Abstract
While malolactic bacteria are known to stabilize wine and change its organoleptic properties, uncontrolled malolactic fermentation may cause spoilage. Use of SO2 to inhibit microbial growth is strictly regulated, and demands for safe alternatives to chemical preservatives has led to increased interest in natural antimicrobial substances. Pediocin PD-1, an antimicrobial peptide produced by Pediococcus damnosus NCFB 1832, is active against a number of lactic acid bacteria, including malolactic strains of Lactobacillus, Leuconostoc, and Oenococcus spp. Antimicrobial activity of pediocin PD-1 remained constant (1600 AU/mL) for 28 days in dry-fermented (yeast fermented) grape must adjusted to pH 3 and 4, respectively. However, antimicrobial activity decreased to 800 and 600 AU/mL after 48 hr in the same must when adjusted to pH 6 and 7, respectively. A complete loss in antimicrobial activity was recorded after 48 hr of incubation in grape must with a pH of 8 or 9. No change in antimicrobial activity was detected when pediocin PD-1 was incubated in must containing 15% (v/v) ethanol, 100 mg/L SO2, or a combination thereof. When Oenococcus oeni was cultured in Chardonnay must (pH 3.8) and must supplemented with yeast extract (pH 3.8) the viable cell numbers of O. oeni decreased from 1 x 106 cfu/mL to less than 10 CFU/mL after 4 days of incubation in the presence of 30 AU/mL pediocin PD-1. Pediocin PD-1 did not inhibit the growth of a commercial starter culture strain of Saccharomyces cerevisiae or a mutant with an impaired cell wall structure caused by deletion of the CWP2 gene (Δcwp2). Based on results, pediocin PD-1 effectively inhibited the growth of O. oeni and may provide an alternative to chemical preservatives.
- Copyright 2003 by the American Society for Enology and Viticulture
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