El Dana Fatima, David Vanessa, Tourdot-Maréchal Raphaëlle, Hayar Salem, Colosio Marie-Charlotte, Alexandre Hervé
Laboratoire AFIM-IUVV, UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, INRAE, Université Bourgogne Europe, 21000 Dijon, France.
Research Platform for Environmental Sciences (EDST-PRASE), Doctoral School of Science and Technology, Lebanese University, Beirut 1003, Lebanon.
Microorganisms. 2025 May 20;13(5):1163. doi: 10.3390/microorganisms13051163.
Bioprotection in winemaking refers to the use of naturally occurring microorganisms-mainly non- yeasts-to inhibit the growth of spoilage microbes and reduce the need for chemical preservatives like sulfur dioxide (SO). Numerous studies have demonstrated the benefits of non- as bioprotectants. However, the use of as a bioprotectant has been studied very little. Furthermore, it can offer many advantages for the production of sulfite-free wines. To test if could be used in bioprotection, we compared the ability of different strains to inhibit the growth of and . Among the strains tested, the Sc54 strain isolated from the vineyard of the Bekaa plain was selected. To investigate its mechanisms of action, we analyzed its metabolite production, including acetic acid and ethanol. Taking into account the low levels of these metabolites and the lack of similar inhibition patterns in media supplemented with acetic acid and ethanol, it appears that other factors contribute to its antagonistic properties. Nutrient competition was ruled out as a factor, as the growth inhibition of and occurred rapidly within the first 24 h of co-culture. In this study, we explored the role of the killer toxin (Sc54Kt) as a bioprotective agent against and spoilage yeasts. Purification procedures with ethanol allowed the extraction of Sc54Kt, yielding two concentrations (0.185 and 0.5 mg/mL). Remarkably, semi-purified Sc54Kt exhibited inhibitory effects at both concentrations under winemaking conditions, effectively controlling the growth and metabolic activity of the target spoilage yeasts. Overall, these findings demonstrate that Sc54 not only exerts a strong bioprotective effect but also contributes to improving the quality of wine. The results suggest that Sc54 is a promising bioprotective agent for mitigating spoilage yeasts in winemaking, offering a natural and effective alternative to conventional antimicrobial strategies.
葡萄酒酿造中的生物保护是指利用天然存在的微生物（主要是非酵母微生物）来抑制腐败微生物的生长，并减少对二氧化硫（SO₂）等化学防腐剂的需求。许多研究已经证明了非酵母微生物作为生物保护剂的益处。然而，将酵母作为生物保护剂的研究却很少。此外，它对于无亚硫酸盐葡萄酒的生产具有诸多优势。为了测试酵母是否可用于生物保护，我们比较了不同菌株抑制欧文氏菌属和酒香酵母属生长的能力。在所测试的菌株中，从贝卡平原葡萄园分离出的季也蒙毕赤酵母Sc54菌株被选中。为了研究其作用机制，我们分析了它产生的代谢产物，包括乙酸和乙醇。考虑到这些代谢产物的含量较低，以及在添加乙酸和乙醇的培养基中缺乏类似的抑制模式，似乎还有其他因素促成了它的拮抗特性。营养竞争被排除是一个因素，因为在共培养的最初24小时内，欧文氏菌属和酒香酵母属的生长抑制就迅速发生了。在本研究中，我们探索了季也蒙毕赤酵母杀伤毒素（Sc54Kt）作为针对欧文氏菌属和酒香酵母属腐败酵母的生物保护剂的作用。用乙醇进行纯化程序可以提取Sc54Kt，得到两种浓度（0.185和0.5毫克/毫升）。值得注意的是，半纯化的Sc54Kt在葡萄酒酿造条件下的这两种浓度下均表现出抑制作用，有效控制了目标腐败酵母的生长和代谢活性。总体而言，这些发现表明季也蒙毕赤酵母Sc54不仅具有强大的生物保护作用，还有助于提高葡萄酒的品质。结果表明，季也蒙毕赤酵母Sc54是一种有前景的生物保护剂，可减轻葡萄酒酿造中的腐败酵母问题，为传统抗菌策略提供了一种天然且有效的替代方案。
