6533b7d7fe1ef96bd1268324

RESEARCH PRODUCT

Influence of fatty acids on the growth of wine microorganisms Saccharomyces cerevisiae and Oenococcus oeni

Michèle Guilloux-benatierY Le FurMichel Feuillat

subject

chemistry.chemical_classificationbiologySaccharomyces cerevisiaeFatty acidBioengineeringEthanol fermentationbiology.organism_classificationApplied Microbiology and BiotechnologyYeastYeast in winemakingchemistryBiochemistryMalolactic fermentationFermentationBiotechnologyOenococcus oeni

description

The effects of fatty acids, extracted during prefermentation grape skin-contact on Saccharomyces cerevisiae and Oenococcus oeni, were studied. The influence of skin-contact on total fatty acid content was evaluated both in Chardonnay must and in synthetic medium. Prior to alcoholic fermentation, the skin-contact contributes to a large enrichment of long-chain fatty acids (C 16 to C 18:3 ). These results induced a positive effect on yeast growth and particularly on cell viability. In the skin-contact fermented media, levels of C 12 and especially C 10 are lower and macromolecules content higher than in controls. This production of extracellular mannoproteins and the reduction of medium-chain fatty acids in media by S. cerevisiae increased growth of O. oeni. The influence of fatty acids (C 10 to C 18:3 ), in their free and esterified forms, on bacterial growth and on malolactic activity was also examined. Only C 10 and C 12 , especially in their esterified forms, always appeared to be toxic to O. oeni.

yearjournalcountryeditionlanguage
1998-03-01Journal of Industrial Microbiology and Biotechnology
https://doi.org/10.1038/sj.jim.2900502