Interactions among Relevant Non-Saccharomyces, Saccharomyces, and Lactic Acid Bacteria Species of the Wine Microbial Consortium: Towards Advances in Antagonistic Phenomena and Biocontrol Potential

Abstract

The topic of microbial interactions is of notable relevance in oenology, being connected with their impact on microbial biodiversity and wine quality. The interactions among different couples of microorganisms, in particular yeasts and lactic acid bacteria representative of the must/wine microbial consortium, have been tested in this study. This interaction’s screening has been implemented by means of plate assays, using culture medium, grape juice, and wine agar as substrates. Different antagonistic phenomena have been detected, belonging to the following interaction categories: yeast-yeast, yeast-bacteria, bacteria-yeast, and bacteria-bacteria. In general, the inhibitory activity has been observed in all three media agar used as substrates, resulting in more frequent on culture medium, followed by grape juice and, finally, wine. Specifically, the work is one of the first reports demonstrating the reciprocal interactions between non-Saccharomyces yeasts (NSY) and malolactic bacteria. The findings shed new light on the co-inoculation of the yeast starter culture with malolactic bacteria, as well as the biocontrol potential of Lactic Acid Bacteria (LAB) strains. Highlighted microbial interactions are relevant for the management of alcoholic fermentation, malolactic fermentation, and the development of distinctive aroma profiles, control of spoilage yeasts, and the selection of tailored mixed starter cultures. In addition, the plate assay method could be a fast, cheap, and suitable method to exclude negative interactions among Saccharomyces spp., NSY, and malolactic bacteria during trials from regional spontaneous fermentations with the aim to select tailored mixed starter cultures.

LAB Antagonistic Activities and Their Significance in Food Biotechnology: Molecular Mechanisms, Food Targets, and Other Related Traits of Interest

“…While contributing to driving the bioprocesses essential for food fermentation, promoting gut health, and providing various health benefits, LAB exhibit a crucial probiotic trait by actively inhibiting the growth of both spoilage and pathogenic microorganisms in several food ecosystems [7,[9][10][11][12][13][14][15] (Figure 1). of the earliest and most traditional biotechnological techniques for preserving various foodstuffs [1].…”

“…While contributing to driving the bioprocesses essential for food fermentation, promoting gut health, and providing various health benefits, LAB exhibit a crucial probiotic trait by actively inhibiting the growth of both spoilage and pathogenic microorganisms in several food ecosystems [7,[9][10][11][12][13][14][15] (Figure 1). This antagonistic property holds great significance in the field of food preservation, as LAB contribute to the production of key metabolites, including organic acids, bacteriocins, reuterin, diacetyl, reutericyclin, acetoin, and hydrogen peroxide.…”

Special Issue on New Frontiers in Wine Sciences

“…Currently, one of the most popular topics in the field of wine microbiology is the study of the interactions between wine microorganisms. This question was firstly addressed by an investigation into the antagonistic interactions between relevant wine micro-organisms in order to improve wine quality management during fermentation [1]. This study, which is one of the first to focus on the interactions between non-saccharomyces yeast and lactic acid bacteria, reveals opportunities for novel solutions in the field of biocontrol.…”