Resistance Screening Essay of Wine Lactic Acid Bacteria on Lysozyme:  Efficacy of Lysozyme in Unclarified Grape Musts

In wine making, the bacteriolytic activity of lysozyme has primarily been used to control the malolactic fermentation in wines. The use of lysozyme in musts before settling and the beginning of the alcoholic fermentation to inhibit the growth of lactic acid bacteria could be very beneficial. In a re...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2004-04, Vol.52 (7), p.1861-1866
Main Authors: Delfini, Claudio, Cersosimo, Manuela, Del Prete, Vincenzo, Strano, Morela, Gaetano, Giuseppe, Pagliara, Adolfo, Ambrò, Stefano
Format: Article
Language:English
Subjects:
Biological and medical sciences
Enzyme Stability
Fermentation
Fermented food industries
Food industries
Fruit - enzymology
Fundamental and applied biological sciences. Psychology
Lactobacillaceae - metabolism
Lactobacillus
Lactobacillus - metabolism
Muramidase - metabolism
Oenococcus
Oenococcus oeni
Pediococcus
Pediococcus - metabolism
Vitis - enzymology
Wine - microbiology
Wines and vinegars
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Summary:In wine making, the bacteriolytic activity of lysozyme has primarily been used to control the malolactic fermentation in wines. The use of lysozyme in musts before settling and the beginning of the alcoholic fermentation to inhibit the growth of lactic acid bacteria could be very beneficial. In a resistance test carried out in MT/b broth, lysozyme had greater antimicrobial activity toward Oenococcus oeni than Lactobacillus species. Several strains of wine bacteria belonging to Oenococcus proved sensitive to the bacteriolytic activity of lysozyme at low concentrations in both synthetic medium (MT/b) (50 mg/L), white must, or red must made with or without the skins (100 mg/L). Lactobacillus and Pediococcus strains survived at lysozyme concentrations of 200−500 and 500 mg/L, respectively, in MT/b and musts. Suspended solids in unclarified musts may strongly bind to lysozyme thereby causing its removal by filtration or centrifugation. One hour after lysozyme was added to musts, it was quantified by HPLC and found after centrifugation to be 40−50% and only 10% in musts made with or without the skins, respectively. Although appreciable amounts of lysozyme were bound to wine components, this did not appear to be a serious hindrance to lysozyme activity. Keywords: Lysozyme; winegrape must; malolactic bacteria resistance; lysozyme determination
ISSN:0021-8561
1520-5118
DOI:10.1021/jf034824m