publication . Article . 2010

Antagonistic interaction between yeasts and lactic acid bacteria of oenological relevance: Partial characterization of inhibitory compounds produced by yeasts

Mendoza, Lucia Margarita; Manca, Maria Cristina; Farias, Marta Elena;
Open Access
  • Published: 01 Oct 2010 Journal: Food Research International, volume 43, pages 1,990-1,998 (issn: 0963-9969, Copyright policy)
  • Publisher: Elsevier BV
  • Country: Argentina
Abstract
The interactions between wine yeasts and wine lactic acid bacteria were evaluated. The double-layer plate-growth method showed bacterial inhibition by yeasts as the most common interaction, being Oenococcus oeni more sensitive than Lactobacillus hilgardii. During sequential inoculations in the media fermented by Saccharomyces cerevisiae mc2 or Candida pulcherrima 3, showed strongest inhibition by S. cerevisiae. The inhibitory effect exerted by S. cerevisiae mc2 on O. oeni X2L and L. hilgardii 5w growth could be due to a synergistic effect between fermentation metabolites and another compound(s) with a molecular size of 3-10kDa. The last compound(s) was partially...
Subjects
free text keywords: INHIBITORY COMPOUND, INTERACTION, LACTIC ACID BACTERIA, WINE YEASTS, Biotecnología Industrial, INGENIERÍAS Y TECNOLOGÍAS, Food Science, Fermentation, Lactic acid, chemistry.chemical_compound, chemistry, Bacteria, biology.organism_classification, biology, Biochemistry, Oenococcus oeni, Lactobacillus hilgardii, ved/biology.organism_classification_rank.species, ved/biology, Malolactic fermentation, Yeast, Yeast in winemaking
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publication . Article . 2010

Antagonistic interaction between yeasts and lactic acid bacteria of oenological relevance: Partial characterization of inhibitory compounds produced by yeasts

Mendoza, Lucia Margarita; Manca, Maria Cristina; Farias, Marta Elena;