | - Michael L Chikindas
- Center for Agrobiotechnology, Don State Technical University, 344000, Gagarina Sq., 1, Rostov-On-Don, Russia
- Health Promoting Naturals Laboratory, School of Environmental and Biological Sciences, Rutgers State University, 65 Dudley Road, 08901, New Brunswick, NJ, USA
- Department of General Hygiene, I.M. Sechenov First Moscow State Medical University, 119991, Moscow, Russia
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Ruiz-de-Villa C, Poblet M, Cordero-Otero R, Bordons A, Reguant C, Rozès N. Screening of Saccharomyces cerevisiae and Torulaspora delbrueckii strains in relation to their effect on malolactic fermentation. Food Microbiol 2023; 112:104212. [PMID: 36906299 DOI: 10.1016/j.fm.2022.104212] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Revised: 12/21/2022] [Accepted: 12/28/2022] [Indexed: 12/30/2022]
Abstract
The use of Torulaspora delbrueckii in the alcoholic fermentation (AF) of grape must is increasingly studied and used in the wine industry. In addition to the organoleptic improvement of wines, the synergy of this yeast species with the lactic acid bacterium Oenococcus oeni is an interesting field of study. In this work, 60 strain combinations were compared: 3 strains of Saccharomyces cerevisiae (Sc) and 4 strains of Torulaspora delbrueckii (Td) in sequential AF, and four strains of O. oeni (Oo) in malolactic fermentation (MLF). The objective was to describe the positive or negative relationships of these strains with the aim of finding the combination that ensures better MLF performance. In addition, a new synthetic grape must has been developed that allows the success of AF and subsequent MLF. Under these conditions, the Sc-K1 strain would be unsuitable for carrying out MLF unless there is prior inoculation with Td-Prelude, Td-Viniferm or Td-Zymaflore always with the Oo-VP41 combination. However, from all the trials performed, it appears that the combinations of sequential AF with Td-Prelude and Sc-QA23 or Sc-CLOS, followed by MLF with Oo-VP41, reflected a positive effect of T. delbrueckii compared to inoculation of Sc alone, such as a reduction in L-malic consumption time. In conclusion, the obtained results highlight the relevance of strain selection and yeast-LAB strain compatibility in wine fermentations. The study also reveals the positive effect on MLF of some T. delbrueckii strains.
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Affiliation(s)
- Candela Ruiz-de-Villa
- Universitat Rovira i Virgili, Grup de Biotecnologia Microbiana dels Aliments, Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, c/ Marcel·lí Domingo s/n, 43007, Tarragona, Catalonia, Spain
| | - Montse Poblet
- Universitat Rovira i Virgili, Grup de Biotecnologia Microbiana dels Aliments, Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, c/ Marcel·lí Domingo s/n, 43007, Tarragona, Catalonia, Spain
| | - Ricardo Cordero-Otero
- Universitat Rovira i Virgili, Grup de Biotecnologia Microbiana dels Aliments, Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, c/ Marcel·lí Domingo s/n, 43007, Tarragona, Catalonia, Spain
| | - Albert Bordons
- Universitat Rovira i Virgili, Grup de Biotecnologia Enològica, Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, c/ Marcel·lí Domingo s/n, 43007, Tarragona, Catalonia, Spain
| | - Cristina Reguant
- Universitat Rovira i Virgili, Grup de Biotecnologia Enològica, Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, c/ Marcel·lí Domingo s/n, 43007, Tarragona, Catalonia, Spain
| | - Nicolas Rozès
- Universitat Rovira i Virgili, Grup de Biotecnologia Microbiana dels Aliments, Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, c/ Marcel·lí Domingo s/n, 43007, Tarragona, Catalonia, Spain.
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4
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Gianvito PD, Englezos V, Rantsiou K, Cocolin L. Bioprotection strategies in winemaking. Int J Food Microbiol 2022; 364:109532. [PMID: 35033974 DOI: 10.1016/j.ijfoodmicro.2022.109532] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2021] [Revised: 12/31/2021] [Accepted: 01/04/2022] [Indexed: 01/30/2023]
Abstract
Worldwide the interest for biological control of food spoilage microorganisms has significantly increased over the last decade. Wine makes no exception to this trend, as consumer demands for wines free of preservatives that are considered negative for human health, increase. Biological control during wine fermentation aims at producing high quality wines, while minimizing, or even eliminating, the use of chemical additives. Its success lies in the inoculation of microorganisms to prevent, inhibit or kill undesired microbes, therefore maintaining wine spoilage at the lowest level. The food industry already makes use of this practice, with dedicated commercial microbes already on the market. In winemaking, there are commercial microbes currently under investigation, particularly with the aim to reduce or replace the use of sulphur dioxide. In this review, the potential of wine yeasts and lactic acid bacteria as bioprotection agents and their mechanisms of action during wine fermentation are presented.
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Affiliation(s)
- Paola Di Gianvito
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy
| | - Vasileios Englezos
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy
| | - Kalliopi Rantsiou
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy
| | - Luca Cocolin
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy.
