Toward application of biocontrol to inhibit wine spoilage yeasts: The use of statistical designs for screening and optimisation
- Autores
- Kuchen, Benjamín; Vazquez, Fabio; Maturano, Yolanda Paola; Scaglia, Gustavo Juan Eduardo; Pera, Licia Maria; Vallejo, Martha Dina
- Año de publicación
- 2021
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Spoilage yeasts generate considerable economic losses in the wine industry, and although sulphur dioxide (SO2) is traditionally used for control, its use has become controversial because of its negative effects on health. Biocontrol has emerged as a partial alternative to SO2, and most research has focused on the selection of biocontrol yeasts and/or the mechanisms involved, while little research has been directed to the environmental conditions that make biocontrol effective for application. When there are two or more interacting yeasts, the physicochemical factors that affect their antagonism are many and therefore the application of biocontrol is complex. To reduce SO2, the present study aimed to elucidate biocontrol mechanisms of two yeast interactions and to establish optimal physicochemical conditions for biocontrol of the spoilage yeast during grape must fermentation. Through the use of statistical design, it was possible to find relevant physicochemical factors and optimise them. Wickerhamomyces anomalus “BWa156” developed an active supernatant against Zygosaccharomyces rouxii “BZr6” while supernatant from Metschnikowia pulcherrima “BMp29” was ineffective. In mixed must fermentations, the first interaction (BWa156 vs. BZr6) showed fewer physicochemical factors impacting biocontrol compared to the second interaction (BMp29 vs. BZr6). However, the fewer factors of the first interaction had a stronger effect on the decline in the spoilage population. Validations showed that the optimal conditions for biocontrol with the first interaction could be predicted. Analysis of the results with BWa156 vs. BZr6 and BMp29 vs. BZr6 suggests that the first interaction is a competition that includes a killer toxin, while the second interaction involves competition for iron resources. Response surface methodology (RSM) allowed a reduction in the number of experiments and permitted to find the optimal biocontrol conditions (SO2: 0 mg mL-1; pH: 3.7; Reducing sugars: 23 °Brix) for the interaction between BWa156 and BZr6.
Fil: Kuchen, Benjamín. Departamento de Ingenieria Agronomica ; Facultad de Ingenieria ; Universidad Nacional de San Juan; Argentina
Fil: Vazquez, Fabio. Universidad Nacional de San Juan; Argentina
Fil: Maturano, Yolanda Paola. Departamento de Ingenieria Agronomica ; Facultad de Ingenieria ; Universidad Nacional de San Juan; Argentina
Fil: Scaglia, Gustavo Juan Eduardo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de San Juan; Faculta de Ingeniaría; Instituto de Ingeniería Química; Argentina
Fil: Pera, Licia Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina
Fil: Vallejo, Martha Dina. Universidad Nacional de San Juan; Argentina - Materia
-
BRETTANOMYCES BRUXELLENSIS
GRAPE MUST FERMENTATION
HEALTHY WINES
METSCHNIKOWIA PULCHERRIMA
SO2 REDUCTION
WICKERHAMOMYCES ANOMALUS
ZYGOSACCHAROMYCES ROUXII - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/133784
Ver los metadatos del registro completo
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Toward application of biocontrol to inhibit wine spoilage yeasts: The use of statistical designs for screening and optimisationKuchen, BenjamínVazquez, FabioMaturano, Yolanda PaolaScaglia, Gustavo Juan EduardoPera, Licia MariaVallejo, Martha DinaBRETTANOMYCES BRUXELLENSISGRAPE MUST FERMENTATIONHEALTHY WINESMETSCHNIKOWIA PULCHERRIMASO2 REDUCTIONWICKERHAMOMYCES ANOMALUSZYGOSACCHAROMYCES ROUXIIhttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2Spoilage yeasts generate considerable economic losses in the wine industry, and although sulphur dioxide (SO2) is traditionally used for control, its use has become controversial because of its negative effects on health. Biocontrol has emerged as a partial alternative to SO2, and most research has focused on the selection of biocontrol yeasts and/or the mechanisms involved, while little research has been directed to the environmental conditions that make biocontrol effective for application. When there are two or more interacting yeasts, the physicochemical factors that affect their antagonism are many and therefore the application of biocontrol is complex. To reduce SO2, the present study aimed to elucidate biocontrol mechanisms of two yeast interactions and to establish optimal physicochemical conditions for biocontrol of the spoilage yeast during grape must fermentation. Through the use of statistical design, it was possible to find relevant physicochemical factors and optimise them. Wickerhamomyces anomalus “BWa156” developed an active supernatant against Zygosaccharomyces rouxii “BZr6” while supernatant from Metschnikowia pulcherrima “BMp29” was ineffective. In mixed must fermentations, the first interaction (BWa156 vs. BZr6) showed fewer physicochemical factors impacting biocontrol compared to the second interaction (BMp29 vs. BZr6). However, the fewer factors of the first interaction