Selection of Lachancea thermotolerans strains and evaluation of their bioprotective potential

Abstract

Climate change increases wine pH, favouring spoilage microorganisms and compromising wine quality and safety. This study selected Lachancea thermotolerans strains with acidifying and antimicrobial properties as sustainable alternatives to chemical additives. Nineteen strains isolated from Spanish wineries were evaluated in white Muscat must. Strains producing the most lactic acid and the greatest pH decrease were co-inoculated with Saccharomyces cerevisiae, added 24 h later. The best isolate was then tested in 4-L fermentations and compared with a commercial L. thermotolerans strain and an S. cerevisiae control. Yeasts, lactic acid bacteria and acetic acid bacteria were monitored by plate counts and identified by 16S and ITS sequencing; organic acids were determined by HPLC. Four strains initially produced more than 8.3 g/L lactic acid. CDS12 performed best in small-volume co-inoculations, producing 17.32 g/L lactic acid. In 4-L trials, CDS12 reduced pH by 1.34 units, close to the 1.41-unit decrease achieved by the commercial strain, while producing less acetic and succinic acid during the first seven days. Both L. thermotolerans strains reduced Komagataeibacter saccharivorans and Gluconobacterpopulations, confirming their acidifying and bioprotective potential.

References

1. Olmeda Hurtado, I. Selection of Lachancea thermotolerans Strains and Evaluation of Their Bioprotective Potential. Recording of the presentation delivered at Enoforum Spain 2026, Zaragoza, 20–21 May 2026. Available soon on Infowine Premium: https://vinidea.it/es/brand/infowine/

Acknowledgements

Funded by the Spanish Ministry of Science and Innovation (PID2022-1398680B-C31).