Antimicrobial activity of nisin against Oenococcus oeni and other wine bacteria

Department of Food and Agriculture, Faculty of Science, University of La Rioja, Av. Madre de Dios 51, 26006 Logroño, Spain.
International Journal of Food Microbiology (Impact Factor: 3.08). 05/2007; 116(1):32-6. DOI: 10.1016/j.ijfoodmicro.2006.12.020
Source: PubMed


Nisin is a bacteriocin used against food spoilage bacteria. Sulphur dioxide is a potent antioxidant as well as an antimicrobial agent widely used in the wine industry. In this study we describe the effect of these important antibacterial agents on the growth of a collection of 64 lactic acid bacteria (23 Oenococcus, 29 Lactobacillus, 3 Leuconostoc and 9 Pediococcus), 23 acetic acid bacteria and 20 yeast isolates, most of them recovered from wine. Minimal inhibitory concentrations (MIC) and minimal bactericide concentrations of nisin, potassium metabisulphite and ethanol were determined. Nisin MIC(50) values for the tested isolates were as follows: 0.024, 12.5, 200 and > or micro for oenococci, lactobacilli-pediococci-leuconostoc, acetic acid bacteria and yeasts, respectively. Synergistic effects on bacterial growth inhibition were observed, and potassium metabisulphite MIC(50) values decreased from one to three orders of dilution when it was combined with subinhibitory concentrations of nisin in the growth media. This effect was observed in all lactic acid bacteria species of our study. Significant differences in nisin sensitivity were observed between Gram-positive and Gram-negative bacteria, and between Oenococcus oeni and other species of lactic acid bacteria. It is concluded that appropriate combinations of nisin and metabisulphite could control the growth of spoilage bacteria in wine and therefore allow a decrease in the levels of sulphur dioxide currently used by the wine industry.

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Available from: Fernanda Ruiz-Larrea, Jul 23, 2014
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    • "LAB have the ability to produce antimicrobial peptides which might help prevent the production of undesired compounds by inhibiting the indigenous LAB microflora and allowing the MLF to be conducted by the inoculated bacterial strains (Du Toit and Pretorius 2000). The possibility of controlling bacterial growth during winemaking and preservation by bacteriocins such as leucocin, nisin, pediocin PA-1, pediocin N5p and plantaricin 423 has been investigated in several studies (Radler 1990a, b; Daeschel et al. 1991; Strasser de Saad and Manca de Nadra 1993; Du Toit 2002; Yurdugül and Bozoglu 2002; Bauer et al. 2003; Rojo-Bezares et al. 2007). Several wine-related lactobacilli also have the ability to produce bacteriocins or have the genes encoding for bacteriocin production (Navarro et al. 2000; Holo et al. 2001; Yurdugül and Bozoglu 2002; Rojo-Bezares et al. 2008; Knoll et al. 2008; Sáenz et al. 2009). "
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    ABSTRACT: Malolactic fermentation (MLF) is a secondary wine fermentation conducted by lactic acid bacteria (LAB). This fermentation is important in winemaking as it deacidifies the wine, it contributes to microbial stability and lastly it contributes to wine aroma through the production of metabolites. Oenococcus oeni is the main species used in commercially available starter culture currently, but research has indicated that different Lactobacillus species also partake in MLF and this has shifted the focus in the MLF field to evaluate the potential of lactobacilli as starter cultures for the future. There are 17 different species of Lactobacillus associated with winemaking either being associated with the grapes/beginning of alcoholic fermentation or the MLF and wine. Lactobacillus associated with wine is mainly facultative or obligatory heterofermentative and can withstand the harsh wine conditions such as high ethanol levels, low pH and temperatures and sulphur dioxide. Wine lactobacilli contain the malolactic enzyme encoding gene, but sequence homology shows that it clusters separate from O. oeni. Lactobacillus also possesses more enzyme encoding genes compared to O. oeni, important for the production of wine aroma compounds such as glycosidase, protease, esterase, phenolic acid decarboxylase and citrate lyase. Another characteristic associated with wine lactobacilli is the production of bacteriocins, especially plantaricins which would enable them to combat spoilage LAB. All these characteristics, together with their ability to conduct MLF just as efficiently as O. oeni, make them suitable for a new generation of MLF starter cultures. Keywords Lactobacillus –Wine–Malolactic fermentation–Starter cultures–Metabolism
    Food and Bioprocess Technology 08/2010; 4(6):876-906. DOI:10.1007/s11947-010-0448-8 · 2.69 Impact Factor
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    • "wine, that they are stable under winemaking conditions, and have no negative effect on yeast growth or the sensorial wine profile (Radler, 1990a, b; Daeschel et al., 1991; Bauer et al., 2003; Rojo-Bezares et al., 2007b). The purpose of this study was to screen and select bacteriocinproducing LAB isolates from South African red wines during alcoholic and malolactic fermentation and to evaluate the production of bacteriocins in liquid cultures. "
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    ABSTRACT: A total of 330 lactic acid bacteria isolated from South African red wines during alcoholic and malolactic fermentations and 9 commercial malolactic bacteria starter cultures were screened for antimicrobial activity. Of the entire screened isolates, 26 strains, belonging to the species Lactobacillus plantarum, Lactobacillus paracasei, Lactobacillus hilgardii and Oenococcus oeni, showed activity towards various wine-related and non-wine-related indicator strains. A PCR-based screening revealed the presence of the plantaricin encoding genes plnA, plnEF, plnJ and plnK in five selected Lb. plantarum strains. Furthermore, a co-culture experiment with Lb. plantarum and Enterococcus faecalis was performed. A complete inhibition of cell growth of Ent. faecalis was observed within 72 h. Four putative bacteriocin-encoding genes in the genome of O. oeni were identified and sequenced.
    Food Microbiology 01/2009; 25(8):983-91. DOI:10.1016/ · 3.33 Impact Factor
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    • "Apesar da nisina ter revelado, em laboratório, uma acção inibidora do crescimento das BAL isoladas de vinho (Mendes-Faia e Radler, 1990; Cortez, 1993; Daeschel et al., 1991; Rojo-Bezares et al., 2007), até recentemente, é apenas aplicada em queijos, cerveja e enlatados, onde desempenha um papel eficaz no controlo de bactérias patogénicas como Clostridium botulinum, Staphylococcus aureus e Listeria monocytogenes, entre outros. Face à relutância na aplicação da nisina no controlo das BAL indesejáveis no vinho, a pesquisa e detecção de outras bacteriocinas em BAL de origem enológica torna-se assim relevante e promissora. "
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    ABSTRACT: SUMMARY Malolactic fermentation (MLF), the deacidification carried by lactic acid bacteria (LAB), is a longstanding process in winemaking and the complexity and diversity of the metabolic activity of LAB suggest that MLF can positively or negatively affect the quality of the final product. This review presents a general characterization of LAB in terms of taxonomy, metabolism, habitats and industrial applications, followed by a state-of-the-art on wine LAB and their role in the winemaking process. A particular emphasis is presented on the beneficial (the hydrolysis of glucosides by ?-glucosidases) and harmful effects (the degradation of arginine and formation of ethyl carbamate; the formation of biogenic amines such as histamine, tyramine and putrescine) of wine LAB, as well as on the issue of starter cultures, to illustrate their oenological interest.
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