Evaluation of behaviour of Lachancea thermotolerans biocontrol agents on grape fermentations

Autores
Nally, Maria Cristina; Ponsone, María Lorena; Pesce, Virginia Mercedes; Toro, Maria Eugenia; Chulze, Sofia Noemí
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Previous researches have showed that Lachancea thermotolerans strains RCKT4 and RCKT5 inhibited the growth of Aspergillus. However, currently, there are no data on their nutritional preferences, as a possible substrate competitor against Saccharomyces cerevisiae, and their effects on fermentation. In this work, we observed that the biocontrol yeasts and S. cerevisiae BSc203, based on the utilization of 16 carbonate sources, revealed significant differences in the nutritional profile (biocontrol yeasts NS:0 25, BSc203 NS:0 56). Lachancea thermotolerans strains did not occupy the same niche as that of BSc203 (NOI:0 44). The biocontrol agents and BSc203 presented similar competitive attitude in terms of the sugar, ethanol and sulphite tolerances. During fermentation, the biocontrol yeasts were found to tolerate up to 12% v/v ethanol, 250 mg ml 1 of total SO2 and 30° Brix sugar. In mixed cultures, L. thermotolerans strains did not negatively affect the growth of BSc203 and the wine quality, except when RCKT4 was initially inoculated at a high proportion in the mixed culture 1MSK4 (1%BSc203/99%RCKT4), resulting in a lower production of CO2 and ethanol, in comparison with pure BSc203. RCKT5, at a high proportion, in 1MSK5 (1%BSc203/99%RCKT5) presented promising oenological properties. This fermentation showed lower acetic acid contents and higher total acidity than pure BSc203.
EEA Mendoza
Fil: Nally, Maria Cristina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ponsone, María Lorena. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pesce, Virginia Mercedes. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Toro, Maria Eugenia. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Vazquez, Fabio. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Chulze, Sofia Noemi. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fuente
Letters in applied microbiology 67 (1) : 89-96. (July 2018)
Materia
Saccharomyces Cerevisiae
Comportamiento
Control Biológico
Fermentación
Uva
Grapes
Fermentation
Biological Control
Behaviour
Lachancea Thermotolerans
Substrate Competition
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/2871
Acceder
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oai_identifier_str oai:localhost:20.500.12123/2871
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network_name_str INTA Digital (INTA)
spelling Evaluation of behaviour of Lachancea thermotolerans biocontrol agents on grape fermentationsNally, Maria CristinaPonsone, María LorenaPesce, Virginia MercedesToro, Maria EugeniaChulze, Sofia NoemíSaccharomyces CerevisiaeComportamientoControl BiológicoFermentaciónUvaGrapesFermentationBiological ControlBehaviourLachancea ThermotoleransSubstrate CompetitionPrevious researches have showed that Lachancea thermotolerans strains RCKT4 and RCKT5 inhibited the growth of Aspergillus. However, currently, there are no data on their nutritional preferences, as a possible substrate competitor against Saccharomyces cerevisiae, and their effects on fermentation. In this work, we observed that the biocontrol yeasts and S. cerevisiae BSc203, based on the utilization of 16 carbonate sources, revealed significant differences in the nutritional profile (biocontrol yeasts NS:0 25, BSc203 NS:0 56). Lachancea thermotolerans strains did not occupy the same niche as that of BSc203 (NOI:0 44). The biocontrol agents and BSc203 presented similar competitive attitude in terms of the sugar, ethanol and sulphite tolerances. During fermentation, the biocontrol yeasts were found to tolerate up to 12% v/v ethanol, 250 mg ml 1 of total SO2 and 30° Brix sugar. In mixed cultures, L. thermotolerans strains did not negatively affect the growth of BSc203 and the wine quality, except when RCKT4 was initially inoculated at a high proportion in the mixed culture 1MSK4 (1%BSc203/99%RCKT4), resulting in a lower production of CO2 and ethanol, in comparison with pure BSc203. RCKT5, at a high proportion, in 1MSK5 (1%BSc203/99%RCKT5) presented promising oenological properties. This fermentation showed lower acetic acid contents and higher total acidity than pure BSc203.EEA MendozaFil: Nally, Maria Cristina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Ponsone, María Lorena. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Pesce, Virginia Mercedes. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Toro, Maria Eugenia. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; ArgentinaFil: Vazquez, Fabio. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; ArgentinaFil: Chulze, Sofia Noemi. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaSociety for Applied MicrobiologyVazquez, Fabio2018-07-25T13:18:19Z2018-07-25T13:18:19Z2018-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/2871https://onlinelibrary.wiley.com/doi/full/10.1111/lam.130011472-765Xhttps://doi.org/10.1111/lam.13001Letters in applied microbiology 67 (1) : 89-96. (July 2018)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:22Zoai:localhost:20.500.12123/2871instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:22.907INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Evaluation of behaviour of Lachancea thermotolerans biocontrol agents on grape fermentations
title Evaluation of behaviour of Lachancea thermotolerans biocontrol agents on grape fermentations
spellingShingle Evaluation of behaviour of Lachancea thermotolerans biocontrol agents on grape fermentations
Nally, Maria Cristina
