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Effect of a fungal chitosan preparation on Brettanomyces bruxellensis,a wine contaminant

Taillandier, Patricia and Joannis-Cassan, Claire and Jentzer, Jean-Baptiste and Gautier, Sandrine and Sieczkowski, Nathalie and Granes, Daniel and Brandam, Cédric Effect of a fungal chitosan preparation on Brettanomyces bruxellensis,a wine contaminant. (2015) Journal of Applied Microbiology, 118 (1). 123-131. ISSN 1364-5072

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Official URL: https://doi.org/10.1111/jam.12682

Abstract

To investigate the action mechanisms of a specific fungal origin chitosan preparation on Brettanomyces bruxellensis. METHODS AND RESULTS: Different approaches in a wine-model synthetic medium were carried out: optical and electronic microscopy, flow cytometry, ATP flow measurements and zeta potential characterization. The inactivation effect was confirmed. Moreover, fungal origin chitosan induced both physical and biological effects on B. bruxellensis cells. Physical effect led to aggregation of cells with chitosan likely due to charge interactions. At the same time, a biological effect induced a leakage of ATP and thus a viability loss of B. bruxellensis cells. CONCLUSIONS: The antimicrobial action mode of chitosan against B. bruxellensis is not a simple mechanism but the result of several mechanisms acting together. SIGNIFICANCE AND IMPACT OF THE STUDY: Brettanomyces bruxellensis, a yeast responsible for the production of undesirable aromatic compounds (volatile phenols), is a permanent threat to wine quality. Today, different means are implemented to fight against B. bruxellensis, but are not always sufficient. The chitosan of fungal origin is introduced as a new tool to control B. bruxellensis in winemaking and has poorly been studied before for this application.

Item Type:Article
HAL Id:hal-01907319
Audience (journal):International peer-reviewed journal
Uncontrolled Keywords:
Institution:French research institutions > Centre National de la Recherche Scientifique - CNRS (FRANCE)
Université de Toulouse > Institut National Polytechnique de Toulouse - INPT (FRANCE)
Other partners > KitoZyme SA (BELGIUM)
Université de Toulouse > Université Toulouse III - Paul Sabatier - UPS (FRANCE)
Other partners > Institut Coopératif du Vin - Groupe ICV (FRANCE)
Other partners > Lallemand SAS (FRANCE)
Laboratory name:
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Deposited By: Loetitia MOYA
Deposited On:23 Oct 2018 08:19

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