Antimicrobial activity of nisin against Oenococcus oeni and other wine bacteria

Universidad de La Rioja (Spain), Logroño, La Rioja, 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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    • "[4] SO 2 also acts as a reducing agent and maintains the antioxidant properties of polyphenols found in wine. [4] [6] [7] Wine contains a diverse microbial environment and harbors microorganisms such as yeast and bacteria in different quantities during the oenological process. The four most relevant oenological genera of LAB are Lactobacillus, Pediococcus, Leuconostoc, and Oenococcus. "
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    ABSTRACT: Different lactic acid bacteria strains have been shown to cause wine spoilage, including the generation of substances undesirable for the health of wine consumers. The aim of this study was to investigate the occurrence of selected species of heterofermentative lactobacilli, specifically Lactobacillus brevis, Lactobacillus hilgardii, and Lactobacillus plantarum in six different Slovak red wines following the fermentation process. In order to identify the dominant Lactobacillus strain using quantitative (real time) polymerized chain reaction (qPCR) method, pure lyophilized bacterial cultures from the Czech Collection of Microorganisms were used. Six different red wine samples following malolactic fermentation were obtained from selected wineries. After collection, the samples were subjected to a classic plate dilution method for enumeration of lactobacilli cells. Real-time PCR was performed after DNA extraction from pure bacterial strains and wine samples. We used SYBR® Green master mix reagents for measuring the fluorescence in qPCR. The number of lactobacilli ranged from 3.60 to 5.02 log CFU mL(-1). Specific lactobacilli strains were confirmed by qPCR in all wine samples. The number of lactobacilli ranged from 10(3) to 10(6) CFU mL(-1). A melting curve with different melting temperatures (Tm) of DNA amplicons was obtained after PCR for the comparison of Tm of control and experimental portions, revealing that the most common species in wine samples was Lactobacillus plantarum with a Tm of 84.64°C.
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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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    • "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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