Effect of yeast mannoproteins and grape polysaccharides on the growth of wine lactic acid and acetic acid bacteria
Polysaccharides constitute one of the main groups of wine macromolecules, and the difficulty in separating and purifying them has resulted in them being less studied than other wine macromolecules. In this study, the biological activity of a number of polysaccharide fractions obtained from yeast lee...
| Autores: | , , , |
|---|---|
| Tipo de recurso: | artículo |
| Estado: | Versión aceptada para publicación |
| Fecha de publicación: | 2010 |
| País: | España |
| Institución: | Universidad de La Rioja (UR) |
| Repositorio: | RIUR. Repositorio Institucional de la Universidad de La Rioja |
| OAI Identifier: | oai:portal.dialnet.es:doc/5bbc684cb750603269e8064b |
| Acceso en línea: | https://investigacion.unirioja.es/documentos/5bbc684cb750603269e8064b |
| Access Level: | acceso abierto |
| Palabra clave: | Acetic acid bacteria Lactic acid bacteria Mannoproteins Wine polysaccharides |
| Sumario: | Polysaccharides constitute one of the main groups of wine macromolecules, and the difficulty in separating and purifying them has resulted in them being less studied than other wine macromolecules. In this study, the biological activity of a number of polysaccharide fractions obtained from yeast lees, must, and wine has been analyzed against a large collection of both lactic acid bacteria (LAB) and acetic acid bacteria (AAB) of enological origin. Results showed that a high proportion of AAB strains (60-88%) was inhibited by concentrations lower than 50 mg/L polysaccharide fractions containing intermediate- (6-22 kD) and small-molecular-weight (<6 kD) mannoproteins and oligosaccharide fragments derived from cellulose and hemicelluloses. Results also showed that, in contrast, yeast mannoproteins in concentrations up to 200 mg/L activated the growth of 23-48% of the studied LAB strains when ethanol was present in the culture broth. Specially, yeast commercial mannoproteins of intermediate molecular weight (6-22 kD) were active in increasing Oenococcus oenl growth (81.5% of the studied O. oenl strains) in the presence of ethanol in the culture broth. These effects of wine polysaccharides on bacterial growth provide novel and useful information for microbiological control of wines and winemaking biotechnology. © 2010 American Chemical Society. |
|---|