Antimicrobial Activity of Chitosan from Different Sources Against Non-<i>Saccharomyces</i> Wine Yeasts as a Tool for Producing Low-Sulphite Wine
Chitosan is used as an antimicrobial agent in different agri-food applications; in winemaking, the use of chitosan from <i>Aspergillus niger</i> is authorized, but other sources of chitin, and consequently of chitosan, are available, such as crustaceans and insects. This work investigate...
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MDPI AG
2024-10-01
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| author | Francesco Tedesco Rocchina Pietrafesa Gabriella Siesto Carmen Scieuzo Rosanna Salvia Patrizia Falabella Angela Capece |
| author_facet | Francesco Tedesco Rocchina Pietrafesa Gabriella Siesto Carmen Scieuzo Rosanna Salvia Patrizia Falabella Angela Capece |
| author_sort | Francesco Tedesco |
| collection | DOAJ |
| description | Chitosan is used as an antimicrobial agent in different agri-food applications; in winemaking, the use of chitosan from <i>Aspergillus niger</i> is authorized, but other sources of chitin, and consequently of chitosan, are available, such as crustaceans and insects. This work investigates the antimicrobial efficiency of chitosan from crustaceans and insects (<i>Hermetia illucens</i>) against non-<i>Saccharomyces</i> yeasts in wine. For this aim, the first step was to evaluate the effect of crustacean chitosan, tested both alone and in combination with low sulphur dioxide (SO<sub>2</sub>) concentrations, on the cell viability of 20 non-<i>Saccharomyces</i> strains in the first step of fermentations inoculated with each strain. Furthermore, the strain resistance to crustacean- and insect-based chitosan was evaluated in agarized media, together with the addition of different antimicrobial concentrations. Finally, the efficiency of different antimicrobial treatments was evaluated during laboratory-scale fermentations inoculated with a selected <i>S. cerevisiae</i> strain. The tested strains exhibited medium/high resistance to the chitosan; in some cases, the behaviour varied in the function of species/strain, and only four strains exhibited different resistance levels, depending on the chitosan source. The addition of chitosan alone during fermentation inoculated with <i>S. cerevisiae</i> showed lower antimicrobial activity than SO<sub>2</sub>, but the combined use with SO<sub>2</sub> showed a better effect than chitosan alone. The evaluation of the suitability of chitosan obtained from a sustainable source, such as insects, will allow us to give new information on the future applications of this natural compound for the production of wine with low sulphite content. |
| format | Article |
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| institution | OA Journals |
| issn | 2306-5710 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | MDPI AG |
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| series | Beverages |
| spelling | doaj-art-ccb42058f0df491e9c7d4f5ebff3d2572025-08-20T02:00:56ZengMDPI AGBeverages2306-57102024-10-0110410510.3390/beverages10040105Antimicrobial Activity of Chitosan from Different Sources Against Non-<i>Saccharomyces</i> Wine Yeasts as a Tool for Producing Low-Sulphite WineFrancesco Tedesco0Rocchina Pietrafesa1Gabriella Siesto2Carmen Scieuzo3Rosanna Salvia4Patrizia Falabella5Angela Capece6Dipartimento di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, ItalyDipartimento di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, ItalyDipartimento di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, ItalyDipartimento di Scienze di Base e Applicate, Università degli Studi della Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, ItalyDipartimento di Scienze di Base e Applicate, Università degli Studi della Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, ItalyDipartimento di Scienze di Base e Applicate, Università degli Studi della Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, ItalyDipartimento di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, ItalyChitosan is used as an antimicrobial agent in different agri-food applications; in winemaking, the use of chitosan from <i>Aspergillus niger</i> is authorized, but other sources of chitin, and consequently of chitosan, are available, such as crustaceans and insects. This work investigates the antimicrobial efficiency of chitosan from crustaceans and insects (<i>Hermetia illucens</i>) against non-<i>Saccharomyces</i> yeasts in wine. For this aim, the first step was to evaluate the effect of crustacean chitosan, tested both alone and in combination with low sulphur dioxide (SO<sub>2</sub>) concentrations, on the cell viability of 20 non-<i>Saccharomyces</i> strains in the first step of fermentations inoculated with each strain. Furthermore, the strain resistance to crustacean- and insect-based chitosan was evaluated in agarized media, together with the addition of different antimicrobial concentrations. Finally, the efficiency of different antimicrobial treatments was evaluated during laboratory-scale fermentations inoculated with a selected <i>S. cerevisiae</i> strain. The tested strains exhibited medium/high resistance to the chitosan; in some cases, the behaviour varied in the function of species/strain, and only four strains exhibited different resistance levels, depending on the chitosan source. The addition of chitosan alone during fermentation inoculated with <i>S. cerevisiae</i> showed lower antimicrobial activity than SO<sub>2</sub>, but the combined use with SO<sub>2</sub> showed a better effect than chitosan alone. The evaluation of the suitability of chitosan obtained from a sustainable source, such as insects, will allow us to give new information on the future applications of this natural compound for the production of wine with low sulphite content.https://www.mdpi.com/2306-5710/10/4/105chitosannon-<i>Saccharomyces</i> yeastssulphur dioxide wine fermentationcell viability |
| spellingShingle | Francesco Tedesco Rocchina Pietrafesa Gabriella Siesto Carmen Scieuzo Rosanna Salvia Patrizia Falabella Angela Capece Antimicrobial Activity of Chitosan from Different Sources Against Non-<i>Saccharomyces</i> Wine Yeasts as a Tool for Producing Low-Sulphite Wine Beverages chitosan non-<i>Saccharomyces</i> yeasts sulphur dioxide wine fermentation cell viability |
| title | Antimicrobial Activity of Chitosan from Different Sources Against Non-<i>Saccharomyces</i> Wine Yeasts as a Tool for Producing Low-Sulphite Wine |
| title_full | Antimicrobial Activity of Chitosan from Different Sources Against Non-<i>Saccharomyces</i> Wine Yeasts as a Tool for Producing Low-Sulphite Wine |
| title_fullStr | Antimicrobial Activity of Chitosan from Different Sources Against Non-<i>Saccharomyces</i> Wine Yeasts as a Tool for Producing Low-Sulphite Wine |
| title_full_unstemmed | Antimicrobial Activity of Chitosan from Different Sources Against Non-<i>Saccharomyces</i> Wine Yeasts as a Tool for Producing Low-Sulphite Wine |
| title_short | Antimicrobial Activity of Chitosan from Different Sources Against Non-<i>Saccharomyces</i> Wine Yeasts as a Tool for Producing Low-Sulphite Wine |
| title_sort | antimicrobial activity of chitosan from different sources against non i saccharomyces i wine yeasts as a tool for producing low sulphite wine |
| topic | chitosan non-<i>Saccharomyces</i> yeasts sulphur dioxide wine fermentation cell viability |
| url | https://www.mdpi.com/2306-5710/10/4/105 |
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