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5
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Bioactive peptides from yeast: A comparative review on production methods, bioactivity, structure-function relationship, and stability. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.10.008] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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Torres-Guardado R, Esteve-Zarzoso B, Reguant C, Bordons A. Microbial interactions in alcoholic beverages. Int Microbiol 2021; 25:1-15. [PMID: 34347199 DOI: 10.1007/s10123-021-00200-1] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 07/22/2021] [Accepted: 07/28/2021] [Indexed: 10/20/2022]
Abstract
This review examines the different types of interactions between the microorganisms involved in the fermentation processes of alcoholic beverages produced all over the world from cereals or fruit juices. The alcoholic fermentation converting sugars into ethanol is usually carried out by yeasts, mainly Saccharomyces cerevisiae, which can grow directly using fruit sugars, such as those in grapes for wine or apples for cider, or on previously hydrolyzed starch of cereals, such as for beers. Some of these beverages, or the worts obtained from cereals, can be distilled to obtain spirits. Besides S. cerevisiae, all alcoholic beverages can contain other microorganisms and especially in spontaneous fermentation when starter cultures are not used. These other microbes are mostly lactic acid bacteria and other yeasts-the non-Saccharomyces yeasts. The interactions between all these microorganisms are very diverse and complex, as in any natural occurring ecosystem, including food fermentations. To describe them, we have followed a simplified ecological classification of the interactions. The negative ones are amensalism, by which a metabolic product of one species has a negative effect on others, and antagonism, by which one microbe competes directly with others. The positive interactions are commensalism, by which one species has benefits but no apparent effect on others, and synergism, by which there are benefits for all the microbes and also for the final product. The main interactions in alcoholic beverages are between S. cerevisiae and non-Saccharomyces and between yeasts and lactic acid bacteria. These interactions can be related to metabolites produced by fermentation such as ethanol, or to secondary metabolites such as proteinaceous toxins, or are feed-related, either by competition for nutrients or by benefit from released compounds during yeast autolysis. The positive or negative effects of these interactions on the organoleptic qualities of the final product are also revised. Focusing mainly on the alcoholic beverages produced by spontaneous fermentations, this paper reviews the interactions between the different yeasts and lactic acid bacteria in wine, cider, beer, and in spirits such as tequila, mezcal and cachaça.
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Affiliation(s)
- Rafael Torres-Guardado
- Grup de Biotecnologia Enològica, Departament de Bioquímica i Biotecnologia, Facultat d´Enologia, Universitat Rovira i Virgili, Tarragona, Catalonia, Spain
| | - Braulio Esteve-Zarzoso
- Grup de Biotecnologia Enològica, Departament de Bioquímica i Biotecnologia, Facultat d´Enologia, Universitat Rovira i Virgili, Tarragona, Catalonia, Spain
| | - Cristina Reguant
- Grup de Biotecnologia Enològica, Departament de Bioquímica i Biotecnologia, Facultat d´Enologia, Universitat Rovira i Virgili, Tarragona, Catalonia, Spain
| | - Albert Bordons
- Grup de Biotecnologia Enològica, Departament de Bioquímica i Biotecnologia, Facultat d´Enologia, Universitat Rovira i Virgili, Tarragona, Catalonia, Spain.
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7
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Pietrafesa A, Capece A, Pietrafesa R, Bely M, Romano P. Saccharomyces cerevisiae and Hanseniaspora uvarum mixed starter cultures: Influence of microbial/physical interactions on wine characteristics. Yeast 2020; 37:609-621. [PMID: 32567694 DOI: 10.1002/yea.3506] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 05/27/2020] [Accepted: 06/18/2020] [Indexed: 01/18/2023] Open
Abstract
The growing trend in the wine industry is the revaluation of the role of non-Saccharomyces yeasts, promoting the use of these yeasts in association with Saccharomyces cerevisiae. Non-Saccharomyces yeasts contribute to improve wine complexity and organoleptic composition. However, the use of mixed starters needs to better understand the effect of the interaction between these species during alcoholic fermentation. The aim of this study is to evaluate the influence of mixed starter cultures, composed by combination of different S. cerevisiae and Hanseniaspora uvarum strains, on wine characteristics and to investigate the role of cell-to-cell contact on the metabolites produced during alcoholic fermentation. In the first step, three H. uvarum and two S. cerevisiae strains, previously selected, were tested during mixed fermentations in natural red grape must in order to evaluate yeast population dynamics during inoculated fermentation and influence of mixed starter cultures on wine quality. One selected mixed starter was tested in a double-compartment fermentor in order to compare mixed inoculations of S. cerevisiae/H. uvarum with and without physical separation. Our results revealed that physical contact between S. cerevisiae and H. uvarum affected the viability of H. uvarum strain, influencing also the metabolic behaviour of the strains. Although different researches are available on the role of cell-to-cell contact-mediated interactions on cell viability of the strains included in the mixed starter, to our knowledge, very few studies have evaluated the influence of cell-to-cell contact on the chemical characteristics of wine.
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Affiliation(s)
- Angela Pietrafesa
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Italy
| | - Angela Capece
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Italy
| | - Rocchina Pietrafesa
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Italy
| | - Marina Bely
- UR Oenologie EA 4577, USC 1366 INRAE, Bordeaux INP, Université de Bordeaux, Villenave d'Ornon, France
| | - Patrizia Romano
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Italy
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Impact of the Timing and Temperature of Malolactic Fermentation on the Aroma Composition and Mouthfeel Properties of Chardonnay Wine. Foods 2020; 9:foods9060802. [PMID: 32570784 PMCID: PMC7353488 DOI: 10.3390/foods9060802] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Revised: 06/13/2020] [Accepted: 06/15/2020] [Indexed: 11/17/2022] Open
Abstract
Malolactic fermentation (MLF) is an important process in wine production due to the resulting reduction in acidity. MLF is typically induced by the addition of Oenococcus oeni after the completion of alcoholic fermentation (AF), but can occur concurrent with AF by co-inoculation of O. oeni with Saccharomyces cerevisiae. This study investigated the effect of MLF inoculation timing and temperature (15 °C and 21 °C) and the presence of the non-Saccharomyces yeast Torulaspora delbrueckii on Chardonnay wine aroma and mouthfeel. Aroma composition was measured using headspace solid-phase microextraction-gas chromatography mass spectrometry (HS-SPME-GCMS). Mouthfeel attributes of the wines produced were assessed by a winemaker panel, using Napping® and Ultra-flash profiling. Significant differences in aroma composition and mouthfeel perception were found based on MLF timing and inoculation conditions, as well as between temperatures. Temperature had a greater impact on the aroma composition for sequential inoculations, while there were little differences based on the temperature of concurrent fermentations. Treatment type and temperature also affected the chemical composition of finished wines. Mouthfeel was impacted, although not as strongly as aroma composition. These findings demonstrate the usefulness of various MLF practices to influence the sensory qualities of a Chardonnay wine.
