<i>Metschnikowia pulcherrima</i> and <i>Lachancea thermotolerans</i> Killer Toxins: Contribution to Must Bioprotection
The spoilage of wine caused by <i>Brettanomyces bruxellensis</i> and <i>Hanseniaspora uvarum</i> poses a significant challenge for winemakers, necessitating the development of effective and reliable strategies to control the growth of these yeasts, such as grape must bioprote...
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2025-04-01
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| author | Fatima El Dana Vanessa David Mohammad Ali Hallal Raphaëlle Tourdot-Maréchal Salem Hayar Marie-Charlotte Colosio Hervé Alexandre |
| author_facet | Fatima El Dana Vanessa David Mohammad Ali Hallal Raphaëlle Tourdot-Maréchal Salem Hayar Marie-Charlotte Colosio Hervé Alexandre |
| author_sort | Fatima El Dana |
| collection | DOAJ |
| description | The spoilage of wine caused by <i>Brettanomyces bruxellensis</i> and <i>Hanseniaspora uvarum</i> poses a significant challenge for winemakers, necessitating the development of effective and reliable strategies to control the growth of these yeasts, such as grape must bioprotection. Despite evidence that certain microorganisms can inhibit the growth of <i>Brettanomyces bruxellensis</i> and <i>Hanseniaspora uvarum</i>, the specific mechanisms driving this inhibition remain unclear. The primary objective of this study is to elucidate the underlying mechanisms responsible for this inhibitory effect. We analyzed one <i>Metschnikowia pulcherrima</i> (Mp2) and two <i>Lachancea thermotolerans</i> (Lt29 and Lt45) strains, all of which demonstrated significant killing and inhibitory effects on <i>Brettanomyces bruxellensis</i> (B1 and B250) and <i>Hanseniaspora uvarum</i> (Hu3137) in synthetic must at pH 3.5 and 22 °C. The effectiveness of these two strains exhibited varying inhibition kinetics. The strains were monitored for growth and metabolite production (L-lactic acid, ethanol, and acetic acid) in both single and co-cultures. The low levels of these metabolites did not account for the observed bioprotective effect, indicating a different mechanism at play, especially given the different growth profiles observed with added L-lactic acid and ethanol compared to direct bioprotectant addition. Following the production, purification, and quantification of killer toxins, different concentrations of toxins were tested, showing that the semi-purified Mp2Kt, Lt29Kt, and Lt45Kt toxins controlled the growth of both spoilage yeasts in a dose-dependent manner. These bioprotectant strains also showed compatibility with <i>Saccharomyces cerevisiae</i> in co-cultures, suggesting their potential use alongside commercial starter cultures. |
| format | Article |
| id | doaj-art-3040d74e2eab4f968117b3d935fc9aaf |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-3040d74e2eab4f968117b3d935fc9aaf2025-08-20T02:58:44ZengMDPI AGFoods2304-81582025-04-01149146210.3390/foods14091462<i>Metschnikowia pulcherrima</i> and <i>Lachancea thermotolerans</i> Killer Toxins: Contribution to Must BioprotectionFatima El Dana0Vanessa David1Mohammad Ali Hallal2Raphaëlle Tourdot-Maréchal3Salem Hayar4Marie-Charlotte Colosio5Hervé Alexandre6UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Europe, L’Institut Agro Dijon, INRAE, Laboratoire AFIM-IUVV, 21000 Dijon, FranceUMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Europe, L’Institut Agro Dijon, INRAE, Laboratoire AFIM-IUVV, 21000 Dijon, FranceDepartment of Plant Protection, Faculty of Agronomy, Lebanese University, Dekwaneh-Matn 90775, LebanonUMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Europe, L’Institut Agro Dijon, INRAE, Laboratoire AFIM-IUVV, 21000 Dijon, FranceDoctoral School of Science and Technology, Platform for Research and Analysis in Environmental