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

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

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 c...

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Bibliographic Details
Published in:Applied sciences Vol. 12; no. 24; p. 12760
Main Authors: De Gioia, Marianna, Russo, Pasquale, De Simone, Nicola, Grieco, Francesco, Spano, Giuseppe, Capozzi, Vittorio, Fragasso, Mariagiovanna
Format: Journal Article
Language:English
Published: Basel MDPI AG 01-12-2022
Subjects:
Acids
Agar
Aroma
Bacteria
Biodiversity
Biological control
Consortia
Culture media
Fermentation
Fruit juices
grape must
Grapes
Inoculation
Lactic acid
Lactic acid bacteria
malolactic bacteria
Malolactic fermentation
Microorganisms
non-Saccharomyces
Saccharomyces
Saccharomyces cerevisiae
Spoilage
Starter cultures
Substrates
wine
Wines
Yeast
Yeasts
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Summary: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.
ISSN:2076-3417
2076-3417
DOI:10.3390/app122412760