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Commensalism in yeast bacteria interactions: a study of the relationship between Metschnikowia pulcherrima and Oenococcus oeni
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Autores
Orientador(es)
Resumo(s)
This research work addresses the under explored interaction between malolactic bacteria and
non-Saccharomyces yeast, specifically commercial strains of Metschnikowia Pulcherrima and
Oenococcus oeni. Chemically defined media and two chardonnay juices were used to evaluate
sequential and co-inoculated malolactic fermentation strategies, investigating the effect of M.
Pulcherrima on O. oeni viability and malolactic fermentation kinetics. L-malic acid consumption,
and bacteria viability were tracked during fermentation, along with sampling for organic acid
analysis. Our findings showed the addition of M. pulcherrima significantly influenced malolactic
fermentation kinetics and increased O. oeni bacteria viability in chemically defined media, and
select Chardonnay treatments. Further work is investigating the source of commensalism
between M. pulcherrima and O. oeni. Exploring alternative strain pairs and understanding non-
Saccharomyces and bacteria interactions will help increase winemakers control when
implementing co-inoculation strategies for malolactic fermentation. This has a promising
application in the industrial production of sparkling base wine, increasing malolactic fermentation
efficiency and closing the gap for potential spoilage associated with conducting malolactic after
alcoholic fermentation
Descrição
Mestrado Vinifera Euromaster - Viticulture and Enology - Instituto Superior de Agronomia
Palavras-chave
malolactic fermentation yeast bacteria Oenococcus oeni non-Saccharomyces Metschnikowia pulcherrima microbial interaction co-inoculation
Contexto Educativo
Citação
Barrett, L.M. - Commensalism in yeast bacteria interactions: a study of the relationship between Metschnikowia pulcherrima and Oenococcus oeni. Lisboa: ISA, 2018, 55 p.