Evaluation of the application of Wickerhamomyces anomalus supernatant for the control of relevant spoilage yeasts in wines

Autores
Kuchen, Benjamín; Paroldi, Hector Emilio; Azcona, María Sol; Groff, Maria Carla; Pera, Licia; Vazquez, Fabio
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
SO2 is traditionally used to limit or nullify the proliferation of spoilage yeasts in must/wine, but its use has become controversial due to its negative effects on human health. An alternative strategy for the control of spoilage yeasts is the use of biocontrol yeasts. Wickerhamomyces anomalus is an outstanding biocontroller yeast that has been examined by our group and that is a good biocontrol agent against Brettanomyces bruxellensis and Zygosaccharomyces rouxii. The challenge regarding the application of the results of microbial biocontrol studies lies in exploring technologically simple and economical ways to make use of microbial biocontrol activity. The introduction of foreign microbiota adds complexity to the fermentation medium and can cause technological difficulties and have oenological consequences inherent to the implementation of mixed cultures. Therefore, the objective of this study was to characterise the concentrated culture supernatant of W. anomalus and evaluate its biocontrol action in liquid medium on two main wine spoilage yeasts. W. anomalus BWa156 supernatant demonstrated inhibitory killer protein characteristics. The production of the inhibitory supernatant by the biocontroller yeast was independent of the presence or absence of the spoilage yeast. Supernatant can be produced faster under aerobic conditions than in traditional fermentation (i.e., with around 24 h), thus increasing its potential for technological development. The treatment with the supernatant of BWa156 was effective against the two spoilage populations Zygosaccharomyces rouxii and Brettanomyces bruxellensis, which are considered problematic for the wine industry. The supernatant of the biocontrol yeast can be considered to be a relevant additional stress factor for the spoilage population, which together with other factors such as ethanol, competition for nutrients, oxygen and pH, contributes to the elimination of the polluting population. This technology would allow a simple future application, through its production in a bioreactor parallel to the fermentation and subsequent inoculation in the must/wine.
Fil: Kuchen, Benjamín. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina
Fil: Paroldi, Hector Emilio. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina
Fil: Azcona, María Sol. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Groff, Maria Carla. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina
Fil: Pera, Licia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina
Fil: Vazquez, Fabio. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Materia
BIOCONTROL YEASTS
BRETTANOMYCES BRUXELLENSIS
MODEL CONDITIONS
WICKERHAMOMYCES ANOMALUS
WINE SPOILAGE YEASTS
ZYGOSACCHAROMYCES ROUXII
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/222866
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/222866
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Evaluation of the application of Wickerhamomyces anomalus supernatant for the control of relevant spoilage yeasts in winesKuchen, BenjamínParoldi, Hector EmilioAzcona, María SolGroff, Maria CarlaPera, LiciaVazquez, FabioBIOCONTROL YEASTSBRETTANOMYCES BRUXELLENSISMODEL CONDITIONSWICKERHAMOMYCES ANOMALUSWINE SPOILAGE YEASTSZYGOSACCHAROMYCES ROUXIIhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2SO2 is traditionally used to limit or nullify the proliferation of spoilage yeasts in must/wine, but its use has become controversial due to its negative effects on human health. An alternative strategy for the control of spoilage yeasts is the use of biocontrol yeasts. Wickerhamomyces anomalus is an outstanding biocontroller yeast that has been examined by our group and that is a good biocontrol agent against Brettanomyces bruxellensis and Zygosaccharomyces rouxii. The challenge regarding the application of the results of microbial biocontrol studies lies in exploring technologically simple and economical ways to make use of microbial biocontrol activity. The introduction of foreign microbiota adds complexity to the fermentation medium and can cause technological difficulties and have oenological consequences inherent to the implementation of mixed cultures. Therefore, the objective of this study was to characterise the concentrated culture supernatant of W. anomalus and evaluate its biocontrol action in liquid medium on two main wine spoilage yeasts. W. anomalus BWa156 supernatant demonstrated inhibitory killer protein characteristics. The production of the inhibitory supernatant by the biocontroller yeast was independent of the presence or absence of the spoilage yeast. Supernatant can be produced faster under aerobic conditions than in traditional fermentation (i.e., with around 24 h), thus increasing its potential for technological development. The treatment with the supernatant of BWa156 was effective against the two spoilage populations Zygosaccharomyces rouxii and Brettanomyces bruxellensis, which are considered problematic for the wine industry. The supernatant of the biocontrol yeast can be considered to be a relevant additional stress factor for the spoilage population, which together with other factors such as ethanol, competition for nutrients, oxygen and pH, contributes to the elimination of the polluting population. This technology would allow a simple future application, through its production in a bioreactor parallel to the fermentation and subsequent inoculation in the must/wine.Fil: Kuchen, Benjamín. