Two-Stage Screening of spp. Bioprotective Properties: From Grape Juice to Fermented Must by .

(Go) and (Bb) are detrimental micro-organisms compromising wine quality through the production of acetic acid and undesirable aromas. Non- yeasts, like species, offer a bioprotective approach to control spoilage micro-organisms growth. Antagonist effects of forty-six strains in a co-culture with or in commercial grape juice were assessed. Three profiles were observed against Go: no effect, complete growth inhibition, and intermediate bioprotection. In contrast, strains exhibited two profiles against Bb: no effect and moderate inhibition. These findings indicate a stronger antagonistic capacity against Go compared to Bb. Four promising strains were selected and their bioprotective impact was investigated at lower temperatures in Chardonnay must. The antagonistic effect against Go was stronger at 16 °C compared to 20 °C, while no significant impact on Bb growth was observed. The bioprotection impact on fermentation has been assessed. strains' presence did not affect the fermentation time, but lowered the fermentation rate of . An analysis of central carbon metabolism and volatile organic compounds revealed a strain-dependent enhancement in the production of metabolites, including glycerol, acetate esters, medium-chain fatty acids, and ethyl esters. These findings suggest species' potential for bioprotection in winemaking and wine quality through targeted strain selection.