had a stronger effect on the decline in the spoilage population. Validations showed that the optimal conditions for biocontrol with the first interaction could be predicted. Analysis of the results with BWa156 vs. BZr6 and BMp29 vs. BZr6 suggests that the first interaction is a competition that includes a killer toxin, while the second interaction involves competition for iron resources. Response surface methodology (RSM) allowed a reduction in the number of experiments and permitted to find the optimal biocontrol conditions (SO2: 0 mg mL-1; pH: 3.7; Reducing sugars: 23 °Brix) for the interaction between BWa156 and BZr6.Fil: Kuchen, Benjamín. Departamento de Ingenieria Agronomica ; Facultad de Ingenieria ; Universidad Nacional de San Juan; ArgentinaFil: Vazquez, Fabio. Universidad Nacional de San Juan; ArgentinaFil: Maturano, Yolanda Paola. Departamento de Ingenieria Agronomica ; Facultad de Ingenieria ; Universidad Nacional de San Juan; ArgentinaFil: Scaglia, Gustavo Juan Eduardo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de San Juan; Faculta de Ingeniaría; Instituto de Ingeniería Química; ArgentinaFil: Pera, Licia Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; ArgentinaFil: Vallejo, Martha Dina. Universidad Nacional de San Juan; ArgentinaVigne et Vin Publications Internationales2021-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/133784Kuchen, Benjamín; Vazquez, Fabio; Maturano, Yolanda Paola; Scaglia, Gustavo Juan Eduardo; Pera, Licia Maria; et al.; Toward application of biocontrol to inhibit wine spoilage yeasts: The use of statistical designs for screening and optimisation; Vigne et Vin Publications Internationales; Oeno One; 55; 2; 4-2021; 75-962494-1271CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://oeno-one.eu/article/view/4510info:eu-repo/semantics/altIdentifier/doi/10.20870/oeno-one.2021.55.2.4510info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:48:30Zoai:ri.conicet.gov.ar:11336/133784instacron: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:34982025-09-03 09:48:31.517CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Toward application of biocontrol to inhibit wine spoilage yeasts: The use of statistical designs for screening and optimisation |
title |
Toward application of biocontrol to inhibit wine spoilage yeasts: The use of statistical designs for screening and optimisation |
spellingShingle |
Toward application of biocontrol to inhibit wine spoilage yeasts: The use of statistical designs for screening and optimisation Kuchen, Benjamín BRETTANOMYCES BRUXELLENSIS GRAPE MUST FERMENTATION HEALTHY WINES METSCHNIKOWIA PULCHERRIMA SO2 REDUCTION WICKERHAMOMYCES ANOMALUS ZYGOSACCHAROMYCES ROUXII |
title_short |
Toward application of biocontrol to inhibit wine spoilage yeasts: The use of statistical designs for screening and optimisation |
title_full |
Toward application of biocontrol to inhibit wine spoilage yeasts: The use of statistical designs for screening and optimisation |
title_fullStr |
Toward application of biocontrol to inhibit wine spoilage yeasts: The use of statistical designs for screening and optimisation |
title_full_unstemmed |
Toward application of biocontrol to inhibit wine spoilage yeasts: The use of statistical designs for screening and optimisation |
title_sort |
Toward application of biocontrol to inhibit wine spoilage yeasts: The use of statistical designs for screening and optimisation |
dc.creator.none.fl_str_mv |
Kuchen, Benjamín Vazquez, Fabio Maturano, Yolanda Paola Scaglia, Gustavo Juan Eduardo Pera, Licia Maria Vallejo, Martha Dina |
author |
Kuchen, Benjamín |
author_facet |
Kuchen, Benjamín Vazquez, Fabio Maturano, Yolanda Paola Scaglia, Gustavo Juan Eduardo Pera, Licia Maria Vallejo, Martha Dina |
author_role |
author |
author2 |
Vazquez, Fabio Maturano, Yolanda Paola Scaglia, Gustavo Juan Eduardo Pera, Licia Maria Vallejo, Martha Dina |
author2_role |
author author author author author |
dc.subject.none.fl_str_mv |
BRETTANOMYCES BRUXELLENSIS GRAPE MUST FERMENTATION HEALTHY WINES METSCHNIKOWIA PULCHERRIMA SO2 REDUCTION WICKERHAMOMYCES ANOMALUS ZYGOSACCHAROMYCES ROUXII |
topic |
BRETTANOMYCES BRUXELLENSIS GRAPE MUST FERMENTATION HEALTHY WINES METSCHNIKOWIA PULCHERRIMA SO2 REDUCTION WICKERHAMOMYCES ANOMALUS ZYGOSACCHAROMYCES ROUXII |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.4 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
Spoilage yeasts generate considerable economic losses in the wine industry, and although sulphur dioxide (SO2) is traditionally used for control, its use has become controversial because of its negative effects on health. Biocontrol has emerged as a partial alternative to SO2, and most research has focused on the selection of biocontrol yeasts and/or the mechanisms involved, while little research has been directed to the environmental conditions that make biocontrol effective for application. When there are two or more interacting yeasts, the physicochemical factors that affect their antagonism are many and therefore the application of biocontrol is complex. To reduce SO2, the present study aimed to elucidate biocontrol mechanisms of two yeast interactions and to establish optimal physicochemical conditions for