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9
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Lactobacillus plantarum, a New Biological Tool to Control Malolactic Fermentation: A Review and an Outlook. BEVERAGES 2020. [DOI: 10.3390/beverages6020023] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
Malolactic fermentation (MLF) in wine is an important step in the vinification of most red and some white wines, as stands for the biological conversion of l-malic acid into l-lactic acid and carbon dioxide, resulting in a decrease in wine acidity. MLF not only results in a biological deacidification, it can exert a significant impact on the organoleptic qualities of wine. This paper reviews the biodiversity of lactic acid bacteria (LAB) in wine, their origin, and the limiting conditions encountered in wine, which allow only the most adapted species and strains to survive and induce malolactic fermentation. Of all the species of wine LAB, Oenococcus oeni is probably the best adapted to overcome the harsh environmental wine conditions and therefore represents the majority of commercial MLF starter cultures. Wine pH is most challenging, but, as a result of global warming, Lactobacillus sp. is more often reported to predominate and be responsible for spontaneous malolactic fermentation. Some Lactobacillus plantarum strains can tolerate the high alcohol and SO2 levels normally encountered in wine. This paper shows the potential within this species for the application as a starter culture for induction of MLF in juice or wine. Due to its complex metabolism, a range of compositional changes can be induced, which may positively affect the quality of the final product. An example of a recent isolate has shown most interesting results, not only for its capacity to induce MLF after direct inoculation, but also for its positive contribution to the wine quality. Degrading hexose sugars by the homo-fermentative pathway, which poses no risk of acetic acid production from the sugars, is an interesting alternative to control MLF in high pH wines. Within this species, we can expect more strains with interesting enological properties.
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Lisanti MT, Blaiotta G, Nioi C, Moio L. Alternative Methods to SO 2 for Microbiological Stabilization of Wine. Compr Rev Food Sci Food Saf 2019; 18:455-479. [PMID: 33336947 DOI: 10.1111/1541-4337.12422] [Citation(s) in RCA: 57] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2018] [Revised: 12/10/2018] [Accepted: 12/11/2018] [Indexed: 01/15/2023]
Abstract
The use of sulfur dioxide (SO2 ) as wine additive is able to ensure both antioxidant protection and microbiological stability. In spite of these undeniable advantages, in the last two decades the presence of SO2 in wine has raised concerns about potential adverse clinical effects in sensitive individuals. The winemaking industry has followed the general trend towards the reduction of SO2 concentrations in food, by expressing at the same time the need for alternative control methods allowing reduction or even elimination of SO2. In the light of this, research has been strongly oriented toward the study of alternatives to the use of SO2 in wine. Most of the studies have focused on methods able to replace the antimicrobial activity of SO2 . This review article gives a comprehensive overview of the current state-of-the-art about the chemical additives and the innovative physical techniques that have been proposed for this purpose. After a focus on the chemistry and properties of SO2 in wine, as well as on wine spoilage and on the conventional methods used for the microbiological stabilization of wine, recent advances on alternative methods proposed to replace the antimicrobial activity of SO2 in winemaking are presented and discussed. Even though many of the alternatives to SO2 showed good efficacy, nowadays no other physical technique or additive can deliver the efficacy and broad spectrum of action as SO2 (both antioxidant and antimicrobial), therefore the alternative methods should be considered a complement to SO2 in low-sulfite winemaking, rather than being seen as its substitutes.