Saccharomyces Cerevisiae
Comportamiento
Control Biológico
Fermentación
Uva
Grapes
Fermentation
Biological Control
Behaviour
Lachancea Thermotolerans
Substrate Competition
title_short Evaluation of behaviour of Lachancea thermotolerans biocontrol agents on grape fermentations
title_full Evaluation of behaviour of Lachancea thermotolerans biocontrol agents on grape fermentations
title_fullStr Evaluation of behaviour of Lachancea thermotolerans biocontrol agents on grape fermentations
title_full_unstemmed Evaluation of behaviour of Lachancea thermotolerans biocontrol agents on grape fermentations
title_sort Evaluation of behaviour of Lachancea thermotolerans biocontrol agents on grape fermentations
dc.creator.none.fl_str_mv Nally, Maria Cristina
Ponsone, María Lorena
Pesce, Virginia Mercedes
Toro, Maria Eugenia
Chulze, Sofia Noemí
author Nally, Maria Cristina
author_facet Nally, Maria Cristina
Ponsone, María Lorena
Pesce, Virginia Mercedes
Toro, Maria Eugenia
Chulze, Sofia Noemí
author_role author
author2 Ponsone, María Lorena
Pesce, Virginia Mercedes
Toro, Maria Eugenia
Chulze, Sofia Noemí
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Vazquez, Fabio
dc.subject.none.fl_str_mv Saccharomyces Cerevisiae
Comportamiento
Control Biológico
Fermentación
Uva
Grapes
Fermentation
Biological Control
Behaviour
Lachancea Thermotolerans
Substrate Competition
topic Saccharomyces Cerevisiae
Comportamiento
Control Biológico
Fermentación
Uva
Grapes
Fermentation
Biological Control
Behaviour
Lachancea Thermotolerans
Substrate Competition
dc.description.none.fl_txt_mv Previous researches have showed that Lachancea thermotolerans strains RCKT4 and RCKT5 inhibited the growth of Aspergillus. However, currently, there are no data on their nutritional preferences, as a possible substrate competitor against Saccharomyces cerevisiae, and their effects on fermentation. In this work, we observed that the biocontrol yeasts and S. cerevisiae BSc203, based on the utilization of 16 carbonate sources, revealed significant differences in the nutritional profile (biocontrol yeasts NS:0 25, BSc203 NS:0 56). Lachancea thermotolerans strains did not occupy the same niche as that of BSc203 (NOI:0 44). The biocontrol agents and BSc203 presented similar competitive attitude in terms of the sugar, ethanol and sulphite tolerances. During fermentation, the biocontrol yeasts were found to tolerate up to 12% v/v ethanol, 250 mg ml 1 of total SO2 and 30° Brix sugar. In mixed cultures, L. thermotolerans strains did not negatively affect the growth of BSc203 and the wine quality, except when RCKT4 was initially inoculated at a high proportion in the mixed culture 1MSK4 (1%BSc203/99%RCKT4), resulting in a lower production of CO2 and ethanol, in comparison with pure BSc203. RCKT5, at a high proportion, in 1MSK5 (1%BSc203/99%RCKT5) presented promising oenological properties. This fermentation showed lower acetic acid contents and higher total acidity than pure BSc203.
EEA Mendoza
Fil: Nally, Maria Cristina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Ponsone, María Lorena. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pesce, Virginia Mercedes. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Toro, Maria Eugenia. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Vazquez, Fabio. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Chulze, Sofia Noemi. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Fisicoquímicas y Naturales. Departamento de Microbiología e Inmunología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Previous researches have showed that Lachancea thermotolerans strains RCKT4 and RCKT5 inhibited the growth of Aspergillus. However, currently, there are no data on their nutritional preferences, as a possible substrate competitor against Saccharomyces cerevisiae, and their effects on fermentation. In this work, we observed that the biocontrol yeasts and S. cerevisiae BSc203, based on the utilization of 16 carbonate sources, revealed significant differences in the nutritional profile (biocontrol yeasts NS:0 25, BSc203 NS:0 56). Lachancea thermotolerans strains did not occupy the same niche as that of BSc203 (NOI:0 44). The biocontrol agents and BSc203 presented similar competitive attitude in terms of the sugar, ethanol and sulphite tolerances. During fermentation, the biocontrol yeasts were found to tolerate up to 12% v/v ethanol, 250 mg ml 1 of total SO2 and 30° Brix sugar. In mixed cultures, L. thermotolerans strains did not negatively affect the growth of BSc203 and the wine quality, except when RCKT4 was initially inoculated at a high proportion in the mixed culture 1MSK4 (1%BSc203/99%RCKT4), resulting in a lower production of CO2 and ethanol, in comparison with pure BSc203. RCKT5, at a high proportion, in 1MSK5 (1%BSc203/99%RCKT5) presented promising oenological properties. This fermentation showed lower acetic acid contents and higher total acidity than pure BSc203.
publishDate 2018
dc.date.none.fl_str_mv 2018-07-25T13:18:19Z
2018-07-25T13:18:19Z
2018-07
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/20.500.12123/2871
https://onlinelibrary.wiley.com/doi/full/10.1111/lam.13001
1472-765X
https://doi.org/10.1111/lam.13001
url http://hdl.handle.net/20.500.12123/2871
https://onlinelibrary.wiley.com/doi/full/10.1111/lam.13001
https://doi.org/10.1111/lam.13001
identifier_str_mv 1472-765X
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Society for Applied Microbiology
publisher.none.fl_str_mv Society for Applied Microbiology
dc.source.none.fl_str_mv Letters in applied microbiology 67 (1) : 89-96. (July 2018)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.559606

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