biocontrol of the spoilage yeast during grape must fermentation. Through the use of statistical design, it was possible to find relevant physicochemical factors and optimise them. Wickerhamomyces anomalus “BWa156” developed an active supernatant against Zygosaccharomyces rouxii “BZr6” while supernatant from Metschnikowia pulcherrima “BMp29” was ineffective. In mixed must fermentations, the first interaction (BWa156 vs. BZr6) showed fewer physicochemical factors impacting biocontrol compared to the second interaction (BMp29 vs. BZr6). However, the fewer factors of the first interaction had a stronger effect on the decline in the spoilage population. Validations showed that the optimal conditions for biocontrol with the first interaction could be predicted. Analysis of the results with BWa156 vs. BZr6 and BMp29 vs. BZr6 suggests that the first interaction is a competition that includes a killer toxin, while the second interaction involves competition for iron resources. Response surface methodology (RSM) allowed a reduction in the number of experiments and permitted to find the optimal biocontrol conditions (SO2: 0 mg mL-1; pH: 3.7; Reducing sugars: 23 °Brix) for the interaction between BWa156 and BZr6. Fil: Kuchen, Benjamín. Departamento de Ingenieria Agronomica ; Facultad de Ingenieria ; Universidad Nacional de San Juan; Argentina Fil: Vazquez, Fabio. Universidad Nacional de San Juan; Argentina Fil: Maturano, Yolanda Paola. Departamento de Ingenieria Agronomica ; Facultad de Ingenieria ; Universidad Nacional de San Juan; Argentina Fil: Scaglia, Gustavo Juan Eduardo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de San Juan; Faculta de Ingeniaría; Instituto de Ingeniería Química; Argentina Fil: Pera, Licia Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina Fil: Vallejo, Martha Dina. Universidad Nacional de San Juan; Argentina |
description |
Spoilage yeasts generate considerable economic losses in the wine industry, and although sulphur dioxide (SO2) is traditionally used for control, its use has become controversial because of its negative effects on health. Biocontrol has emerged as a partial alternative to SO2, and most research has focused on the selection of biocontrol yeasts and/or the mechanisms involved, while little research has been directed to the environmental conditions that make biocontrol effective for application. When there are two or more interacting yeasts, the physicochemical factors that affect their antagonism are many and therefore the application of biocontrol is complex. To reduce SO2, the present study aimed to elucidate biocontrol mechanisms of two yeast interactions and to establish optimal physicochemical conditions for biocontrol of the spoilage yeast during grape must fermentation. Through the use of statistical design, it was possible to find relevant physicochemical factors and optimise them. Wickerhamomyces anomalus “BWa156” developed an active supernatant against Zygosaccharomyces rouxii “BZr6” while supernatant from Metschnikowia pulcherrima “BMp29” was ineffective. In mixed must fermentations, the first interaction (BWa156 vs. BZr6) showed fewer physicochemical factors impacting biocontrol compared to the second interaction (BMp29 vs. BZr6). However, the fewer factors of the first interaction had a stronger effect on the decline in the spoilage population. Validations showed that the optimal conditions for biocontrol with the first interaction could be predicted. Analysis of the results with BWa156 vs. BZr6 and BMp29 vs. BZr6 suggests that the first interaction is a competition that includes a killer toxin, while the second interaction involves competition for iron resources. Response surface methodology (RSM) allowed a reduction in the number of experiments and permitted to find the optimal biocontrol conditions (SO2: 0 mg mL-1; pH: 3.7; Reducing sugars: 23 °Brix) for the interaction between BWa156 and BZr6. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-04 |
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/11336/133784 Kuchen, Benjamín; Vazquez, Fabio; Maturano, Yolanda Paola; Scaglia, Gustavo Juan Eduardo; Pera, Licia Maria; et al.; Toward application of biocontrol to inhibit wine spoilage yeasts: The use of statistical designs for screening and optimisation; Vigne et Vin Publications Internationales; Oeno One; 55; 2; 4-2021; 75-96 2494-1271 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/133784 |
identifier_str_mv |
Kuchen, Benjamín; Vazquez, Fabio; Maturano, Yolanda Paola; Scaglia, Gustavo Juan Eduardo; Pera, Licia Maria; et al.; Toward application of biocontrol to inhibit wine spoilage yeasts: The use of statistical designs for screening and optimisation; Vigne et Vin Publications Internationales; Oeno One; 55; 2; 4-2021; 75-96 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/4510 info:eu-repo/semantics/altIdentifier/doi/10.20870/oeno-one.2021.55.2.4510 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Vigne et Vin Publications Internationales |
publisher.none.fl_str_mv |
Vigne et Vin Publications Internationales |
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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1842268928184680448 |
score |
13.13397 |