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Affiliation(s)
- Maria Tiziana Lisanti
- Dipt. di Agraria -Sezione di Scienze della Vigna e del Vino, Univ. degli Studi di Napoli Federico II, viale Italia 83100 Avellino, Italy
| | - Giuseppe Blaiotta
- Dipt. di Agraria -Sezione di Scienze della Vigna e del Vino, Univ. degli Studi di Napoli Federico II, viale Italia 83100 Avellino, Italy
| | - Claudia Nioi
- Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Inst. des Sciences de la Vigne et du Vin CS 50008 - 210, chemin de Leysotte - 33882 - Villenave d'Ornon cedex -France
| | - Luigi Moio
- Dipt. di Agraria -Sezione di Scienze della Vigna e del Vino, Univ. degli Studi di Napoli Federico II, viale Italia 83100 Avellino, Italy
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Lucio O, Pardo I, Heras JM, Krieger S, Ferrer S. Influence of yeast strains on managing wine acidity using Lactobacillus plantarum. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.05.027] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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12
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Carbonetto B, Ramsayer J, Nidelet T, Legrand J, Sicard D. Bakery yeasts, a new model for studies in ecology and evolution. Yeast 2018; 35:591-603. [DOI: 10.1002/yea.3350] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2018] [Revised: 05/07/2018] [Accepted: 05/07/2018] [Indexed: 12/18/2022] Open
Affiliation(s)
- Belén Carbonetto
- SPO, Univ Montpellier, INRA; Montpellier SupAgro; Montpellier France
- Instituto Gulbenkian de Ciência; Bioinformatics and Computational Biology Unit; Oeiras Portugal
| | - Johan Ramsayer
- SPO, Univ Montpellier, INRA; Montpellier SupAgro; Montpellier France
| | - Thibault Nidelet
- SPO, Univ Montpellier, INRA; Montpellier SupAgro; Montpellier France
| | - Judith Legrand
- GQE-Le Moulon, INRA, Univ. Paris-Sud, CNRS, AgroParisTech; Université Paris-Saclay; Gif-sur-Yvette France
| | - Delphine Sicard
- SPO, Univ Montpellier, INRA; Montpellier SupAgro; Montpellier France
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13
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Rizk Z, Rayess YE, Ghanem C, Mathieu F, Taillandier P, Nehme N. Identification of multiple-derived peptides produced by Saccharomyces cerevisiae involved in malolactic fermentation inhibition. FEMS Yeast Res 2018; 18:5059576. [DOI: 10.1093/femsyr/foy080] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2018] [Accepted: 07/22/2018] [Indexed: 12/29/2022] Open
Affiliation(s)
- Ziad Rizk
- Lebanese Agricultural Research Institute (LARI)- Fanar Station- P.O. Box 90–1965, Jdeidet El-Metn Fanar- Lebanon
| | - Youssef El Rayess
- Faculty of Agricultural and Food Sciences- Holy Spirit University of Kaslik- P.O. Box 446, Jounieh- Lebanon
| | - Chantal Ghanem
- Lebanese Agricultural Research Institute (LARI)- Fanar Station- P.O. Box 90–1965, Jdeidet El-Metn Fanar- Lebanon
| | - Florence Mathieu
- Université de Toulouse, Laboratoire de Génie Chimique, CNRS, INPT, UPS, Toulouse, France
| | - Patricia Taillandier
- Université de Toulouse, Laboratoire de Génie Chimique, CNRS, INPT, UPS, Toulouse, France
| | - Nancy Nehme
- Faculty of Agricultural Engineering and Veterinary Medicine, Lebanese University, Dekwaneh- Lebanon
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14
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Balmaseda A, Bordons A, Reguant C, Bautista-Gallego J. Non- Saccharomyces in Wine: Effect Upon Oenococcus oeni and Malolactic Fermentation. Front Microbiol 2018; 9:534. [PMID: 29628914 PMCID: PMC5876288 DOI: 10.3389/fmicb.2018.00534] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2018] [Accepted: 03/08/2018] [Indexed: 01/01/2023] Open
Abstract
This work is a short review of the interactions between oenological yeasts and lactic acid bacteria (LAB), especially Oenococcus oeni, the main species carrying out the malolactic fermentation (MLF). The emphasis has been placed on non-Saccharomyces effects due to their recent increased interest in winemaking. Those interactions are variable, ranging from inhibitory, to neutral and stimulatory and are mediated by some known compounds, which will be discussed. One phenomena responsible of inhibitory interactions is the media exhaustion by yeasts, and particularly a decrease in L-malic acid by some non-Saccharomyces. Clearly ethanol is the main inhibitory compound of LAB produced by S. cerevisiae, but non-Saccharomyces can be used to decrease it. Sulfur dioxide and medium chain fatty acids (MCFAs) produced by yeasts can exhibit inhibitory effect upon LAB or even result lethal. Interestingly mixed fermentations with non-Saccharomyces present less MCFA concentration. Among organic acids derived as result of yeast metabolism, succinic acid seems to be the most related with MLF inhibition. Several protein factors produced by S. cerevisiae inhibiting O. oeni have been described, but they have not been studied in non-Saccharomyces. According to the stimulatory effects, the use of non-Saccharomyces can increase the concentration of favorable mediators such as citric acid, pyruvic acid, or other compounds derived of yeast autolysis such as peptides, glucans, or mannoproteins. The emergence of non-Saccharomyces in winemaking present a new scenario in which MLF has to take place. For this reason, new tools and approaches should be explored to better understand this new winemaking context.
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Affiliation(s)
- Aitor Balmaseda
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, Catalonia, Spain
| | - Albert Bordons
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, Catalonia, Spain
| | - Cristina Reguant
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, Catalonia, Spain
| | - Joaquín Bautista-Gallego
- Food Biotechnology Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Universidad Pablo de Olavide, Seville, Spain
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15
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Liu Y, Rousseaux S, Tourdot-Maréchal R, Sadoudi M, Gougeon R, Schmitt-Kopplin P, Alexandre H. Wine microbiome: A dynamic world of microbial interactions. Crit Rev Food Sci Nutr 2017; 57:856-873. [PMID: 26066835 DOI: 10.1080/10408398.2014.983591] [Citation(s) in RCA: 123] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Most fermented products are generated by a mixture of microbes. These microbial consortia perform various biological activities responsible for the nutritional, hygienic, and aromatic qualities of the product. Wine is no exception. Substantial yeast and bacterial biodiversity is observed on grapes, and in both must and wine. The diverse microorganisms present interact throughout the winemaking process. The interactions modulate the hygienic and sensorial properties of the wine. Many studies have been conducted to elucidate the nature of these interactions, with the aim of establishing better control of the two fermentations occurring during wine processing. However, wine is a very complex medium making such studies difficult. In this review, we present the current state of research on microbial interactions in wines. We consider the different kinds of interactions between different microorganisms together with the consequences of these interactions. We underline the major challenges to obtaining a better understanding of how microbes interact. Finally, strategies and methodologies that may help unravel microbe interactions in wine are suggested.
