Inhibition of the wine spoilage yeast Dekkera bruxellensis by bovine lactoferrin-derived peptides

Enrique, María; Marcos, José F.; Yuste, María Concepción Ayuso; Martínez, Mireia; Vallés, Salvador; Manzanares, Paloma

doi:10.1016/j.ijfoodmicro.2008.07.011

Cited by 32 publications

(15 citation statements)

References 34 publications

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“…However, only LfcinB 17–31 against Zygosaccharomyces bisporus had inhibitory and fungicidal properties in wine at the concentrations assayed, showing that the antimicrobial action of each peptide is dependent on both the food matrix and the target microorganism (Enrique et al., ). LfcinB 17‐31 displayed fungicidal activity against all strains of Dekkera bruxellensis tested in laboratory growth medium; by contrast, in must and wine the effect was strain‐dependent, confirming the different antimicrobial action of AMPs depending on both the food matrix and the target microorganism (Enrique et al., ). As suggested by the results obtained to date, the possibility of using these AMPs as natural alternative biopreservatives in alcoholic fermentations, wine, and/or other food products looks to be promising.…”

Section: Alternative To So2 For the Microbiological Stabilization Of mentioning

confidence: 83%

Alternative Methods to SO₂ for Microbiological Stabilization of Wine

Lisanti¹,

Blaiotta²,

Nioi

et al. 2019

Comp Rev Food Sci Food Safe

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The use of sulfur dioxide (SO2) as wine additive is able to ensure both antioxidant protection and microbiological stability. In spite of these undeniable advantages, in the last two decades the presence of SO2 in wine has raised concerns about potential adverse clinical effects in sensitive individuals. The winemaking industry has followed the general trend towards the reduction of SO2 concentrations in food, by expressing at the same time the need for alternative control methods allowing reduction or even elimination of SO2. In the light of this, research has been strongly oriented toward the study of alternatives to the use of SO2 in wine. Most of the studies have focused on methods able to replace the antimicrobial activity of SO2. This review article gives a comprehensive overview of the current state‐of‐the‐art about the chemical additives and the innovative physical techniques that have been proposed for this purpose. After a focus on the chemistry and properties of SO2 in wine, as well as on wine spoilage and on the conventional methods used for the microbiological stabilization of wine, recent advances on alternative methods proposed to replace the antimicrobial activity of SO2 in winemaking are presented and discussed. Even though many of the alternatives to SO2 showed good efficacy, nowadays no other physical technique or additive can deliver the efficacy and broad spectrum of action as SO2 (both antioxidant and antimicrobial), therefore the alternative methods should be considered a complement to SO2 in low‐sulfite winemaking, rather than being seen as its substitutes.

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Section: Alternative To So2 For the Microbiological Stabilization Of mentioning

confidence: 83%

Alternative Methods to SO₂ for Microbiological Stabilization of Wine

Lisanti¹,

Blaiotta²,

Nioi

et al. 2019

Comp Rev Food Sci Food Safe

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“…Different antimicrobial strategies against wine spoilage yeasts have been suggested, including among others killer toxins (Comitini and others 2004), natamycin (Thomas and others 2005) and dimethyl dicarbonate (Costa and others 2008). In previous studies we have shown the effectiveness of short antifungal peptides against D. bruxellensis in wine (Enrique and others 2008) but not against Z. bailii in spite of its sensitivity in microbiological medium (Enrique and others 2007). Preliminary experiments to study the synergistic effect of both peptides and Glucanex failed due to peptide degradation probably caused by contaminant protease activity present in the enzymatic preparation (data not shown).…”

Section: Discussionmentioning

confidence: 96%

“…Recently short antifungal peptides belonging to the tryptophan‐rich cationic class of antimicrobial peptides have been applied to inhibit the growth of wine spoilage yeasts (Enrique and others 2007). Also the antimicrobial action of bovine lactoferrin derived peptides against Dekkera bruxellensis strains and wine lactic acid bacteria has been demonstrated (Enrique and others 2008, 2009).…”

