Inhibition of bacteria contaminating alcoholic fermentations by killer yeasts

Meneghin, Maria Cristina; Reis, Vanda Renata; Ceccato-Antonini, Sandra Regina

doi:10.1590/s1516-89132010000500006

Cited by 29 publications

(19 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The mechanism associated with this inhibition is quite controversial. Some authors have reported that the killer phenomenon, which had previously been limited to yeastyeast interaction, might occur between yeast and bacteria, noting that killer strains are capable of inhibiting the growth of bacteria such as E. coli, S. aureus, L. monocytogenes, and Klebsiella oxytoca (Bajaj, Raina, & Singh, 2013;Leverentz et al, 2006;Meneghin, Reis, & Ceccato-Antonini, 2010;Polonelli & Morace, 1986). However, it has been suggested that S. cerevisiae produces substances with AA against malolactic bacteria and that one of these substances has lysozyme characteristics (Dick, Molan, & Eschenbruch, 1992).…”

Section: Evaluation Of Cell Viability Of Bacteriamentioning

confidence: 99%

Evaluation of antimicrobial activity from native wine yeast against food industry pathogenic microorganisms

Acuña-Fontecilla

Silva-Moreno

Ganga

et al. 2017

CyTA - Journal of Food

View full text Add to dashboard Cite

Currently, there is a worldwide trend toward the food consumption without the use of preservatives. For this reason, biocontrols have emerged as a natural option to replace preservatives. We identify and select native wine yeasts with antimicrobial activity (AA) that work against pathogenic bacteria of food importance. We evaluated the antimicrobial capacity of 103 yeast against Salmonella typhimurium, Listeria monocytogenes, and Escherichia coli, by measuring the growth inhibition. AA was qualitatively determined by measuring the inhibition zone diameter accompanied by death zone of target cells. Results revealed that nine yeast strains showed AA against the three pathogens, being mainly of the genera Pichia, Candida, and Saccharomyces. To determine the type of AA, the viability was assessed by the method of SYTOX Green®. The results suggest that yeast exhibit AA bactericidal type. Thus, the use of yeasts arises as a natural and safe for the biocontrol of bacterial growth alternative.Evaluación de la actividad antimicrobiana de levaduras vínicas nativas contra microorganismos patógenos de la industria alimentaria RESUMEN Actualmente existe una tendencia mundial por el consumo de alimentos sin el uso de preservantes. De esta forma, biocontroladores han emergido como una opción natural para reemplazar preservantes. En este estudio se identificaron y seleccionaron levaduras vínicas con actividad antimicrobiana (AA) frente a bacterias patógenas. Evaluamos la capacidad antimicrobiana de 103 levaduras contra Salmonella Typhimurium, Listeria monocytogenes y Escherichia coli, determinando la inhibición del crecimiento. La AA se determinó cualitativamente midiendo el diámetro de la zona de inhibición acompañado de la zona de muerte de las células diana. Los resultados mostraron que 9 cepas de levadura mostraron AA frente a los tres patógenos, siendo principalmente de los géneros Pichia, Candida, Saccharomyces y Metschnikowia. Para determinar el tipo de AA, se evaluó la viabilidad usando SYTOX Green®. Los resultados sugieren que las levaduras presentan un tipo de AA bactericida. Así, el uso de levaduras surge como una alternativa natural y segura para el control biológico del crecimiento bacteriano. ARTICLE HISTORY

show abstract

Section: Evaluation Of Cell Viability Of Bacteriamentioning

confidence: 99%

Evaluation of antimicrobial activity from native wine yeast against food industry pathogenic microorganisms

Acuña-Fontecilla

Silva-Moreno

Ganga

et al. 2017

CyTA - Journal of Food

View full text Add to dashboard Cite

show abstract

“…Finally, killer yeasts may also inhibit wine-related, as well as human pathogenic, bacterial species (Bajaj et al, 2013;Meneghin, Reis, & Ceccato-Antonini, 2010;Oliva-Neto, Ferreira, & Yokoya, 2004). Some killer toxins have been shown to be active and stable at pH, temperature and nutritional conditions found in winemaking process, enough to cause sluggish or even stuck fermentations (Carrau, Neirotti, & Gioia, 1993;van Vuuren & Wingfield, 1986).…”

Section: Mechanism Of Actionmentioning

confidence: 99%

Alternative Methods to SO₂ for Microbiological Stabilization of Wine

Lisanti¹,

Blaiotta²,

Nioi

et al. 2019

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

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.

show abstract

“…2B). Several authors have reported the inhibitory effect of non-Saccharomyces killer yeast supernatants on different bacterial groups, mainly gram positive bacteria [14][15][16].…”

Section: Inhibitory Effect On Wine Labmentioning

confidence: 99%

Killer yeasts as biocontrol agents of spoilage yeasts and bacteria isolated from wine

Ullivarri

Mendoza

Raya

2014

BIO Web of Conferences

View full text Add to dashboard Cite

Abstract. During the winemaking process Saccharomyces cerevisiae is the main yeast species but other yeasts called non-Saccharomyces as well as different species of lactic acid bacteria (LAB) are also present. Then, one strategy to prevent or reduce microbial contamination during the winemaking process is the use of killer yeasts. The aim of this study was to evaluate the killer activity (KA) of autochthonous yeasts from Northwest region of Argentine (S. cerevisiae Cf8 and Wickerhamomyces anomalus Cf20) on spoilage yeasts and in LAB of the wine. The KA was evaluated using cell-free supernatants obtained from pure and mixed cultures of strains Cf8-Cf20. S. cerevisiae Cf8 showed a growth reduction between 7 and 48% on D. anomala BDa15, P. membranifaciens BPm481 and Z. bailii Bzb317 while W. anomalus Cf20 exhibited KA of 20, 61, 91 and 92% against B. bruxellensis Ld1, D. anomala BDa15, P. membranifaciens BPm481 and P. guilliermondii Cd6, respectively. Killer mixed supernatants showed growth inhibition similar to strain Cf20. Screening against LAB showed that both killer toxins were able to inhibit the growth of L. hilgardii 5w as well as to reduce a 16-31% histamine production by this LAB strain. These results confirm the potential of autochthonous killer yeasts as biocontrol agents in winemaking process. The mixed culture S. cerevisiae Cf8-W. anomalus Cf20 presented a wide range of KA on spoilage yeasts as well as on L. hilgardii. Therefore, the use of killer yeasts as starter cultures would allow producing wines with controlled quality.

show abstract

Inhibition of bacteria contaminating alcoholic fermentations by killer yeasts

Cited by 29 publications

References 27 publications

Evaluation of antimicrobial activity from native wine yeast against food industry pathogenic microorganisms

Evaluation of antimicrobial activity from native wine yeast against food industry pathogenic microorganisms

Alternative Methods to SO₂ for Microbiological Stabilization of Wine

Killer yeasts as biocontrol agents of spoilage yeasts and bacteria isolated from wine

Contact Info

Product

Resources

About

Inhibition of bacteria contaminating alcoholic fermentations by killer yeasts

Cited by 29 publications

References 27 publications

Evaluation of antimicrobial activity from native wine yeast against food industry pathogenic microorganisms

Evaluation of antimicrobial activity from native wine yeast against food industry pathogenic microorganisms

Alternative Methods to SO2 for Microbiological Stabilization of Wine

Killer yeasts as biocontrol agents of spoilage yeasts and bacteria isolated from wine

Contact Info

Product

Resources

About

Alternative Methods to SO₂ for Microbiological Stabilization of Wine