Antagonistic interaction between yeasts and lactic acid bacteria of oenological relevance. Partial characterization of inhibitory compounds produced by yeasts

Authors
Mendoza, Lucia Margarita; Manca, Maria Cristina; Farias, Marta Elena
Publication Year
2010
Language
English
Format
article
Status
Published version
Description
The interactions between wine yeasts and wine lactic acid bacteria were evaluated. The double-layer plate-growth method showed bacterial inhibition by yeasts as the most common interaction, being Oenococcus oeni more sensitive than Lactobacillus hilgardii. During sequential inoculations in the media fermented by Saccharomyces cerevisiae mc2 or Candida pulcherrima 3, showed strongest inhibition by S. cerevisiae. The inhibitory effect exerted by S. cerevisiae mc2 on O. oeni X2L and L. hilgardii 5w growth could be due to a synergistic effect between fermentation metabolites and another compound(s) with a molecular size of 3-10kDa. The last compound(s) was partially sensitive to protease and heat treatments, suggesting a peptidic nature structure. Although this yeast inhibited O. oeni growth, did not affect the malolactic activity. The peptidic inhibitory compound(s), heat and protease sensitive, showed a molecular weight between 3 and 10kDa. Flow cytometry revealed different physiological responses of O. oeni and L. hilgardii to peptidic fraction. C. pulcherrima would exert its inhibitory effect on bacteria through low molecular weight metabolites.
Fil: Mendoza, Lucia Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Manca, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Farias, Marta Elena. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Subject
INHIBITORY COMPOUND
INTERACTION
LACTIC ACID BACTERIA
WINE YEASTS
Biotecnología Industrial
Biotecnología Industrial
INGENIERÍAS Y TECNOLOGÍAS
Access level
Open access
License
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repository
CONICET Digital (CONICET)
Institution
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identifier
oai:ri.conicet.gov.ar:11336/57259