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

• Published in: Food microbiology Vol. 27; no. 1; pp. 150 - 157
• Main Authors: Nehme, Nancy, Mathieu, Florence, Taillandier, Patricia
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.02.2010
• Subjects: acetic acid; Bacteria; bioreactors; Co-culture; coculture; Coculture Techniques; Consumption; Culture; Culture Techniques - methods; Ethanol - analysis; Ethanol - metabolism; ethanol production; Ethyl alcohol; fatty acids; Fermentation; flor yeasts; Inhibitory peptidic fraction; lactic acid; lactic acid bacteria; Malates - metabolism; malic acid; Malolactic fermentation; Membrane bioreactor; Molecular Weight; nitrogen metabolism; Oenococcus; Oenococcus - metabolism; Oenococcus oeni; peptides; Peptides - chemistry; Peptides - metabolism; Saccharomyces; Saccharomyces cerevisiae; Saccharomyces cerevisiae - chemistry; Saccharomyces cerevisiae - metabolism; Sequential culture; Strain; strains; Strategy; sulfur dioxide; winemaking; Yeast; Malolactic fermentation; Membrane bioreactor; Sequential culture; Oenococcus; Inhibitory peptidic fraction; Saccharomyces; Co-culture
• DOI: 10.1016/j.fm.2009.09.008
• ISSN: 0740-0020

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.