Effectiveness of chitosan against wine-related microorganisms
| Autor: | Mehmet Tokatli, Simel Bağder Elmacı, Filiz Özçelik, Hüseyin Erten, Gökşen Gülgör, Asli Isci |
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| Přispěvatelé: | Çukurova Üniversitesi, Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü., Gülgör, Gökşen |
| Jazyk: | angličtina |
| Rok vydání: | 2015 |
| Předmět: |
Antibiotic resistance
ved/biology.organism_classification_rank.species Limit of detection Wine Ethanol fermentation Microbial sensitivity tests Antimicrobial activity Wine spoilage Chitosan chemistry.chemical_compound Fresh Food science Molecular genetics Antiinfective agent Oenococcus Winemaking Priority journal Fermentation in winemaking biology Minimum inhibitory concentration food and beverages General Medicine Microbial sensitivity test Quality Fermentation optimization Preservation Chemistry Sulfur dioxide Anti-infective agents Spoilage yeasts Chemical reaction Dimethyldicarbonate Microorganism Antioxidant Oligosaccharides Chitosanase Zygosaccharomyces bailii DNA sequence Growth development and aging Brettanomyces bruxellensis Brettanomyces Hanseniaspora uvarum SO2 Lactobacillus hilgardii Saccharomyces cerevisiae macromolecular substances Edible coatings Acetic acid Microbiology Article Extracts Lactobacillus hilgardi Molecular sequence data DNA bacterial Genetics Molecular Biology Drug effects Bacteria ved/biology technology industry and agriculture Sequence analysis DNA biology.organism_classification Bacterial DNA Nonhuman equipment and supplies Sulfur-dioxide carbohydrates (lipids) Lactobacillus chemistry Fermentation Saccharomycetales Oenococcus oeni Controlled study Lactobacillus plantarum |
| Popis: | PubMedID: 25528342 The antimicrobial action of chitosan against wine related microorganisms, including Lactobacillus plantarum, Saccharomyces cerevisiae, Oeonococcus oeni, Lactobacillus hilgardii, Brettanomyces bruxellensis, Hanseniaspora uvarum and Zygosaccharomyces bailii was examined in laboratory media. In order to assess the potential applicability of chitosan as a microbial control agent for wine, the effect of chitosan, applied individually and/or in combination with sulphur dioxide (SO2), on the growth of microorganisms involved in various stages of winemaking and on the fermentative performance of S. cerevisiae was investigated. Of the seven wine-related microorganisms studied, S. cerevisiae exhibited the strongest resistance to antimicrobial action of chitosan in laboratory media with a minimum inhibitory concentration (MIC) greater than 2 g/L. L. hilgardii, O. oeni and B. bruxellensis were the most susceptible to chitosan since they were completely inactivated by chitosan at 0.2 g/L. The MIC of chitosan for L. plantarum, H. uvarum and Z. bailii was 2, 0.4 and 0.4 g/L, respectively. In wine experiments, it was found that chitosan had a retarding effect on alcoholic fermentation without significantly altering the viability and the fermentative performance of S. cerevisiae. With regard to non-Saccharomyces yeasts (H. uvarum and Z. bailii) involved in winemaking, the early deaths of these yeasts in mixed cultures with S. cerevisiae were not probably due to the antimicrobial action of chitosan but rather due to ethanol produced by the yeasts. The complex interactions between chitosan and wine ingredients as well as microbial interactions during wine fermentation considerably affect the efficacy of chitosan. It was concluded that chitosan was worthy of further investigation as an alternative or complementary preservative to SO2 in wine industry. © 2014, Springer International Publishing Switzerland. |
| Databáze: | OpenAIRE |
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