Effect of chitosan and SO 2 on viability of Acetobacter strains in wine

Valera, María José; Sainz, Florencia; Mas, Albert; Torija, María-Jesús

doi:10.1016/j.ijfoodmicro.2017.01.022

Cited by 39 publications

(18 citation statements)

References 19 publications

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“…Minimal inhibitory or minimal lethal concentrations (MIC < MLC) are often determined in liquid or solid media, inhibition diameters are also frequently measured on agar plates, and biofilm prevention or elimination is tested via microplate assays or even directly on medical material, through microbial sedimentation ( Table 2). The type of microorganism present (yeast, bacteria, genera, species, and even strain) and their concentration or way of life (biofilm or planktonic) will greatly change the efficient CS concentration needed [18,82,87,90,107]. Furthermore, the origin, Mw, and DA of the CS or CS derivatives and formulations (nanoparticles, gels or grafted CS) used vary a lot and the conclusions drawn are sometimes conflicting.…”

Section: Antimicrobial Functionsmentioning

confidence: 99%

“…However, racking is not always performed at the end of the test and the position (top, medium height, bottom, or whole homogenized medium) of medium sampling for microbial enumeration is not specified. This can greatly change the residual population measured and the risk of regrowth if live but flocculated individuals are maintained in the treated liquid [77,107,110].…”

Section: Antimicrobial Functionsmentioning

confidence: 99%

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Modification of Chitosan for the Generation of Functional Derivatives

et al. 2019

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Today, chitosan (CS) is probably considered as a biofunctional polysaccharide with the most notable growth and potential for applications in various fields. The progress in chitin chemistry and the need to replace additives and non-natural polymers with functional natural-based polymers have opened many new opportunities for CS and its derivatives. Thanks to the specific reactive groups of CS and easy chemical modifications, a wide range of physico-chemical and biological properties can be obtained from this ubiquitous polysaccharide that is composed of β-(1,4)-2-acetamido-2-deoxy-d-glucose repeating units. This review is presented to share insights into multiple native/modified CSs and chitooligosaccharides (COS) associated with their functional properties. An overview will be given on bioadhesive applications, antimicrobial activities, adsorption, and chelation in the wine industry, as well as developments in medical fields or biodegradability.

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Section: Antimicrobial Functionsmentioning

confidence: 99%

Section: Antimicrobial Functionsmentioning

confidence: 99%

Modification of Chitosan for the Generation of Functional Derivatives

et al. 2019

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“…In case of microbial detrimental contamination, the addition of chitosan is another microbe-based tool for controlling the growth of undesirable microorganisms, particularly Brettanomyces [113], but also acetic acid bacteria [114]. Chitosan is a linear polysaccharide composed of two repeating units (D-glucosamine units (GlcN) and N-acetyl-D-glucosamine (GLcNAc) units) randomly distributed along the polymer chain and linked by β(1-4)-bonds [115].…”

Section: Sustainable Procedures In Post-fermentation Stabilization mentioning

confidence: 99%

Microbial Resources as a Tool for Enhancing Sustainability in Winemaking

Nardi

2020

Microorganisms

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In agriculture, the wine sector is one of the industries most affected by the sustainability issue. It is responsible for about 0.3% of annual global greenhouse gas emissions from anthropogenic activities. Sustainability in vitiviniculture was firstly linked to vineyard management, where the use of fertilizers, pesticides and heavy metals is a major concern. More recently, the contribution of winemaking, from grape harvest to bottling, has also been considered. Several cellar processes could be improved for reducing the environmental impact of the whole chain, including microbe-driven transformations. This paper reviews the potential of microorganisms and interactions thereof as a natural, environmentally friendly tool to improve the sustainability aspects of winemaking, all along the production chain. The main phases identified as potentially interesting for exploiting microbial activities to lower inputs are: (i) pre-fermentative stages, (ii) alcoholic fermentation, (iii) stage between alcoholic and malolactic fermentation, (iv) malolactic fermentation, (v) stabilization and spoilage risk management, and (vi) by-products and wastewater treatment. The presence of proper yeast or bacterial strains, the management and timing of inoculation of starter cultures, and some appropriate technological modifications that favor selected microbial activities can lead to several positive effects, including (among other) energy savings, reduction of chemical additives such as sulfites, and reuse of certain residues.

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“…There has been a great deal of research on possible alternatives that can carry out the major functions of sulfur dioxide but, until now, none have been completely successful (Guerrero and Cantos-Villar, 2015). Chemical compounds such as colloidal silver complexes (Izquierdo-Cañas et al, 2012;García-Ruiz et al, 2015) and dimethyl dicarbonate (Costa et al, 2008) and even natural compounds such as lysozyme, grapevine seeds and shoots, chitosan, and bacteriocins (Lasanta et al, 2010;Garde-Cerdán et al, 2013;Liburdi et al, 2014;Dias et al, 2015;Roldán et al, 2017;Valera et al, 2017;Raposo et al, 2018;Marchante et al, 2019) are some examples. The use of polyphenolic extracts has also been investigated.…”

Section: Introductionmentioning

confidence: 99%

Bacteriophages as an Up-and-Coming Alternative to the Use of Sulfur Dioxide in Winemaking

et al. 2020

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Certain acetic and lactic acid bacteria are major causes of quality defects in musts and wines, giving rise to defects such as a "vinegary," "sharp, like nail polish-remover" taste or preventing alcoholic and/or malolactic fermentation. Sulfur dioxide is the major tool currently used in the control of these bacteria in wine. The aim of this work was to isolate bacteriophages from musts and wine of different grape varieties that were able to eliminate lactic and acetic acid bacteria spoilages at the laboratory scale. Musts obtained from grape-berries of Vitis vinifera cv. Chardonnay and Moscatel and a red wine made with V. vinifera cv. Tintilla de Rota were used to isolate bacteriophages. Bacteriophages were obtained from each of the musts and the wine and belonged to the order Caudovirals and the family Tectivirals. They were isolated by classical virology methods and identified by electron microscopy. The host bacteria used in the study were lactic acid bacteria of the species Lactobacillus hilgardii, Lactobacillus plantarum, and Oenococcus oeni and the acetic bacteria Acetobacter aceti. A comparative study was performed by adding phage titrations and SO 2 to musts and wines, which had been previously inoculated with bacteria, to study the effectiveness of bacteriophages against bacteria. The comparative study showed that some bacteriophages were as effective as sulfur dioxide at low concentrations.

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Effect of chitosan and SO 2 on viability of Acetobacter strains in wine

Cited by 39 publications

References 19 publications

Modification of Chitosan for the Generation of Functional Derivatives

Modification of Chitosan for the Generation of Functional Derivatives

Microbial Resources as a Tool for Enhancing Sustainability in Winemaking

Bacteriophages as an Up-and-Coming Alternative to the Use of Sulfur Dioxide in Winemaking

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