Study of lactic acid bacteria as bioprotective agents in oenology

Abstract

Bioprotection is used in agriculture and food production to protect raw materials from harmful microorganisms through the addition of living microorganisms or their metabolites. In oenology, it may help control microorganisms that damage grapes or interfere with winemaking, thereby improving wine quality while reducing or eliminating fungicides and sulphur dioxide. This study assessed the antagonistic potential of twelve lactic acid bacteria against a broad panel of spoilage yeasts, acetic and lactic acid bacteria, and filamentous fungi. Four Lactiplantibacillus plantarum strains, three Liquorilactobacillus mali strains, three Lacticaseibacillus paracasei strains, one Apilactobacillus kunkeei strain, and one Fructobacillus tropaeoli strain were tested using agar spot and agar slab assays. The nature of the inhibitory agents was also investigated by disc diffusion. Most strains mainly inhibited filamentous fungi, except Aspergillus species, and moderately inhibited Leuconostoc mesenteroides, Lentilactobacillus hilgardii and Levilactobacillus brevis. None affected Zygosaccharomyces bailii or Brettanomyces bruxellensis, while some only reduced the growth of Hanseniaspora uvarum and H. guilliermondii. These findings show that lactic acid bacteria are promising bioprotective candidates against filamentous fungi, spoilage bacteria and selected yeasts.

References

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Acknowledgements

This project was funded by the Spanish Ministry of Science and Innovation through the Knowledge Generation Programme (PID2022-1398680B-C31).