Section: Introductionmentioning

confidence: 99%

β‐Glucanases as a Tool for the Control of Wine Spoilage Yeasts

Enrique¹,

Ibáñez²,

Marcos³

et al. 2010

Journal of Food Science

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In this study, the antimicrobial activity of a commercial beta-glucanase preparation against wine spoilage yeasts such as Cryptococcus albidus, Dekkera bruxellensis, Pichia membranifaciens, Saccharomyces cerevisiae, Zygosaccharomyces bailii, and Zygosaccharomyces bisporus has been evaluated. Yeast species tested showed different sensitivities to the enzyme preparation. In vitro assays in laboratory medium (GPY) showed inhibition by the beta-glucanase preparation of D. bruxellensis and Z. bailii growth with IC(50) and MIC values approximately 3 to 4-fold greater than the recommended dose for improving wine filtration. Wine spoilage experiments showed antimicrobial action against D. bruxellensis and Z. bailii although with reduced effectiveness to that showed in laboratory medium. Under the conditions tested, the addition of beta-glucanase did not affect wine enological parameters. Our data suggest the potential use of beta-glucanases as antimicrobial agents in wine and indicate that the application of antimicrobial enzymes for yeast spoilage control deserves further investigation.

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“…Some killer yeasts, however, exert their fungicidal impact by secretion of β-glucanase (Izgue et al 2007), an enzymatic activity already utilised in wine production for clarification. The same authors also found that peptides derived from bovine lactoferrin are effective in model medium and wine (Enrique et al 2008), again only at high concentration that is likely to have a sensory impact of its own. The concentration required was, however, relatively high; up to 20-fold greater than that recommended by manufacturers.…”

Section: Macromolecule Alternatives To Sulfitementioning

confidence: 90%

Harnessing improved understanding ofBrettanomyces bruxellensisbiology to mitigate the risk of wine spoilage

Curtin

Varela

Borneman

2015

Australian Journal of Grape and Wine Research

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In the competitive global wine industry, production of wines reflective of their place of origin is critical. While the evidence is mounting that microbial populations in vineyards and wineries differ geographically and represent an important component of ‘terroir’, there are some microbial influences on wine style that are generally considered undesirable, regardless of whether the offending species is part of the natural winemaking microflora. Brettanomyces spoilage of wine remains one of the most important microbiological issues facing winemakers. While most prevalent in premium, barrel‐aged reds, ‘Brett’ also affects sparkling wines and fortified wines. This review will cover recent advances in knowledge of the biology of this species alongside practical implications for risk management in the winery. For example, insights into genome evolution and population genetics will be discussed in the context of potential for emergence of more sulfite‐tolerant strains. Strategies to reduce the risk of Brett spoilage will be updated, with discussion of alternative approaches drawn from other food and beverage sectors that may allow winemakers to reduce their reliance upon the common preservative sulfur dioxide.

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Inhibition of the wine spoilage yeast Dekkera bruxellensis by bovine lactoferrin-derived peptides

Cited by 32 publications

References 34 publications

Alternative Methods to SO₂ for Microbiological Stabilization of Wine

Alternative Methods to SO₂ for Microbiological Stabilization of Wine

β‐Glucanases as a Tool for the Control of Wine Spoilage Yeasts

Harnessing improved understanding ofBrettanomyces bruxellensisbiology to mitigate the risk of wine spoilage

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Inhibition of the wine spoilage yeast Dekkera bruxellensis by bovine lactoferrin-derived peptides

Cited by 32 publications

References 34 publications

Alternative Methods to SO2 for Microbiological Stabilization of Wine

Alternative Methods to SO2 for Microbiological Stabilization of Wine

β‐Glucanases as a Tool for the Control of Wine Spoilage Yeasts

Harnessing improved understanding ofBrettanomyces bruxellensisbiology to mitigate the risk of wine spoilage

Contact Info

Product

Resources

About

Alternative Methods to SO₂ for Microbiological Stabilization of Wine

Alternative Methods to SO₂ for Microbiological Stabilization of Wine