Inhibition of malolactic fermentation by a peptide produced by Saccharomyces cerevisiae during alcoholic fermentation

Osborne, James P.; Edwards, Charles G.

doi:10.1016/j.ijfoodmicro.2007.05.007

Cited by 59 publications

(36 citation statements)

References 41 publications

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“…Dick et al [11] isolated two different cationic proteins. Recently, Comitini et al [8] as well as Osborne and Edwards [29] have partially characterized two different yeast compounds of protein nature active against O. oeni.…”

Section: Discussionmentioning

confidence: 99%

Quantitative study of interactions between Saccharomyces cerevisiae and Oenococcus oeni strains

Nehme

Mathieu

Taillandier

2008

J Ind Microbiol Biotechnol

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This study examines the interactions that occur between Saccharomyces cerevisiae and Oenococcus oeni strains during the process of winemaking. Various yeast/bacteria pairs were studied by applying a sequential fermentation strategy which simulated the natural winemaking process. First, four yeast strains were tested in the presence of one bacterial strain leading to the inhibition of the bacterial component. The extent of inhibition varied widely from one pair to another and closely depended on the specific yeast strain chosen. Inhibition was correlated to weak bacterial growth rather than a reduction in the bacterial malolactic activity. Three of the four yeast strains were then grown with another bacteria strain. Contrary to the first results, this led to the bacterial stimulation, thus highlighting the importance of the bacteria strain. The biochemical profile of the four yeast fermented media exhibited slight variations in ethanol, SO(2) and fatty acids produced as well as assimilable consumed nitrogen. These parameters were not the only factors responsible for the malolactic fermentation inhibition observed with the first bacteria strain. The stimulation of the second has not been reported before in such conditions and remains unexplained.

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Section: Discussionmentioning

confidence: 99%

Quantitative study of interactions between Saccharomyces cerevisiae and Oenococcus oeni strains

Nehme

Mathieu

Taillandier

2008

J Ind Microbiol Biotechnol

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“…Dick et al (1992) and Comitini et al (2005) showed the existence of antibacterial S. cerevisiae products of a proteinaceous nature. In 2007, Osborne and Charles identified an inhibiting yeast peptide of 5.9 kDa, which acts in synergy with SO 2 present in high concentrations (Osborne and Charles 2007). More recently, Nehme et al (2010) described two MLF-inhibiting yeast peptides between 5 and 10 kDa.…”

Section: Antimicrobial Metabolitesmentioning

confidence: 99%

Lactobacillus: the Next Generation of Malolactic Fermentation Starter Cultures—an Overview

Toit

Engelbrecht

Lerm

et al. 2010

Food Bioprocess Technol

206

144

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“…ferm inhibited the MLF after 14, 21, 28 and 49 days of fermentation, while MERIT.ferm did not inhibit MLF at any point of the alcoholic fermentation. Instead, the inhibition of MLF by RUBY.ferm is most likely caused by the production of an antibacterial peptide by this yeast strain as previously reported by Osborne and Edwards (2007). In addition, Nehme et al (2010) and Mendoza et al (2010) recently documented the production of an antibacterial peptide by yeast that can inhibit O. oeni.…”

Section: Resultsmentioning

confidence: 49%

“…Some researchers have proposed that inhibition of MLF is due to the removal of nutrients by the faster growing Saccharomyces (Beelman et al, 1982;Kunkee, 1967). However, recent studies have demonstrated that the removal of nutrients by yeast does not always explain the observed inhibition of O. oeni (Patynowski et al, 2002;Larsen et al, 2003;Osborne and Edwards 2007).…”

Section: Introductionmentioning

confidence: 99%

“…Instead, it is suggested that yeast may produce metabolites toxic to the malolactic bacteria (Dick et al 1992;Capucho & San Ramao, 1994;Osborne & Edwards, 2006) including ethanol (Costello et al, 1983;Davis et al, 1985), medium chain fatty acids (Edwards & Beelman 1987;Versari et al, 1999), antibacterial proteins/peptides (Dick et al, 1992;Osborne & Edwards, 2007;Mendoza et al, 2010;Nehme et al, 2010) and SO 2 (King & Beelman, 1986;HenickKling & Park, 1994;Eglinton & Henschke, 1996;Larsen et al, 2003). Of these compounds, SO 2 is most commonly implicated (Henick-Kling & Park, 1994;Larsen et al, 2003;Osborne & Edwards, 2006) as it is a known antimicrobial against malolactic bacteria .…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Production of SO2 Binding Compounds and SO2 by Saccharomyces during Alcoholic Fermentation and the Impact on Malolactic Fermentation

Wells¹,

Osborne²

2016

SAJEV

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The objective of this study was to investigate the production of SO 2 and SO 2 binding compounds by wine yeast and the impact of the production of these compounds on the MLF at various time points during alcoholic fermentation. Fermentations were observed for a number of commercial wine yeasts in a synthetic grape juice and Pinot gris juice and SO 2 , acetaldehyde, pyruvic acid and α-ketoglutarate. Measurements were taken at multiple time points during the fermentation. Samples were taken from the fermentations at weekly intervals, sterile filtered, and inoculated with O. oeni strain VFO to induce MLF. Significant differences between the amount of SO 2 , acetaldehyde and pyruvic acid produced by the various yeast strains were noted. Some yeast strains such as FX10, CK S102, F15 and M69, produced significantly higher SO 2 concentrations than other yeast strains and MLF was inhibited in these wines. Insignificant free SO 2 was measured, indicating that bound SO 2 rather than free SO 2 was responsible for inhibition. At almost all time points of the alcoholic fermentation, acetaldehyde bound SO 2 was determined to be the dominant species of bound SO 2 present, suggesting that MLF inhibition by bound SO 2 was due to acetaldehyde bound SO 2 .

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Inhibition of malolactic fermentation by a peptide produced by Saccharomyces cerevisiae during alcoholic fermentation

Cited by 59 publications

References 41 publications

Quantitative study of interactions between Saccharomyces cerevisiae and Oenococcus oeni strains

Quantitative study of interactions between Saccharomyces cerevisiae and Oenococcus oeni strains

Lactobacillus: the Next Generation of Malolactic Fermentation Starter Cultures—an Overview

Production of SO2 Binding Compounds and SO2 by Saccharomyces during Alcoholic Fermentation and the Impact on Malolactic Fermentation

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