Peña Rubén, Ganga María Angélica
Laboratory of Biotechnology and Applied Microbiology, Department of Food Science and Technology, Universidad de Santiago de Chile, Santiago, Chile.
Antonie Van Leeuwenhoek. 2019 Feb;112(2):297-304. doi: 10.1007/s10482-018-1159-9. Epub 2018 Sep 5.
Brettanomyces bruxellensis negatively impacts on the sensorial quality of wine by producing phenolic compounds associated with unpleasant odors. Thus, the control of this spoilage yeast is a critical factor during the winemaking process. A recent approach used to biocontrol undesired microorganisms is the use of yeast released antimicrobial peptides (AMPs), but this strategy has been poorly applied to wine-related microorganisms. The aim of this study was to evaluate the antifungal capacity of Candida intermedia LAMAP1790 against wine-spoilage strains of B. bruxellensis and fermentative strains of Saccharomyces cerevisiae, and also to determine the chemical nature of the compound. The exposure of strains to the supernatant of C. intermedia saturated cultures showed antifungal activity against B. bruxellensis, without affecting the growth of S. cerevisiae. By fractionation and concentration of C. intermedia supernatants, it was determined that the antifungal activity was related to the presence of heat-labile peptides with molecular masses under 5 kDa. To our knowledge, this is the first report of AMPs secreted by C. intermedia that control B. bruxellensis. This could lead to the development of new biocontrol strategies against this wine-spoilage yeast.
布鲁氏酒香酵母通过产生与难闻气味相关的酚类化合物对葡萄酒的感官品质产生负面影响。因此，控制这种腐败酵母是酿酒过程中的一个关键因素。一种用于生物防治有害微生物的最新方法是利用酵母释放的抗菌肽（AMPs），但这种策略在与葡萄酒相关的微生物中应用较少。本研究的目的是评估中间假丝酵母LAMAP1790对布鲁氏酒香酵母的葡萄酒腐败菌株和酿酒酵母的发酵菌株的抗真菌能力，并确定该化合物的化学性质。将菌株暴露于中间假丝酵母饱和培养物的上清液中，显示出对布鲁氏酒香酵母的抗真菌活性，而不影响酿酒酵母的生长。通过对中间假丝酵母上清液进行分级分离和浓缩，确定抗真菌活性与分子量低于5 kDa的热不稳定肽的存在有关。据我们所知，这是关于中间假丝酵母分泌的控制布鲁氏酒香酵母的抗菌肽的首次报道。这可能会导致针对这种葡萄酒腐败酵母的新生物防治策略的开发。
