Controlling Wine Malolactic Fermentation with Nisin and Nisin-Resistant Strains of Leuconostoc oenos

Abstract

The polypeptide nisin (100 U/ml) prevented malolactic fermentation in wines by indigenous or intentionally added lactic acid bacteria. Nisin (100 U/ml)-resistant mutants of Leuconostoc oenos were obtained and used with nisin in wine to carry out a pure-culture malolactic fermentation in the presence or absence of other lactic acid bacteria. Nisin degradation by mutants was not observed, and residual nisin was detectable in wines 4 months after it was added. Results indicated that nisin or nisin with resistant bacterial starter cultures can be used to control malolactic fermentation in wines.

Genetics of bacteriocins produced by lactic acid bacteria

“…Spontaneous nisin-resistant mutants can be selected from populations of most nisin-sensitive, Gram-positive bacteria after exposure to high concentrations of nisin. Nis"' has been reported in lactococci [117,118], Listeria [123], and Leuconostoc [123,124]. Since nisin acts upon liposomes [78] and Gram-negative bacteria [12,77], it does not appear to require a specific protein receptor in the membrane for biological activity.…”

“…Second, intentional selection of Nis m derivatives can be used to create specialized culture combinations for applications in food bioprocessing that rely on the addition of nisin or use of nisin-producing starter cultures. For example, Daeschel et al [124] employed Nis m derivatives of Lc. oenos to initiate secondary fermentations in wine, where nisin was added to control the growth of undesirable secondary microflora.…”

The Use and Effects of Lactic Acid Bacteria in Malting and Brewing with Their Relationships to Antifungal Activity, Mycotoxins and Gushing: A Review

“…Like beer, wine can also suffer from spoilage as a result of undesirable LAB growth and subsequent production of detrimental compounds 40 . Sulphur dioxide is often used to suppress LAB in winemaking although its use is strictly regulated.…”

Lactic acid bacteria, their metabolic products and interference with microbial growth

“…Previously, it was suggested that the use of nisin in wine would be limited to wines that do not undergo malo-lactate fermentation. Rccently, Daeschel was able to construct nisin-rcsistant mutants of Leuconostoc oenos that were ablc to perform a malo-lactate fermentation in wine containing 10!t IU ml ~ of nisin [32].…”