italianoenglishfranÁaisdeutschespaŮolportuguÍs
Language
Search
  • » Scientific abstract
  • » Impact of the co-culture of Saccharomyces cerevisiae-Oenococcus oeni on malolactic fermentation and partial characterization of a yeast-derived inhibitory peptidic fraction
  • Top scientific programme at the MACROWINE 2021 congress
    Virtual Conference - from 23 to 30 June 2021
    It is considered to be the most important scientific congress for the wine sector, due to the breadth of topics covered - from vine to glass - and due to the number and origin of the researchers wh...
    Published on: 06/01/2021

Impact of the co-culture of Saccharomyces cerevisiae-Oenococcus oeni on malolactic fermentation and partial characterization of a yeast-derived inhibitory peptidic fraction

Nehme, N; Mathieu, F; Taillandier, P. 2010 FOOD MICROBIOLOGY 27 (1): 150-157

The present study was aimed to evaluate the impact of the co-culture on the output of malolactic fermentation and to further investigate the reasons of the antagonism exerted by yeasts towards bacteria during sequential cultures. The Saccharomyces cerevisiae D strain/Oenococcus oeni X strain combination was tested by applying both sequential culture and co-culture strategies. This pair was chosen amongst others because the malolactic fermentation was particularly difficult to realize during the sequential culture. During this traditional procedure, malolactic fermentation started when alcoholic fermentation was achieved. For the co-culture, both fermentations were conducted together by inoculating yeasts and bacteria into a membrane bioreactor at the same time. Results obtained during the sequential culture and compared to a bacterial control medium, showed that the inhibition exerted by S. cerevisiae D strain in term of decrease of the malic acid consumption rate was mainly due to ethanol (75%) and to a peptidic fraction (25%) having an MW between 5 and 10 kDa. 0.4 g l(-1) of L-malic acid was consumed in this case while 3.7 g l(-1) was consumed when the co-culture was applied. In addition, there was no risk of increased volatile acidity during the co-culture. Therefore, the co-culture strategy was considered effective for malolactic fermentation with the yeast/bacteria pair studied. (We recommend that you consult the full text of this article).
Published on 06/03/2010
Related sheets
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
Privacy Policy
This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More informationOK

- A +
ExecTime : 1,484375