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Evaluation of behaviour of Lachancea thermotolerans biocontrol agents on grape fermentations

Abstract
Previous researches have showed that Lachancea thermotolerans strains RCKT4 and RCKT5 inhibited the growth of Aspergillus. However, currently, there are no data on their nutritional preferences, as a possible substrate competitor against Saccharomyces cerevisiae, and their effects on fermentation. In this work, we observed that the biocontrol yeasts and S. cerevisiae BSc203, based on the utilization of 16 carbonate sources, revealed significant [ver mas...]
Previous researches have showed that Lachancea thermotolerans strains RCKT4 and RCKT5 inhibited the growth of Aspergillus. However, currently, there are no data on their nutritional preferences, as a possible substrate competitor against Saccharomyces cerevisiae, and their effects on fermentation. In this work, we observed that the biocontrol yeasts and S. cerevisiae BSc203, based on the utilization of 16 carbonate sources, revealed significant differences in the nutritional profile (biocontrol yeasts NS:0 25, BSc203 NS:0 56). Lachancea thermotolerans strains did not occupy the same niche as that of BSc203 (NOI:0 44). The biocontrol agents and BSc203 presented similar competitive attitude in terms of the sugar, ethanol and sulphite tolerances. During fermentation, the biocontrol yeasts were found to tolerate up to 12% v/v ethanol, 250 mg ml 1 of total SO2 and 30° Brix sugar. In mixed cultures, L. thermotolerans strains did not negatively affect the growth of BSc203 and the wine quality, except when RCKT4 was initially inoculated at a high proportion in the mixed culture 1MSK4 (1%BSc203/99%RCKT4), resulting in a lower production of CO2 and ethanol, in comparison with pure BSc203. RCKT5, at a high proportion, in 1MSK5 (1%BSc203/99%RCKT5) presented promising oenological properties. This fermentation showed lower acetic acid contents and higher total acidity than pure BSc203. [Cerrar]
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Author
Nally, Maria Cristina;   Ponsone, María Lorena;   Pesce, Virginia Mercedes;   Toro, Maria Eugenia;   Chulze, Sofia Noemí;  
Director de Tesis
Vazquez, Fabio;
Fuente
Letters in applied microbiology 67 (1) : 89-96. (July 2018)
Date
2018-07
Editorial
Society for Applied Microbiology
ISSN
1472-765X
URI
http://hdl.handle.net/20.500.12123/2871
https://onlinelibrary.wiley.com/doi/full/10.1111/lam.13001
DOI
https://doi.org/10.1111/lam.13001
Formato
pdf
Tipo de documento
artículo
Palabras Claves
Saccharomyces Cerevisiae; Comportamiento; Control Biológico; Fermentación; Uva; Grapes; Fermentation; Biological Control; Behaviour; Lachancea Thermotolerans; Substrate Competition;
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Excepto donde se diga explicitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
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