Saccharomyces cerevisiae–Oenococcus oeni interactions in wine: current knowledge and perspectives

Alexandre, Hervé; Costello, Peter J.; Remize, Fabienne; Guzzo, Jean; Guilloux-Bénatier, Michèle

doi:10.1016/j.ijfoodmicro.2003.10.013

Cited by 193 publications

(124 citation statements)

References 64 publications

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“…A successful MLF in wine is influenced by different factors, among them the pH of the medium (Pan et al 2011) and the interactions with other microorganisms such as yeasts (Alexandre et al 2004). The pH of the juice to be fermented depends on the climate in which the grapes grow and the time of harvest.…”

Section: Introductionmentioning

confidence: 99%

Pre-alcoholic fermentation acidification of red grape must using Lactobacillus plantarum

Onetto

Bordeu

2015

Antonie van Leeuwenhoek

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Section: Introductionmentioning

confidence: 99%

Pre-alcoholic fermentation acidification of red grape must using Lactobacillus plantarum

Onetto

Bordeu

2015

Antonie van Leeuwenhoek

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“…Furthermore, other yeast-derived components may stimulate bacterial growth and demalication. They include: vitamins, nucleotides and lipids (such as long chain fatty acids) which have been poorly studied in relation to their potential stimulatory effects on bacterial growth in wine [1].…”

Section: Discussionmentioning

confidence: 99%

Quantitative study of interactions between Saccharomyces cerevisiae and Oenococcus oeni strains

Nehme

Mathieu

Taillandier

2008

J Ind Microbiol Biotechnol

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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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“…Usually, the MLF starter cultures are inoculated when AF is finished. If a reduced concentration of SO 2 is added, the probability of wine contamination by B. bruxellensis increases [4,28]. A recommended strategy to avoid this problem and reduce the time between AF and MLF is the co-inoculation of the malolactic starter culture with the yeast [4,29,30].…”

Section: Introductionmentioning

confidence: 99%

Use of Autochthonous Yeasts and Bacteria in Order to Control Brettanomyces bruxellensis in Wine

Berbegal

Garofalo

Russo³

et al. 2017

Fermentation

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Abstract:Biocontrol strategies for the limitation of undesired microbial developments in foods and beverages represent a keystone toward the goal of more sustainable food systems. Brettanomyces bruxellensis is a wine spoilage microorganism that produces several compounds that are detrimental for the organoleptic quality of the wine, including some classes of volatile phenols. To control the proliferation of this yeast, sulfur dioxide is commonly employed, but the efficiency of this compound depends on the B. bruxellensis strain; and it is subject to wine composition and may induce the entrance in a viable, but nonculturable state of yeasts. Moreover, it can also elicit allergic reactions in humans. In recent years, biological alternatives to sulfur dioxide such as the use of yeasts and lactic acid bacteria starter cultures as biocontrol agents are being investigated. The controlled inoculation of starter cultures allows secure, fast and complete alcoholic and malolactic fermentations, limiting the residual nutrients that B. bruxellensis utilizes to survive and grow in wine. The current study is focused on the assessment of the effect of autochthonous yeasts and bacterial strains from the Apulia Region on the development of B. bruxellensis in wine, in terms of both growth and volatile phenols' production. The investigation evidences the positive role of indigenous mixed cultures in the control of this spoilage yeast, either co-inoculating different strains of Saccharomyces cerevisiae, S. cerevisiae/non-Saccharomyces or co-inoculating S. cerevisiae/Oenococcus oeni. Our findings expand the existing knowledge of the application of protechnological microbial diversity and of non-Saccharomyces as a biocontrol agent in oenology. We report a further demonstration of the interest in selecting indigenous strains as a strategic tool for winemakers interested in the improvement of regional wines.

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Saccharomyces cerevisiae–Oenococcus oeni interactions in wine: current knowledge and perspectives

Cited by 193 publications

References 64 publications

Pre-alcoholic fermentation acidification of red grape must using Lactobacillus plantarum

Pre-alcoholic fermentation acidification of red grape must using Lactobacillus plantarum

Quantitative study of interactions between Saccharomyces cerevisiae and Oenococcus oeni strains

Use of Autochthonous Yeasts and Bacteria in Order to Control Brettanomyces bruxellensis in Wine

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