Science (EDST-PRASE), Lebanese University, Rafik Hariri Campus, Hadat-Baabda 1003, LebanonInstitut Français de la Vigne et du Vin (IFV), 44120 Nantes, FranceUMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Europe, L’Institut Agro Dijon, INRAE, Laboratoire AFIM-IUVV, 21000 Dijon, FranceThe spoilage of wine caused by <i>Brettanomyces bruxellensis</i> and <i>Hanseniaspora uvarum</i> poses a significant challenge for winemakers, necessitating the development of effective and reliable strategies to control the growth of these yeasts, such as grape must bioprotection. Despite evidence that certain microorganisms can inhibit the growth of <i>Brettanomyces bruxellensis</i> and <i>Hanseniaspora uvarum</i>, the specific mechanisms driving this inhibition remain unclear. The primary objective of this study is to elucidate the underlying mechanisms responsible for this inhibitory effect. We analyzed one <i>Metschnikowia pulcherrima</i> (Mp2) and two <i>Lachancea thermotolerans</i> (Lt29 and Lt45) strains, all of which demonstrated significant killing and inhibitory effects on <i>Brettanomyces bruxellensis</i> (B1 and B250) and <i>Hanseniaspora uvarum</i> (Hu3137) in synthetic must at pH 3.5 and 22 °C. The effectiveness of these two strains exhibited varying inhibition kinetics. The strains were monitored for growth and metabolite production (L-lactic acid, ethanol, and acetic acid) in both single and co-cultures. The low levels of these metabolites did not account for the observed bioprotective effect, indicating a different mechanism at play, especially given the different growth profiles observed with added L-lactic acid and ethanol compared to direct bioprotectant addition. Following the production, purification, and quantification of killer toxins, different concentrations of toxins were tested, showing that the semi-purified Mp2Kt, Lt29Kt, and Lt45Kt toxins controlled the growth of both spoilage yeasts in a dose-dependent manner. These bioprotectant strains also showed compatibility with <i>Saccharomyces cerevisiae</i> in co-cultures, suggesting their potential use alongside commercial starter cultures.https://www.mdpi.com/2304-8158/14/9/1462bioprotectionkiller toxin<i>Metschnikowia pulcherrima</i>Lachancea thermotoleransmetabolite analyses<i>Brettanomyces bruxellensis</i> |
| spellingShingle | Fatima El Dana Vanessa David Mohammad Ali Hallal Raphaëlle Tourdot-Maréchal Salem Hayar Marie-Charlotte Colosio Hervé Alexandre <i>Metschnikowia pulcherrima</i> and <i>Lachancea thermotolerans</i> Killer Toxins: Contribution to Must Bioprotection Foods bioprotection killer toxin <i>Metschnikowia pulcherrima</i> Lachancea thermotolerans metabolite analyses <i>Brettanomyces bruxellensis</i> |
| title | <i>Metschnikowia pulcherrima</i> and <i>Lachancea thermotolerans</i> Killer Toxins: Contribution to Must Bioprotection |
| title_full | <i>Metschnikowia pulcherrima</i> and <i>Lachancea thermotolerans</i> Killer Toxins: Contribution to Must Bioprotection |
| title_fullStr | <i>Metschnikowia pulcherrima</i> and <i>Lachancea thermotolerans</i> Killer Toxins: Contribution to Must Bioprotection |
| title_full_unstemmed | <i>Metschnikowia pulcherrima</i> and <i>Lachancea thermotolerans</i> Killer Toxins: Contribution to Must Bioprotection |
| title_short | <i>Metschnikowia pulcherrima</i> and <i>Lachancea thermotolerans</i> Killer Toxins: Contribution to Must Bioprotection |
| title_sort | i metschnikowia pulcherrima i and i lachancea thermotolerans i killer toxins contribution to must bioprotection |
| topic | bioprotection killer toxin <i>Metschnikowia pulcherrima</i> Lachancea thermotolerans metabolite analyses <i>Brettanomyces bruxellensis</i> |
| url | https://www.mdpi.com/2304-8158/14/9/1462 |
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