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Affiliation(s)
- Youzhong Liu
- a UMR 02102 PAM Université de Bourgogne AgroSup Dijon , Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne , Dijon Cedex , France.,b Research Unit Analytical BioGeoChemistry , Helmholtz ZentrumMünchen, German Research Center for Environmental Health (GmbH) , Neuherberg , Germany
| | - Sandrine Rousseaux
- a UMR 02102 PAM Université de Bourgogne AgroSup Dijon , Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne , Dijon Cedex , France
| | - Raphaëlle Tourdot-Maréchal
- a UMR 02102 PAM Université de Bourgogne AgroSup Dijon , Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne , Dijon Cedex , France
| | - Mohand Sadoudi
- a UMR 02102 PAM Université de Bourgogne AgroSup Dijon , Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne , Dijon Cedex , France
| | - Régis Gougeon
- a UMR 02102 PAM Université de Bourgogne AgroSup Dijon , Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne , Dijon Cedex , France
| | - Philippe Schmitt-Kopplin
- b Research Unit Analytical BioGeoChemistry , Helmholtz ZentrumMünchen, German Research Center for Environmental Health (GmbH) , Neuherberg , Germany.,c Chair of Analytical Food Chemistry , Technische Universität München , Freising-Weihenstephan , Germany
| | - Hervé Alexandre
- a UMR 02102 PAM Université de Bourgogne AgroSup Dijon , Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne , Dijon Cedex , France
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16
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Ramakrishnan V, Walker GA, Fan Q, Ogawa M, Luo Y, Luong P, Joseph CML, Bisson LF. Inter-Kingdom Modification of Metabolic Behavior: [GAR+] Prion Induction in Saccharomyces cerevisiae Mediated by Wine Ecosystem Bacteria. Front Ecol Evol 2016. [DOI: 10.3389/fevo.2016.00137] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023] Open
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17
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Rizk Z, El Rayess Y, Ghanem C, Mathieu F, Taillandier P, Nehme N. Impact of inhibitory peptides released by Saccharomyces cerevisiae BDX on the malolactic fermentation performed by Oenococcus oeni Vitilactic F. Int J Food Microbiol 2016; 233:90-96. [PMID: 27348346 DOI: 10.1016/j.ijfoodmicro.2016.06.018] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2016] [Revised: 06/16/2016] [Accepted: 06/16/2016] [Indexed: 11/30/2022]
Abstract
A previous study has shown that the malolactic fermentation (MLF) was inhibited during sequential fermentations performed with the pair Saccharomyces cerevisiae BDX/Oenococcus oeni Vitilactic F in synthetic grape juices. A yeast peptidic fraction with an apparent MW of 5-10kDa was involved in the inhibition. In the present study, the MLF was also inhibited in Cabernet Sauvignon and Syrah wines. The inhibition due to the peptidic fraction was maintained despite high phenolic contents. Kinetic studies showed that the peptidic fraction was gradually released during the alcoholic fermentation (AF). Its highest anti-MLF effect was reached when isolated from late stages of the AF stationary phase. The peptidic fraction was tested in vitro on cell-free bacterial cytosolic extracts containing the malolactic enzyme in a pH range between 3.5 and 6.7. Results showed that it was able to directly inhibit the malolactic enzyme activity with an increasing inhibitory kinetic correlated to the AF time at which it was collected.
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Affiliation(s)
- Ziad Rizk
- Lebanese Agricultural Research Institute (LARI), Fanar Station, P.O. Box 90-1965, Jdeidet El-Metn, Fanar, Lebanon; Faculty of Sciences, Holy Spirit University of Kaslik, P.O. Box 446, Jounieh, Lebanon; Laboratoire de Génie Chimique, UMR CNRS 5503, INPT-ENSAT, UPS, Université de Toulouse, 1 Avenue de l'Agrobiopôle, F-31326 Castanet-Tolosan, France.
| | - Youssef El Rayess
- Faculty of Agricultural and Food Sciences, Holy Spirit University of Kaslik, P.O. Box 446, Jounieh, Lebanon.
| | - Chantal Ghanem
- Lebanese Agricultural Research Institute (LARI), Fanar Station, P.O. Box 90-1965, Jdeidet El-Metn, Fanar, Lebanon; Faculty of Agricultural and Food Sciences, Holy Spirit University of Kaslik, P.O. Box 446, Jounieh, Lebanon
| | - Florence Mathieu
- Laboratoire de Génie Chimique, UMR CNRS 5503, INPT-ENSAT, UPS, Université de Toulouse, 1 Avenue de l'Agrobiopôle, F-31326 Castanet-Tolosan, France.
| | - Patricia Taillandier
- Laboratoire de Génie Chimique, UMR CNRS 5503, INPT-ENSIACET, UPS, Université de Toulouse, 4 Allée Emile Monso, F-31432 Toulouse, France.
| | - Nancy Nehme
- Faculty of Sciences, Holy Spirit University of Kaslik, P.O. Box 446, Jounieh, Lebanon; Faculty of Agricultural Engineering and Veterinary Medicine, Lebanese University, Dekwaneh, Lebanon.
