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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/133784
Acceder
id CONICETDig_1b050e7956a525395e961607121386bf
oai_identifier_str oai:ri.conicet.gov.ar:11336/133784
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling 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 Técnicas2025-09-29T09:41:47Zoai: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:34982025-09-29 09:41:48.091CONICET 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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score 13.069144

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