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

Autores
Mendoza, Lucia Margarita; Manca, Maria Cristina; Farias, Marta Elena
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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
Materia
INHIBITORY COMPOUND
INTERACTION
LACTIC ACID BACTERIA
WINE YEASTS
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:11336/57259
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Antagonistic interaction between yeasts and lactic acid bacteria of oenological relevance. Partial characterization of inhibitory compounds produced by yeastsMendoza, Lucia MargaritaManca, Maria CristinaFarias, Marta ElenaINHIBITORY COMPOUNDINTERACTIONLACTIC ACID BACTERIAWINE YEASTShttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2The 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; ArgentinaFil: 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; ArgentinaFil: 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; ArgentinaElsevier Science2010-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/57259Mendoza, Lucia Margarita; Manca, Maria Cristina; Farias, Marta Elena; Antagonistic interaction between yeasts and lactic acid bacteria of oenological relevance. Partial characterization of inhibitory compounds produced by yeasts; Elsevier Science; Food Research International; 43; 8; 10-2010; 1990-19980963-9969CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2010.05.017info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0963996910001717info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-11-26T08:45:59Zoai:ri.conicet.gov.ar:11336/57259instacron: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:34982025-11-26 08:46:00.121CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Antagonistic interaction between yeasts and lactic acid bacteria of oenological relevance. Partial characterization of inhibitory compounds produced by yeasts
title Antagonistic interaction between yeasts and lactic acid bacteria of oenological relevance. Partial characterization of inhibitory compounds produced by yeasts
spellingShingle Antagonistic interaction between yeasts and lactic acid bacteria of oenological relevance. Partial characterization of inhibitory compounds produced by yeasts
Mendoza, Lucia Margarita
INHIBITORY COMPOUND
INTERACTION
LACTIC ACID BACTERIA
WINE YEASTS
title_short Antagonistic interaction between yeasts and lactic acid bacteria of oenological relevance. Partial characterization of inhibitory compounds produced by yeasts
title_full Antagonistic interaction between yeasts and lactic acid bacteria of oenological relevance. Partial characterization of inhibitory compounds produced by yeasts
title_fullStr Antagonistic interaction between yeasts and lactic acid bacteria of oenological relevance. Partial characterization of inhibitory compounds produced by yeasts
title_full_unstemmed Antagonistic interaction between yeasts and lactic acid bacteria of oenological relevance. Partial characterization of inhibitory compounds produced by yeasts
title_sort Antagonistic interaction between yeasts and lactic acid bacteria of oenological relevance. Partial characterization of inhibitory compounds produced by yeasts
dc.creator.none.fl_str_mv Mendoza, Lucia Margarita
Manca, Maria Cristina
Farias, Marta Elena
author Mendoza, Lucia Margarita
author_facet Mendoza, Lucia Margarita
Manca, Maria Cristina
Farias, Marta Elena
author_role author
author2 Manca, Maria Cristina
Farias, Marta Elena
author2_role author
author
dc.subject.none.fl_str_mv INHIBITORY COMPOUND
INTERACTION
LACTIC ACID BACTERIA
WINE YEASTS
topic INHIBITORY COMPOUND
INTERACTION
LACTIC ACID BACTERIA
WINE YEASTS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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
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.
publishDate 2010
dc.date.none.fl_str_mv 2010-10
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/11336/57259
Mendoza, Lucia Margarita; Manca, Maria Cristina; Farias, Marta Elena; Antagonistic interaction between yeasts and lactic acid bacteria of oenological relevance. Partial characterization of inhibitory compounds produced by yeasts; Elsevier Science; Food Research International; 43; 8; 10-2010; 1990-1998
0963-9969
CONICET Digital
CONICET
url http://hdl.handle.net/11336/57259
identifier_str_mv Mendoza, Lucia Margarita; Manca, Maria Cristina; Farias, Marta Elena; Antagonistic interaction between yeasts and lactic acid bacteria of oenological relevance. Partial characterization of inhibitory compounds produced by yeasts; Elsevier Science; Food Research International; 43; 8; 10-2010; 1990-1998
0963-9969
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2010.05.017
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0963996910001717
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
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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
_version_ 1849872498602016768
score 13.011256

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