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

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 combin...