Univ. Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d'Ornon, France; Bordeaux Sciences Agro, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33170 Gradignan, France.
Univ. Bordeaux, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33140 Villenave d'Ornon, France; Bordeaux Sciences Agro, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33170 Gradignan, France.
Int J Food Microbiol. 2023 Nov 16;405:110338. doi: 10.1016/j.ijfoodmicro.2023.110338. Epub 2023 Jul 23.
Bioprotection by yeast addition is increasingly used in oenology as an alternative to sulfur dioxide (SO). Recent studies have also shown that it is likely to consume dissolved O. This ability could limit O for other microorganisms and the early oxidation of the grape must. However, the ability of yeasts to consume O in a context of bioprotection was poorly studied so far considering the high genetic diversity of non-Saccharomyces. The first aim of the present study was to perform an O consumption rate (OCR) screening of strains from a large multi species collection found in oenology. The results demonstrate significant inter and intra species diversity with regard to O consumption. In the must M. pulcherrima consumes O faster than Saccharomyces cerevisiae and then other studied non-Saccharomyces species. The O consumption was also evaluate in the context of a yeast mix used as industrial bioprotection (Metschnikowia pulcherrima and Torulaspora delbrueckii) in red must. These non-Saccharomyces yeasts were then showed to limit the growth of acetic acid bacteria, with a bioprotective effect comparable to that of the addition of sulfur dioxide. Laboratory experiment confirmed the negative impact of the non-Saccharomyces yeasts on Gluconobacter oxydans that may be related to O consumption. This study sheds new lights on the use of bioprotection as an alternative to SO and suggest the possibility to use O consumption measurements as a new criteria for non-Saccharomyces strain selection in a context of bioprotection application for the wine industry.
酵母添加的生物保护作用在酿酒学中越来越多地被用作二氧化硫 (SO) 的替代品。最近的研究还表明，它可能会消耗溶解氧。这种能力可能会限制其他微生物和葡萄汁的早期氧化所需的氧气。然而，考虑到非酿酒酵母具有很高的遗传多样性，迄今为止，关于酵母在生物保护背景下消耗氧气的能力的研究还很少。本研究的首要目的是对来自大型多物种酿酒酵母菌株库中的菌株进行氧气消耗率 (OCR) 筛选。结果表明，在氧气消耗方面存在显著的种间和种内多样性。在葡萄汁中，M. pulcherrima 比酿酒酵母更快地消耗氧气，然后是其他研究的非酿酒酵母物种。还在红葡萄汁中评估了用于工业生物保护的酵母混合物（Metschnikowia pulcherrima 和 Torulaspora delbrueckii）的氧气消耗情况。然后发现这些非酿酒酵母可以限制醋酸菌的生长，具有与添加二氧化硫相当的生物保护作用。实验室实验证实了非酿酒酵母对氧化葡萄糖酸杆菌的负面影响，这可能与氧气消耗有关。这项研究为使用生物保护作为 SO 的替代品提供了新的思路，并提出了将氧气消耗测量作为非酿酒酵母菌株在葡萄酒工业生物保护应用中的选择新标准的可能性。
