Bioprotection with <i>Saccharomyces cerevisiae</i>: A Promising Strategy
Bioprotection in winemaking refers to the use of naturally occurring microorganisms—mainly non-<i>Saccharomyces</i> yeasts—to inhibit the growth of spoilage microbes and reduce the need for chemical preservatives like sulfur dioxide (SO<sub>2</sub>). Numerous studies have dem...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-05-01
|
| Series: | Microorganisms |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2607/13/5/1163 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850127009237172224 |
|---|---|
| author | Fatima El Dana Vanessa David Raphaëlle Tourdot-Maréchal Salem Hayar Marie-Charlotte Colosio Hervé Alexandre |
| author_facet | Fatima El Dana Vanessa David Raphaëlle Tourdot-Maréchal Salem Hayar Marie-Charlotte Colosio Hervé Alexandre |
| author_sort | Fatima El Dana |
| collection | DOAJ |
| description | Bioprotection in winemaking refers to the use of naturally occurring microorganisms—mainly non-<i>Saccharomyces</i> yeasts—to inhibit the growth of spoilage microbes and reduce the need for chemical preservatives like sulfur dioxide (SO<sub>2</sub>). Numerous studies have demonstrated the benefits of non-<i>Saccharomyces</i> as bioprotectants. However, the use of <i>Saccharomyces cerevisiae</i> as a bioprotectant has been studied very little. Furthermore, it can offer many advantages for the production of sulfite-free wines. To test if <i>S. cerevisiae</i> could be used in bioprotection, we compared the ability of different strains to inhibit the growth of <i>Brettanomyces bruxellensis</i> and <i>Hanseniaspora uvarum</i>. Among the strains tested, the <i>S. cerevisiae</i> 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 <i>B. bruxellensis</i> and <i>H. uvarum</i> occurred rapidly within the first 24 h of co-culture. In this study, we explored the role of the <i>S. cerevisiae</i> killer toxin (Sc54Kt) as a bioprotective agent against <i>H. uvarum</i> and <i>B. bruxellensis</i> 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 <i>S. cerevisiae</i> Sc54 not only exerts a strong bioprotective effect but also contributes to improving the quality of wine. The results suggest that <i>S. cerevisiae</i> Sc54 is a promising bioprotective agent for mitigating spoilage yeasts in winemaking, offering a natural and effective alternative to conventional antimicrobial strategies. |
| format | Article |
| id | doaj-art-e88de57d5b814d889e05fca81856bbc0 |
| institution | OA Journals |
| issn | 2076-2607 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj-art-e88de57d5b814d889e05fca81856bbc02025-08-20T02:33:47ZengMDPI AGMicroorganisms2076-26072025-05-01135116310.3390/microorganisms13051163Bioprotection with <i>Saccharomyces cerevisiae</i>: A Promising StrategyFatima El Dana0Vanessa David1Raphaëlle Tourdot-Maréchal2Salem Hayar3Marie-Charlotte Colosio4Hervé Alexandre5Laboratoire AFIM-IUVV, UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, INRAE, Université Bourgogne Europe, 21000 Dijon, FranceLaboratoire AFIM-IUVV, UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, INRAE, Université Bourgogne Europe, 21000 Dijon, FranceLaboratoire AFIM-IUVV, UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, INRAE, Université Bourgogne Europe, 21000 Dijon, FranceResearch Platform for Environmental Sciences (EDST-PRASE), Doctoral School of Science and Technology, Lebanese University, Beirut 1003, LebanonInstitut Français de la Vigne et du Vin (IFV), 44120 Nantes, FranceLaboratoire AFIM-IUVV, UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, INRAE, Université Bourgogne Europe, 21000 Dijon, FranceBioprotection in winemaking refers to the use of naturally occurring microorganisms—mainly non-<i>Saccharomyces</i> yeasts—to inhibit the growth of spoilage microbes and reduce the need for chemical preservatives like sulfur dioxide (SO<sub>2</sub>). Numerous studies have demonstrated the benefits of non-<i>Saccharomyces</i> as bioprotectants. However, the use of <i>Saccharomyces cerevisiae</i> as a bioprotectant has been studied very little. Furthermore, it can offer many advantages for the production of sulfite-free wines. To test if <i>S. cerevisiae</i> could be used in bioprotection, we compared the ability of different strains to inhibit the growth of <i>Brettanomyces bruxellensis</i> and <i>Hanseniaspora uvarum</i>. Among the strains tested, the <i>S. cerevisiae</i> 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 <i>B. bruxellensis</i> and <i>H. uvarum</i> occurred rapidly within the first 24 h of co-culture. In this study, we explored the role of the <i>S. cerevisiae</i> killer toxin (Sc54Kt) as a bioprotective agent against <i>H. uvarum</i> and <i>B. bruxellensis</i> 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 <i>S. cerevisiae</i> Sc54 not only exerts a strong bioprotective effect but also contributes to improving the quality of wine. The results suggest that <i>S. cerevisiae</i> Sc54 is a promising bioprotective agent for mitigating spoilage yeasts in winemaking, offering a natural and effective alternative to conventional antimicrobial strategies.https://www.mdpi.com/2076-2607/13/5/1163bioprotection<i>Saccharomyces cerevisiae</i>metabolitestoxinsyeast interactionmechnaims of action |
| spellingShingle | Fatima El Dana Vanessa David Raphaëlle Tourdot-Maréchal Salem Hayar Marie-Charlotte Colosio Hervé Alexandre Bioprotection with <i>Saccharomyces cerevisiae</i>: A Promising Strategy Microorganisms bioprotection <i>Saccharomyces cerevisiae</i> metabolites toxins yeast interaction mechnaims of action |
| title | Bioprotection with <i>Saccharomyces cerevisiae</i>: A Promising Strategy |
| title_full | Bioprotection with <i>Saccharomyces cerevisiae</i>: A Promising Strategy |
| title_fullStr | Bioprotection with <i>Saccharomyces cerevisiae</i>: A Promising Strategy |
| title_full_unstemmed | Bioprotection with <i>Saccharomyces cerevisiae</i>: A Promising Strategy |
| title_short | Bioprotection with <i>Saccharomyces cerevisiae</i>: A Promising Strategy |
| title_sort | bioprotection with i saccharomyces cerevisiae i a promising strategy |
| topic | bioprotection <i>Saccharomyces cerevisiae</i> metabolites toxins yeast interaction mechnaims of action |
| url | https://www.mdpi.com/2076-2607/13/5/1163 |
| work_keys_str_mv | AT fatimaeldana bioprotectionwithisaccharomycescerevisiaeiapromisingstrategy AT vanessadavid bioprotectionwithisaccharomycescerevisiaeiapromisingstrategy AT raphaelletourdotmarechal bioprotectionwithisaccharomycescerevisiaeiapromisingstrategy AT salemhayar bioprotectionwithisaccharomycescerevisiaeiapromisingstrategy AT mariecharlottecolosio bioprotectionwithisaccharomycescerevisiaeiapromisingstrategy AT hervealexandre bioprotectionwithisaccharomycescerevisiaeiapromisingstrategy |