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; ArgentinaFil: Paroldi, Hector Emilio. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; ArgentinaFil: Azcona, María Sol. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; ArgentinaFil: Groff, Maria Carla. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; ArgentinaFil: Pera, Licia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; ArgentinaFil: Vazquez, Fabio. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; ArgentinaInternational Viticulture and Enology Society2023-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/222866Kuchen, Benjamín; Paroldi, Hector Emilio; Azcona, María Sol; Groff, Maria Carla; Pera, Licia; et al.; Evaluation of the application of Wickerhamomyces anomalus supernatant for the control of relevant spoilage yeasts in wines; International Viticulture and Enology Society; Oeno One; 57; 1; 3-2023; 279-2882494-1271CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://oeno-one.eu/article/view/7165info:eu-repo/semantics/altIdentifier/doi/10.20870/oeno-one.2023.57.1.7165info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:22:38Zoai:ri.conicet.gov.ar:11336/222866instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:22:39.011CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Evaluation of the application of Wickerhamomyces anomalus supernatant for the control of relevant spoilage yeasts in wines
title Evaluation of the application of Wickerhamomyces anomalus supernatant for the control of relevant spoilage yeasts in wines
spellingShingle Evaluation of the application of Wickerhamomyces anomalus supernatant for the control of relevant spoilage yeasts in wines
Kuchen, Benjamín
BIOCONTROL YEASTS
BRETTANOMYCES BRUXELLENSIS
MODEL CONDITIONS
WICKERHAMOMYCES ANOMALUS
WINE SPOILAGE YEASTS
ZYGOSACCHAROMYCES ROUXII
title_short Evaluation of the application of Wickerhamomyces anomalus supernatant for the control of relevant spoilage yeasts in wines
title_full Evaluation of the application of Wickerhamomyces anomalus supernatant for the control of relevant spoilage yeasts in wines
title_fullStr Evaluation of the application of Wickerhamomyces anomalus supernatant for the control of relevant spoilage yeasts in wines
title_full_unstemmed Evaluation of the application of Wickerhamomyces anomalus supernatant for the control of relevant spoilage yeasts in wines
title_sort Evaluation of the application of Wickerhamomyces anomalus supernatant for the control of relevant spoilage yeasts in wines
dc.creator.none.fl_str_mv Kuchen, Benjamín
Paroldi, Hector Emilio
Azcona, María Sol
Groff, Maria Carla
Pera, Licia
Vazquez, Fabio
author Kuchen, Benjamín
author_facet Kuchen, Benjamín
Paroldi, Hector Emilio
Azcona, María Sol
Groff, Maria Carla
Pera, Licia
Vazquez, Fabio
author_role author
author2 Paroldi, Hector Emilio
Azcona, María Sol
Groff, Maria Carla
Pera, Licia
Vazquez, Fabio
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv BIOCONTROL YEASTS
BRETTANOMYCES BRUXELLENSIS
MODEL CONDITIONS
WICKERHAMOMYCES ANOMALUS
WINE SPOILAGE YEASTS
ZYGOSACCHAROMYCES ROUXII
topic BIOCONTROL YEASTS
BRETTANOMYCES BRUXELLENSIS
MODEL CONDITIONS
WICKERHAMOMYCES ANOMALUS
WINE SPOILAGE YEASTS
ZYGOSACCHAROMYCES ROUXII
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv SO2 is traditionally used to limit or nullify the proliferation of spoilage yeasts in must/wine, but its use has become controversial due to its negative effects on human health. An alternative strategy for the control of spoilage yeasts is the use of biocontrol yeasts. Wickerhamomyces anomalus is an outstanding biocontroller yeast that has been examined by our group and that is a good biocontrol agent against Brettanomyces bruxellensis and Zygosaccharomyces rouxii. The challenge regarding the application of the results of microbial biocontrol studies lies in exploring technologically simple and economical ways to make use of microbial biocontrol activity. The introduction of foreign microbiota adds complexity to the fermentation medium and can cause technological difficulties and have oenological consequences inherent to the implementation of mixed cultures. Therefore, the objective of this study was to characterise the concentrated culture supernatant of W. anomalus and evaluate its biocontrol action in liquid medium on two main wine spoilage yeasts. W. anomalus BWa156 supernatant demonstrated inhibitory killer protein characteristics. The production of the inhibitory supernatant by the biocontroller yeast was independent of the presence or absence of the spoilage yeast. Supernatant can be produced faster under aerobic conditions than in traditional fermentation (i.e., with around 24 h), thus increasing its potential for technological development. The treatment with the supernatant of BWa156 was effective against the two spoilage populations Zygosaccharomyces rouxii and Brettanomyces bruxellensis, which are considered problematic for the wine industry. The supernatant of the biocontrol yeast can be considered to be a relevant additional stress factor for the spoilage population, which together with other factors such as ethanol, competition for nutrients, oxygen and pH, contributes to the elimination of the polluting population. This technology would allow a simple future application, through its production in a bioreactor parallel to the fermentation and subsequent inoculation in the must/wine.
