6533b7cffe1ef96bd1258304

RESEARCH PRODUCT

Yeast-Bacteria Coinoculation

Isabel PardoSergi Ferrer

subject

biologyFood spoilagefood and beveragesbiology.organism_classificationYeastLactic acidchemistry.chemical_compoundchemistryMalolactic fermentationFood scienceLactobacillus plantarumBacteriaWinemakingOenococcus oeni

description

Abstract Yeasts and lactic acid bacteria (LAB) coinoculation is the simultaneous, or close in time inoculation, of both types of microorganisms in winemaking. Coinoculation has been used mainly to early accomplish malolactic fermentation (MLF), employing generally the couples Oenococcus oeni/Saccharomyces cerevisiae and Lactobacillus plantarum/S. cerevisiae. Early completion of MLF decreases the overall vinification time, reduces the microbial spoilage risk, and even prevents the biogenic amines synthesis. LAB/yeasts coinoculation could be also used to increase the acidity of wines when inoculated in grape must, using sugar to synthesize lactic acid and producing ethanol diminution. Coinoculation could also modify organoleptic properties of the wines. The success or failure in achieving the goals described above depends on the microbial interactions between the selected strains. The inhibition of LAB by yeasts is well known, but also vice versa; in addition, stimulation and neutralism relationships among them have been described, although less frequently. In this chapter, the latest findings achieved by coinoculation compared to other inoculation techniques are described.

yearjournalcountryeditionlanguage
2019-01-01
https://doi.org/10.1016/b978-0-12-814399-5.00007-4