Interactions between Saccharomyces cerevisiae and malolactic bacteria:: preliminary characterization of a yeast proteinaceous compound(s) active against Oenococcus oeni

被引:60
作者
Comitini, F
Ferretti, R
Clementi, F
Mannazzu, I
Ciani, M
机构
[1] Univ Ancona, Dipartimento Sci Alimenti, I-60131 Ancona, Italy
[2] Univ Politecn Marche, Dipartimento Sci Alimenti, Ancona, Italy
关键词
antibacterial compounds; malolactic fermentation; Oenococcus oeni; Saccharomyces cerevisiae; yeast-bacteria interactions;
D O I
10.1111/j.1365-2672.2005.02579.x
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
Aims: To investigate the occurrence and extent of Saccharomyces cerevisiae and Oenococcus oeni interactions. Methods and Results: Interactions between S. cerevisiae and O. oeni were investigated by double- layer and well-plate assays showing the occurrence of specific interactions for each yeast - malolactic bacteria ( MLB) coupling. Heat and protease treatments of synthetic grape juice fermented by the S. cerevisiae strain F63 indicated that the inhibitory activity exerted by this yeast on O. oeni is due to a proteinaceous factor( s) which exerts either bacteriostatic or bactericidal effect depending on concentration and affects malolactic fermentation in natural grape juice and wine. Conclusions: A proteinaceous factor( s) produced by a S. cerevisiae wine strain able to inhibit O. oeni growth and malic acid fermentation was characterized. Significance and Impact of the Study: The individuation, characterization and exploitation of yeast proteinaceous factor( s) exerting inhibitory activity on MLB may offer new opportunities for the management of malolactic fermentation.
引用
收藏
页码:105 / 111
页数:7
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