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

Abstract

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.

The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae

“…In addition, biocontrol strategies for the limitation of undesired microbial growth in foods and beverages by the application of non-Saccharomyces yeasts have been highlighted in recent years [66,67]. Berbegal et al [68] reported that the use of a mixed starter of different strains of S. cerevisiae or a mix of specific strains of non-Saccharomyces yeast with S. cerevisiae are efficient strategies in the control of the spoilage yeast like Brettanomyces bruxellensis and the volatile phenols' production in wine.…”

An Animal Study to Compare Hepatoprotective Effects Between Fermented Rice Bran and Fermented Rice Germ and Soybean in a Sprague-Dawley Rat Model of Alcohol-Induced Hepatic Injury

“…Thus, fermented foods are produced depending on factors such as nature of microorganisms, ingredients and environmental conditions [3][4][5]. In more detail, there might be different kinds of fermentation processes; these include alcoholic fermentation (yeasts), lactic acid fermentation (lactic acid bacteria) and acetic acid fermentation (Bacillus or molds) [6][7][8][9][10].It is well known that fermented foods can be characterized by enhanced nutritional properties and health-promoting effects [11][12][13][14][15][16].…”

Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector

“…Within this complex category, we can find both protechnological species/strains [13,14] and spoilage organisms [15,16]. Non-Saccharomyces of interest for their oenological aptitude, other than contributing to alcoholic fermentation, can be helpful to solve specific technological/oenological issues (e.g., reduction of volatile acidity) [13,17], to modulate wine aroma [17][18][19], and/or to exert biocontrol activity against undesired microbes [20][21][22]. Together with the eukaryotic contribution to wine quality, we have to mention malolactic bacteria to encompass all microbes that positively modulate wine chemistry.…”