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18
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Brandam C, Fahimi N, Taillandier P. Mixed cultures of Oenococcus oeni strains: A mathematical model to test interaction on malolactic fermentation in winemaking. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.045] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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19
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Chen D, Liu SQ. Transformation of chemical constituents of lychee wine by simultaneous alcoholic and malolactic fermentations. Food Chem 2016; 196:988-95. [DOI: 10.1016/j.foodchem.2015.10.047] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2015] [Revised: 10/09/2015] [Accepted: 10/10/2015] [Indexed: 10/22/2022]
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20
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Dominance of Saccharomyces cerevisiae in alcoholic fermentation processes: role of physiological fitness and microbial interactions. Appl Microbiol Biotechnol 2016; 100:2035-46. [PMID: 26728020 DOI: 10.1007/s00253-015-7255-0] [Citation(s) in RCA: 124] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2015] [Revised: 12/13/2015] [Accepted: 12/15/2015] [Indexed: 10/22/2022]
Abstract
Winemaking, brewing and baking are some of the oldest biotechnological processes. In all of them, alcoholic fermentation is the main biotransformation and Saccharomyces cerevisiae the primary microorganism. Although a wide variety of microbial species may participate in alcoholic fermentation and contribute to the sensory properties of end-products, the yeast S. cerevisiae invariably dominates the final stages of fermentation. The ability of S. cerevisiae to outcompete other microbial species during alcoholic fermentation processes, such as winemaking, has traditionally been ascribed to its high fermentative power and capacity to withstand the harsh environmental conditions, i.e. high levels of ethanol and organic acids, low pH values, scarce oxygen availability and depletion of certain nutrients. However, in recent years, several studies have raised evidence that S. cerevisiae, beyond its remarkable fitness for alcoholic fermentation, also uses defensive strategies mediated by different mechanisms, such as cell-to-cell contact and secretion of antimicrobial peptides, to combat other microorganisms. In this paper, we review the main physiological features underlying the special aptitude of S. cerevisiae for alcoholic fermentation and discuss the role of microbial interactions in its dominance during alcoholic fermentation, as well as its relevance for winemaking.
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21
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Carew A, Close D, Dambergs R. Yeast strain affects phenolic concentration in Pinot noir wines made by microwave maceration with early pressing. J Appl Microbiol 2015; 118:1385-94. [DOI: 10.1111/jam.12785] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2014] [Revised: 02/17/2015] [Accepted: 02/18/2015] [Indexed: 12/01/2022]
Affiliation(s)
- A.L. Carew
- Perennial Horticulture Centre; Tasmanian Institute of Agriculture; University of Tasmania; Prospect TAS Australia
| | - D.C. Close
- Perennial Horticulture Centre; Tasmanian Institute of Agriculture; University of Tasmania; Prospect TAS Australia
| | - R.G. Dambergs
- Perennial Horticulture Centre; Tasmanian Institute of Agriculture; University of Tasmania; Prospect TAS Australia
- wineTQ; Monash SA Australia
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22
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Implications of new research and technologies for malolactic fermentation in wine. Appl Microbiol Biotechnol 2014; 98:8111-32. [PMID: 25142694 DOI: 10.1007/s00253-014-5976-0] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2014] [Revised: 07/18/2014] [Accepted: 07/21/2014] [Indexed: 01/11/2023]
Abstract
The initial conversion of grape must to wine is an alcoholic fermentation (AF) largely carried out by one or more strains of yeast, typically Saccharomyces cerevisiae. After the AF, a secondary or malolactic fermentation (MLF) which is carried out by lactic acid bacteria (LAB) is often undertaken. The MLF involves the bioconversion of malic acid to lactic acid and carbon dioxide. The ability to metabolise L-malic acid is strain specific, and both individual Oenococcus oeni strains and other LAB strains vary in their ability to efficiently carry out MLF. Aside from impacts on acidity, LAB can also metabolise other precursors present in wine during fermentation and, therefore, alter the chemical composition of the wine resulting in an increased complexity of wine aroma and flavour. Recent research has focused on three main areas: enzymatic changes during MLF, safety of the final product and mechanisms of stress resistance. This review summarises the latest research and technological advances in the rapidly evolving study of MLF and investigates the directions that future research may take.
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23
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Lin X, Chen X, Chen Y, Jiang W, Chen H. The effect of five probiotic lactobacilli strains on the growth and biofilm formation of Streptococcus mutans. Oral Dis 2014; 21:e128-34. [PMID: 24806217 DOI: 10.1111/odi.12257] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2013] [Revised: 04/21/2014] [Accepted: 04/28/2014] [Indexed: 11/30/2022]
Abstract
OBJECTIVE To compare the effects of five probiotic lactobacilli strains on the growth and biofilm formation of Streptococcus mutans (MS). MATERIALS AND METHODS Five probiotic lactobacilli bacteria (LB), Lactobacillus casei Shirota, Lactobacillus casei LC01, Lactobacillus plantarum ST-III, Lactobacillus paracasei Lpc-37, and Lactobacillus rhamnosus HN001, were used as test strains effecting on the Streptococci strain S. mutans UA159 in this study. The effect of LB strains and their supernatants on the viability of the MS was evaluated. Then, the effect of LB strains on the growth of MS biofilm formation was observed by fluorescence microscope. RESULTS All of the LB strains inhibited the growth of MS at concentrations of 1 × 10(8) and 3 × 10(8) CFU ml(-1) (P < 0.05). Untreated (without pH adjustment and ultrafiltration) LB supernatants from all of the LB strains inhibited the growth of MS (P < 0.05) as well. After pH adjustment and ultrafiltration (treated), only supernatants from L. casei Shirota and L. rhamnosus HN001 inhibited the growth of MS (P < 0.05). MS biofilm formation was also inhibited by all untreated supernatants and by the treated supernatants of L. casei Shirota and L. rhamnosus HN001 (P < 0.05). CONCLUSION All five probiotic lactobacilli strains inhibited the growth and biofilm formation of MS, likely through the production of an acid environment, bacteriocin-like poly peptides, or both, and the effects on MS were dependent on the LB strains used.