Fil: Kuchen, Benjamín. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina
Fil: Paroldi, Hector Emilio. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina
Fil: Azcona, María Sol. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Groff, Maria Carla. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina
Fil: Pera, Licia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina
Fil: Vazquez, Fabio. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
description SO2 is traditionally used to limit or nullify the proliferation of spoilage yeasts in must/wine, but its use has become controversial due to its negative effects on human health. An alternative strategy for the control of spoilage yeasts is the use of biocontrol yeasts. Wickerhamomyces anomalus is an outstanding biocontroller yeast that has been examined by our group and that is a good biocontrol agent against Brettanomyces bruxellensis and Zygosaccharomyces rouxii. The challenge regarding the application of the results of microbial biocontrol studies lies in exploring technologically simple and economical ways to make use of microbial biocontrol activity. The introduction of foreign microbiota adds complexity to the fermentation medium and can cause technological difficulties and have oenological consequences inherent to the implementation of mixed cultures. Therefore, the objective of this study was to characterise the concentrated culture supernatant of W. anomalus and evaluate its biocontrol action in liquid medium on two main wine spoilage yeasts. W. anomalus BWa156 supernatant demonstrated inhibitory killer protein characteristics. The production of the inhibitory supernatant by the biocontroller yeast was independent of the presence or absence of the spoilage yeast. Supernatant can be produced faster under aerobic conditions than in traditional fermentation (i.e., with around 24 h), thus increasing its potential for technological development. The treatment with the supernatant of BWa156 was effective against the two spoilage populations Zygosaccharomyces rouxii and Brettanomyces bruxellensis, which are considered problematic for the wine industry. The supernatant of the biocontrol yeast can be considered to be a relevant additional stress factor for the spoilage population, which together with other factors such as ethanol, competition for nutrients, oxygen and pH, contributes to the elimination of the polluting population. This technology would allow a simple future application, through its production in a bioreactor parallel to the fermentation and subsequent inoculation in the must/wine.
publishDate 2023
dc.date.none.fl_str_mv 2023-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/222866
Kuchen, Benjamín; Paroldi, Hector Emilio; Azcona, María Sol; Groff, Maria Carla; Pera, Licia; et al.; Evaluation of the application of Wickerhamomyces anomalus supernatant for the control of relevant spoilage yeasts in wines; International Viticulture and Enology Society; Oeno One; 57; 1; 3-2023; 279-288
2494-1271
CONICET Digital
CONICET
url http://hdl.handle.net/11336/222866
identifier_str_mv Kuchen, Benjamín; Paroldi, Hector Emilio; Azcona, María Sol; Groff, Maria Carla; Pera, Licia; et al.; Evaluation of the application of Wickerhamomyces anomalus supernatant for the control of relevant spoilage yeasts in wines; International Viticulture and Enology Society; Oeno One; 57; 1; 3-2023; 279-288
2494-1271
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://oeno-one.eu/article/view/7165
info:eu-repo/semantics/altIdentifier/doi/10.20870/oeno-one.2023.57.1.7165
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv International Viticulture and Enology Society
publisher.none.fl_str_mv International Viticulture and Enology Society
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.069144

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