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Affiliation(s)
- X Lin
- Department of Conservative Dentistry and Periodontics, Affiliated Hospital of Stomatology, College of Medicine, Zhejiang University, Hangzhou, Zhejiang, China
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24
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Identification of novel GAPDH-derived antimicrobial peptides secreted by Saccharomyces cerevisiae and involved in wine microbial interactions. Appl Microbiol Biotechnol 2013; 98:843-53. [DOI: 10.1007/s00253-013-5411-y] [Citation(s) in RCA: 90] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2013] [Revised: 11/04/2013] [Accepted: 11/10/2013] [Indexed: 10/26/2022]
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25
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Affiliation(s)
- Melissa Ivey
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina 27695
| | - Mara Massel
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina 27695
| | - Trevor G. Phister
- Division of Food Science, Brewing Science Program, School of Biological Sciences, University of Nottingham, Sutton Bonington LE12 5RD, United Kingdom;
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26
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Effect of pH on potassium metabisulphite biocidic activity against yeast and human cell cultures. Food Chem 2012; 134:1327-36. [DOI: 10.1016/j.foodchem.2012.03.025] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2011] [Revised: 01/23/2012] [Accepted: 03/06/2012] [Indexed: 02/08/2023]
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27
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Sánchez A, Coton M, Coton E, Herrero M, García LA, Díaz M. Prevalent lactic acid bacteria in cider cellars and efficiency of Oenococcus oeni strains. Food Microbiol 2012; 32:32-7. [PMID: 22850371 DOI: 10.1016/j.fm.2012.02.008] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2011] [Revised: 12/19/2011] [Accepted: 02/14/2012] [Indexed: 11/29/2022]
Abstract
Malolactic fermentation (MLF) is an important step in cider production in order to allowing for improvement of microbiological stability and organoleptic characteristics of cider. Induction of this fermentation by using starter cultures enables a better control over this bioprocess, but although it is a common practice in winemaking, starters specifically focussed for cider MLF are not yet commercially available. Proper starter cultures need to present the ability to degrade l-malic acid conferring pleasing sensory characteristics while avoiding toxicological risks. In this work, lactic acid bacteria (LAB) were first isolated from MLF industrial cider samples, obtained in a cellar in the main cider-producing region of Spain, Asturias. Isolates, identified by molecular tools, belonged to the Lactobacillus brevis and Oenococcus oeni species. After a phylogenetic analysis, representative strains of both identified species were evaluated in order to determine their fermentation capacity, showing O. oeni the best behaviour in this cider fermentation, as previously demonstrated for wine in the literature. Consequently, and with the aim to test the influence at strain level, selection of O. oeni isolates as starters for cider fermentation has been undergone. In order to check the influence of geography over biodiversity, O. oeni strains from six different industrial cellars representing the distinct producing areas in the region (located in a ratio of 30 km) were analyzed by using a specific RAPD method. In this way, isolates were typed in five distinct groups, mainly corresponding to each producing area. All strains isolated from the same cellar showed the same RAPD profile revealing the significance of geographical origin in the indigenous cider LAB. Molecular tools were applied to reject those isolates exhibiting presence of genes related to organoleptic spoilage (exopolysaccharides and acrolein production) or food safety (biogenic amine production), as key selection criteria. Representative strains of each of the five O. oeni RAPD groups were tested as pure cultures to evaluate their technological utility for cider production. Experimental data of malic acid degradation and cell concentration obtained were fitted to previously selected kinetic models aimed to optimization and prediction of bioprocess performance. Four strains revealed as suitable potential starter cultures for conducting MLF in cider production.
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Affiliation(s)
- Ainoa Sánchez
- Department of Chemical Engineering and Environmental Technology, University of Oviedo, Spain
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28
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Rossouw D, Du Toit M, Bauer FF. The impact of co-inoculation with Oenococcus oeni on the trancriptome of Saccharomyces cerevisiae and on the flavour-active metabolite profiles during fermentation in synthetic must. Food Microbiol 2011; 29:121-31. [PMID: 22029926 DOI: 10.1016/j.fm.2011.09.006] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2011] [Revised: 08/12/2011] [Accepted: 09/10/2011] [Indexed: 11/17/2022]
Abstract
Co-inoculation of commercial yeast strains with a bacterial starter culture at the beginning of fermentation of certain varietal grape juices is rapidly becoming a preferred option in the global wine industry, and frequently replaces the previously dominant sequential inoculation strategy where bacterial strains, responsible for malolactic fermentation, are inoculated after alcoholic fermentation has been completed. However, while several studies have highlighted potential advantages of co-inoculation, such studies have mainly focused on broad fermentation properties of the mixed cultures, and no data exist regarding the impact of this strategy on many oenologically relevant attributes of specific wine yeast strains such as aroma production. Here we investigate the impact of co-inoculation on a commercial yeast strain during alcoholic fermentation by comparing the transcriptome of this strain in yeast-only and in co-inoculated fermentations of synthetic must. The data show that a significant number of genes are differentially expressed in this strain in these two conditions. Some of the differentially expressed genes appear to respond to chemical changes in the fermenting must that are linked to bacterial metabolic activities, whereas others might represent a direct response of the yeast to the presence of a competing organism.
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Affiliation(s)
- Debra Rossouw
- Institute for Wine Biotechnology, University of Stellenbosch, Stellenbosch, South Africa.
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29
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du Toit M, Engelbrecht L, Lerm E, Krieger-Weber S. Lactobacillus: the Next Generation of Malolactic Fermentation Starter Cultures—an Overview. FOOD BIOPROCESS TECH 2010. [DOI: 10.1007/s11947-010-0448-8] [Citation(s) in RCA: 144] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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30
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Mendoza LM, de Nadra MCM, Farías ME. Antagonistic interaction between yeasts and lactic acid bacteria of oenological relevance. Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.05.017] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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31
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Impact of the co-culture of Saccharomyces cerevisiae–Oenococcus oeni on malolactic fermentation and partial characterization of a yeast-derived inhibitory peptidic fraction. Food Microbiol 2010; 27:150-7. [DOI: 10.1016/j.fm.2009.09.008] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2009] [Revised: 09/04/2009] [Accepted: 09/15/2009] [Indexed: 11/22/2022]
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32
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Albergaria H, Francisco D, Gori K, Arneborg N, Gírio F. Saccharomyces cerevisiae CCMI 885 secretes peptides that inhibit the growth of some non-Saccharomyces wine-related strains. Appl Microbiol Biotechnol 2009; 86:965-72. [PMID: 20039034 DOI: 10.1007/s00253-009-2409-6] [Citation(s) in RCA: 93] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2009] [Revised: 12/07/2009] [Accepted: 12/13/2009] [Indexed: 10/20/2022]
Abstract
The nature of the toxic compounds produced by Saccharomyces cerevisiae CCMI 885 that induce the early death of Hanseniaspora guilliermondii during mixed fermentations, as well as their ability to inhibit the growth of other non-Saccharomyces wine-related strains, was investigated. The killing effect of mixed supernatants towards H. guilliermondii was inactivated by protease treatments, thus revealing the proteinaceous nature of the toxic compounds. Analysis of the protein pattern of mixed supernatants on Tricine SDS-PAGE showed that this S. cerevisiae strain secretes peptides (<10 kDa), which were detected only when death of H. guilliermondii was already established. Death-inducing supernatants were ultrafiltrated by 10 and 2 kDa membranes, respectively, and the inhibitory effect of those permeates were tested in H. guilliermondii cultures. Results indicated that the (2-10) kDa protein fraction of those supernatants seemed to contain antimicrobial peptides active against H. guilliermondii. Thus, the (2-10) kDa protein fraction was concentrated and its inhibitory effect tested against strains of Kluyveromyces marxianus, Kluyveromyces thermotolerans, Torulaspora delbrueckii and H. guilliermondii. Under the growth conditions used for these tests, the (2-10) kDa protein fraction of S. cerevisiae CCMI 885 supernatants exhibited a fungistatic effect against all the strains and a fungicidal effect against K. marxianus.
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33
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Enrique M, Manzanares P, Yuste M, Martínez M, Vallés S, Marcos JF. Selectivity and antimicrobial action of bovine lactoferrin derived peptides against wine lactic acid bacteria. Food Microbiol 2008; 26:340-6. [PMID: 19269579 DOI: 10.1016/j.fm.2008.11.003] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2008] [Revised: 11/20/2008] [Accepted: 11/24/2008] [Indexed: 10/21/2022]
Abstract
In this study, the antibacterial activities of a bovine Lactoferrin pepsin hydrolysate (LFH) and a synthetic peptide derived from bovine lactoferricin (LfcinB(17-31)) have been evaluated against Oenococcus oeni and three additional lactic acid bacteria (LAB) known to cause spoilage during winemaking processes. Inhibition of bacterial growth was demonstrated in vitro in synthetic broth media (MRS) for both LFH and LfcinB(17-31). The bactericidal activity of the synthetic peptide was also assayed and found to vary depending on the bacterial species and the matrix in which exposure to peptide occurred (either MRS broth or white must). Specificity of LfcinB(17-31) for Lactobacillus brevis, Pediococcus damnosus, and O. oeni was demonstrated in must fermentation experiments in which these three LAB co-existed with the winemaking Saccharomyces cerevisiae T73 in the presence of the peptide. Finally, fermentation experiments also showed that LfcinB(17-31) at inhibitory concentrations did not alter either fermentation kinetics or specific enological parameters.
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Affiliation(s)
- María Enrique
- Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas PO Box 73, 46100 Burjassot, Valencia, Spain
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34
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Current awareness on yeast. Yeast 2008. [DOI: 10.1002/yea.1458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
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35
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Nehme N, Mathieu F, Taillandier P. Quantitative study of interactions between Saccharomyces cerevisiae and Oenococcus oeni strains. J Ind Microbiol Biotechnol 2008; 35:685-93. [PMID: 18317828 DOI: 10.1007/s10295-008-0328-7] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2007] [Accepted: 02/08/2008] [Indexed: 12/01/2022]
Abstract
This study examines the interactions that occur between Saccharomyces cerevisiae and Oenococcus oeni strains during the process of winemaking. Various yeast/bacteria pairs were studied by applying a sequential fermentation strategy which simulated the natural winemaking process. First, four yeast strains were tested in the presence of one bacterial strain leading to the inhibition of the bacterial component. The extent of inhibition varied widely from one pair to another and closely depended on the specific yeast strain chosen. Inhibition was correlated to weak bacterial growth rather than a reduction in the bacterial malolactic activity. Three of the four yeast strains were then grown with another bacteria strain. Contrary to the first results, this led to the bacterial stimulation, thus highlighting the importance of the bacteria strain. The biochemical profile of the four yeast fermented media exhibited slight variations in ethanol, SO(2) and fatty acids produced as well as assimilable consumed nitrogen. These parameters were not the only factors responsible for the malolactic fermentation inhibition observed with the first bacteria strain. The stimulation of the second has not been reported before in such conditions and remains unexplained.
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Affiliation(s)
- Nancy Nehme
- Laboratoire de Génie Chimique/INP-ENSIACET, 5 rue Paulin Talabot, BP 1301, 31106 Toulouse Cedex, France.
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